Chow mein, meaning “stir-fried noodles,” originated in northern China. The noodles can be cooked until crispy or kept soft. There are many regional variants in China and the United States. Americans were first introduced to chow mein in New York in the 1880s. Today, the dish is a popular choice in Chinese restaurants throughout America. Easily prepared in a wok, pork, chicken, or beef can be added to make it a more substantial meal.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz thin lo mein noodles
- 1 Tbsp peanut oil
- 1 carrot, julienned
- ½ head napa cabbage, thinly sliced
- ½ onion, sliced
- ¼ cup broth of choice
- ¼ cup soy sauce
- 1 tsp sesame oil
- Green onions, sliced as needed for garnish
Directions
- Add lo mein noodles to a pot of boiling water and cook 10–12 minutes. Drain and set aside.
- Place a large wok or skillet over medium-high heat and add the peanut oil.
- Add the carrots, cabbage, and onion. Cook for 1 minute.
- Stir in the chicken broth, soy sauce, and sesame oil.
- Add the noodles, stirring to combine.
- Sprinkle with sliced green onions and serve immediately.
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