I love you, chow mein.
Though – enough with the sappy stuff, the important thing here is that I’ve figured out how to make awesome chow mein at home! And it’s easy! And tasty and makes enough that you can eat it out of the fridge at midnight several times.
- 10-12 oz chow mein noodles
- 2-3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/4 cup chicken stock
- a bit of black pepper
- for veggie chow mein – 6-8 cups of thinly sliced veggies
- for meat + veg chow mein – 1 pound meat + 3-4 cups of thinly sliced veggies
First, you’ll want to boil and drain the noodles.
Make sure to pull them out of the water a couple of minutes before the package says they’ll be done and then rinse them with lots of cold water. Shake off as much of the excess water as possible, and then add a little oil. I used canola, but you can use sesame if you’re feeling fancy. 😀
Combine the soy sauce, hoisin, chicken stock and black pepper together and set it aside.
Now you’ll stir fry the veggies and/or meat!
Heat a couple tablespoons of oil in a large skillet or wok over high heat until it’s smoking. Then pop in your vegetables and stir them around. Let these cook for a few minutes – you want them to soften and brown slightly. Once they’re tender enough for you, pour them out onto a plate and set them aside.
Now add a couple more tablespoons of oil to the skillet and put the noodles in. You want to brown them slightly and heat them back up. Once they’re nice and hot, add in the vegetables and pour over the sauce made of chicken stock, hoisin and soy sauce. Stir this well and then turn off the heat.
Serve with extra soy sauce and sriracha and enjoy!