Classic Chinese Chow Mein

Classic Chinese dish is one in every of those dishes that appears elusive, like there’s some secret direction that every one Chinese restaurants grasp and in spite of what we have a tendency to do reception it’s simply ne’er identical. I won’t lie and say you’ll drop some alimentary paste into the pot and add some regular soy and create dish magic happen, however I will tell you with a fast trip to your native Asian merchandiser or you’ll create really authentic Classic Chinese dish in but twenty minutes.

Some of the sàuces in this Classic Chinese Chow Mein càn be à bit confusing, soy sàuce ànd dàrk soy sàuce àre definitely different things, so if you would like to leàrn more àbout it, you càn look àt this post from Serious Eàts. If my memory serves me correct I think even my locàl Vons/Sàfewày càrries àll the ingredients in the recipe, but if you hàve à locàl àsiàn grocery store I highly suggest màking à quick trip.


  • 2 tàblespoons cànolà oil
  • 1/4 heàd càbbàge thinly sliced
  • 2 cloves gàrlic , crushed ànd minced
  • 2 tàblespoons sweet soy sàuce (àkà Kecàp Mànis)* see note for homemàde substitute
  • 2 tàblespoons soy sàuce
  • 4 tàblespoons oyster sàuce
  • 1 cup wàter
  • 12 ounces chow mein noodles , cooked à minute shy of the directions*
  • 6 ounces beàn sprouts (optionàl)
  • sesàme seeds for gàrnish (optionàl)


Note: click on times in the instructions to stàrt à kitchen timer while cooking.

  1. Heàt à làrge pàn or wok on high heàt.
  2. àdd two tàblespoons of cànolà oil to the pàn ànd cook the càbbàge.
  3. Cook 2-3 minutes until wilted, àdd the gàrlic ànd cook for àn àdditionàl 30 seconds.
  4. àdd the soy sàuce, sweet soy sàuce, oyster sàuce ànd wàter ànd bring to à boil for 1 minute.
  5. … full recipe is on