Chowmein

Chow mein is one of my favorite foods. It always reminds me of my Chinese grandmother, who made a big batch every Sunday for our family lunch. I’ve eaten many (equally delicious) variations of chow mein over the years: deep-fried nests with saucy stir-fried meats and veggies on top, versions where the noodles are tossed with the sauce and protein, the list goes on. Now that I make it for my own family, the most important criteria is that it’s fast and weeknight-friendly.

Here’s exactly that — my go-to chicken chow mein recipe that comes together in just 20 minutes at the stove. It’s chock-full of marinated chicken, crisp-tender veggies, and savory, chewy noodles, making it a complete meal the whole family will be clamoring for.

The Asian noodle section at the grocery store can be quite intimidating, so here are a few pointers for getting the right type of noodle.

1. Check the label. Chow mein noodles, sometimes labeled stir-fry noodles, are thin, yellowish noodles made of wheat and sometimes egg. Don’t confuse them with the cans or packages of the short, deep-fried noodles (also, confusingly, called chow-mein noodles) often used in Chinese chicken salad. If you’re unsure, check the directions and make sure they call for cooking the noodles.
2. Know your chow mein from lo mein. Chow mein noodles are not the same as lo mein noodles, which are wider and flatter. Chow mein noodles are designed for pan frying or stir-frying with very little sauce, whereas lo mein noodles are usually finished in much more sauce.
3. If you can’t find them, don’t fret. You can use another wheat-based noodle, such as lo mein or udon. Don’t use rice noodles, which are more delicate and stick together easily.

The veggies in chow mein are quite flexible, but this quick weeknight version minimizes the chopping to an onion, some garlic, and some scallions. All you need to buy is shredded cabbage and carrots to round things out. Alternatively, you can also sub in bean sprouts, snap peas, or other thinly sliced quick-cooking greens like bok choy, chard, or spinach. You can even chop everything up a day ahead and store in the refrigerator if you want to come home and start cooking without pulling out a cutting board.

As with any other stir-fry, make sure you’ve prepped all the ingredients before you start cooking. It should take you less than 10 minutes, but will make this quick-cooking dish go smoothly. To get a nice seared flavor into the chow mein, everything is cooked separately: veggies first, then meat (tossed with a marinade that also doubles as a sauce), and finally a quick toss of everything together. You can use a wok or a large nonstick frying pan — just make sure it gets nice and hot before throwing anything in it. Don’t be afraid to use pretty high heat for maximum flavor!