When the craving for Chinese food strikes, no need to order takeout with this easy chow mein recipe in your repertoire. While chow mein noodles are ideal, the recipe is just as delicious when made with ramen noodles. Make it extra spicy with the addition of sliced fresno chiles, or omit them for a mild version the whole family will love.
- 1/4 cup chicken broth
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp granulated sugar
- 1 tsp toasted sesame oil
- 1/2 tsp freshly ground white pepper
- 6 ounces dried chow mein noodles (not fried) or ramen noodles
- 2 tbsp peanut or vegetable oil, divided
- 3 Zupan’s Kung Pao Chicken Sausages, casings removed
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 1 fresno chile, sliced (optional)
- 1 (14oz) bag tricolor coleslaw mix
- 4 green onions, halved lengthwise and cut into 2-inch segments
- 1 tbsp toasted sesame seeds
To make the sauce: Mix all the ingredients in a small bowl and set aside.
Cook the noodles according to the package directions, but drain 1 minute early to keep them extra al dente. Rinse in a colander under cold water and set aside.
Set a large, nonstick or well-seasoned wok or skillet over medium-high heat. Once hot, add 1 teaspoon of the oil and swirl to coat, then add the sausage. Cook, breaking it up into large chunks with a wooden spoon, until just cooked through, 3 to 4 minutes. Transfer the sausage to a plate.
Add the remaining 1 tbsp of oil to the hot pan and swirl to coat. Add the garlic and ginger and cook for about 20 seconds until aromatic but not browned. Add the chile, if using, and cook for about 30 seconds more. Immediately add the coleslaw mix and cook, stirring constantly, until it just begins to soften, about 1 minute. Stir in the noodles, sausage, and sauce, tossing to mix everything together evenly. Add the green onions and cook, continuing to toss until the sauce is absorbed and the noodles are hot. Remove the pan from the heat. Serve in warmed bowls and garnish with sesame seeds.