Crispy Noodle Chow Mein Vegetables (Printable version)

Golden crispy noodles with colorful vegetables in savory sauce

# Ingredient list:

→ Noodles

01 - 7 ounces dried chow mein noodles
02 - 2 tablespoons vegetable oil for frying

→ Vegetables

03 - 1 medium red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 ounces snow peas, trimmed
06 - 3.5 ounces shiitake or button mushrooms, sliced
07 - 1 small yellow onion, thinly sliced
08 - 1 cup bean sprouts
09 - 2 spring onions, sliced

→ Sauce

10 - 3 tablespoons soy sauce
11 - 1 tablespoon oyster sauce
12 - 1 tablespoon hoisin sauce
13 - 1 tablespoon sesame oil
14 - 1 teaspoon sugar
15 - 2 cloves garlic, minced
16 - 1 teaspoon fresh ginger, grated
17 - 2 tablespoons water
18 - 1 teaspoon cornstarch

→ Garnish

19 - 1 tablespoon toasted sesame seeds
20 - Fresh coriander leaves

# Directions:

01 - Cook the chow mein noodles according to package instructions. Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Spread cooked noodles in an even layer. Fry undisturbed for 4 to 5 minutes until bottom becomes crispy and golden brown. Flip carefully and crisp opposite side for 2 to 3 minutes. Transfer to a plate and reserve.
03 - Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, garlic, ginger, water, and cornstarch in a small bowl until cornstarch dissolves completely. Set aside.
04 - Wipe out skillet and heat remaining 1 tablespoon oil over high heat. Add onions and carrots, stir-frying for 2 minutes. Add bell pepper, mushrooms, and snow peas. Continue stir-frying for 3 to 4 minutes until vegetables are tender-crisp and vibrant in color.
05 - Pour sauce into skillet and stir constantly for 1 minute until sauce thickens and coats vegetables. Add bean sprouts and half the spring onions. Toss quickly to combine and remove from heat.
06 - Arrange crispy noodles on serving platter. Spoon stir-fried vegetables and sauce over noodles. Garnish with remaining spring onions, sesame seeds, and coriander if desired. Serve immediately while noodles remain crispy.

# Expert Tips:

01 -
  • The texture contrast between golden crispy noodles and tender crisp vegetables is absolutely addictive
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • You can customize the vegetables based on whatever is wilting in your crisper drawer
02 -
  • Do not crowd the pan when frying the noodles or they will steam instead of crisp up
  • The sauce thickens quickly once it hits the hot pan so have your vegetables ready before you pour it in
  • Work over high heat and keep everything moving once you start stir-frying
03 -
  • Rinse your cooked noodles thoroughly with cold water to keep them from clumping together
  • Have all your vegetables prepped before you start cooking because stir-frying happens fast
  • Toast your sesame seeds in a dry pan for 2 minutes before garnishing for maximum flavor

Go back