Chow Mein

Prep	Cook	Total	Serves
15 Min	15 Min	30 Min	4

Ingredients

• ¼ cup oyster sauce
• 1 tablespoon soy sauce
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 teaspoon Sriracha
• 1 16-ounce package Hong Kong-style pan-fried noodles
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons canola oil
• 1 3.5-ounce package shiitake mushrooms
• 4 baby bok choy, coarsely chopped
• 1 cup mung bean sprouts, rinsed and drained

Directions

1. In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside.
2. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside.
3. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute.
4. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts.
5. Serve immediately.

Link to recipe

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Panda Express Chow Mein

Prep	Cook	Total	Servings
20 Min	15 Min	35 Min	6

Ingredients

• 2 packages dry Yakisoba noodles , (cooked without spice packets and drained)
• 3 tablespoons oil
• 1/2 yellow onion , sliced
• 8 oz cabbage , sliced
• 2 oz celery , cut into small pieces
• 1 1/2 tablespoons soy sauce
• 1 tablespoons oyster sauce

Instructions

1. Slice the onions and cabbage thinly.
2. Cut the celery on a bias thinly as well.
3. Put the oil in the pan, set to high and when the oil is hot add the veggies.
4. Let cook for a couple of minutes until it is caramelized a bit.
5. Stir and let more of it caramelize.
6. Add the noodles and toss together.
7. Add the soy sauce and oyster sauce and toss together.

Link to recipe

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Classic Chinese Chow Mein

Ingredients

• 2 tablespoons canola oil
• 1/4 head cabbage , thinly sliced
• 2 cloves garlic , crushed and minced
• 2 tablespoons sweet soy sauce (aka Kecap Manis)* see note for homemade substitute
• 2 tablespoons soy sauce
• 4 tablespoons oyster sauce
• 1 cup water
• 12 ounces chow mein noodles , cooked a minute shy of the directions*
• 6 ounces bean sprouts (optional)
• sesame seeds for garnish (optional)

Instructions

1. Heat a large pan or wok on high heat.
2. Add two tablespoons of canola oil to the pan and add the cabbage.
3. Cook 2-3 minutes until wilted, add the garlic and cook for an additional 30 seconds.
4. Add the soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 minute.
5. Add in the pasta and bean sprouts and toss to coat.
6. Serve immediately.

Link to recipe

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Chicken Chow Mein Noodles

Prep	Cook	Total	Servings
12 Min	10 Min	22 Min	4

Ingredients

Sauce and Marinade:

• 2 Tablespoons oyster sauce oyster sauce , leave out & add more soy sauce (if allergic or coconut aminos for paleo)
• 3-4 Tablespoons LOW sodium soy sauce , can substitute with gluten free tamari or coconut aminos for paleo-friendly version
• 1-2 teaspoon honey , or sugar
• 1 Tablespoon corn starch , use arrowroot starch for paleo
• 2 teaspoons sesame oil
• 1 teaspoon rice wine or dry sherry , leave out if you don't have it in your pantry already
• 1/8 teaspoon ground white pepper or red pepper chili flakes
• salt and black pepper , to taste
• 1-2 teaspoons red pepper chili flakes or Sriracha , optional
• 1 Tablespoon water , as needed to thin out sauce

For the Noodles:

• 6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles see photos in post; OR can also use *cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed
• 1 boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks
• 2 Tablespoons cooking oil
• 2 garlic cloves , minced
• ½ teaspoon minced fresh ginger
• 1 cup shredded Napa cabbage , mixed cabbage slaw, bok choy or snap peas would work as well
• 1/3 cup shredded or julienned carrots
• 2 green onions , cut into 2-inch length
• 1/3 cup mung bean sprouts , rinsed and drained (leave out if can't find)
• Sesame seeds for garnish

Instructions

1. In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
2. Heat oil in a non-stick pan or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
3. Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out the sauce, as needed.
4. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
5. For meal prep - divide into even portions in containers and store in the fridge for up to 4 days. Reheat any leftovers in the microwave or on the stovetop.

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Recipe Notes

• Chicken can be swapped out for turkey, beef or tofu.
• Broccoli, spinach, snap peas or bok choy can be used instead of cabbage

Link to recipe