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Crispy Cantonese Chow Mein For Easy Dinners With Bean Sprouts And Bok

Crispy Cantonese Chow Mein for Easy Dinners

Crispy Cantonese Chow Mein for Easy Dinners features fresh thin noodles stir-fried with bean sprouts, bok choy, onion, and green onions in a glossy savory sauce.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Cantonese, Chinese
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Noodles and Vegetables
  • 12 ounces fresh thin chow mein noodles loosened
  • 4 cups bean sprouts rinsed and drained
  • 2 cups baby bok choy thinly sliced, stems and leaves
  • 1 small yellow onion thinly sliced
  • 4 green onions cut into 2-inch pieces, divided
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
Sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons vegetarian oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground white pepper
For Cooking
  • 2 tablespoons neutral oil divided

Equipment

  • 14-Inch Wok
  • Colander
  • Small Bowl
  • whisk
  • tongs

Method
 

Sauce and Prep
  1. Whisk the soy sauce, vegetarian oyster sauce, Shaoxing wine, sugar, sesame oil, and white pepper in a small bowl until the sugar mostly dissolves.
  2. Rinse and drain the bean sprouts thoroughly. Separate the bok choy stems from the leaves if the pieces are large.
Stir-Fry
  1. Heat a 14-inch wok over high heat for 2 minutes. Add half the neutral oil, then stir-fry the onion, bok choy stems, and half the green onions for 2 minutes.
  2. Add the bok choy leaves, bean sprouts, garlic, and ginger. Toss for 1 to 2 minutes, until the leaves wilt and the sprouts remain slightly firm. Transfer the vegetables to a bowl.
  3. Add the remaining oil and the loosened noodles to the hot wok. Spread them into a broad layer and cook undisturbed for 60 to 90 seconds.
  4. Toss the noodles with tongs and continue stir-frying for 3 to 4 minutes, until hot, separated, and browned at the edges.
  5. Return the vegetables to the wok. Pour the sauce around the hot side of the wok, then toss everything for 2 minutes until the noodles look glossy and the sauce clings.
  6. Add the remaining green onions and toss for 30 seconds. Serve immediately while the noodle edges are still lightly crackly.

Notes

Refrigerate leftovers in a shallow airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium-high heat for the best texture; microwaving is faster but softens the noodles and sprouts. Fresh noodles give the closest result, though dried chow mein noodles can be used after cooking just shy of al dente and draining very well.