Easy Spicy Chow Mein Recipe for Two -

Close-up of homemade Easy Spicy Chow Mein Recipe with chewy noodles and fresh vegetables

Easy Spicy Chow Mein Recipe for Two

This Easy Spicy Chow Mein Recipe for Two is a quick, customizable meal that's perfect for lunch or a busy weeknight dinner. Made with chewy chow mein noodles, your favorite protein, fresh vegetables, and a simple savory sauce, it's ready in about 20 minutes and can easily be adapted to suit your taste or whatever ingredients you have on hand.

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Course: dinner, lunch, Side Dish, Snack

Cuisine: Caribbean, Chinese, Trini Chinese, Trinidadian

Keyword: chow mein recipe for two, easy chow mein recipe, Easy Spicy Chow Mein Recipe, quick chow mein recipe, spicy chow mein recipe

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 587kcal

Equipment

5 qt dutch oven with lid
Colander for draining pasta
Wok or large skillet
Cutting board
Sharp knife
Measuring spoons
Small bowl for mixing the sauce
Tongs or spatula for stir-frying

Ingredients

6½ ounces chow mein noodles see reel for the brand I used and loved
Water and salt for boiling
6 ounces chicken breast 6-8 ounces, boneless, skinless , thinly sliced (or beef, pork, shrimp, lamb, tofu, or another protein of your choice)
1 teaspoon dried oregano
1 teaspoon granulated garlic
1 teaspoon chipotle powder
1 teaspoon honey
Salt and black pepper to taste
3 tablespoons oil extra virgin or neutral
1 carrot small, julienned
2 scallions chopped
2 cups baby spinach
2 fresh red hot peppers thinly sliced (or Scotch bonnet, habanero, or your favorite hot pepper, to taste)
2 tablespoons sesame oil toasted
1 tsp soy sauce regular, light soy sauce or 1 teaspoon dark soy sauce ( I used dark in the video)
1 tablespoon sugar brown or white

Instructions

Bring a large pot of generously salted water to a boil. Add the chow mein noodles and cook according to the package directions, about 5 minutes or until just tender. Drain well and set aside.
While the noodles cook, season the sliced chicken with the oregano, granulated garlic, chipotle powder, honey, salt, and black pepper. Alternatively, season the protein with your favorite spice blend.
Heat the oil in a wok or large skillet over medium-high heat.
Add the chicken in a single layer and let it cook undisturbed for about 1 minute to develop color. Turn the pieces over and cook for another minute, then stir-fry for about 1 additional minute until just cooked through.
Add the julienned carrot, sliced hot peppers, scallions, and baby spinach. Stir-fry for about 2 minutes, just until the spinach wilts and the vegetables remain slightly crisp.
In a small bowl, stir together the toasted sesame oil, soy sauce, and sugar.
Add the drained noodles to the skillet and pour the sauce mixture over the top. Toss well until everything is evenly coated and heated through, about 1 to 2 minutes.
Taste and adjust the seasoning if needed. Serve immediately.

Notes

This recipe is designed to be flexible. Use chicken, beef, pork, shrimp, lamb, tofu, or even leftover cooked meat.
Feel free to season the protein however you like. The simple seasoning in this recipe is only one delicious option.
Swap or add vegetables based on what you have in your refrigerator. Bell peppers, cabbage, broccoli, bok choy, mushrooms, baby corn, bean sprouts, snow peas, zucchini, and onions all work well.
Regular (light) soy sauce gives the noodles a classic savory flavor, while dark soy sauce produces a deeper color and richer appearance.
Avoid overcooking the noodles or the vegetables to maintain the best texture.
Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet or microwave.
Makes 2 - 4 servings depending on appetite

⭐ Did you make this recipe? I'd love to hear how it turned out! Leave a rating and comment below, and don't forget to tell me what protein and vegetables you used to make it your own.

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