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Chow mein

Name: Chow mein
Cook time: 25 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 9 oz chow mein noodles (or egg noodles); 9 oz chicken breast; 2 cups cabbage, thinly sliced; 2 cups bean sprouts; 2 garlic cloves; 1 carrot; 1 bunch green onions; 4 tablespoons soy sauce; 3 tablespoons oyster sauce; 2 tablespoons mirin; 1 tablespoon cornstarch; 1 tablespoon granulated sugar; 1 tablespoon sesame oil; Vegetable oil; Black pepper

Chinese stir fried noodles

You know those days when you really do not feel like cooking, but you are still craving a good Asian meal.

We have the answer. Our chow mein is on the table in no time. This classic Chinese noodle dish is loved around the world, and in Suriname it is known as tjauw min. It is somewhat similar to Indonesian bami goreng, but with a Chinese twist and a slightly different flavor.

What makes chow mein so appealing, besides the flavor, is how easy it is to adapt. It depends on what you already have in your fridge. In our version we use chicken, green cabbage, carrot, bean sprouts, and noodles you can find at any regular grocery store. If your store carries real chow mein noodles, even better, or head to an Asian grocery store to find them. Feel free to swap in beef, shrimp, or different vegetables.

What are chow mein noodles?

Chow mein literally means fried noodles. The noodles used for this dish are usually thinner and firmer than egg noodles. They are briefly boiled first, then stir-fried in a wok until slightly crisp. If you cannot find chow mein noodles, regular egg noodles work just fine. That is what we used here as well. In the end, it is all about the combination of noodles, crisp vegetables, and a sauce that ties everything together. That last part is exactly what makes this dish so good.

It is all about the sauce

The sauce is what gives this dish its signature flavor. We make a quick but bold mix of soy sauce, oyster sauce, mirin, a small amount of sugar, sesame oil, a pinch of black or white pepper, and a little cornstarch to lightly thicken it.

The cornstarch creates a glossy coating on the noodles and vegetables and makes every bite just a bit smoother. Once the sauce goes into the pan and everything is tossed together, the kitchen smells like a busy Asian street market.

A colorful wok

We start with bite size pieces of chicken, browned on all sides in a hot wok (or large skillet). Then the vegetables go in. Thin strips of carrot, sliced green cabbage, and a generous handful of bean sprouts. Everything stays nice and crisp, which is exactly what makes chow mein so satisfying.

When the vegetables are just tender, add the cooked noodles. Then pour in the sauce and toss everything well, letting it cook briefly over high heat. The result is a pan of noodles that is both satisfying and filling.

Easy, quick, and perfect for weeknights

What we like most about this dish is that it truly comes together in about 30 minutes. That makes it perfect for a weeknight. If you have leftovers, they taste just as good the next day, especially when reheated in a pan. We like to serve it topped with sliced green onions and, if you like a little heat, some sweet chili sauce on the side. Simple, minimal cleanup, and plenty of flavor. Exactly what you want when you do not feel like spending hours in the kitchen.

Chow mein