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    Home » Fakeaway Recipes » Plain Chow Mein Noodles (Beansprout Chowmein)

    Plain Chow Mein Noodles (Beansprout Chowmein)

    Published: Aug 23, 2023 by Helen·

    Jump to Recipe Print Recipe
    Plain Chow Mein Noodles topped with extra scallions, served on a white plate with brown chopsticks.
    Close up photo of Plain Chow Mein Noodles topped with extra scallions, served on a white plate.
    Plain Chow Mein Noodles topped with extra scallions, served on a white plate with brown chopsticks.

    Toss the takeaway menu aside and make next-level plain chow mein noodles in less than 20 minutes with perfectly chewy noodles, fresh bean sprouts, and optional shredded cabbage for extra umami flavour.

    Plain Chow Mein Noodles topped with extra scallions, served on a white plate with brown chopsticks.

    Ever wondered what sets an average chow mein apart from an exceptional one? Well, the secret is in the sauce, and I've tested this one countless times to get the perfect balance of umami, sweet and tangy flavours.

    Want more chow mein recipes? Check out my Chicken Chow Mein, Duck Chow Mein and Special Chow Mein.

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • 4 reasons why you'll love this recipe:
    • 🛒 Key ingredients:
    • Substitutions:
    • Variations:
    • 🧑‍🍳 Recipe steps
    • 🍽️ Serving suggestions
    • Expert Tips
    • 🙋 Recipe FAQs
    • 😋 More Chinese Noodle Dishes
    • 📖 Recipe
    • Plain Chow Mein

    4 reasons why you'll love this recipe:

    1. Seriously tasty. Chewy coated in the noodles slightly sweet and tangy umami sauce.
    2. So many serving options. Serve as main or side alongside other tasty Chinese dishes.
    3. Better than takeaway. Cheaper, tastier, healthier and quicker too.
    4. Tasty leftovers. Make extra to enjoy the next day.

    🛒 Key ingredients:

    Chow mein sauce:

    The sauce is the most important part of the dish! It's all about bold flavours and having plenty of it. For my easy-to-make sauce, I use just six simple ingredients: dark soy sauce, oyster sauce and sesame oil to bring that umami goodness, and white pepper and sugar and a splash of rice vinegar for a tangy kick.

    Noodles

    Authentic chow mein noodles are ideal if you can get your hands on them, but they might not be readily available at your regular grocery store. Thankfully, egg noodles are a good substitute. I often use fresh noodles for speed and convenience, not to mention their enhanced flavour and non-clumping nature compared to dry egg noodles. However, dry noodles will work too. Just remember to rinse them under cold water after cooking to prevent them from sticking together.

    Veggies

    Spring onions/scallions, bean sprouts and optional cabbage for green veggie goodness and extra umami flavour.

    All ingredients laid out on a white background.

    Substitutions:

    Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

    • Dark soy sauce: Regular or light soy sauce will work too. Just remember that they are not as sweet, so you'll probably want to add more sugar to taste. 
    • Rice vinegar: Apple cider vinegar is a great alternative and has a similar flavour profile. You can also use white wine vinegar, just know that it's not as sweet, so you may want to add a tad more sugar.

    Variations:

    Sometimes, you crave basic chow mein noodles – perfect for accompanying dishes like Singapore Fried Rice, Sesame Chicken, and Crispy Shredded Chilli Beef. There are other times when you might like to addsome protein to turn it into a complete meal:

    • Chicken Chow Mein with succulent marinated chicken pieces.
    • Duck Chow Mein made with crispy fried duck breast.
    • Special Chow Mein with prawns/shrimp and chicken.
    • Singapore Chow Mein seasoned with fragrant curry powder, with chicken, prawns/shimp and soft scrambled eggs.
    • Vegan/vegetarian chow mein with fried tofu.

    🧑‍🍳 Recipe steps

    *Be sure to see the recipe card below for the full ingredients list & instructions! *

    Step 1: Make the sauce by combining the dark soy sauce, oyster sauce, sesame oil, rice vinegar, sugar and white pepper in a small jug or bowl. 

    Making the sauce with a spoon in a white bowl on a white background.

    Step 2:

    Fry the shredded cabbage and whites of the spring onions on a medium to high heat. When the cabbage starts to wilt add the bean sprouts, green parts of the spring onions/scallions, and garlic and cook for a minute or two more.

    Stirring the fried cabbage, scallions, bean sprouts and garlic in a dark coloured wok using a wooden spoon.

    Step 3: Toss the noodles with the veggies until they become hot. Then pour on the sauce and combine until the noodles are evenly coated. Serve immediately, topped with extra spring onions/scallions.

    Combining the noodles, vegetables and sauce in a dark coloured wook using a wooden spoon.

