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Chow Mein, a beloved dish from China, is a flavourful stir-fry that combines noodles with a variety of vegetables, proteins, and a savoury sauce. Known for its balance of textures and bold flavours, Chow Mein is a comfort food that has gained immense popularity worldwide.
The dish is a wonderful example of the versatility of Chinese cuisine, offering endless possibilities for customization while still maintaining its classic essence. Whether served crispy or soft, Chow Mein delivers a satisfying combination of tender noodles, crisp vegetables, and a rich umami-packed sauce.
What Is Chow Mein?
Chow Mein, meaning “fried noodles” in Cantonese, is a stir-fried noodle dish that can be found in countless variations. It typically includes egg noodles stir-fried with a medley of vegetables like cabbage, carrots, and bean sprouts, along with proteins such as chicken, beef, shrimp, or tofu.
The dish is seasoned with a savoury sauce made from soy sauce, oyster sauce, and a touch of sugar, which gives it its signature depth of flavour.
There are two main styles of Chow Mein: crispy and soft. In crispy Chow Mein, the noodles are fried until golden and crunchy, while in soft Chow Mein, the noodles are stir-fried until tender and slightly charred.
The beauty of Chow Mein lies in its adaptability, you can swap out ingredients based on what you have on hand, making it a dish that can be either simple or elaborate, depending on your mood.
Ingredients and Taste
The ingredients for Chow Mein are egg noodles, soy sauce, oyster sauce, and a variety of vegetables. For proteins, chicken, pork, beef, or shrimp are commonly used, but vegetarian versions with tofu or just vegetables are equally popular.
The sauce, a combination of soy sauce, oyster sauce, and sometimes sesame oil or Shaoxing wine, infuses the dish with a rich umami flavour that ties all the ingredients together.
Chow Mein’s flavour profile is savoury, with a slight sweetness and a hint of smokiness from the stir-frying process. The noodles absorb the sauce, becoming infused with its rich, salty flavours, while the vegetables retain their natural sweetness and crunch.
The dish’s appeal lies in the contrast between the tender noodles and the crisp, stir-fried vegetables, making each bite a delightful mix of textures.
A Taste of History
Chow Mein has its roots in Chinese cuisine, particularly in the southern provinces like Guangdong, where Cantonese-style cooking reigns. As a simple and hearty dish, it became a staple in households and street stalls.
The use of noodles in Chinese cooking dates back over 4,000 years, making them one of the oldest known foodstuffs, and Chow Mein reflects this ancient tradition of noodle-based dishes.
As Chinese immigrants brought their cuisine to the West in the late 19th and early 20th centuries, Chow Mein became one of the most popular Chinese dishes in America. Its versatility, accessibility, and flavourful profile made it an instant hit, and it was soon adapted into countless local variations.
In many Western countries, Chow Mein is often synonymous with Chinese takeout, though the dish in China is far more diverse in its regional interpretations.
Chow Mein (Stir-Fried Noodles) Recipe
Serves: 4 people
Ingredients:
- 200g fresh egg noodles (or dried egg noodles, cooked and drained)
- 200g chicken breast or pork, thinly sliced (optional)
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 1 small carrot, julienned
- 2 spring onions, chopped into 2-inch pieces
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (for stir-frying)
For the Sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/4 cup chicken broth or water
Directions
To begin, prepare the noodles. If using dried egg noodles, cook them according to the package instructions until al dente, then drain and rinse under cold water to stop further cooking. Drizzle the noodles with a little sesame oil to prevent sticking and set them aside.
In a large bowl, combine the light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and chicken broth (or water) to create the sauce. Stir until the sugar dissolves. This sauce will coat the noodles and give the dish its signature savoury flavour.
If adding chicken or pork, season the sliced meat with a pinch of salt and 1 teaspoon of soy sauce. Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Once hot, add the meat and stir-fry for about 2-3 minutes until browned and cooked through. Remove from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil and heat it over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic as it can quickly turn bitter.
Add the julienned carrots, cabbage, and bean sprouts to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften but retain a bit of crunch. The vegetables should stay vibrant in colour and texture, adding a nice contrast to the noodles.
Return the cooked noodles to the wok, tossing them with the vegetables. If the noodles stick together, you can drizzle in a little more oil or broth to loosen them up. Stir-fry everything together for another 2 minutes, making sure the noodles are well-coated with oil and slightly crisped on the edges.
Pour the prepared sauce over the noodles and stir-fry for an additional 2-3 minutes, allowing the sauce to evenly coat the noodles and vegetables. Add the cooked meat back into the wok and toss everything together until well combined. Ensure the noodles absorb the flavours of the sauce, but avoid overcooking the vegetables.
Once the noodles are glossy and fully coated in sauce, remove the wok from the heat. Transfer the Chow Mein to a large serving platter, and garnish with the chopped spring onions for a fresh, crunchy finish. Serve immediately, as Chow Mein is best enjoyed hot, with optional chili oil or soy sauce on the side for added flavour.
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