This was our first foray into home cooking Chinese food, and it’s quite fun. We’ve been tweaking this recipe over the past few months and happy with how it has turned out. Ramen noodles are a perfect texture, and the only thing we’d love to add more regularly are water chestnuts. The eggs are optional, obviously, but add good texture and protein to the dish.
Chow Mein
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Prep Time:
10m
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Cook Time:
20m
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Total Time:
30m
Ingredients
- 1/2 lb fresh egg noodles (standard size, or 3 oz dried)
- 1/2 Yellow onion, thinly sliced
- 1 Carrot, thinly sliced or shredded
- 1 tsp. Fresh ginger, grated
- 2 Cloves garlic, minced
- 2 tbsp. Canola oil
- 1 c Snap peas, trimmed
- 2 Eggs
Sauce
- 2 tbsp. Oyster sauce
- 2 tbsp. Soy sauce
- 1 tbsp. Rice vinegar
- 2 tsp. Sugar
- 2 tsp. Sesame oil, toasted
- 3 tbsp. Water
- 1/2 tsp. Corn starch
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt.
- In a small bowl, combine the sauce ingredients. In a separate bowl or cup, mix 3 tablespoons cold water with 1/2 teaspoon corn starch. When dissolved, add to the sauce and mix.
- Boil the noodles for 2-3 minutes, drain and rinse well with cold water. Place the noodles in a bowl and toss with 1 tablespoon of oil.
- Heat 1 tablespoon of oil in a large non-stick pan until very hot.
- Saute the onion, carrots, and snap peas until just tender, 2 minutes. Transfer the vegetables to a bowl.
- Reheat 1 tablespoon oil in the same pan until very hot.
- Saute the ginger and garlic for several seconds.
- Add the noodles and about 1/3 of the sauce, and stir-fry until the noodles are heated through, roughly 5 minutes.
- Scramble 2 eggs in a bowl.
- Return the vegetables to the pan with the noodles, add the remaining sauce, sauce. Pour in the scrambled eggs and and continue to toss the noodles until they are well combined and egg is cooked, 3 minutes.
