Mock Chow Mein
Bring the flavors of an Asian-inspired classic to your kitchen with this quick and easy Mock Chow Mein! Featuring tender egg noodles or spaghetti, crisp, colorful vegetables like julienned carrots, bell peppers, and shredded cabbage, and a savory blend of soy sauce, oyster sauce, and sesame oil, this dish is a perfect balance of flavor and texture. Sautéed with aromatic garlic and ginger, the stir-fried vegetables remain deliciously crunchy, while the silky noodles soak up every drop of the umami-rich sauce. Ready in just 30 minutes, this versatile recipe is ideal for weeknight dinners and can be customized with your favorite add-ins. Garnished with chopped green onions for a fresh finish, it delivers all the chow mein vibes without the takeout. Perfect for fans of budget-friendly, homemade comfort food that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 200 grams egg noodles or spaghetti
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 medium carrot, julienned
- 2 celery stalks, sliced
- 1 medium bell pepper, thinly sliced
- 1 cup cabbage, shredded
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 stalks green onions, chopped
- 0.5 teaspoon salt (optional)
- 0.25 teaspoon black pepper
Instructions
Cook the egg noodles or spaghetti in a pot of boiling salted water according to the package instructions. Drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the onion, garlic, and ginger, and sauté for 2-3 minutes, until fragrant and the onion becomes translucent.
Add the carrots, celery, bell pepper, and cabbage to the skillet. Stir-fry the vegetables for 4-5 minutes until they are slightly tender but still crisp.
In a small bowl, mix the soy sauce, oyster sauce, and sesame oil together to create the sauce.
Add the cooked noodles to the skillet with the vegetables and pour the sauce over the top. Toss everything together to evenly coat the noodles and vegetables with the sauce.
Season with salt (if needed) and black pepper to taste.
Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
Remove from heat, garnish with chopped green onions, and serve immediately.
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
