Easy Chow Mein Recipe

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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4.5 from 2 votes

Print

Easy Chow Mein Noodles with Vegetables

Servings: 4

Author: WonkyWonderful

Ingredients

Sauce

• 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

Stir Fry

• 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

Noodles

• 15 ounces Prepared Yakisoba Noodles* - prepared according to package instructions

Instructions

1. Mix all sauce ingredients and set aside.
2. Prepare noodles and all vegetables before beginning stir fry process.
3. Heat wok over medium/high heat for 2-3 minutes. Add 2 Tb oil.
4. Add garlic, celery and carrots. Stir fry for 2 minutes.
5. Add mushrooms, cabbage and snow peas. Stir fry 4-5 minutes. (stir constantly)
6. Add sauce, bean sprouts and prepared yakisoba noodles. Stir fry 2 minutes then remove from heat.

Recipe Notes

*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.

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