Stir-Fried Chow Mein With Four Vegetables Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
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Updated November 24, 2021
Stir-Fried Chow Mein With Four Vegetables

Serious Eats / Shao Z.

For me, a dim sum brunch isn't complete without a plate of Supreme Soy Sauce Chow Mein. A simple dish of stir-fried thin noodles cooked with bean sprouts and scallions, it's cooked with just a bit of thin, soy-based sauce that coats the noodles in a concentrated layer of flavor. I turn this snack into a meal by adding an array of colorful, crunchy vegetables and tofu.

Why It Works

  • Preparing the vegetables in fine julienne is a little time consuming, but it's essential for even, rapid cooking and good integration of flavors.
  • Cooking the noodles in an empty wok allows you to crisp them up and cook down the sauce until it coats them evenly, giving every bite good flavor and texture.


Recipe Details

Stir-Fried Chow Mein With Four Vegetables Recipe

Prep 5 mins
Cook 10 mins
Total 15 mins
Serves 4 to 6 servings

Ingredients

  • 2 tablespoons light soy sauce, divided

  • 1 tablespoon dark soy sauce

  • 2 teaspoons sesame oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon sugar

  • 1/2 teaspoon white pepper

  • 16 ounces Hong Kong-style (chow mein) noodles (see notes)

  • 3 tablespoons vegetable, canola, or peanut oil, divided

  • 6 ounces five-spiced tofu, julienned

  • 1 bunch (3 ounces) Chinese flowering chives, cut into 2-inch length

  • 1 small carrot, cut into fine julienne

  • 8 ounces bean sprouts, trimmed

  • 3 scallions, cut into fine julienne

Directions

  1. In a small bowl, combine the 1 tablespoon light soy sauce, the dark soy sauce, sesame oil, salt, sugar, and white pepper. Mix well and set aside. Open the package of noodles and loosen them in a large bowl. Separate any noodle strands that are clumped together.

  2. Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the tofu, spread it out, and cook without moving until lightly browned, about 30 seconds. Add remaining tablespoon of soy sauce, mix, and add in the chives. Stir-fry until chives are bright green, about 1 minute, then transfer to a bowl and set aside.

  3. Heat remaining 2 tablespoons in now-empty wok over high heat until smoking. Add the noodles. Using tongs or long chopsticks, spread the noodles around, toss them in the oil, and make sure they are not in one big clump. Cook, stirring, until they start to get a little bit crispy, about 3 minutes. Add the soy sauce mixture and continue stirring and mixing the noodles around. It is important that you keep the noodles moving once you add the sauce. Once the noodles are combined with the sauce, add the bean sprouts and the carrots. Continue tossing until the bean sprouts begin to turn transparent, 1 to 2 minutes longer. Add the scallions, tofu, and chives back to the wok. Toss until everything is combined. Serve immediately.

Special equipment

Wok

Notes

Hong Kong-style noodles come pre-cooked. If using raw wonton noodles, boil in salted water for 45 seconds, rinse under cool running water, drain carefully, toss with 1 tablespoon oil, and arrange on a tray and allow to dry for 1 hour before stir-frying.

This Recipe Appears In

Nutrition Facts (per serving)
321 Calories
17g Fat
40g Carbs
10g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 321
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 12%
Cholesterol 21mg 7%
Sodium 633mg 28%
Total Carbohydrate 40g 15%
Dietary Fiber 12g 42%
Total Sugars 3g
Protein 10g
Vitamin C 17mg 84%
Calcium 300mg 23%
Iron 6mg 35%
Potassium 525mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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