Upgrade Your Noodles: Turn Instant Ramen into a Tasty Chow Mein

oyster sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce

Low-sodium soy sauce reduces sodium without sacrificing flavor.

instant ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular spaghetti

Whole grain noodles offer more fiber while regular spaghetti is often cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a high smoke point.

protein of choice

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are often less expensive than other meats.

Prepare the vegetables by thinly slicing the green tops and whites of spring onions separately.

Slice the bell pepper lengthways into thin strips.

Julienne the carrot using a mandolin for thin slices.

Slice lettuce into thin strips, rolling the leaves for easier slicing.

Mix the chow mein sauce with 1.5 tablespoons of rice vinegar, 2.5 tablespoons of dark soy sauce, 2 tablespoons of hoisin sauce, and 1 teaspoon of sesame oil, then mince in some garlic.

Remove the instant ramen noodles from their packaging and place them in a bowl.

Pour boiling water over the noodles and let them sit for 3-4 minutes, then strain and rinse under cold water.

Heat a deep-sided pan or wok and add a splash of sesame oil.

Add the carrots, bell pepper, and spring onions to the hot pan, cooking for 5-6 minutes until charring occurs.

Pour the sauce around the edges of the pan and toss everything to coat well.

Add the sliced lettuce at the end and toss gently to combine without wilting the lettuce.

Plate the chow mein, optionally garnishing with grated carrot, curled spring onion tops, toasted sesame seeds, and additional green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens