Recipe Background
Easy Chow Mein is perfect for camping trips with bold flavors and quick preparation.
The first time I cooked Easy Chow Mein was during my first camping trip as a scout leader. I wanted a dish that balanced simplicity with bold flavors, and the thought of sizzling noodles by a campfire felt like the adventure itself. That morning, I packed the essentials: soy sauce, shiitake mushrooms, and a trusty bottle of sriracha. Garlic and ginger added aromatic finesse to the chilly evening air, making the other scouts peer over curiously.
The wok was set over a portable stovetop, a bit of a luxury compared to our usual campfire meals. As the noodles turned golden and crisp, it became almost theatrical watching the canola oil shimmer, and I knew each crackling sound ignited more than just the oil. The shiitake mushrooms and bok choy provided earthy comfort, absorbing the sauce deeply. My favorite moment was when the mung bean sprouts hit the wok, adding a touch of crunch that everyone appreciated.
A chef-y tip I learned: always make sure to rinse and drain the bean sprouts well for the freshest taste and remember to chop the bok choy coarsely to keep its texture intact. Serve immediately to keep everything at its peak warmth. The scouts devoured the dish, and that night, as we sat around the fire, bellies full, we swapped stories of new friendships and unforgettable adventures.
Ingredients
- 1/4 cup vegetarian or vegan oyster sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 2 teaspoons ginger freshly grated
- 1 teaspoon sriracha
- 2 tablespoons canola oil divided
- 1 (16-ounce) package Hong Kong-style pan-fried noodles
- kosher salt to taste
- freshly ground black pepper to taste
- 1 (3.5-ounce) package shiitake mushrooms
- 4 baby bok choy coarsely chopped
- 1 cup mung bean sprouts rinsed and drained
Directions
- In a small bowl, whisk together the oyster sauce, the soy sauce, the garlic, the ginger, and the sriracha.
- Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat.
- Add the noodles to the hot oil and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes.
- Lightly season the noodles to taste with the salt and the pepper and set the noodles aside.
- Heat the remaining canola oil in the skillet.
- Add the mushrooms and cook, stirring often, until tender, about 3-4 minutes.
- Season the mushrooms lightly to taste with the salt and the pepper.
- Stir in the bok choy until just wilted, about 1 minute.
- Stir in the noodles and the sauce mixture until well-combined, about 2 minutes.
- Stir in the bean sprouts.
- Serve immediately.
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