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Plain Chow Mein Chinese Noodles

Plain Chow Mein Chinese Noodles

Discover the simplicity and satisfaction of making Plain Chow Mein Chinese Noodles at home with this effortless recipe, perfect for a speedy and flavorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Minutes 30 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dried egg noodles (chow mein noodles, lo mein noodles, or spaghetti)
  • 2 tablespoons vegetable oil (or other neutral cooking oil) divided
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup soy sauce low-sodium is recommended
  • 1 tablespoon oyster sauce optional, but adds depth
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 cup chicken broth or water

Equipment

  • Large pot,
  • Wok or large skillet
  • Small Bowl

Method
 

  1. Bring a large pot of water to a rolling boil. Add the dried chow mein noodles and cook according to package directions until al dente. Drain the noodles well and rinse briefly under cold water to prevent them from sticking together. Set aside.
    8 ounces dried egg noodles (chow mein noodles, lo mein noodles, or spaghetti)
  2. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, white pepper, and chicken broth or water. Set this sauce mixture aside.
    1/4 cup soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1/4 cup chicken broth or water
  3. Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
    2 tablespoons vegetable oil (or other neutral cooking oil), 2 cloves garlic, 1 teaspoon grated fresh ginger
  4. Add the cooked and drained noodles to the wok or skillet with the garlic and ginger. Pour the prepared sauce mixture over the noodles.
    8 ounces dried egg noodles (chow mein noodles, lo mein noodles, or spaghetti), 2 cloves garlic, 1 teaspoon grated fresh ginger, 1/4 cup soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1/4 cup chicken broth or water
  5. Toss everything together thoroughly, ensuring each strand of noodle is coated in the sauce. Continue to stir-fry for 2-3 minutes, allowing the sauce to thicken slightly and the noodles to heat through. If the noodles seem a bit dry, you can add the remaining 1 tablespoon of vegetable oil to help coat them.
    2 tablespoons vegetable oil (or other neutral cooking oil), 8 ounces dried egg noodles (chow mein noodles, lo mein noodles, or spaghetti)
  6. Once the noodles are evenly coated and heated through, remove from heat. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat by stir-frying with a little oil or broth.
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