    🍽️ Serving suggestions

    Enjoy plain chow mein as a main meal with chicken, prawns, tofu or a simple fried egg. Or serve as a side with these other Chinese dishes:

    • Chinese Crispy Shredded Chilli Beef
    • Salt and Chilli Chicken
    • Hong Kong Style Sweet and Sour Chicken
    • Chilli Honey Chicken
    • Chinese Chicken and Sweetcorn Soup

    Expert Tips

    1. Get everything prepped before you start cooking. Things will move very fast once you start stir-frying, so make sure all the ingredients are ready to go.
    2. Use fresh noodles instead of dried. They're faster, more convenient and are less likely to stick together.
    3. Get your wok (or pan) nice and hot before you start cooking. Stir-frying should be done on a high heat.

    🙋 Recipe FAQs

    What's the best way to store and reheat chow mein?

    Chow Mein leftovers taste great the next day. Just cover, leave to cool and refrigerate for up to 3 days. Ensure you reheat thoroughly on the stove or in the microwave before eating.

    Do I need a wok?

    A wok is ideal for stir-fry dishes like Chow Mein because its high sides allow you to toss everything together quickly on a high heat, but if you don't have one a large frying pan with high sides will also do the job.

    What's the difference between chow mein and lo mein?

    Chow Mein and Lo Mein are often mistaken as distinct noodle types, but the real difference lies in their preparation methods. Both are Chinese egg noodles. Lo Mein calls for the use of fresh egg noodles, while Chow Mein can be crafted with either fresh or dry noodles. Despite starting with boiling water to soften both types, the cooking time varies between the two.

    Do you have to cut the ends off bean sprouts?

    Trimming the ends of bean sprouts is not necessary, but some people prefer to remove them for aesthetic reasons or to ensure a consistent texture in the dish. However, they are safe to eat, and leaving them intact won't impact their taste or nutritional value.

    Plain Chow Mein Noodles topped with extra scallions, served on a white plate with brown chopsticks.

    😋 More Chinese Noodle Dishes

    • A serving of Special Chow Mein
      Special Chow Mein
    • Chicken Chow Mein
      Chicken Chow Mein (better than takeaway)
    • Final dish
      Duck Stir Fry With Noodles and Hoisin Sauce (Duck Chow Mein)
    • Servings of Singapore Noodles
      Singapore Chow Mein (Singapore Noodles)

    Did you try this recipe?

    It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    Plain Chow Mein Noodles topped with extra scallions, served on a white plate with brown chopsticks.

    Plain Chow Mein

    Author: Helen
    Make next-level plain chow mein noodles in less than 20 minutes, with perfectly chewy noodles and fresh bean sprouts.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Course Chicken
    Cuisine Chinese
    Servings 4
    Calories 420 kcal

    Equipment

    • 1 wok

    Ingredients
     

    Sauce ingredients:

    • 2 tbsp dark soy sauce (Note 1)
    • 2 tbsp oyster sauce
    • 1 tbsp sesame oil (toasted)
    • 2 tbsp rice or apple cider vinegar (Note 2)
    • 1 tbsp sugar
    • ½ tsp white pepper

    Remaining ingredients:

    • 2 tbsp neutral oil ground nut or vegetable oil
    • 250 g (9 oz) cabbage (optional) finely shredded
    • 4 spring onions/scallions chopped into 2cm or 1-inch pieces + extra to serve
    • 4 cloves garlic crushed
    • 300 g (10 oz) bean sprouts
    • 600 g (21 oz) fresh egg noodles or x 4 portions of dry egg noodles (Note 3)

    Instructions
     

    • Mix the sauce ingredients in a small jug or bowl and set aside.
    • Place a wok or large frying pan on a medium to high heat and add the oil. Add the cabbage (if using) and the whites of the spring onions/scallions and cook for a few minutes until the spring onions/scallions are fragrant and the cabbage has softened.
    • Add the garlic, bean sprouts and the green parts of the spring onions/scallions and cook for a minute or two until fragrant.
    • Add the noodles and toss for a minute or so until hot.
    • Pour on the sauce, toss with the noodles for 30 seconds until incorporated, remove the pan from the heat and serve immediately topped with more spring onions/scallions as desired. 

    Notes

    1. Dark soy sauce: Regular or light soy sauce will work too. Just remember that they are not as sweet, so you'll probably want to add more sugar to taste. 
    2. Vinegar: You can also use white wine vinegar. Just know that it's not as sweet, so you may want to add a tad more sugar.
    3. Noodles:  Authentic chow mein noodles, are ideal if you can get your hands on them, otherwise egg noodles are a great substitute. I often use fresh noodles for speed and convenience but dry noodles work too. Just remember to rinse them under cold water after cooking to keep them from sticking together.
     
    Storage instructions: 
    Chow Mein leftovers taste great the next day. Just cover, leave to cool and refrigerate for up to 3 days. Ensure you reheat thoroughly on the stove or in the microwave before eating.

    Nutrition

    Serving: 1gCalories: 420kcalCarbohydrates: 63gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 1033mgPotassium: 288mgFiber: 6gSugar: 10gVitamin A: 197IUVitamin C: 36mgCalcium: 55mgIron: 4mg
    Tried this Recipe? Tag Me Today!Mention @KnifeandSoulRecipes or tag #knifeandsoulrecipes!
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    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

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