Better Than Takeout Chow Mein

Better Than Takeout Chow Mein on a plate

There’s nothing quite like getting some really good Chinese takeout. Growing up, those orders with my family would routinely turn into an enormous feast. (I mean, it’s impossible to pick just one entree, right?) Amid the variety of options, I always made sure to grab a side of noodles, like these Chow Mein noodles. I love the chewy texture of the fried noodles, and they match beautifully with any entree you pair with them.

This tasty treat is surprisingly easy to make at home. Chinese egg noodles are used in traditional Chow Mein; these noodles are available at Asian markets, but they’re slowly becoming more accessible in regular megamarts as well. If you can’t find them, however, you could easily substitute instant yakisoba noodles (found by the ramen) cooked without the seasoning packet.

This recipe is simple and quick, but incredibly satisfying. After you make it the first time, you might be tempted to cook takeout more often than you order in!

Better Than Takeout Chow Mein

1 lb Chinese steamed egg noodles

3 TBSP oil

1 TBSP ginger, grated

1/2 onion, sliced thin

1/4 cup celery, sliced thin

1 1/2 TBSP soy sauce

1 1/2 TBSP oyster sauce

Chopped chives to garnish

Bring 6 quarts of water to a boil. Set the noodles in the water for about 10 seconds, until they loosen up. Remove quickly and drain.

Put a large wok or sauté pan over medium heat, and heat up the oil in the pan. Once hot, put the ginger, onion, and celery in; constantly stir while cooking until the onions begin to turn translucent, about 2-3 minutes. Add in the noodles, and toss with the soy sauce and oyster sauce. Cook just until hot, top with the chives, and plate.

Serves up to 6.


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