- Video of the Day. Bring a large pot of salted water to a rolling boil.
- Add dried chow mein noodles and stir them carefully to separate them.
- Boil the noodles for 2 to 4 minutes, or whatever the dried noodle manufacturer’s instructions recommend. …
- Stir the noodles again to separate them and drain them in a colander.
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But First, What is Chow Mein?
Noodles are stir-fried with meat and/or vegetables in a dish called chow mein. The majority of Chinese restaurants in America serve it, and you can now find it at home as well!
This recipe was created to be a flexible foundation for your dinner requirements; you can add meat, different vegetables, and even a different kind of noodle if you like.
Here is what you can anticipate when making this recipe: When I say easy and quick chow mein, I really mean it. For complete recipe details, check out the recipe card below.
Ramen noodles should be cooked in boiling water just until they are chewy. Drain and set aside.
*Chow Mein Noodles* – AKA ramen noodles. I used the inexpensive, prepackaged ramen that includes tiny seasoning packets. However, you are welcome to purchase and utilize fresh ramen or yakisoba noodles from a store.
In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.
until heated through, combine with cooked noodles, sugar, garlic, soy sauce, and sesame oil. Serve hot!.
For up to three days, any leftover chow mein can be kept in the refrigerator in an airtight container. After that, things start to get a little too mushy!.
Let the chow mein cool, then transfer to an airtight freezer-safe container. Freeze for up to 3 months!.
Thaw frozen food in the refrigerator overnight before warming it up with a quick stir-fry!
If you think this meal would benefit from some protein, try my recipe for Korean beef or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.
This could also be served with additional vegetables or potstickers!
How To Make Chow Mein
If you’ve ever had chow mein, you know that there are two types of noodles: crispy and non-crisp. The noodles are typically deep-fried until they are crispy for the crispy version. I, however, prefer the non crispy version.
The way the noodles are made in my recipe is also different. Usually the noodles are soaked in boiling water until soft. But I like to add mine to the wok dry and then simply drizzle the sauce over them. I detest washing pots, so this way it can all be done in one pot. The noodles will begin to soften as you begin tossing them around, and after a few minutes they will be sufficiently cooked.
Chinese cuisine’s Chow Mein consists of stir-fried noodles with vegetables and, on occasion, shredded chicken, beef, pork, or seafood. The words chow mein really just mean “stir fried noodles”.
Let me start by saying that whenever I visit a Chinese buffet, my favorite dishes are Chow Mein and Lo Mein. But let me just say there isn’t much of a difference between the two if you’re really curious. The method makes a big difference, and it all comes down to how long you fry it for. Because the noodles in chow mein typically have more crunch, you add a little more oil and fry it for longer.
Chinese wheat flour noodles made with eggs are used to make both Chow Mein and Lo Mein. You can use fresh or dried noodles for Chow Mein, but only fresh lo mein noodles for Lo Mein. That’s about it, and your preference will determine which is better!
Because chow mein is so adaptable, you can also add other vegetables like bok choy, mushrooms like shiitake or oyster, snow peas, or bell peppers. For a chicken chow mein variation, you can also add chicken, or if you prefer, beef, pork, tofu, or shrimp for a seafood variation.
Chow mein leftovers should be refrigerated for three to four days in an airtight container. The majority of the time, I simply reheat it in the microwave for a few minutes before serving.
Chow mein can also be frozen, and it keeps for two to three months when kept in the refrigerator in an airtight container.
FAQ
How do you cook dried Chinese noodles?
Depending on size, dried noodles should be cooked in boiling water for 3 to 6 minutes. If adding to a soup, slightly undercook the noodles. Fresh noodles – Cook for 1 to 3 minutes. Fresh noodles can be added to soups without needing to be cooked first.
How long do you cook dry lo mein noodles?
Lo mein noodles take about three minutes. I quickly chill them with a quick rinse under cold water after cooking. When they’re ready to cook, I begin with the beef, stirring-frying it for a brief period of time in a small amount of extremely hot vegetable oil until it is mostly cooked.
Do you boil chow mein noodles before frying?
To make chow mein, we partially cook the noodles before adding them to a wok to stir-fry with other ingredients. For lo mein, the noodles are boiled until fully cooked, the other ingredients are stir-fried with sauce, and finally the noodles are tossed in the sauce.
Can you fry dry chow mein noodles?
Chinese egg noodles that are dried out should be boiled until just tender. When stir-frying them, you want them to be able to maintain their shape. Cook them for a minute or so less than recommended on the package. Taste and test the texture and continue cooking if needed.
