A great Chow Mein comes down to the sauce – it takes more than just soy sauce and sugar! Jam packed with a surprising amount of hidden vegetables, customise this Chicken Chow Mein recipe using your protein of choice.
Chow Mein is firmly planted in the Noodle Hall of Fame as one of the all time most loved noodles, along with other favourites like Pad Thai, Pad See Ew and Singapore noodles. Quick and easy!
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 See Ew (Thai Stir Fried Noodles), Singapore Noodles, Yakisoba (Japanese noodles), Pad Thai – just to name 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– 4 cups of 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);
- Cabbage lasts for ages, I always have it in stock and it’s the key vegetable;
- Quick ‘n easy – it’s no exaggeration when I say this is faster than home delivery;
- 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.
Chow Mein Noodles
Chow Mein is Chow Mein instead of being just another generic stir fried noodles because it’s made with Chow Mein noodles. They are thin crinkly looking noodles that are lightly coated in flour.
Here’s an up close and personal of Chow Mein noodles. The supermarket version by Fantastic Noodles is slightly more yellow than it should be but it’s just as tasty.
You could also use Ramen Noodles or other instant noodles – just toss the packet seasoning!
Ingredients 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
The Chow Mein Sauce is very simple:
- soy sauce
- Oyster Sauce
- Chinese cooking wine aka Shaoxing wine OR Mirin (see recipe for subs)
- sesame oil
- sugar and pepper
- cornflour / cornstarch – for thickening.
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!!
Chow Mein vs Lo Mein
We could get into technicalities here – authentic roots and Chinese translation – but I’m just going to cut to the chase: Chow Mein as we know it outside of China is made with thin crinkly type noodles which are lightly coated in flour, whereas Lo Mein are wider noodles that are slippery. Both are yellow because they’re egg noodles.
Both are delicious. They just have different textures. [END!!!]
Crispy vs Non Crispy Chow Mein
Here in Australia, we have both crispy and non crispy Chow Mein noodle dishes. The crispy version is made by deep frying the noodles until crispy, then its served smothered with a saucy Chop Suey stir fry . I shared a non deep fried version of Crispy Chow Mein years ago – I really should update this recipe and add a video!
This recipe is the “other” Chow Mein, the non crispy version where the noodles are tossed in a sauce.
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
PS Totally fine to make this 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.
Great noodles from around the world
- Pad Thai and Pad See Ew (Thai Stir Fried noodles)
- Singapore Noodles
- Char Kway Teow
- Build Your Own Chinese Noodles
- Browse the Noodle recipes collection!
And the quick ramen noodle collection
- Chow Mein Ramen Noodles – the faster way to make Chow Mein!
- Asian Mushroom Ramen Noodles – caramelised mushrooms in a sweet-savoury glaze tossed through ramen noodles
- Quick Beef Ramen Noodles
- Chicken Vegetable Ramen Noodles
- Noodle Salad with Creamy Sesame Peanut Sauce – terrific for work lunches!
WATCH HOW TO MAKE IT
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Chicken Chow Mein
Ingredients
- 200 g /6oz chicken thigh fillets , cut into bite size pieces (Note 1 tenderise option)
- 3 - 4 cups green cabbage or Chinese cabbage , finely shredded (Note 3)
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 2 cloves garlic , finely chopped
- 200 g /6 oz fresh chow mein noodles (Note 2)
- 1 carrot, julienned
- 1 cup bean sprouts
- 3 shallot/scallions/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
- 1 1/2 tbsp Chinese cooking wine (Note 5)
- 2 tsp sugar
- 1/2 tsp sesame oil
- White pepper
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.
Other Prep:
- 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.
7. NUTRITION is for 2 servings which are BIG servings. I actually think this recipe is more like 3 servings - but I say 2 servings just to be safe!
Nutrition Information:
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)
Adding bean sprouts is really a plus, I’ve never tried but I do love them. Next time I’m going to use it in my lo mein for sure 😆
– Natalie
I was just talking to my wife about canned chicken chow mein that my mom used to make, but i balked at the cost of it. I thought to myself, there must be a way to make it from scratch somewhere online. My usual recipe sites, just didnt pass muster to me and i stumbled on yours. After a few days of sorting out all the ingredients, i threw everything together tonight and made it for my wife and I. The only ingredient i could not use was the oyster sauce becasue i am allergic to shellfish. I used hoisin sauce. I also used cheap dry sherry. I managed to cook the carrots and cabbage just enough to soften them but still have that crunch left behind. MAN I TELL YOU WHAT! I am not sure what i am more impressed with, your recipe or the fact that i made it. I mean its edible, my wife loved it, and i could not stop eating it! So FREAKING GOOD!!! I’ll check back here for some more of your recipes!
