Chow Mein with Sauce

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This quick chow mein with sauce combines tender noodles, fresh cabbage, and onions with a savory soy-oyster sauce for a flavorful, easy weeknight dinner. Perfect as a main dish or side, this vegetable chow mein recipe is ready in under 30 minutes.

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Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: Asian

Method: Stir Fry

Servings:

Calories: 195kcal

Author: Corinne Schmitt

Equipment

Large pot for boiling noodles
Large skillet or wok
Sharp knife
Cutting board
small mixing bowl
Tongs for tossing noodles

Ingredients

8 cups water
½ pound chow mein noodles
1 tablespoon oil
½ small onion thinly sliced
½ small head of cabbage about 2 cups, sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon sesame oil
1½ tablespoons soy sauce
4 tablespoons oyster sauce
salt and pepper to taste

Instructions

Bring water to a boil. Add chow mein noodles and cook for 3 minutes, until soft. Drain and set aside.
8 cups water, ½ pound chow mein noodles
Heat oil in a wok over medium-high heat. Add onion and cabbage; cook for about 4 minutes, until onions are translucent.
1 tablespoon oil, ½ small onion, ½ small head of cabbage
Add garlic and ginger. Cook 2 minutes.
1 tablespoon minced garlic, 1 tablespoon minced ginger
In a small bowl, mix sesame oil, soy sauce, and oyster sauce.
1 teaspoon sesame oil, 1½ tablespoons soy sauce, 4 tablespoons oyster sauce
Add sauce to wok and season with salt and pepper.
salt and pepper
When cabbage is tender, add noodles and toss well to coat.

Notes

For a vegetarian version, replace oyster sauce with vegetarian oyster sauce or mushroom stir-fry sauce.

Fresh chow mein noodles cook faster than dried, so adjust time accordingly.

Avoid overcooking vegetables to keep a crisp-tender texture.

Leftovers can be refrigerated for up to 3 days; reheat in a skillet with a splash of water to refresh the sauce.

Nutrition