A great Chow Mein comes down to the sauce, made of soy sauce, oyster sauce, sesame oil, sugar and cornstarch for thickening. Slippery noodles slick with the savoury sauce is noodle heaven! One of my favourite noodles, up there with all time greats Pad Thai, Pad See Ew and Singapore noodles.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chow Mein
I want to say that Chow Mein is my favourite noodle-child but I’m worried that I’ve said that in another recipe (or two… or three… 😂).
Because there is, after all, some heavy hitting noodle competition in this big wide world. Pad Thai, Pad See Ew (Thai Stir Fried Noodles), Singapore Noodles, Yakisoba (Japanese noodles) – to name just a few.
But Chow Mein is right up there and it’s not just because it’s noodle-slurpingly delicious, but also because of the following:
Tons of hidden veggies– cabbage, carrot and bean sprouts, all in “noodle shapes” so they just meld right in there with the noodles so you have no idea how much you’re actually consuming (it’s like feeding a child);
Faster to make that home delivery – 15 minutes from start to finish;
Versatile– as all stir fries are. Switch the proteins and veg as you please;
Charlie – Chow Mein Sauce can be made from scratch, or using Charlie, my all purpose Stir Fry Sauce that I always have on hand. Yes, I named him because I love him so much.
What noodles to use for Chow Mein
The thing that distinguishes Chow Mein from other stir fried noodles are the type of noodles used. Chow Mein noodles are thin crinkly looking noodles that are lightly coated in flour.
Here’s a close up of the noodles. The supermarket version by Fantastic Noodles is slightly more yellow than it should be but it’s just as tasty.
Can’t find Chow Mein Noodles?
Use Ramen Noodles or other instant noodles – just toss the packet seasoning! Or use thin spaghetti or other thin egg noodles (check ingredients on packet, should have egg listed).
What goes in Chow Mein
Other than noodles, Chow Mein almost always has cabbage, bean sprouts and carrot, then your choice of protein. I’m pretty sure chicken is by far the most popular, but I have no facts or figures to back that up. 😉
I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
Chow Mein Sauce
Here’s what you need for the sauce. The Chinese cooking wine is the key ingredient that makes home cooking truly rival takeout – your local Chinese restaurant uses Chinese cooking wine in virtually everything!!
Difference between Lo Mein and Chow Mein
The difference lies in the noodles. Both are wheat noodles made with egg so they are yellow(ish). Lo Mein Noodles are wet and oily out of the packet, then boiled or soaked until soft before tossing with a sauce, vegetables and protein.
Chow Mein noodles are thinner, and kind of dry and crinkly out of the packet (see photo above). They can be used to make:
- soft noodles (this recipe) – soaked in boiling water until soft then tossed with a sauce, vegetables and meat; or
- Crispy Chow Mein – fried until crisp then served with a saucy stir fry on top – this is the traditional Chinese/Hong Kong way of serving Chow Mein noodles.
How to make Chow Mein
And here’s how to make it. Make sure you have everything ready to toss in because once you start cooking, you’ll be plating up in just over 5 minutes – I told you it’s fast!!
Wok NOT essential!
Totally fine to cook Chow Mein in a skillet instead of a wok. Just be sure to use a big one – so your noodles don’t go flying as you enthusiastically toss!
The fact of the matter is, no matter what protein you use, what vegetables and even what noodles, you’re going to end up with a bowl of slurp-worthy noodles as long as you use the Sauce recipe plus the same quantity of noodles + other stuff (veg, protein etc) so the flavour isn’t diluted.
So don’t get too hung up on the exact noodle type! Concentrate on the sauce. The sauce, the sauce!! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chow Mein
Ingredients
- 200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
- 4 cups green cabbage , finely shredded (Note 3)
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 2 cloves garlic , finely chopped
- 200g /6 oz chow mein noodles (Note 2)
- 1 carrot , julienned
- 1 1/2 cups bean sprouts
- 3 green onions , cut into 5cm/2″ pieces
- 1/4 cup (65 ml) water
Chow Mein Sauce:
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
- 1 1/2 tbsp oyster sauce (sub Hoisin)
- 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
- 2 tsp sugar (reduce to 1 tsp if using Mirin)
- 1/2 tsp sesame oil
- White pepper (sub black)
Instructions
Sauce:
- Mix together cornflour and soy sauce, then mix in remaining ingredients.
- Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
Chicken & Noodles
- Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
- Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
Cooking:
- Heat oil in wok or large fry pan over high heat.
- Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
- Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute.
- Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
- Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
- Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
- Remove from heat and serve immediately.
