Chow Mein
This seafood builds dry wonton (chow mein) noodles, seitan, sliced and mung bean sprouts into a hearty meal you can have ready in about 75 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Shellfish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of water to the boil and cook the wonton noodles for 3 to 4 minutes until just tender. Drain, rinse briefly under cold water to stop the cooking, and toss with a little of the sesame oil to keep them loose.
- Whisk together the soy sauce, hoisin or oyster-style sauce, remaining sesame oil and 3 tablespoons of water to make the stir-fry sauce, and set aside.
- Heat a tablespoon of vegetable oil in a wok or large frying pan over high heat and stir-fry the sliced seitan for 3 to 4 minutes until lightly browned at the edges, then remove to a plate.
- Add the rest of the oil and stir-fry the red onion, celery, bell pepper and mushrooms for 3 minutes, keeping the heat high so they sear rather than steam. Add the garlic and ginger and toss for 30 seconds until fragrant.
- Add the bok choy and bean sprouts and stir-fry for a further minute until the greens just wilt but still hold a crunch.
- Return the seitan and noodles to the pan, pour over the sauce, and toss everything together with tongs for 2 minutes until the noodles are coated and heated through.
- Taste and adjust with a splash more soy sauce if needed, then serve straight away while hot and glossy.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan Β· Whisk
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
Tips & common questions
How long does Chow Mein take to make?
About 75 minutes from start to finish β an estimate based on the 7 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chow Mein is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chow Mein 1.jpg by Gaurav Dhwaj Khadka, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.