CANNED chow mein???????? Glad you enjoyed this!! N xx PS Go the cheap sherry, all the way! It’s a perfect sub for Chinese cooking wine 🙂 N x
Just made this for supper. It was delicious! Perfect dish before a gig or rehearsal. Not heavy, not spicy.
I didn’t change a thing!! The flavour of the sauce was perfect!! Thank you for sharing !
Hi Nagi, I tried this recipe and the flavour is great but I find that the noodles become very sticky. I used the fresh noodles and risked it in boiling water. Any tips? Thanks 🙂
Hi Leonie! Is that how the packet says to prepare the noodles??? 🙂 N x
I have just tried this, it is delicious. A simple recipe a teenager could follow.
That’s so great to hear!! So glad you enjoyed it and found it easy to follow! N X
Nagi, I have never left a comment, but want you to know your recipes are the best. I love the layout of your blog and the Notes at the end. They are always informative. Thank you so much! Can’t wait to try this one.
This is so delicious and authentic tasting that I can’t believe it came out of my kitchen! Charlie will be a staple in my fridge for ever more. Looking forward to trying more of your vegan and vegetarian recipes! Very grateful to you and your blog.
Perfect flavor. Followed the recipe exactly. So much better than take out. Thank you so much! The only thing that didn’t quite turn out was that the noodles were a little gooey. Do you rinse your noodles after boiling? Maybe I over cooked them?
I usually put the noodles in a big pot of boiling water for a minute, drain it, then rinse with some cold water. This gets rid of the excess flour on the surface of the noodles and the noodles aren’t gooey.
I’ve read that Lo mein is actually what people in the west call chow mein, i.e tossed in sauce.the lo means tossed or something. And chow mein is the one where the noodles are initially fried till crispy. Chow means fried I believe.
Chow means fry, Lo means mixed.
Lo meaning the noodles is being cooked in the boiling water thus one doesn’t need to fry.
Hi Nagi,
After successfully trying a couple of your delicious recipes I’m wanting to try so many more and so now I want to get a wok (we normally just use our frypan or electric frypan)
Do you have any recommendations on what type (material) is best?
Thanks so much
Hi Katie! If you have a gas burner then I do strongly recommend investing in a wok 🙂 It’s brilliant for all stir fries and because of the way it is shaped, less oil is needed. And when you DO deep fry, wok is the best way because you get max cooking surface area for the least amount of oil!!! Here is a great guide on how to choose and season a wok. Carbon steel all the way! N x https://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
Please resend the brown sauce recipe.
Have a seafood allergy. Can’t use oyster sauce. Is there something else in place for it.
Hoisin will be great! 🙂
Was so awesome with rice noodles, I’ll get egg noodles next time. Served with lightly crisped snapper portions on the side. I’m hooked on your blog too. Gained five pounds just browsing your blog! Cheers!
Hello id really like to make this dish but is there any way I can make it without wine?
I just cooked it now Nagi. Super yummy!!! Thanks so much….
That’s great! So pleased you enjoyed this Sheila – N x
I just made this! I didn’t have any Peanut Oil or bean sprouts, but used all other ingredients and exact measurements. Oh gosh, it was super! It was so good, I think I had an emotional moment, hahaha! Definite repeat recipe! Thank you!
Wow Nagi, this recipe is one of our favourites. I am gradually trying all your beautiful recipes. Thanks for sharing.
Glad to hear you enjoyed this Lee! Thanks for letting me know – N x
Tastes as delicious as it looks! And very easy to make mid week. My only problem was getting the Chinese cooking wine (as our grocery store didn’t sell it) but once we got that, it was a breeze to make. Thank you Nagi for another winner.
Thanks Nagi. Another good one from you. I think my taste palate is very similar with yours.
Nagi – I follow many, many food blogs and have for years. I just wanted to tell you that I think yours is one of the absolute best. If not THE best!! For me, your main competition is Chef John at Foodwishes – but he is doing something a bit different so you are neck in neck!! You take such care to explain everything and provide all the substitutions people will naturally look for. Every single recipe I have tried is a hit! I am not a frequent blog commenter but I wanted you to know that this Canadian follower adores you AND Dozer. Keep up the outstanding work. Xxx.
That’s such a high praise, thank you SueQ! I love Chef John too. He is hilarious!! And his recipes are great 🙂