Crispy Noodle Chow Mein Vegetables (Printable version)

Golden crispy noodles with colorful vegetables in savory sauce

# Ingredient List:

→ Noodles

01 - 7 oz dried chow mein noodles
02 - 2 tbsp vegetable oil for frying

→ Vegetables

03 - 1 medium red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz snow peas, trimmed
06 - 3.5 oz shiitake or button mushrooms, sliced
07 - 1 small yellow onion, thinly sliced
08 - 1 cup bean sprouts
09 - 2 spring onions, sliced

→ Sauce

10 - 3 tbsp soy sauce
11 - 1 tbsp oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp sesame oil
14 - 1 tsp sugar
15 - 2 cloves garlic, minced
16 - 1 tsp fresh ginger, grated
17 - 2 tbsp water
18 - 1 tsp cornstarch

→ Garnish

19 - 1 tbsp toasted sesame seeds
20 - Fresh coriander leaves

# How to Make It:

01 - Cook chow mein noodles according to package directions until al dente. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Pat dry with paper towels to remove excess moisture for optimal crisping.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Spread cooked noodles in an even layer. Fry undisturbed for 4 to 5 minutes until deep golden brown and crispy on bottom. Carefully flip and crisp second side for 2 to 3 minutes. Transfer to a plate and set aside.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, minced garlic, grated ginger, water, and cornstarch in a small bowl until cornstarch is completely dissolved and mixture is smooth. Set aside near stove.
04 - Wipe skillet clean if needed. Heat remaining 1 tablespoon oil over high heat. Add onion slices and julienned carrot; stir-fry for 2 minutes until onion begins to soften. Add bell pepper, mushrooms, and snow peas; stir-fry for 3 to 4 minutes until vegetables are tender-crisp and vibrant in color.
05 - Pour prepared sauce over vegetables, stirring constantly for 1 minute until sauce thickens and coats all vegetables. Add bean sprouts and half the spring onions; toss gently to combine and heat through, about 30 seconds.
06 - Arrange crispy noodles on a serving platter. Top with sauced stir-fried vegetables. Garnish with remaining spring onions, toasted sesame seeds, and fresh coriander leaves. Serve immediately while noodles remain crispy.

# Expert Suggestions:

01 -
  • You get that perfect contrast between crispy golden noodles and tender vibrant vegetables in every bite
  • The sauce comes together with pantry staples but tastes like something from a professional kitchen
  • Its faster and cheaper than takeout but infinitely more satisfying to make yourself
02 -
  • Dry your cooked noodles thoroughly before frying or they will steam instead of crisp
  • Have all ingredients prepped before you start because the cooking happens fast
  • The noodles will continue to soften slightly once sauced, so serve immediately for the best texture contrast
03 -
  • A well seasoned wok develops better flavor and nonstick properties over time
  • Cut all vegetables to similar sizes so they cook evenly and look beautiful on the plate

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