Stir-Fried Chow Mein Noodles with Garlic, Ginger, Green Onions & Bean Sprouts in a Soy Sauce based Chow Mein Sauce, also called Soy Noodles, that are kicked up a notch with a Chow Mein Seasoning. Add to it all kinds of Marinated or Velveted Meats, or additional Vegetables! It’s an extremely simple, quick, cheap recipe and highly customizable too.
What is Chow Mein
Chow Mein means “Stir Fried Noodles”, with the word “Chow” meaning “Stir Fried” & “Mein”, meaning “Noodles”. There are many versions and because of that, there’s a lot of confusion between distinguishing it from Lo Mein and even types of Chow Mein.
Everyone has an interpretation of what Chow Mein or Lo Mein is, and this differs even in the United States, between the East Coast and West Coast. The below is my interpretation, growing up on the East Coast of Canada.
Chow Mein Noodle
Technically, Crispy Chow Mein starts with Chow Mein noodles that cooks either steam or boil, then shallow-fry in oil until they turn crispy. After that, they top the noodles with stir-fried vegetables coated in a thickened sauce, usually a version of Chop Suey. This creates the Crispy Chow Mein variety. In contrast, the standard or “dry” Chow Mein still includes sauce, but it is a thin sauce that the noodles absorb during cooking. As a result, the dish stays relatively dry.
Lo Mein Noodles
Lo Mein means “stirred noodles” and can refer to almost any type of noodle. To make it, cooks prepare a Chop Suey-style mix, then toss in boiled or steamed noodles to stir and combine everything. They never fry the noodles until crispy, and usually don’t stir-fry them at all. Lo Mein always comes with a thickened sauce. Some recipes call for briefly stir-frying the cooked noodles with vegetables before adding the sauce, which typically gets thickened with starch. Either way, Lo Mein involves mixing noodles into a rich, thick sauce.
The below is a Chicken Chop Suey, to which boiled or steamed Noodles of any kind, could be stirred in for a Chicken Lo Mein dish. It is also this type of Sauce & Vegetables that goes on top of the Crispy Fried Chow Mein Noodles.
Chow Mein vs Lo Mein
Chow Mein refers to frying, specifically chow mein noodles in fat, either crispy or stir frying. It can be with a sauce, but the sauce is not a thick sauce. Rather the noodles absorb the sauce. The only exception to this is Crispy Chow Mein where the noodles are fried up crispy and served with a lo mein sauce or chop suey. While lo mein refers to tossing boiled or steamed noodles of any kind into a thickened Sauce with Vegetables (Chop Suey).
Chow Mein Ingredients
Noodles (Chow Mein Noodles; dried or fresh), Oil, Vegetables (Green Onions, Garlic, Ginger, Bean Sprouts), Chow Mein Sauce (Regular Soy Sauce, Dark Soy Sauce (or Mushroom Soy Sauce), Water, Sake, Sesame Oil, Oyster Sauce), Chow Mein Seasoning (MSG, Broth Powder, Sugar, Garlic Powder, Onion Powder, Ginger Powder, White Pepper), Meat Marinade (Water, Cornstarch, Chow Mein Sauce, Chow Mein Seasoning, Baking Soda).
Chow Mein Noodles
Either Fresh or Dried Chow Mein Noodles is what you need for this recipe. Dried Noodles are boiled. While Fresh Noodles can be Boiled or Steamed.
Boiling Noodles
Boil Dried Noodles according to package instructions, strain and air dry. Some will toss the noodles in a bit of oil while they air dry and does prevent clumping and makes it easier to stir fry from the start.
After straining the noodles, toss with a bit of oil and keep tossing until they cool down a bit. This dries out the noodles and prevents them from compacting and going dense. You want the noodles to stay light and fluffy. If you just strain them and leave them to sit, they will compact under their own weight and become dense instead of light and fluffy.
Steaming Fresh Noodles
Steam Fresh Noodles according to the package instructions. Remove and toss the Noodles to air dry and cool down just the same as you would for boiled noodles.
Air Drying Noodles
Whether you boil or steam the noodles, always let them sit in a strainer to air dry—never rinse them. Instead, lift and toss the noodles to speed up the drying process. Drying the noodles helps them absorb sauce more effectively and, if you’re shallow-frying, allows them to crisp up better than if they were wet or rinsed. Keep tossing the noodles until they cool down; this helps them stay light and separate. If needed, toss in a bit of oil to prevent sticking.
Sauced Noodles
You can also toss the air dried noodles into a bowl with the Sauce, if you are not making the crispy version, but the stir fried version. This allows the noodles to cool down even more quickly and soak up the sauce while any excess sauce will caramelize up when stir frying.
Chow Mein Sauce Ingredients
Chow Mein Sauce (Regular Soy Sauce, Dark Soy Sauce, Water, Sake, Sesame Oil). This forms the base and can optionally include Oyster or Hoisin sauce.
