Chow mein is a popular Chinese stir-fried dish made with noodles, meat, and vegetables. It can also be prepared with seafood or made entirely with vegetables for a vegetarian version.
There are many different ways to make chow mein, but this is the version our family enjoys. You can use thin or thick noodles depending on your preference, and if chow mein noodles are not available, spaghetti can be used as a substitute.
I love adding plenty of vegetables, so this recipe uses a generous amount. When stir-frying the vegetables, I like to use two skillets at the same time to speed up the cooking process.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Heat a wok or large nonstick frying pan over high heat. Add about 4 tablespoons of the oil, then add the chicken.
- Step 2
Drizzle the chicken with some of the soy sauce and stir-fry until golden brown and cooked through. Remove the chicken from the pan.
- Step 3
Add the mushrooms to the hot pan and stir-fry until cooked. Remove and set aside.
- Step 4
Stir-fry the onion and carrots separately, adding more oil as needed, then remove and set aside.
- Step 5
Stir-fry the broccoli and cabbage together. Add a little water or soy sauce, cover briefly with a lid, and cook until crisp-tender.
- Step 6
Cook the chow mein noodles according to the package directions.
- Step 7
Drain the noodles and rinse them under cold water.
- Step 8
Add more oil to the wok or pan. When hot, add the noodles. For crispier chow mein, fry the noodles in batches; otherwise add them all at once.
- Step 9
Return the chicken and all stir-fried vegetables to the pan. Add the garlic and remaining soy sauce.
- Step 10
Stir-fry for about 2 minutes, tossing until the chicken, vegetables, and noodles are evenly combined. Add more oil, soy sauce, or salt to taste if desired, then serve hot.
- Calories:580 kcal29%
- Protein:34 g68%
- Carbohydrates:64 g23%
- Sugar:8 g9%
- Salt:3.0 g50%
- Energy:2,427 kJ29%
- Fat:23 g33%
