Ten Variety Fried Noodles Chow Mein
Dive into the vibrant flavors of Ten Variety Fried Noodles Chow Mein, a tantalizing stir-fry dish that brings together a medley of fresh vegetables, tender chicken, succulent shrimp, and perfectly seasoned chow mein noodles. With ten colorful ingredients ranging from crisp snap peas and julienned carrots to earthy shiitake mushrooms and crunchy bean sprouts, every bite bursts with texture and taste. This quick and satisfying recipe is elevated by a savory sauce blend of soy, oyster, and dark soy sauces, balanced with aromatic sesame oil and a hint of white pepper. Perfect for weeknight dinners or special occasions, this crowd-pleasing chow mein cooks up in just 15 minutes and pairs beautifully with an extra sprinkle of green onions for a fresh finishing touch. Whether you’re a stir-fry enthusiast or looking for a new family favorite, this ultimate chow mein is sure to satisfy.
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Ingredients
- 400 grams fresh chow mein noodles
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 medium carrots, julienned
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 cup green cabbage, thinly shredded
- 6 pieces shiitake mushrooms, sliced
- 1 cup bean sprouts
- 1 cup cooked chicken breast, shredded
- 12 pieces large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 2 stalks green onions, sliced
Directions
Step 1
Bring a large pot of water to a boil. Cook the chow mein noodles according to the package instructions, usually 2-3 minutes for fresh noodles. Drain and rinse under cold water to stop cooking. Toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside.
Step 2
Heat a wok or large skillet over high heat. Add 2 tablespoons of vegetable oil and swirl to coat the surface. Add minced garlic and ginger, stir-frying for about 10 seconds until fragrant.
Step 3
Add the carrots, red bell pepper, yellow bell pepper, snap peas, green cabbage, and shiitake mushrooms. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.
Step 4
Push the vegetables to one side of the wok and add the shredded chicken and shrimp to the other side. Cook for 2 minutes, flipping the shrimp halfway through, until they are pink and cooked through.
Step 5
Add the cooked noodles to the wok and gently toss to combine with the vegetables, chicken, and shrimp.
Step 6
In a small bowl, mix together soy sauce, oyster sauce, dark soy sauce, sesame oil, and white pepper. Pour the sauce over the noodles and stir-fry for another 2-3 minutes, ensuring everything is evenly coated.
Step 7
Add the bean sprouts and green onions, cooking for an additional 1 minute to warm them through.
Step 8
Remove from heat and serve the ten variety fried noodles chow mein hot, garnished with additional green onions if desired.
Nutrition Facts
| Serving size | (1831.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1986.6 |
| Total Fat 72.6g | 0% |
| Saturated Fat 12.6g | 0% |
| Polyunsaturated Fat 31.2g | |
| Cholesterol 663.0mg | 0% |
| Sodium 5353.1mg | 0% |
| Total Carbohydrate 188.2g | 0% |
| Dietary Fiber 23.6g | 0% |
| Total Sugars 36.5g | |
| Protein 159.1g | 0% |
| Vitamin D 19.0IU | 0% |
| Calcium 442.3mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 3537.3mg | 0% |
Source of Calories