I would rather have stir fried noodles instead of spaghetti any day of the week. It’s kind of weird that I have them when ever we go to an asian restaurant but have only made them a few times. Thinking about it today the last time I made them was about twenty five years ago. They are extremely simple to make, so I can’t use the excuse of them being difficult, so why I haven’t made them for so long is a mystery.
When ever we are out at lunch and there is a foodcourt around it is where we have lunch. My go to is always the asian stalls. They are all the same concept, you get either fried rice or noodles and then pick from what they have. My choice is always the noodles. Basically the noodles are identical, made with cold slaw mix. I have done it a few times using cold slaw mix but not often. It does make it simpler but I find the cabbage with some still cold. The amount of soy sauce used is the only true differences between the foodcourts. Only once have I had the noodles and found then kind of bad. The reason was it wasn’t chow mein noodles it was angel hair pasta.
Chow mein noodles are a must when making stir fried noodles. In just about every supermarket you can find fresh steamed chow mein noodles which is my preferred choice, mainly because it’s more convenient. I have used the dried version and they work perfectly well also. With the dried you want to cook them according to the directions, but you need one more step. When you drain them you need to run cold water over them until there cold. You then need to let them dry on paper towel for fifteen minutes. With the fresh you just need to rinse them very well with hot water to remove the excess starch. Way less work with the fresh and is why I use them.
This recipe is for two portions which is half a small bag. If you’re making more just add more stuff. I don’t get fancy with cutting the carrots, grating them works perfectly well. The cabbage you want shredded about 1 and 1/2 inches long and a quarter of an in wide. You don’t have to be exact just get close. The amount of soy sauce is an approximation because you might need a little more depending on the exact amount of noodles. You can have them with just about everything and they are a great replacement for rice with any asian dish.
1/2 bag steamed chow mein noodles
1/2 cup shredded cabbage
1/3 cup grated carrot
3 green onions thinly sliced on the biased
3 cloves garlic minced
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon sesame oil
Preheat a frying pan on medium high heat. Add the sesame oil and cabbage, garlic and cook for 30 seconds, add the carrots and green onions and cook for an additional 30 seconds stirring constantly. Add the noodles and pepper and cook until the noodles are hot, constantly tossing them. I use two wooden spatulas to toss them. Sprinkle with about 1/4 of the soy sauce and toss, repeat until all the soy sauce is used. Toss for 30 seconds and serve.