10 min Chow Mein is Wayyy Better than takeout

chow mein noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Cut off the top and bottom of half an onion, then slice it from top to bottom.

Remove the seeds and inside pith from a teeny tiny red pepper and slice it.

Cut two stalks of green onion into 2-inch pieces, adding the thicker pieces to the onion.

Measure out 4 oz of bean sprouts and set aside.

Make the sauce by combining 1 tsp sugar, 1 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp water, and 1/4 tsp ground white pepper in a bowl. Stir until the sugar dissolves.

Blanch 1/2 lb of chow mein noodles in hot water, then run them through cold water to stop the cooking.

Heat a wok over medium heat until you see a wisp of smoke, then add 1 tbsp of avocado oil.

Add the sliced onion to the wok and cook for about 1 minute.

Add the sliced red pepper and cook for another minute.

Add the bean sprouts and push them off to the side.

Add the blanched noodles to the wok, drizzle with about 1 tbsp of oil, and let them fry for about 1-2 minutes until a little crispy at the bottom.

Mix all the ingredients together in the wok.

Pour the sauce over the noodles and toss until everything is evenly colored and the sauce has absorbed into the noodles.

Add the green onions and cook until they are wilted, about 1 minute.

Drizzle about 1 tsp of sesame oil over the noodles before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens