This chow mein is all noodles and vegetables. Fresh thin egg noodles are loosened and dried, then tossed in a very hot wok with shredded cabbage, red pepper, bean sprouts, bok choy and long pieces of green onion.
Two soy sauces do the work: regular low-sodium soy for seasoning and a spoonful of dark soy for the deep brown colour, balanced with rice vinegar, sesame oil and a little sugar.
Balancing the Soy Glaze
Five ingredients, each pulling the sauce in its own direction.
- Salty3 tbsp low-sodium soy sauce
- The main seasoning for the noodles and vegetables.
- Colour1 tbsp dark soy sauce
- Turns the noodles a glossy deep brown.
- Bright1 tbsp rice vinegar
- Lifts the soy so it does not taste flat.
- Rounded1 tsp sugar and 1 tsp sesame oil
- Smooths the edges and adds a toasted aroma.
Taste a noodle at the end; a few drops more soy sauce is the only adjustment it usually needs.
How to Make It
Noodles loosened and dried
Loosen the chow mein noodles following the package directions, drain well and pat dry if needed.
Soy sauce mixture whisked
Whisk the soy sauce, dark soy sauce, rice vinegar, sesame oil and sugar together.
Cabbage and pepper into a hot wok
Heat the wok over high heat, add the neutral oil and stir-fry the cabbage and red pepper for 2 minutes.
Sprouts, onions and bok choy
Add the bean sprouts, green onions and bok choy and stir-fry for 1 minute more.
Noodles and sauce tossed glossy
Add the noodles and sauce and toss over high heat for 2 to 3 minutes, until the noodles are glossy, lightly browned and separate.
Why This Recipe Works
- Drying the noodles well lets them brown lightly in the wok instead of steaming into a soft tangle.
- Dark soy sauce adds colour and a gentle molasses note without making the noodles saltier.
- Adding the firmer cabbage and pepper first gives them a head start before the tender sprouts and bok choy go in.
Ingredient Notes
- Fresh thin chow mein egg noodles
- Twelve ounces from the refrigerated section, loosened as the package directs.
- Dark soy sauce
- One tablespoon, mostly for the rich brown colour on the noodles.
- Green onions
- Four, cut into 2-inch lengths so they read as a vegetable rather than a garnish.
Success Tips
- Spread the loosened egg noodles on a towel for a few minutes; any surface water stops them browning.
- Use tongs to lift and drop the noodles in the wok so the soy glaze coats every strand evenly.
- Keep the chow mein vegetables moving over high heat and pull the pan as soon as the bok choy stems turn bright.
Serving Ideas
Pile the noodles onto a platter straight from the wok and serve with chopsticks and a small dish of soy sauce on the side.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat in a hot skillet, tossing until the noodles are heated through.
Frequently Asked Questions
Is there any meat or tofu?
No. It is a vegetable chow mein with noodles, cabbage, red pepper, sprouts, bok choy and green onion.
What allergens should I know about?
Soy sauce and egg noodles contain soy, wheat and egg.