Recipe Notes:
- Garlic – don’t use mincer/garlic press or jarred garlic, they burn too quickly. Finely chop it.
- Skillet is fine, just use a big one so the noodles don’t go flying when you toss.
Nutrition Information:
Originally published 2014, updated over the years with improved photos, process photos, and video!
Love Chow Mein? Here’s more noodles to try!
Pad Thai and Pad See Ew (Thai Stir Fried noodles)
Browse the Noodle recipes collection!
Life of Dozer
Throw stick, dashes after it, plonks down and eats it.
Someone needs to teach this Golden Retriever how to retrieve. (I failed)
Arborist Greeley says
I made this for tonight’s dinner and it was absolutely delicious! I doubled the recipe so we have lots of leftovers. We paired it with potstickers for a quick easy meal. Thank you so much. I’ve tried several of your recipes and one of our favorites on cold, wet nights is your Chinese style chicken stew!
WB says
Had to make a couple of subs. Couldn’t find the chinese cooking wine, so I used rice wine vinegar. And used bok choy finely chopped instead of cabbage. Topped with some sesame seeds.
Layla says
Omg so good! This recipe has made me feel like I can cook Chinese food and have it taste better than takeaway. Thank you so much for your amazing recipes! Easy to follow and turn out beautifully.
Anita Mcdowell says
I made the chicken chow mei and I could not believe how great it turned out. WOW. Ready to make more. And I did use the chicken thighs.
Robert says
Stick to Nagi’s proportions and this will be like a great take out Chow Mein, but even better. I put in a bit too much cabbage the 2nd time and it was lacking in flavour ( a wee bit of oyster sauce and soy took care of that). Fantastic recipe. We love it.
Josie says
Nagi, I love you and your BOMB recipes!
Fredy Alfaro says
Is good
Sarah says
This is one of my go-to dishes for weeknights when I need something quick but fantastically tasty 🙂 Can’t believe how good it is! Another amazing recipe – thanks Nagi!
Nagi says
Perfect Sarah!! N x
Emily says
I have two fussy eaters who usually hate trying new things. They are this happily! It has just the right amount of sauce to flavour without overpowering and is a really balanced meal.
I did substitute in rice wine vinegar instead of Chinese cooking wine however it still balanced out nicely with the sugar cutting the acidity perfectly.
We will definitely be returning to this recipe again. Thanks Nagi.
Krystal says
Looking forward to making this! Would this do well frozen then reheated? If yes suggestions on how to best reheat?
Elizabeth says
Delicious! I was certain my boys would pick out the cabbage, but they happily ate the lot. This will be a regular in our house moving forward. Thank you for this recipe, Nagi!
Rupa says
Hi Nagi & anyone who can advise – How close is Mirin to Shaoxing wine??
I can buy Mirin easily for £1.50 but Shaoxing is proving more difficult and a hefty £6! If it’s worth it I will prevail. I LOVE Chinese food but never cooked it, and especially want to try you recipes (black bean, Kung pao to start). What do you recommend?
Nagi says
Hi Rupa, they are different – if you’re wanting authentic Chinese flavour, definitely go for the Shaoxing wine!! This link here should help you too: https://www.recipetineats.com/shaoxing-wine-chinese-cooking-wine/ N x
Judith says
Omg this was so good Nagi. I have made so many of your recipes that you are my go to 4 or 5 times a week. Hubby made this chow mein tonight because he likes to cook too and I got him hooked on you! This was dinner tonight and I am stuffed to the gills!
Sova says
Hi nagi….
Im thinking of doing this tommrow…but with 1o servings…
Shall i double the recipe quantity….?
Nagi says
Hi Sova, you can click the servings and use the scaler to adjust to how many servings you want – all the ingredients will then adjust for you 🙂 N x
Sova says
Vinaka Nagi….
Did 10 serves ..,,,. Too good,……,
Thanks for the great recipe…….
Angel says
This is amazing !!! Thank you for always having the best recipes
Mark says
Just made this following the recipe and it’s was good! I might tweak the ingredients and cooking times next time, but I’ll be making this often!
Melanie Wishart says
Delicious. It tasted so good.
Barb says
We love this recipe! Last time I made it I also added celery, mushrooms and water chestnuts. Yummy!
Cathy says
Hi Nagi,
I made this and it was Delicious!
Just a question if I wanted to add sweet-chilli sauce to the recipe, would you recommend omitting the sugar?
Thankyou Nagi, it was so Yummy
Xox
Gabrielle says
So so so good! I doubled the sauce recipe because we like it saucy 😉 great authentic Asian flavor. Julienned red peppers and onions as my veggies. Will definitely make again, thank you!