Takeout-Style Veggie Chow Mein

 

Takeout-style veggie chow mein with noodles, cabbage, carrots, bell peppers, onions, and bean sprouts tossed in savory sauce.

Craving restaurant-style noodles at home? This takeout-style veggie chow mein is quick, flavorful, and packed with crunchy vegetables. Tossed in a savory sauce and cooked over high heat, it delivers that delicious takeout flavor in every bite.

Ingredients

• 8 oz chow mein or egg noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• ½ cup sliced onion
• ½ cup bean sprouts
• 2 green onions, chopped

Sauce

• 2 tbsp soy sauce
• 1 tbsp oyster sauce or vegetarian oyster sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• ½ tsp sugar
• ½ tsp chili sauce, optional

Instructions

1. Cook the noodles: Prepare noodles according to package directions. Drain well and set aside.

2. Make the sauce: Mix soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and chili sauce in a small bowl.

3. Stir-fry vegetables: Heat oil in a large wok or skillet over high heat. Add garlic, onion, carrot, and bell pepper. Stir-fry for 2–3 minutes.

4. Add cabbage and bean sprouts and cook for another minute, keeping the vegetables slightly crisp.

5. Add noodles: Toss in the cooked noodles and pour the sauce over them.

6. Stir-fry for 2–3 minutes until the noodles are evenly coated and slightly smoky.

7. Garnish with green onions and serve hot.

Tip: For authentic takeout-style flavor, use very high heat and avoid overcrowding the wok.