Main Asian

Chow mein

Name: Chow mein recipe
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 280g packet fresh chow mein egg noodles; 40.00 ml vegetable oil; 1 carrot, cut into long, thin matchsticks; 450g whole baby wombok, thinly sliced lengthways; 2 (450g total) large zucchini, cut into long, thin matchsticks; 4 long thin green shallots, cut in half crossways; 80g bean sprout; 2 cloves garlic, sliced; 30g ginger, peeled, finely grated; 40.00 ml hoisin sauce; 20.00 ml soy sauce; 2 tsp each of sesame oil, white sugar and sambal oelek (or sriracha); 1/2 tsp ground white pepper

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by Tracey Pattison

Delicious Team

Oct 31, 2023

In the mood for noodles? This Chinese takeaway staple is much easier to recreate at home than you think.

280g packet fresh chow mein egg noodles
2 tbs vegetable oil
1 carrot, cut into long, thin matchsticks
450g whole baby wombok, thinly sliced lengthways
2 (450g total) large zucchini, cut into long, thin matchsticks
4 long thin green shallots, cut in half crossways
1 cup (80g) bean sprouts

Chow mein sauce

2 cloves garlic, sliced
30g ginger, peeled, finely grated
2 tbs hoisin sauce
1 tbs soy sauce
2 tsp each of sesame oil, white sugar and sambal oelek (or sriracha)
1/2 tsp ground white pepper

Method

1.

For the chow mein sauce, place all ingredients in a medium bowl and stir to combine. Stir in ¼ cup (60ml) cold water (see note).
2.

Prepare egg noodles as directed on packet and drain well.
3.

Place half the oil in a large wok over high heat. Add noodles. Stir-fry for 2 minutes or until starting to crisp. Add sauce. Stir-fry for 1 minute or until noodles become sticky and sauce has reduced. Transfer to a large heatproof bowl.
4.

Heat remaining oil in same wok over high heat. Add carrot, wombok and ¼ cup (60ml) water. Stir-fry for 1 minute or until just starting to soften, then return noodles and toss to combine. Remove wok from heat and toss through shallots and sprouts. Serve.

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Recipe Notes

The chow mein sauce can be made ahead of time and stored in an airtight container in the fridge for up to 3 days and can be used to make a tofu, chicken, beef, pork or seafood chow mein version of this recipe. Use between 150g-200g of prepared protein of choice and stir fry in 1 tbs of vegetable oil before stir frying the noodles.