Chow Mein Noodles


You will find many versions of this Chinese sauce, with or without one or the other ingredient, but there will always be oyster and soy sauce. This is my summer version, with colourful peppers, but I do exactly the same sauce and noodles with broccoli and mushrooms in the winter.


For the sauce whisk in a bowl:

  • Soy, 2 volumes

  • Oyster, 2 volumes

  • Mirin, 2 volumes - or Sugar 1 volume

  • Fish Sauce, 1 volume

Add and stir will to break up any lumps:

  • Cornflour, 1/3 volume

and lastly:

  • Sesame Oil, 1/3 volume

In a pot of boiling water cook the:

  • Egg noodles,

per instruction, usually 6 minutes is enough. Drain and keep in cold water until use. They will keep well in the fridge for a few days.


In a big pan (that will later also fit the noodles and sauce) over medium heat, in a mixture of sesame and olive oil, lightly saute:

  • Garlic, finely chopped

  • Ginger, finely chopped

  • Chilli, finely chopped - optional, if you want some heat

then add:

  • Peppers, in thin strips - green, red, yellow, orange, whatever is available

and allow them to sweat and soften for a few minutes. Return noodles to the pan and mix with the peppers. Add the sauce and let it bubble away and coat the noodles and vegetables. Taste to check the saltiness and adjust seasoning.


Garnish with:

  • Coriander, fresh leaves, chopped - or green parts of spring onions

  • Peanuts, crushed

Note on quantities: The volume measurement for the sauce is 1 tbsp which I doubled for 4 blocks of egg noodles.