The BEST Chow Mein Sauce:
This recipe’s homemade chow mein sauce is so good! Just mix together soy sauce, oyster sauce, light sesame oil, granulated sugar, cornstarch, and chicken broth to create the perfect balance of sweet and savory flavors that truly define chow mein.
How to Make Chow Mein:
- To make the chow mein sauce, mix the oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch together in a small mixing bowl. Set aside.
- Cook noodles according to package instructions, set aside.
- Heat a large wok or pan. Cook the chicken in a pan with a small amount of oil until it turns golden brown. Remove chicken and set aside.
- Sauté the cabbage, carrots, and pressed garlic for a few minutes, or until the vegetables start to soften.
- Return the chicken to the pan, then add the cooked noodles and drizzle the sauce over everything. Cook for about two minutes, making sure that all of the delicious sauce is distributed evenly.
- Add chopped green onions and remove from the heat. Serve hot!.
We love recreating popular takeout recipes. Chinese cuisine is all about noodles, so try this easy-to-make and incredibly satisfying Homemade Chow Mein Recipe! These stir-fried noodles will quickly become a regular part of your weeknight meal routine.
How to make Chow Mein
And here’s how to make it. As I mentioned earlier, once you start cooking, you’ll be plating up in just over 5 minutes, so make sure you have everything ready to go!
It’s perfectly OK to prepare Chow Mein in a skillet as opposed to a wok. Just make sure to use a large one to prevent your noodles from flying off as you toss them enthusiastically!
The truth is that as long as you use the Sauce recipe along with the same amount of noodles and other ingredients (vegetables, protein, etc.) to ensure the flavor isn’t diluted, you’ll end up with a bowl of slurp-worthy noodles regardless of the protein, vegetables, or even noodles you choose.
Therefore, focus on the sauce and don’t get too attached to the specific type of noodles! The sauce, the sauce!! – Nagi x.
