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)
Healthy Kitchen 101 says
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
John M Wardigo says
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!
Nagi says
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
Chantal says
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 !
Leonie says
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 🙂
Nagi says
Hi Leonie! Is that how the packet says to prepare the noodles??? 🙂 N x
Volumteer28 says
I have just tried this, it is delicious. A simple recipe a teenager could follow.
Nagi says
That’s so great to hear!! So glad you enjoyed it and found it easy to follow! N X
C Masters says
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.
Jill Evans says
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.
Mo says
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?
Yvonne says
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.
Tofunmi says
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.
Susan says
Chow means fry, Lo means mixed.
Lo meaning the noodles is being cooked in the boiling water thus one doesn’t need to fry.
Katie says
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
Nagi says
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
Sue S Larkin says
Please resend the brown sauce recipe.
Stacy hecker says
Have a seafood allergy. Can’t use oyster sauce. Is there something else in place for it.
Nagi says
Hoisin will be great! 🙂
Ada_Girl says
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!
nana says
Hello id really like to make this dish but is there any way I can make it without wine?
Sheila says
I just cooked it now Nagi. Super yummy!!! Thanks so much….
Nagi says
That’s great! So pleased you enjoyed this Sheila – N x
Michelle T. says
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!
Lee says
Wow Nagi, this recipe is one of our favourites. I am gradually trying all your beautiful recipes. Thanks for sharing.
Nagi says
Glad to hear you enjoyed this Lee! Thanks for letting me know – N x
Megan Meduna says
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.
Jasmine says
Thanks Nagi. Another good one from you. I think my taste palate is very similar with yours.
SueQ says
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.
Nagi says
That’s such a high praise, thank you SueQ! I love Chef John too. He is hilarious!! And his recipes are great 🙂