I want to say that Chow Mein is my favourite noodle-child but I’m

worried that I’ve said that in another recipe (or two… or three… 😂).

Because there is, after all, some heavy hitting noodle competition in this
big wide world. Pad Thai, Pad See Ew (Thai Stir Fried
Noodles), Singapore Noodles, Yakisoba (Japanese noodles) – to name
just a few.

But Chow Mein is right up there and it’s not just because it’s noodle-
slurpingly delicious, but also because of the following:

• Tons of hidden veggies– cabbage, carrot and bean sprouts,

all in “noodle shapes” so they just meld right in there with the
noodles so you have no idea how much you’re actually
consuming (it’s like feeding a child);
• Faster to make that home delivery – 15 minutes from start to
finish;
• Versatile– as all stir fries are. Switch the proteins and veg as
you please;
• Charlie – Chow Mein Sauce can be made from scratch, or
using Charlie, my all purpose Stir Fry Sauce that I always have
on hand. Yes, I named him because I love him so much.

• What noodles to use for Chow Mein

• The thing that distinguishes Chow Mein from other stir fried
noodles are the type of noodles used. Chow Mein noodles are thin
crinkly looking noodles that are lightly coated in flour.
• Here’s a close up of the noodles. The supermarket version by
Fantastic Noodles is slightly more yellow than it should be but it’s
just as tasty.
•

Can’t find Chow Mein Noodles?

Use Ramen Noodles or other instant noodles – just toss the packet
seasoning! Or use thin spaghetti or other thin egg noodles (check
ingredients on packet, should have egg listed).