Chow Mein With The Best Chow Mein Sauce! Recipe

Cook the chow mein noodles according to the package directions, then drain and set aside.

If using chicken, slice the breasts into thin strips; if using tofu, cut it into cubes.

Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until they're fragrant.

Add the chicken strips (or tofu) and cook until they’re golden on all sides. Season with a little salt and pepper.

Toss in the red bell pepper slices, snow peas, shredded cabbage, and julienned carrot. Stir-fry these veggies until they’re tender-crisp.

In a small bowl, mix together the soy sauce, oyster sauce (or mushroom sauce for a vegan twist), hoisin sauce, rice vinegar, sugar, sesame oil, and chicken broth.

Pour the sauce mixture over the cooked veggies and chicken (or tofu) in the wok. Stir well so all the flavors combine.

Mix in the cornstarch slurry (cornstarch mixed with water) and let the sauce simmer for a minute until it thickens.

Add the cooked chow mein noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.

Serve hot, garnish with sliced green onions if you like, and enjoy your homemade chow mein that beats any takeout!