Chow Mein
Equipment
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Mixing bowls
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Large frying pan or wok
Ingredients
Stir Fry Ingredients
- 1 small onion, thinly sliced
- 5 scallions, cut into 1-inch pieces (whites and greens separated)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 12 oz chow mein noodles (see note)
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- ¼ tsp white pepper
Optional Garnish
- Scallions
- Sesame seeds
Instructions
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Thinly slice the onion and chop the scallions into 1-inch pieces, keeping the whites and greens separate. Prepare the shredded cabbage and carrots.
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In a small bowl, whisk together the dark soy sauce, light soy sauce, sugar, sesame oil, shaoxing wine, and white pepper until well combined. Set aside.
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Bring a pot of water to a boil and cook the chow mein noodles until about one minute before al dente. Drain and rinse under cold water to stop the cooking and prevent sticking.
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Heat a splash of oil in a large skillet or wok over medium-high heat. Add the sliced onion and scallion whites and sauté until they start to soften.
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Add the shredded cabbage and carrots and stir-fry until the vegetables are wilted but still have some texture.
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Add the drained noodles, the prepared sauce, and the scallion greens. Toss everything together over medium-high heat until the sauce coats the noodles and the greens are wilted.
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Transfer to bowls and serve warm. Garnish with additional scallions or sesame seeds if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Why Chow Mein Is The Best Holiday Dish
I love this chow mein because it’s affordable, fast to make, and incredibly comforting. The noodles soak up a savory, umami-rich sauce while the vegetables add crunch and freshness. It comes together in about 20 minutes, making it an ideal side or a satisfying main for busy days and festive gatherings.
What Makes This Chow Mein So Good
The magic comes from sizzling the noodles and vegetables together so the noodles absorb the sauce and pick up a bit of wok flavor. Cabbage softens and adds body while scallions contribute brightness and color. The method is simple but delivers a lot of satisfying flavor and texture.
What You’ll Need To Make Chow Mein
Stir Fry Ingredients
- 1 small onion, thinly sliced
- 5 scallions, cut into 1-inch pieces (whites and greens separated)
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 12 oz chow mein noodles
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- ¼ tsp white pepper
Optional Garnish
- Scallions
- Sesame seeds
How to Make Chow Mein
Thinly slice the onion and chop scallions into 1-inch pieces, separating whites and greens. Shred cabbage and carrots if needed.
Whisk the dark soy, light soy, sugar, sesame oil, shaoxing wine, and white pepper together in a small bowl and set aside.
Cook the chow mein noodles until about one minute before al dente, then drain and rinse under cold water to stop the cooking and prevent clumping.
Heat a splash of oil in a large skillet or wok over medium-high heat. Sauté the onions and scallion whites until they soften.
Add the shredded cabbage and carrots and stir-fry until they begin to wilt but still hold some bite.
Toss in the drained noodles, pour over the sauce, and add the scallion greens. Stir and toss over medium-high heat until the noodles are glossy and well coated.
Serve immediately and enjoy.
Tips & Variations
I recommend rinsing the noodles after boiling to keep them from sticking and to help them fry more evenly.
To add protein, use cooked chicken, shrimp, pork, or tofu — simply fold it in during the final toss so everything warms through.
If you like heat, add chili oil or a splash of your favorite hot sauce to the sauce for a spicy kick.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Store leftovers in the refrigerator for up to 2 days and reheat gently in a skillet.
What kind of noodles should I use?
Chow mein noodles are ideal, but egg noodles, fresh ramen, or even spaghetti can be substituted in a pinch.
Can I add meat to this?
Absolutely. Use cooked chicken thighs, shrimp, ground pork, or tofu. Add during the final stir so the protein warms through.
Do I need shaoxing wine?
No. You can omit it or substitute a splash of dry sherry or mirin for a similar depth of flavor.
Try These Next
• Craving more noodles? Try a spicy or saucy noodle dish next time.
• Want more pork? Consider a crispy pork belly or another rich pork recipe as a follow-up.
• Looking for heat? Add chili oil or explore a spicy pasta or noodle recipe.