Chow Mein (with beansprouts) is among the most popular of dishes on Chinese takeaway menus, and for good reason. Smokey, charred onions, crispy beansprouts and soft noodles combine with soy sauce & white pepper for a deliciously fragrant dish.
Second perhaps only to fried rice, this side dish of chow mein (with beansprouts) is an essential part of the Chinese takeaway experience. You can make your own in just a few minutes by following the recipe below.
As with almost every Chinese takeaway style dish, it’s worth taking the extra few minutes it will take to ensure your carbon steel wok is roaring hot before cooking. This will ensure everything fries quickly at a high heat and will add a delicious smokey flavour (the breath of the wok!) to the noodles.
It’s also worth using the correct brand of egg noodles to properly replicate the takeaway flavour. You can buy Lucky Boat Thick Noodles or Lucky Boat Thin Noodles in bulk and they’ll keep well in a sealed container for several months.
5 from 2 votes
Chow Mein (with beansprouts)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Stir-fried egg noodles, onions & beansprouts, a Chinese takeaway classic!
Course:Side Dish
Cuisine:Chinese, Takeaway, fast food
Keyword:noodles, chow mein, beansprouts, stir fry, chinese, chinese takeaway, takeaway secret
Servings: 1 portion
Ingredients
- 1nestegg noodles
- 1tablespoonvegetable oil
- 1/2largeonionsliced
- 100gramsbeansprouts
- 1tablespoondark soy sauce
- 50mlwater
- 1teaspoonlight soy sauce
- 1/4teaspoonsugar
- 1/4teaspoonmsg
- 1/4teaspoonwhite pepper
- 1spring onionsliced
- Dashseasoned oil or toasted sesame oiloptional
Instructions
Add the dry egg noodle nest to a bowl. Cover with boiling water. Stand for 2-3 minutes until the noodles are just softened. Separate with a chopstick. Drain and set aside to cool.
Add the vegetable oil to a hot wok over high heat. Add the sliced onions, beansprouts and prepared noodles. Add the dark soy sauce, water, light soy sauce, sugar, msg, white pepper and spring onion.
Stir-fry for 1-2 minutes over a high heat or until the noodles are well fired. Finish with seasoned oil or toasted sesame oil if desired and serve.
If you like this chow mein (with beansprouts) recipe, you might be interested in buying my book: The Chinese Takeaway Secret
is packed full of overover 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.
