Crispy Noodle Chow Mein Vegetables (Printable)

Golden crispy noodles topped with colorful stir-fried vegetables in a savory Asian-inspired sauce

# What You'll Need:

→ Noodles

01 - 7 oz dried chow mein noodles
02 - 2 tbsp vegetable oil for frying

→ Vegetables

03 - 1 medium red bell pepper, thinly sliced
04 - 1 medium carrot, julienned
05 - 3.5 oz snow peas, trimmed
06 - 3.5 oz 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 tbsp soy sauce
11 - 1 tbsp vegetarian oyster sauce
12 - 1 tbsp hoisin sauce
13 - 1 tbsp sesame oil
14 - 1 tsp sugar
15 - 2 cloves garlic, minced
16 - 1 tsp fresh ginger, grated
17 - 2 tbsp water
18 - 1 tsp cornstarch

→ Garnish

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

# Directions:

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

# Expert Advice:

01 -
  • The contrast between the crispy fried noodles and tender crisp vegetables creates an irresistible texture that keeps everyone at the table coming back for seconds
  • You get that restaurant quality satisfaction while controlling exactly what goes into your wok
  • The sauce comes together in minutes but tastes like it simmered for hours
02 -
  • Overcrowding the pan when frying noodles will steam them instead of crisp them, so work in batches if needed
  • The sauce thickens fast once it hits the hot vegetables, so have everything ready before you pour it in
  • Adding bean sprouts at the very end preserves their satisfying crunch
03 -
  • Dry your cooked noodles thoroughly with paper towels before frying for the crispiest results
  • Let your skillet get properly hot before adding vegetables to achieve restaurant style wok char

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