Plain Chow Mein

Ingredients

• 150 gDried egg noodles (medium or thick; see note)
• 2 clovesGarlic, finely chopped
• ½Onion, thinly sliced
• 100 gBean sprouts, washed and cleaned
• 3–4Spring onions, cut into 5 cm pieces
• 5 ml (1 tsp)Chicken powder or chicken bouillon powder (or MSG; see note)
• 30–45 ml (2–3 tbsp)Cooking oil, such as sunflower, rapeseed, vegetable or peanut oil
• 15 ml (1 tbsp)Light soy sauce
• 15 ml (1 tbsp)Dark soy sauce
• 5 ml (1 tsp)Toasted sesame oil
• 15 ml (1 tbsp)Brown sugar or regular white sugar

Instructions

1. 1

   Cook the noodles

   Cook the dried noodles according to the packet instructions. Rinse them under cold water and set aside. If using fresh egg noodles, skip this step.

2. 2

   Prepare the sauce

   While the noodles cook, prepare the vegetables. Whisk the sauce ingredients together in a small bowl until the sugar dissolves, then set aside.

3. 3

   Fry the aromatics

   Heat a large wok or pan over medium-high heat and add 2–3 tbsp of cooking oil. Add the onion and garlic and stir-fry for a few seconds, until fragrant.

4. 4

   Add noodles

   Add the noodles and chicken powder, then pour over the sauce mixture.

5. 5

   Stir-fry noodles

   Turn the heat to high and stir-fry for 1–2 minutes, or until the sauce has dried out.

6. 6

   Add vegetables

   Add the bean sprouts and spring onions. Toss everything together for 1–2 minutes.

7. 7

   Serve immediately

   Transfer the chow mein to a serving plate and serve straight away.

What is plain chow mein?

Chow mein is a Chinese-style dish of noodles cooked with vegetables and seasoning in a wok or pan. This plain version keeps the mix simple, using bean sprouts and spring onions alongside a balanced soy-based sauce.

The noodles are briefly cooked first, then stir-fried with the sauce and vegetables. That short, hot finish gives the dish its savoury flavour without making the sprouts and spring onions cook for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 529 calories, 11g protein, 65g carbs, 26g fat.

The noodles and sugar provide most of the carbohydrates, while the cooking oil and sesame oil account for much of the fat. The egg noodles and chicken powder contribute some protein, though the recipe contains no substantial separate protein ingredient. To balance the plate, serve it with an extra portion of vegetables.

Choose and prepare the noodles

Noodle choice: The recipe uses medium or thick dried egg noodles. Follow the packet timing, since brands and thicknesses can vary.

Rinsing: Rinse cooked noodles with cold water and set them aside as directed. This stops the cooking and helps keep them ready to toss into the pan.

Build the savoury sauce

Soy sauces: Light soy sauce brings savouriness, while dark soy sauce adds a deeper colour and flavour. Sesame oil and sugar round out the mixture.

Dissolving the sugar: Stir the sauce ingredients together before they go into the wok. This distributes the sugar through the sauce rather than leaving it in one spot.

Keep the wok moving

Aromatics: Give the onion and garlic only a few seconds in the hot oil, just until fragrant. They go in before the noodles so their flavour spreads through the cooking oil.

Fast cooking: Once the noodles and sauce are in, turn the heat to high and stir-fry for 1–2 minutes. Keep tossing so the sauce coats the noodles and dries out without them sticking in one place.

Look for the right texture

Noodles: The finished noodles should be coated with sauce, with no excess liquid pooling in the pan. Stir-frying until the sauce dries out is the cue given in the method.

Vegetables: Add the bean sprouts and spring onions at the end and toss them for 1–2 minutes. This brief cooking keeps them distinct from the softer noodles.

Serve it straight from the pan

Timing: The recipe is designed to come together in 15 minutes, so have the vegetables and sauce ready while the noodles cook. Once the stir-fry is done, transfer it to a plate and serve immediately.

Alongside: Serve it as a simple noodle meal, or pair it with a fresh vegetable side. Keep any accompanying flavours fairly light so they do not compete with the soy and sesame sauce.

Recipe notes & tips

• Measure and mix the sauce before heating the wok so it is ready when needed.
• Cut the spring onions into roughly 5 cm pieces, as specified in the ingredient list.
• Use the noodle packet instructions for cooking time rather than guessing.
• Keep the garlic moving in the pan so it becomes fragrant without catching.
• Add the bean sprouts and spring onions only after the noodles have been coated in sauce.
• Serve as soon as the final toss is done.

Variations

• Use fresh noodles: Skip the boiling and rinsing step, as the method directs.
• Choose the oil: Use sunflower, rapeseed, vegetable or peanut oil for the stir-fry.
• Swap the sugar: Use regular white sugar instead of brown sugar.
• Use MSG: Replace the chicken powder with MSG, as allowed in the ingredient list.
• Add more vegetables: Increase the bean sprouts or spring onions while keeping the sauce method the same.

Common mistakes to avoid

• Skipping the packet timing: Overcooked noodles can lose their texture; follow the instructions on the pack.
• Adding the sauce ingredients separately: The flavours may not distribute evenly; whisk them together first.
• Leaving the garlic in the pan too long: It can catch; stir-fry it only for a few seconds until fragrant.
• Keeping the heat low: The sauce may not dry out as intended; turn the heat to high for the noodle stir-fry.
• Cooking the sprouts for too long: They can lose their freshness; add them near the end and toss for 1–2 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan until piping hot, tossing the noodles as they warm; add a small splash of water if they seem dry.

Frequently asked questions