Egg noodles stir fry with sautéed onions, bean sprouts, carrots, and soy sauce for a quick meal. Simple yet flavorful, this chow mein can easily be adapted with different ingredients to satisfy your tastebuds.
We are going back to the basics with this easy to make chow mein. So simple that it barely requires any ingredients.
You’re probably wondering why I’m making a dish that barely has any ingredient in it. It’s hardly a recipe. But the thing is, once you have your basic recipe down, you can always customize it to suit your tastebuds. If you like chicken, you can always add it in yourself. If you like mushrooms, or broccoli, you can always add those.
What I love about this recipe is that it’s so simple yet full of flavor. Soy sauce can do that so well.
Follow these simple steps and you’ll have another easy meal in no time.
First, loosen up the egg noodles by quickly running it through cold water. This helps separate the noodles so that they don’t stay in a clump. I used noodles that are often used in wonton noodle soup. You can find them at an Asian supermarket. Set the noodles aside for now.
In a medium sized skillet, add vegetable oil and allow it to heat over low heat for a minute.
Add the sliced onions and cook them until they’ve softened and appear translucent.
Once the onions have softened, add noodles to the skillet. Make sure to loosen up the noodles as they cook so that they don’t clump together.
As the noodles soften, add the bean sprouts and the grated carrots.
Toss the ingredients together until they are well combined.
Mix in the soy sauce.
Serve the noodles warm.
Enjoy!
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- 2 bundles of egg noodles (about 2 cups)
- ½ cup onions, sliced
- 2 tablespoons vegetable oil
- ⅓ cup carrots, grated
- ½ cup bean sprouts
- 1 tablespoon soy sauce, more to taste
- Take the egg noodles and run them through cold water to loosen the noodles. Set the noodles aside for now.
- In a medium sized skillet, add vegetable oil over low heat and wait for the oil to warm up for about a minute.
- Add the onions to the skillet and cook them until they become soft and appear translucent.
- Next, add the egg noodles and stir to loosen up the noodles so that they don’t clump together.
- Add the carrots and bean sprouts. Toss them with the noodles and the onions until well combined.
- Drizzle soy sauce over the noodles and toss to evenly incorporate the sauce.
- Serve the noodles warm.
I love Chinese food. The basic Chow Mein offers many variations to create a complete meal. Thanks for sharing and hope many try this out and brave the extra creative cooking.
I hope you’ll like this recipe =)
Easy and delish….a perfect marriage!
Simple is good, especially for guys lacking cooking skill! Looks really yummy. 🙂
I have a odd question!
How many plates do you own? In all the photos I’m seeing all sorts of different servewear; now I’m just generally curious about food bloggers and how they photograph their food.
So sorry it took me awhile to reply to this. Specifically for my blog, not too much. 2 bowls, 4 plates, two glasses, two ramekins, a fork, and a spoon. And most of them are cheap since I buy them from a Japanese store called Daiso. Almost everything is $1.50 each. But sometimes the plates and utensils don’t quite work for my recipe so I use my regular dishes and bowls. And my family has a lot of mismatched ones, which is why it seems like I have a ton. lol
How many doe this serve? And, you do know the origin of chow mien, yes?
1-1.5 servings, only because it depends on how much you eat. And I have no idea what the origin of chow mein is. And I’m not sure I want to know. lol
Chow Mien was invented by President Harry S. Truman’s chef when he combined a bunch of leftovers with noodles.
Really? lol. That’s exactly what fried rice is. lol
Fried rice is made with noodles? Hmmmm. 🙂
eh? ….” Fibrillation recipe…” ????
It read “Brilliant recipe”… before I pushed “enter” I swear it did!
Never ever underestimate the importance of a simple recipe that is versatile, quick, easy and tasty as well!
I’ve never done this with noodles before (thanks for the idea!) but do a quick rice dish that’s a bit of a throw-together instead, along the same lines.
Often these are brilliant stand-by’s for week nights when you discover that half of the veggies you intended to use, are in the bottom of the fridge are covered in mould on the bottom, or wilted / dried up and in whatever way unusable.
Onions go a long way towards adding flavour, and with a few of the veggies that were still ok, you can still produce a tasty meal that is quick and easy.
I’ve even opened a tin of whole baby sweetcorns from the pantry, dug out the frozen peas and beans from the freezer and made a speedy omelette to throw into my rice mix… all of these stand-by’s would be ok with this noodle dish too I think.
I’m looking forward to trying your recipe, packed with fresh veggies such as broccoli, mange tout, touge, sweet peppers and beans, this would be healthy, tasty and a great addition to my recipe book.
Simple recipes rock! Many become firm favourites that can be kicked up a notch for guests: ie cashew nuts, chilli peppers etc or reduced to basics with a few frozen foods and whatever’s still ok in the fridge.
What’s not to like?
Fibrillation recipe… Thanks!!!
I hope you’ll like this dish, customized with your favorite ingredients =)
Looks delicious. Just pinned it, thanks!
Ooh yeah!
🙂 YUM