Chow Mein Sauce Recipe
- 1 Tbl Sesame Oil, Soy Sauce, Dark Soy Sauce, Sake, and Water, each
- Optionally with 1 Tbl Oyster Sauce or Hoisin Sauce, which is really nice
Soy Sauce
Use a good quality soy sauce like Lee Kum Kee. For the Dark Soy sauce, either Dark Soy Sauce or Mushroom Soy Sauce can be used.
Sweet Chow Mein Sauce
The Sweetness is derived from the sugar included in the seasoning, but this is very little. If more sweetness is desired, then more sugar can be added or either Hoisin or Oyster sauce can be included in the sauce itself. Which will also deepen the color and add more flavor. Mirin can also be used.
Spicy Chow Mein Sauce
Heat can be added in a couple of different ways, depending on what you’re looking for. Use any of the below, with each one contributing different heats and additional flavors.
- Chili Oil
- Chilies or Chili Flakes
- Wasabi, works exceptionally well with soy sauce
- Hot Sauces like Sriracha
- Gochujang paste
Chow Mein Seasoning
The seasoning is the same seasoning used for Fried Rice. The Broth Powder that is used, is switched out for whatever protein is being used, or Vegetable Broth Powder used as an all around broth powder to use. Bouillon cubes can be used as well, using 1/2 Tbl or 1 Bouillon cube and mashing it into the seasoning so that it breaks apart and becomes part of the mix.
- Chicken: Uses Chicken Broth Powder, Magic Sarap, or Vegetable.
- Pork: Uses Pork Broth Powder, Chicken, Magic Sarap, or Vegetable.
- Beef: Uses Beef Broth Powder or Vegetable.
- Shrimp: Uses Hondashi, Fish, or Vegetable Powder.
- Vegetable: Use Vegetable Broth Powder or Vegeta.
It’s very common for the three white powders (Salt, Sugar, MSG) to be used throughout Chinese restaurants. With the addition of Broth powder to match the type of protein being added, you can elevate the flavors even more. In this recipe, Salt is omitted. Because the Soy Sauce will already carry sufficient amounts and the chow mein seasoning will contain a bit more.
Chow Mein Seasoning Recipe
Add all the ingredients to a bowl and mix. If using a bouillon cube, then mash it into the seasoning until everything is uniform.
- 1/2 Tbl MSG & Chicken Broth Powder, each
- 1/2 tsp Sugar, Onion & Garlic Powder, each
- 1/8 tsp White Pepper & Ginger, each
Chow Mein Vegetables
Green Onions, Garlic, Ginger, and Bean Sprouts are the Go-To. But there are other Vegetables that can be included to fill it out even more if desired. Add whatever you like. Some ideas are below.
- Chinese Cabbage or Napa Cabbage, thinly sliced
- Shredded or Julienne Carrots
- Chinese Chives
- Sliced Onions
- Mushrooms
- Thinly sliced Celery
- Peppers
- Sliced Leek
- Chilies
Stir Frying Vegetables
Stir Fry all the Vegetables in a wok over max heat with a bit of neutral oil. Add your Vegetables according to their cook times.
White parts of the Green Onions, Garlic and Ginger are used as the aromatics. Julienne all of these and place together to stir fry.
Longer cooking Vegetables are added first to stir fry. Which include Cabbage, Onions, Mushrooms, Carrots, Celery, Peppers, and Leek. Only when these are tender, do you add the White parts of Green Onions, Garlic & Ginger to stir fry briefly about 30 seconds.
Fast cooking vegetables like Chives, Bean Sprouts, or Green Onions can be added last to cook, after the noodles have been added, or with the noodles to fry for a bit, anywhere from 1 -3 minutes.
Fat used in Chow Mein
Outside of Sesame Oil to give the Noodles a depth and nutty flavor and used directly in the Chow Mein Sauce. Use a Neutral Oil like Sunflower Oil or use Peanut Oil for frying. The amount is very important for the mouthfeel as well as separating the Noodles and frying them up.
If adding in Protein, then use the relative rendered fat. Which will greatly improve the overall flavor and mouthfeel of the Chow Mein. Visit my post on rendered fat for more information.
Chow Mein with Protein
Thinly sliced or julienne meats can be included for this dish. To which they can be velveted and then briefly simmered before cooking the Noodles. You can include the meat in the stir-fry noodles or set aside after frying to have more control over portioning and place them on top of the noodles when serving, either way is fine.
Velveted Meat Chow Mein
Velvet either Chicken, Pork, or Beef in the below mixture. Mix the meat in very well and let marinate while you prepare the Chow Mein Mise en place. There is all kinds of ways to velvet meat. But perhaps my most favorite is with Baking Soda, followed by a brief blanch before stir frying.
Velveting Ingredients
Combine the below ingredients together and mix well. Add you choice of meat and mix again. Set aside until ready to use.
- 1 Tbl Water & Cornstarch – each
- 1 Tbl Chow Mein Sauce
- 1 tsp Chow Mein Seasoning
- 1/4 tsp Baking Soda
Cooking Velveted Meat for Chow Mein
Whenever making chow mein, I prefer to velvet the meat and then simmer it briefly right before simmering the noodles. Then scoop it out to start simmering the noodles. Once the Noodles are strained and left to air dry, the meat gets seared in the wok with fat, before adding in the vegetables. or the meat removed to place on top when serving and going straight to stir frying the vegetables, then noodles and sauce.
