This Easy Chow Mein Recipe is a great vegetable stir fry meal! Skip the take out and enjoy your Chinese food straight from the kitchen!
OXO provided me with a Stainless Steele Pro 12 Inch Wok + Cover from their new Stainless Steele Cookware line. I am beyond thrilled to have the opportunity to give this Wok a try!
Chow Mein from my local Chinese food joint is one of my weaknesses. I crave those boxes filled to the brim with noodle-y deliciousness!
For some reason it has never dawned on me to make Homemade Chow Mein Noodles. I guess I thought it would be a hassle to make. Or that it wouldn’t be as good as take out.
Jeez was I wrong! This is so simple to prepare and tastes 10x better than take out!
It definitely helps that I now have a high quality Wok to get my stir fry on!
I’ve never had much luck with woks. The ones I have used didn’t get hot enough and the vegetables ended up soggy.
I love OXO kitchen gadgets. And honestly, I am totally impressed with OXO Cookware.
Here are a few more features of the new OXO Cookware:
- Heat-radiant aluminum core fused between two layers of stainless steel ensures even cooking from every side
- Rolled edges designed for drip free pouring
- Contoured handles designed to stay cool to the touch for a comfortable grip
- Durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler. Glass lids are oven safe up to 430°F
- Works on all stovetops, including induction
- Dishwasher safe
Add this Easy Chow Mein Recipe to your menu. Don’t forget the chopsticks and fortune cookies for a true homemade take out experience!
And just in case you are wondering, here is what my fortune cookie said:
Your present plans are going to succeed.
Well that’s good. Because I got lots of plans for this coming year!
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- 1/4 Cup Oil canola, vegetable, peanut or grapeseed
- 1 Tablespoon Rice Vinegar
- 1/4 Cup Soy Sauce
- 1 Tablespoon White Sugar
- 1/2 Tablespoon Corn Starch
- 1 teaspoon Fresh Grated Ginger
- 2 Tablespoons Oil canola, vegetable, peanut or grapeseed
- 3 Garlic Cloves - finely chopped
- 2 Celery Stalks - thinly sliced diagonal
- 2 Large Carrots - thinly sliced diagonal
- 3 ounces Crimini Mushrooms - stems/gills removed then sliced
- 2 Cups Mung Bean Sprouts
- 1/2 Small Green Cabbage - shredded
- 3 ounces Snow Peas
- 15 ounces Prepared Yakisoba Noodles* - prepared according to package instructions
- Mix all sauce ingredients and set aside.
- Prepare noodles and all vegetables before beginning stir fry process.
- Heat wok over medium/high heat for 2-3 minutes. Add 2 Tb oil.
- Add garlic, celery and carrots. Stir fry for 2 minutes.
- Add mushrooms, cabbage and snow peas. Stir fry 4-5 minutes. (stir constantly)
- Add sauce, bean sprouts and prepared yakisoba noodles. Stir fry 2 minutes then remove from heat.
*Find yakisoba noodles with the refrigerated Asian products or in the produce area near the stir fry veggie packs. The yakisoba noodles will be pre-cooked and will require soaking or microwaving. The yakisoba noodles are what makes this dish taste like take out. Do not use spaghetti noodles. Just don't.