Easy 15-minute Chow Mein is the perfect copycat takeout from your favorite Chinese Restaurant.
We love to get Chinese take out on a Friday night and then spend the evening binge-watching a show on Netflix. It’s the perfect end to often very busy weeks. Sometimes I get ambitious and make our favorite Chinese foods. Some of them are The Best Damn Fried Rice, Potsticker Dipping Sauce, Easy Chicken Stir Fry and Kung Pao Chicken. Now I’m adding a new favorite Chinese dish to our list – this easy 15-minute Chow Mein. It truly is a quick dish to make. Two things make it quick – use Ramen Noodles which cook in just 4 minutes and I use a bag of coleslaw instead of cutting up a head of cabbage. Buying a head of cabbage can be a waste of money for us since there is just the two of us. If I have another recipe in mind for cabbage then I’ll buy a head of cabbage otherwise a bag of coleslaw is perfect. I don’t use the whole back, about half of it. The rest can be used to make some coleslaw to go with another dinner. The addition of the carrots in the coleslaw mixture gives great color and crunch to the chow mein.
What are your favorite Chinese dishes? Let me know in the comments.
- 4 packages of ramen noodles, discard the seasoning packets
- 2 tbsp. vegetable oil
- 1/2 small onion, diced
- 10 oz. bag of Coleslaw or cabbage head, sliced
- salt, pepper to taste
- 1 1/2 tsp. ground ginger
- 2 tsp. sugar
- 1 tsp. minced garlic
- 1/4 cup soy sauce
- 2 tsp. sesame oil
- pinch of red pepper flakes (optional)
- 1-2 stalks green onions, sliced
- Bring a pot of water to a boil and cook the ramen noodles for 4 minutes.Drain when done.
- In a deep skillet add the vegetable oil and heat over medium to medium-high heat. Saute the onions, coleslaw(cabbage), salt, pepper until soft. Usually 2-5 minutes.
- Add in the noodles, ginger, sugar, garlic, soy sauce, sesame oil and red pepper flakes. Mix well and cook until heated through. Tongs work really well for this part.
- Serve with green onions sprinkled on top.
Adapted from Lauren’s Latest