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Thin yellow stir-fry noodles deeply coated in a dark brown savory sauce with matchstick carrots and wilted cabbage. (Homemade Chow Mein Recipe)

The Ultimate Homemade Chow Mein Recipe

Master this authentic Homemade Chow Mein Recipe featuring thin yellow stir-fry noodles, crisp matchstick carrots, and wilted cabbage, all deeply coated in a glossy, rich dark brown savory wok-tossed sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-American, Chinese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz fresh thin yellow stir-fry noodles (225g) par-boiled and rinsed
  • 1 cup julienned matchstick carrots (120g)
  • 2 cups shredded green cabbage (140g)
  • 1/2 cup fresh green scallions (50g) chopped
  • 1 tbsp dark soy sauce (15ml)
  • 2 tbsp light soy sauce (30ml)
  • 2 tbsp oyster sauce (30ml)
  • 1 tsp toasted sesame oil (5ml)
  • 1 tsp granulated sugar (4g)
  • 1/4 cup chicken broth (60ml)
  • 1 tsp cornstarch (3g)
  • 2 tbsp neutral cooking oil (30ml) peanut or canola
  • 1 tbsp minced garlic (15g)
  • 1 tsp freshly grated ginger (5g)

Equipment

  • 1 Carbon Steel Wok or Large Skillet Essential for high-heat stir-frying.
  • 1 Kitchen Tongs Best tool for tossing the noodles evenly.

Instructions
 

Preparation and Cooking
  1. In a small bowl, aggressively whisk together the dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, chicken broth, and cornstarch. Stir until fully dissolved.
  2. Boil the thin yellow stir-fry noodles for 1-2 minutes until al dente. Drain, rinse under cold water, and toss with a tiny drop of oil to prevent sticking.
  3. Heat a wok over high heat. Add the neutral oil, garlic, and ginger, stirring for 15 seconds. Add the crisp julienned matchstick carrots and shredded green cabbage, tossing for 2 minutes until the cabbage is tender and wilted.
  4. Add the prepared noodles to the wok. Give the sauce a quick stir, pour it over the noodles, and toss rapidly for 60 to 90 seconds until the sauce thickens into a glossy, shiny texture. Turn off heat, fold in chopped fresh scallions, and serve immediately.

Notes

Tip 1: Always rinse blanched noodles in cold water to stop the cooking process and wash away surface starches.
Tip 2: Use dark soy sauce specifically; regular soy sauce alone will not achieve the rich dark brown color.
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