Absolutely! Using ramen noodles is a quick and fun way to make Chow Mein without hunting for traditional egg noodles. Here’s a simple recipe:
Ingredients (serves 2–3)
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 cup cabbage, shredded
- 1/2 cup carrots, julienned or thinly sliced
- 1/2 cup bell pepper, thinly sliced (optional)
- 1/2 cup onion, thinly sliced
- 1 cup cooked protein (chicken, beef, shrimp, or tofu)
- 2–3 tbsp vegetable oil
- 2–3 green onions, chopped
For the sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin for a vegetarian version)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken or vegetable broth (or water)
- 1/2 tsp cornstarch (optional, for thicker sauce)
- Optional: 1 tsp ginger, minced, or 1 tsp garlic, minced
Instructions
- Cook the ramen noodles
- Boil ramen noodles for 2 minutes (just until soft, don’t overcook). Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking.
- Make the sauce
- Mix soy sauce, oyster sauce, sesame oil, sugar, broth, and cornstarch in a small bowl.
- Stir-fry the vegetables
- Heat oil in a large skillet or wok over medium-high heat.
- Add onions, carrots, and bell pepper, stir-fry for 2–3 minutes.
- Add cabbage and cook another 2 minutes until slightly tender.
- Add protein and noodles
- Add your cooked protein and stir to combine.
- Add the drained noodles and pour in the sauce. Toss everything together over medium heat for 2–3 minutes until well coated and heated through.
- Finish with green onions
- Sprinkle chopped green onions over the top and serve immediately.
💡 Tips:
- For extra crunch, toss in some bean sprouts at the very end.
- You can add a dash of chili sauce or Sriracha for heat.
- Ramen noodles cook fast, so avoid overcooking to prevent mushiness.
If you want, I can give you a super-fast 10-minute “pan-fry ramen chow mein” version that uses the noodles straight from the packet with almost no prep. That one’s a weeknight lifesaver.
Do you want me to do that?
