Easy chow mein with oyster sauce is a quick noodle dinner you can pull together with a handful of simple ingredients. Crisp carrots and celery, fresh bean sprouts, and green onions are stir fried in a hot skillet, then tossed with cooked noodles, soy sauce, and a spoonful of oyster sauce.
The whole recipe comes together in about 25 minutes and serves two. It is a great way to use up vegetables from the refrigerator, and it is easy to scale up or stretch with a protein. If you like takeout style noodles but want to control the sauce and the salt, this homemade version is a good place to start.
Table of Contents
Why This Works
Easy chow mein is all about contrast. The noodles are soft and savory, while the carrots and celery stay a little crisp because they only cook for a few minutes over high heat. Adding the bean sprouts and green onions near the end keeps them fresh and bright.
The sauce is short and simple. Soy sauce brings salt and depth, and oyster sauce adds a rounded, slightly sweet savory flavor that coats the noodles evenly. Using low-sodium soy sauce lets you taste the vegetables and adjust the seasoning at the end.
Because this easy chow mein cooks in one large skillet, there is very little cleanup. The hardest part is having the noodles cooked and the vegetables sliced before the pan gets hot, since the stir fry moves fast.
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup sliced carrots
- 1/4 cup sliced celery
- 1/4 cup bean sprouts
- 1/4 cup sliced green onions
- 2 cups cooked chow mein noodles
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
How to Make Easy Chow Mein with Oyster Sauce
1. Cook the noodles.
Cook the chow mein noodles according to the package directions, then drain them well. Measure out 2 cups of cooked noodles. Let them sit in the colander for a few minutes so extra water drains off, because wet noodles will steam in the pan instead of frying.
2. Heat the oil.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. A large pan gives the vegetables room to cook quickly without piling up.
3. Cook the carrots and celery.
Add the sliced carrots and celery and stir fry for 2 to 3 minutes, until they are tender but still have a little bite. Keep the vegetables moving so they cook evenly.
4. Add the sprouts and green onions.
Add the bean sprouts and green onions and stir fry for 1 more minute. This is just enough time to warm them through and keep their fresh texture.
5. Add the noodles.
Add the cooked noodles to the skillet and mix well, using tongs or two spoons to lift the noodles and spread the vegetables through them.
6. Season and finish.
Pour in the soy sauce and oyster sauce, then toss everything together for about 2 minutes, until the noodles are evenly coated and heated through. Taste and add a splash more soy sauce if you like. Serve hot.
How to Serve
This easy chow mein is a satisfying meal on its own, but it also works as part of a bigger spread. Serve it with a side of better than takeout fried rice for a full noodle and rice night, or add a plate of crispy egg rolls on the side. For a protein, try 4 ingredient orange chicken or air fryer sesame chicken.
How to Store and Reheat
Let the easy chow mein cool, then store it in an airtight container in the refrigerator for up to 3 days. Refrigerate leftovers within 2 hours of cooking, and use shallow containers so the noodles cool quickly.
To reheat, warm the noodles in a skillet over medium heat with a splash of water or a little oil to keep them from drying out. Heat until hot all the way through at 165 degrees F. The microwave also works, but stir halfway through for even heating.
Tips and Variations
To keep this easy chow mein crisp, keep the vegetable pieces small and similar in size so they cook in the short time the recipe allows. Do not skip draining the noodles well, and keep the heat fairly high so the vegetables stir fry instead of steaming. For storage guidance, K-State Research and Extension recommends shallow containers and not leaving leftovers in the temperature danger zone for more than 2 hours, or 1 hour when it is over 90 degrees F.
To turn this easy chow mein into a heartier dinner, cook sliced chicken, shrimp, or tofu first, set it aside, and add it back with the noodles. A few drops of toasted sesame oil at the end add a nutty aroma. You can also add other quick cooking vegetables, such as sliced cabbage or bell pepper, as long as they are cut small.
If you are cooking for more people, double the recipe and use two pans or cook in batches. Crowding a single pan makes the noodles gummy and the vegetables soft.
FAQ
What are chow mein noodles?
Chow mein noodles are wheat based noodles that are boiled and then stir fried. Fresh egg noodles and dried chow mein noodles both work. Cook them according to the package and drain them well.
What does oyster sauce taste like?
Oyster sauce is savory, slightly sweet, and rich without tasting fishy. A single tablespoon adds a deep flavor to the noodles and helps the sauce cling.
Can I make easy chow mein without oyster sauce?
Yes. Use a little extra soy sauce, and add a pinch of sugar if you want a hint of sweetness. The flavor will be lighter and saltier, so taste before adding more.
How do I keep the noodles from sticking?
Drain the noodles well and let the steam escape before they go into the pan. A hot skillet with enough oil also helps, and tossing the noodles often keeps them moving.
How long do leftovers last?
Leftover chow mein keeps for up to 3 days in the refrigerator in an airtight container. Reheat it in a skillet with a splash of water until it is hot throughout.
Easy Chow Mein with Oyster Sauce
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- ¼ cup sliced carrots
- ¼ cup sliced celery
- ¼ cup bean sprouts
- ¼ cup sliced green onions
- 2 cup cooked chow mein noodles cooked according to package directions and drained
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
Instructions
Cooking
- Cook the chow mein noodles according to the package directions, drain well, and measure 2 cups.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the carrots and celery and stir fry for 2 to 3 minutes until tender with a little bite.
- Add the bean sprouts and green onions and stir fry for 1 more minute.
- Add the cooked noodles and mix well.
- Pour in the soy sauce and oyster sauce and toss for about 2 minutes until the noodles are coated and heated through. Serve hot.
