Chow Mein

Servings: servings

Calories: 360cal

Cook chow mein noodles according to package directions. Drain, rinse in cold water, and set aside.
In a medium bowl, whisk to combine all sauce ingredients.
In a wok over medium high heat, heat 2 tablespoons olive oil until shimmering.
Add cabbage and carrots and saute for 2-3 minutes, until carrots begin to get tender and cabbage softens a little.
Add garlic, toss until combined and cook another minute.
Add cooked noodles and toss to combine.
Add sauce and toss to combine.
Add bean sprouts and toss to combine, cooking one more minute.
Add green onions, toss to combine.
Remove from heat and serve.

5 from 3 votes

After cooking and draining the noodles, Chef Antoine suggests tossing the noodles with a small amount of olive oil to keep them from sticking together.
Store leftover chow mein in an air-tight container kept in the refrigerator for 3-4 days.
Reheat in the microwave until warmed through or in a skillet over medium heat with a pinch of olive oil. When reheating in the microwave, I sometimes add a few drops of water to remoisten the noodles and other ingredients, but it's not completely necessary.
You can add a protein to this dish whether that be chicken, beef, pork, shrimp, and even tofu. I would recommend slicing the protein of choice into thin strips, stir fry style, and browning it in the skillet or wok, then set it aside until all the other ingredients are cooked through. Add the protein back to the skillet at the end.

Course: Dinner

Cuisine: American, Chinese

Prep Time10

Cook Time10

Total Time20