Chow mein is one of my favourite Chinese takeout dishes. I usually order vegetable chow mein because it’s simple, satisfying, and pairs perfectly with lemon chicken, sweet and sour pork, or beef and broccoli. This recipe shows how to make restaurant-style vegetable chow mein easily at home.
Making chow mein at home is quick and straightforward. With fresh chow mein noodles and a few pantry sauces, you can have a flavourful stir-fry ready in under an hour.
What Makes Chow Mein So Great
- Simple to make! This noodle dish cooks quickly, making it ideal for a weeknight dinner.
- Excellent leftovers – chow mein reheats well and keeps its flavour the next day.
- Perfect for packed lunches – prepare a batch on Sunday and portion it into containers for easy microwaveable work or school lunches.
- Highly adaptable – add cooked chicken, pork, or shrimp, or toss in extra vegetables to suit your taste.
Ingredient Notes
- Chow mein noodles – fresh egg noodles from an Asian supermarket are easy to cook: boil 2–3 minutes, rinse, and set aside.
- Onion – any cooking onion will work: yellow, white, Vidalia, or red.
- Red pepper – I use red bell pepper, but any sweet pepper (capsicum) is fine.
- Garlic cloves – use minced garlic or jarred minced garlic if you prefer convenience.
- Green onions – added at the end for a fresh, bright finish.
- Oyster sauce – a key ingredient that adds depth to the sauce.
- Soy sauce – provides essential savory saltiness.
- Chili oil – adds heat; adjust the amount to your preference.
- Sugar – balances the savoury sauces with a touch of sweetness.
- Butter and oil – oil for stir-frying and a small amount of butter to enrich the sauce.
- Water – used to thin the sauce slightly so it coats the noodles evenly.
Step 1: Sauté the Vegetables
Heat oil in a wok or large skillet over medium-high heat. Add sliced onion, red pepper, and minced garlic. Stir-fry for about 5 minutes until the onions turn translucent and the peppers soften.
Expert Tip! If you don’t have a wok, a large skillet or deep frying pan will work—just make sure there’s enough room to toss the noodles.
Step 2: The Sauce
Whisk the oyster sauce, soy sauce, chili oil, water, and sugar in a small bowl before adding to the pan. Pour the sauce over the vegetables, stir to coat, then add the butter and stir until melted. Cook for a few more minutes so the sauce blends with the vegetables.
Expert Tip! Butter might seem unusual in an Asian stir-fry, but it helps coat the noodles and gives the dish a richer, more rounded flavour.
How to Cook Chow Mein Noodles
Follow the package instructions for your fresh chow mein noodles. Usually, you boil them for 2–3 minutes, drain, and rinse with cold water to stop cooking. Prepare the noodles first and set them aside so they are ready to be added to the stir-fry when the sauce is ready.
Step 3: Stir in the Noodles
Add the prepared noodles to the wok and toss until every strand is coated in the sauce. Aim for just enough sauce to cover the noodles without leaving a pool of liquid in the pan.
Step 4: Simmer Time
Lower the heat to medium-low. Cover the pan and let the noodles and vegetables cook for another 3–5 minutes, stirring occasionally and scraping the bottom so nothing sticks. Turn off the heat, stir in the sliced green onions, and serve hot.
Other Noodle Recipe Ideas
There are countless Asian noodle dishes that range from simple sides to complete meals. If you enjoy this vegetable chow mein, try experimenting with other recipes and noodle types to discover new flavours and textures.
- Shrimp and pork chow mein
- Cantonese-style noodles with pork
- Sweet Thai chili noodles
- Glass noodles with pork
- Thai sweet chili and pork with rice noodles
Vegetable Chow Mein
Ingredients
- 16 oz chow mein noodles
- 3 tbsp oil
- 8 garlic cloves , minced
- 1 red pepper , sliced
- 1 onion , sliced
- 8-10 green onions , sliced
- 4 tbsp oyster sauce
- 3 tbsp soy sauce
- 4 tbsp water
- 2 tbsp sugar
- 1 tsp chili oil
- 2 tbsp butter
Instructions
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Cook the chow mein noodles according to the package instructions and set aside.
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Heat oil in a wok or large skillet over medium-high heat.
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Add sliced onion, red pepper, and minced garlic. Cook about 5 minutes, stirring often.
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In a bowl, mix oyster sauce, soy sauce, water, sugar, and chili oil. Pour into the pan, stir to coat the vegetables, then add butter and mix until melted. Cook a few more minutes.
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Add the cooked chow mein noodles and toss until evenly coated in sauce.
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Lower the heat to medium-low and cover the pan.
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Let the noodles and vegetables cook for another 3–5 minutes, checking occasionally so nothing sticks to the pan.
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Stir in the green onions and serve immediately.
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Nutrition
Per serving:
Nutrition Disclaimer