Stirfry Chowmein

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 335.5
  • Total Fat: 9.3 g
  • Cholesterol: 95.0 mg
  • Sodium: 543.8 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 22.1 g

View full nutritional breakdown of Stirfry Chowmein calories by ingredient
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Number of Servings: 6


    Yellow Noodle Chow mein, 8 oz

    Mixed Vegetables, frozen, 1.5 package (10 oz)
    Onions, raw, 1.5 cup, sliced
    Chicken Breast, no skin, 200 grams
    Shrimp, raw, 200 grams (optional)
    Olive Oil, 3 tbsp

    Soy Sauce, 4 tsp
    Fish Sauce, .5 tbsp
    Minced Garlic (Spice World), 2 tsp
    Corn Starch, .17 cup
    Granulated Sugar, 6 tsp
    Water 1cup


A nonstick wok is the best choice to use for stir-frying (you need to season a carbon-steel wok). While you can stir-fry in any old skillet, the wok's depth and sloping sides (it's cooler there, so you can move ingredients away from the hot bottom to the sides) are ideal. Prepare everything you need before you begin to stir-fry. Cut all your vegetables and meats and prepare your sauce. Stir-frying is fast; you won't really have time to chop the broccoli while the onion is cooking. Make sure that your meats are all cleaned, cut/peeled approximately the same size (bite size). Stir-frying uses high heat, so pieces must be small enough to cook through without burning.

Prepare sauce mixing all ingredients (except water and cornstarch) well. Make a liquid paste with water and cornstarch and add to sauce. Set aside for later.

Heat the pan first, then add 1 tbl of olive oil. When the oil is hot, add garlic, and stir-fry for a few seconds, or until you smell it.

Add the meats in and cook completely first, remove and set aside (adding it back in at the end). (This works well for a large assemblage of ingredients, because you ensure the meat cooks fully but not too much.)

Then add 1 tbl olive oil heat and add onions. Cook onions for approximately 2 min. Then add frozen vegetables. Cover and steam for 5-10 min or until tender.
If using raw vegetables you'll need to stagger additions to the stir-fry according to how long they take to cook. (For example, you'd add onions first, and stir-fry for about 2 minutes, then add broccoli florets and stir-fry for 3 to 4 minutes, then add red bell pepper and stir-fry for 2 more minutes, etc.)

Add meats back in with vegetables stir together. When the food is about two-thirds done, add your sauce. If the food will take more than a few minutes more to cook, cover and steam until done. Remove from wok, set aside

Add 1 tbl of olive oil to wok add noodles and stir-fry for about 3 minutes or until completely heated.

Stir together the meat-vegetable with noodles, or serve vegetable/meat mixture over noodles.

Makes 5-7 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHIREELS.

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