Chow Mein Noodles

Dried chow mein noodles store indefinitely in a cool, dry pantry. Fresh chow mein noodles should be refrigerated and used within 3–5 days, or frozen for up to 2 months.

For crispy chow mein, pan-fry cooked noodles in a hot wok or skillet with oil until golden and slightly charred at the edges.

Toss cooked noodles lightly with oil after draining to prevent sticking.

Dried noodles cook in 4–5 minutes; don't overcook or they'll become mushy.

Fresh noodles cook much faster—30 seconds to 1 minute in boiling water is often enough.

Soy sauce, oyster sauce, sesame oil

Garlic, ginger, scallions

Stir-fried vegetables: cabbage, bell peppers, carrots, broccoli

Proteins: chicken, shrimp, beef, tofu

Cashews, peanuts for crunch

Overcooking: chow mein noodles should have a slight chew, not be soft or mushy.

Not using enough heat or oil when stir-frying, resulting in bland or soggy noodles instead of the desired light crispiness.

Adding wet sauce ingredients before the noodles are hot enough, causing them to absorb too much liquid.