Skip the takeout and make the BEST chow mein at home in less than 30 min! Perfectly crispy noodles with bok choy, mushrooms + bean sprouts! Today’s blog post is about ho to make chow mein. This recipe is gonna be really easy and really yummy!
Ingredients
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon Sriracha
- 1 (16-ounce) package Hong Kong-style pan-fried noodles
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1 (3.5-ounce) package shiitake mushrooms
- 4 baby bok choy, coarsely chopped
- 1 cup mung bean sprouts, rinsed and drained
Directions
- In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside.
- Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside.
- Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute.
- Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts.
- Serve immediately.
So in case you all are wondering, that is the key difference to chow mein versus lo mein. Chow mein noodles are fried to crispness while lo mein noodles are boiled to softness.
Both are great – but sometimes you just want those crispy noodles.
So after that mix up, I’ve been trying to perfect a homemade chow mein dish. You know, so I don’t have to constantly fight about chow mein versus lo mein with Ben.
Here is a video if my instruction are unclear.
OK that’s all for today’s blog post hope you liked this weeks blog post!
-Manaal
Manaal's Food Blog 