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Servings: 4
Calories: 596kcal
Ingredients
- 16 ounces chow mein noodles
- 2 tablespoons vegetable oil
- 2 cups cabbage thinly sliced
- 1 cup celery thinly sliced
- 1 red onion sliced
- 2 small carrots thinly sliced
- 2 green onions thinly sliced
- Sesame seeds for garnishing
For the sauce:
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 2 tablespoons sesame oil toasted
- 2 cloves garlic minced
- ½ cup beef broth
- 1 tablespoon cornstarch
Instructions
- In a small bowl, combine all the sauce ingredients (make sure that the cornstarch has been fully dissolved, it may drop to the bottom of the bowl in the process, just make sure to stir it again just before using the sauce at a later step).4 tablespoons soy sauce, 4 tablespoons oyster sauce, 2 tablespoons sesame oil toasted, 2 cloves garlic minced, ½ cup beef broth, 1 tablespoon cornstarch
- Bring 3 cups of water to a boil and dip the chow mein noodles - let them soak for 6-7 minutes, or until soft. Drain and set aside.16 ounces chow mein noodles
- Heat a wok to medium-high and add the vegetable oil. Once it’s hot, add the cabbage, celery, onion and carrots.2 tablespoons vegetable oil, 2 cups cabbage, 1 cup celery, 1 red onion, 2 small carrots
- Sauté for a couple of minutes, or until the veggies begin to be tender. Add the sauce and the noodles and mix well. Cook for a couple of minutes, or until the sauce begins to thicken.
- Serve with green onions and sesame seeds.2 green onions, Sesame seeds
Notes
- Noodle Prep: Do not overcook the noodles in the boiling water; you want them just soft enough to stir-fry. They’ll continue cooking a little in the sauce.
- What’s the best way to keep the noodles from sticking together? The key is to boil the noodles just until they’re tender, then rinse them under cold water to stop the cooking process and remove excess starch.
- Noodle Substitutes: In a pinch, spaghetti, egg noodles, or even linguine can substitute for chow mein noodles. Just cook them al dente to keep the texture right. Rice noodles are a great gluten-free option.
- Soy Sauce: Either light soy sauce or dark soy sauce will work for this recipe. To keep it gluten-free, opt for tamari instead.
- Sauce Thickness: If your sauce isn’t thickening, mix a little more cornstarch with water and stir it in gradually.
- Meat: Feel free to add chicken, beef, or shrimp for a protein boost. Just cook the protein before the vegetables and set aside.
- Broth: To make this suitable for vegetarians, swap the beef broth for vegetable stock and use a vegan fish sauce instead of oyster sauce.
- Spice: Add some chopped chili peppers or a few dashes of hot sauce to the stir-fry to kick up the heat.
- Other Vegetables: The sky's the limit here. Snap peas, bok choy, broccoli, bean sprouts, bell peppers, and even a little ginger can make great additions. Just remember to add them according to their cooking times to keep everything crisp.
Storage and Reheating Instructions
- Cool and Airtight: Let the Chow Mein cool to room temperature before packing it away, and use airtight containers to store your leftovers.
- Refrigerate: For the best quality and safety, store the leftovers in the fridge and consume them within three days.
- Reheat: When reheating, splash a little water over the noodles and stir-fry them briefly on high heat to bring back their freshness. Avoid microwaving if possible, as it can make the noodles too soft.
Nutrition
Calories: 596kcal | Carbohydrates: 93g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 2311mg | Potassium: 393mg | Fiber: 9g | Sugar: 7g | Vitamin A: 5304IU | Vitamin C: 19mg | Calcium: 57mg | Iron: 5mg
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