Smoky Arteflame Grilled Chow Mein: The Ultimate Outdoor Stir-Fry

Introduction

There is something magically chaotic and wonderful about cooking a stir-fry on an open fire, and this Arteflame Grilled Chow Mein recipe captures that excitement perfectly. Forget the takeout menu; the secret to restaurant-quality chow mein is "wok hei"—the breath of the wok—which is achieved through high, searing heat. Your Arteflame grill is actually better suited for this than a standard kitchen stove because the carbon steel cooktop generates massive, even heat that sears ingredients instantly rather than steaming them.

By moving the party outside, you not only keep your kitchen free of lingering oil smells but also infuse the noodles with a subtle, smoky char that is impossible to replicate indoors. This dish is fast, fun, and incredibly interactive. Whether you are cooking a weeknight dinner or entertaining guests, the sizzling sound of noodles hitting the hot griddle is sure to draw a crowd. Get ready to turn your flat top grill into the ultimate outdoor wok.

Ingredients

The Stir-Fry Base

• 1 lb Fresh Chow Mein noodles (pre-steamed or boiled according to package)
• 1 lb Chicken breast or thighs, thinly sliced into bite-sized strips
• 2 cups Green cabbage, shredded
• 1 large Carrot, julienned or grated
• 1/2 White onion, sliced into strips
• 2 cups Bean sprouts
• 3 Green onions, chopped (for garnish)
• 2 tbsp Vegetable oil or Avocado oil (for the grill)

The Sauce

• 1/4 cup Soy sauce (light)
• 1 tbsp Dark soy sauce (for color)
• 2 tbsp Oyster sauce
• 1 tbsp Granulated sugar
• 1 tsp Sesame oil
• 1 tbsp Fresh ginger, minced
• 2 cloves Garlic, minced
• 1/2 tsp White pepper

Instructions

Step 1: Prep and Preheat

1. Before you head out to the grill, whisk together all the sauce ingredients in a small bowl until the sugar dissolves.
2. Ensure all your vegetables and proteins are sliced and ready to go; stir-frying happens fast!
3. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop. You want the surface hot enough to sear the meat instantly.
4. Lightly oil the cooktop surface where you plan to cook.

Step 2: Sear the Protein

1. Place the sliced chicken onto the hottest part of the plancha (usually closer to the center).
2. Spread the meat out so each piece touches the hot steel. Sear for 2-3 minutes until golden brown and cooked through.
3. Once cooked, slide the chicken to the outer, cooler perimeter of the grill to keep warm without overcooking.

Step 3: Sauté the Vegetables

1. Add a little more oil to the hot zone if the grill looks dry.
2. Toss on the onions, carrots, and cabbage. Sauté them vigorously for 2-3 minutes. You want them to soften slightly but retain a crisp crunch.
3. Add the bean sprouts last, as they cook very quickly.
4. Mix the vegetables with the chicken on the cooler zone or push them aside.

Step 4: Noodle Toss and Serve

1. Place the cooked noodles onto the hot center of the grill. Let them sit undisturbed for 30-45 seconds to develop a slight crisp or char on the bottom.
2. Pour the sauce mixture over the noodles.
3. Bring the chicken and vegetables back into the center, tossing everything together with two spatulas.
4. Stir-fry constantly for another 1-2 minutes until the sauce is absorbed and the noodles are uniformly coated.
5. Remove from heat immediately, garnish with green onions, and serve hot.

Tips

Cooking on the Arteflame flat top is a dynamic process, and success lies in temperature management. The most critical tip for this recipe is mise en place—have everything in place before you strike a match. Once the food hits the hot steel, you won't have time to run inside for chopped garlic or a missing sauce ingredient. The high heat means things go from seared to burnt in seconds, so preparation is your safety net.

Additionally, utilize the different heat zones of the Arteflame. The center is your "wok" for high-heat searing, while the outer ring is your warming oven. If the noodles are cooking too fast but the veggies aren't quite done, slide the noodles to the edge. This allows you to manage different cooking times for different ingredients perfectly. Also, don't overcrowd the searing zone; cook in batches if you're feeding a large army to ensure everything fries rather than steams.

Variations

One of the beauties of chow mein is its versatility. You can easily adapt this recipe to suit dietary preferences or whatever ingredients you have lingering in your fridge. The base sauce works well with almost any combination, so feel free to get creative with your proteins and produce. Just remember to adjust cooking times based on the ingredients you swap in. Here are a few popular twists on the classic recipe:

• Surf and Turf: Add shrimp or scallops alongside the chicken for a luxurious seafood version. Add the seafood later than the chicken as it cooks faster.
• Spicy Szechuan Style: Add 1 tablespoon of chili garlic sauce or Sambal Oelek to the sauce mixture and toss in dried red chilies with the onions for a serious kick.
• Veggie Powerhouse: Skip the meat entirely and substitute with firm tofu cubes and extra veggies like broccoli florets, snap peas, and baby bok choy.
• Crispy Bird's Nest: Use extra oil and fry the noodles into a crispy cake first on the grill, then pour the saucy vegetable and meat mixture on top instead of tossing them together.
• Beef Chow Mein: Swap the chicken for thinly sliced flank steak. Marinate the beef in a little baking soda and soy sauce beforehand for extra tenderness.

Best pairings

To turn this Grilled Chow Mein into a complete Asian-inspired feast, consider sides that balance the savory, salty richness of the noodles. Since you already have the grill fired up, utilize the space for side dishes that benefit from the open flame. You want items that provide texture contrast and palate cleansing properties to cut through the soy and sesame flavors.

Great options include:

• Grilled Baby Bok Choy: Halve them, brush with sesame oil, and char them on the flat top for 2 minutes.
• Crispy Vegetable Spring Rolls: Serve these as a starter to add a satisfying crunch before the main course.
• Asian Cucumber Salad: A cold, vinegar-based cucumber salad provides a refreshing, tangy contrast to the hot, oily noodles.
• Beverage Pairing: An ice-cold Lager or Pilsner cuts through the saltiness perfectly. For wine drinkers, a dry Riesling or Gewürztraminer complements the ginger and garlic notes beautifully.

Conclusion

Mastering this Arteflame Grilled Chow Mein recipe opens up a new world of possibilities for your outdoor cooking. It proves that your grill is capable of far more than just burgers and steaks; it is a versatile culinary tool that can rival the best wok stations in town. The combination of fresh ingredients, savory umami sauce, and that distinct smokiness from the open fire creates a flavor profile that is simply addictive.

We hope this recipe encourages you to experiment with your flat top grill and try new cuisines outdoors. Gather your friends, prep your ingredients, and enjoy the sizzle. Once you've tasted noodles with a genuine flame-kissed char, you may never go back to cooking them on a stove again. Happy grilling!