Chow Mein Meat Portioning
Usually in a restaurant, a single serving is made up at a time. So the meat is included with the noodles. At home we are often making more than one serving and including the meat with the noodles may result in uneven distribution of the meat, when serving. Not to say that you shouldn’t include the meat with noodles, you certainly can and it soaks up some of that sauce too, which is really good. But some may prefer to cook the meat separately and top the Noodles when serving for more control over the portions of the meat.
Types of Chow Mein
There are different types of Chow Mein. Usually focused on the meat being added or omitted, in the case of Vegetable Chow Mein. But can even include different sauces. Below are some ideas.
Crispy Chow Mein
For the Crispy Chow Mein version. First prepare a chop suey like Chicken Chop Suey, Pork Chop Suey, or Shrimp Chop Suey. Steam fresh Noodles and let air dry, tossing them to promote drying. Shallow fry a serving of noodles (about 113 g) in enough hot fat to coat the bottom of the wok until crispy, over medium heat. Carefully flip the noodles over to fry the other side crispy and plate. Add more fat if needed. Serve Chop Suey on top. Repeat for each serving.
Light Chow Mein Noodles
The light version exchanges the dark soy for regular soy sauce. So instead of 1 Tbl each of Regular & Dark Soy Sauce, 2 Tbl of regular Soy Sauce is used, everything else is the same.
Dark Chow Mein
The dark version exchanges the regular soy for dark soy sauce. So instead of 1 Tbl each of Regular & Dark Soy Sauce, 2 Tbl of Dark Soy Sauce or Mushroom Soy Sauce is used, everything else is the same.
Chicken Chow Mein
This is made with thinly sliced Chicken Breast and Chicken Bouillon in the Chow Mein Seasoning.
Pork Chow Mein
This is made with thinly sliced Pork and Pork Bouillon used in the Chow Mein Seasoning.
Equipment
- 1 Wok
- 1 Tray Where you can lay out all the ingredients
- 1 Large Bowl to hold the cooked meat and vegetables until they can be returned to the wok
- 1 Sieve to strain the noodles
- 1 Spider to scoop out the meat if adding
Ingredients
- 1/2 lb Chow Mein Noodles - Or 4 coils/portions of Chow Mein Noodles
- 1/2 lb Bean Sprouts - Washed and strained
- 1/2 lb Meat - Optional: See notes
- 1 Bunch Green Onions - Chopped into 2–3 inch pieces and Julienne, keep the whites separate from the greens
- 3 Cloves Garlic - julienne
- 1 inch Ginger - julienne
- 3 Tbl Neutral Oil
Chow Mein Sauce
- 1 Tbl Sesame Oil, Mushroom Soy Sauce, Regular Soy Sauce, Sake, and Water - each
- 1 Tbl Oyster or Hoisin Sauce - Optional
Chow Mein Seasoning
- 1/2 Tbl Chicken Broth Powder & MSG - each, can use 1 Bouillon cube in exchange for Broth Powder
- 1/2 tsp Sugar, Garlic Powder & Onion Powder - each
- 1/8 tsp Ginger Powder & White Pepper - each
Meat Marinade
- 1 Tbl Cold Water, Cornstarch, Chow Mein Sauce, - each
- 1 tsp Chow Mein Seasoning
- 1/4 tsp Baking Soda
Instructions
- Preparation: Prepare the Vegetables and separate the white parts of the green onions from the green parts, these will be cooked at different times. The White part of the green onions can be combined with the garlic and ginger. Combine all the ingredients for the Chow Mein Sauce into a bowl and set aside until needed. Do the same for the Chow Mein seasoning. Velvet any meats if adding, in the Meat Marinade.
- Boil: Fill the Wok halfway with water, cover and bring to a boil.
- Meats: Add any meats to the boiling water if using and cook for 3 minutes. Scoop the meat out and set aside. Scoop off any scum that comes to the surface while brining to a boil.
- Noodles: Add the Noodles to the boiling water and cook according to package instructions. Strain and set aside to air dry. Toss the noodles, optionally with a bit of oil until they are cooled down.Strain out all the water from the wok and return to the burner over max heat.
- Stir Fry: Place the Wok on Max Heat and add half the Neutral Oil. Wait for it to start smoking and add any meats if using. Allow to sit 1–2 minutes before stirring and repeat until light browning. You can remove the meat here to top the noodles when plated, or leave the meat in the wok.Whether you removed the meat or kept it in the Wok, add Garlic, Ginger, and White parts of Green Onions. Stir-fry about 30 seconds. Then remove everything from the Wok. Add the remaining fat with cooked and air dried Noodles, Chow Mein Sauce, and Chow Mein Seasoning to the Wok. Mix really well and continue to cook for about 3 minutes, tossing every so often. During the last minute, add everything (Stir Fried Vegetables, any Meats, and Bean Sprouts) back in to toss and mix throughout, really well. Optionally, meat can be set aside and served on top when serving. Serve right away.