Make your chow mein more special with heaps of seafood and Good Life Egg Noodles.
You can trace many stir-fried dishes around the world back to chow mein. Introduced by the Chinese diaspora, the dish birthed local adaptations that eventually became cornerstones of national cuisines. Indonesian mi goreng. Malaysian Hokkien mee. Filipino pancit. All stir-fried noodles seasoned with sauce and tossed with meat and vegetables.
What sets Chinese chow mein and Filipino pancit apart? Besides the flavor profile, another major difference lies in the noodles. While pancit typically uses wheat flour noodles (canton) or rice vermicelli (bihon), you’ll often see chow mein make use of yellow egg noodles.
This recipe uses quality noodles from Good Life, which are proudly made with 100% real eggs. Most chow mein recipes will suggest boiling the noodles first, but Good Life Egg Noodles cook so quickly—3 to 5 minutes, to be exact—that you can toss them straight into the pan. With some gentle turning, the noodles will soften and reach perfect, sauce-coated firmness.
Get fresh linamnam realness from Good Life Egg Noodles, which are made with real, 100% fresh eggs—no substitutes. The noodles are steamed, not fried, making them an EGGStra Sustansiya alternative to regular pancit canton noodles. They take just 3–5 minutes to cook, ready to toss with meat and veggies or dunked in hot soup.
Prepare sauce: Combine sauce ingredients in a small mixing bowl. Whisk to combine and set aside.
Cook seafood: Coat a wok or pan with neutral oil over medium heat. Cook shrimp until firm and bright orange. Remove and set aside. Add squid and cook until firm and opaque; remove and set aside.
Cook vegetables: In the same wok, cook garlic until fragrant, but do not brown. If the wok looks a little dry, add 1–2 tbsp more oil. Add bell pepper, bok choy, and carrot. Stir to cook until vegetables are slightly wilted. Add back shrimp and squid, then stir to combine with the vegetables.
Cook noodles: Add dry Good Life Egg Noodles, reserved sauce, and ½ cup water. Gently fold and toss noodles until softened and all the liquid has been absorbed. Toss in bean sprouts and green onions. Toss until sprouts and onions have just begun to wilt. Remove from heat and transfer to a serving plate.
