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. ๐
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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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)
Leslie says
Hi everyone, Wow oh Wow ๐ my hubby wanted chicken chow mein so I went straight to Bing and searched I looked at a few recipes and they didn’t look good…I saw your recipe and thought it looked good. Mam oh man…YUM ๐ I added red and orange bell papers, and WOW Do Good Better than my stir fry Thanks for sharing it!!! I look forward to more recipes ๐
Nagi says
That’s terrific to hear Leslie! I’m so pleased to hear that. ๐ N xx
Matt says
So, so good.
Nagi says
I’m so pleased you enjoyed it Matt! Thank you for letting me know – N xx
Sherry says
I love this Chow Mein. I could eat it every day. Great recipe!!
Nagi says
Thanks Sherry! I love this recipe too! ๐ N xx
Shaun says
Everything sounds so good. Thank you so much. Please send me any or all your cook books. I will pay any fees. Thanks again. Shaun Godfrey.
Nagi says
Gosh, no fees! It’s free, they are for my readers! N x
Khola says
What is the BEST NON-ALCOHOLIC SUBSTITUTE for CHINESE COOKING WINE?? APPLE/GRAPE JUICE or CHICKEN BROTH?
Nagi says
Hi Khola – Chicken broth! ๐
Kirsten says
Thanks for this wonderful recipe!
I’m vegetarian so subbed browned tofu for the chicken, but otherwise followed the recipe exactly as written. It was delicious.
10/10. Will make again and would recommend without reservation.
Nagi says
Thatโs wonderful to hear Kirsten, thank you for letting me know! Hope you are having a lovely weekend โ N xx
Lizette says
Hi Nagi! Thank you soooo much for this recipe! We really enjoyed it and was so easy to make! This will now become my go to recipe FOREVER!! I unfortunately had to take the Chinese wine out, because my husband can’t have any alcohol, but instead of chicken stock I used Rice vine vinegar, still so delicious! The ‘velveting’ is a new concept to me, but made the world of difference to the chicken!
Nagi says
I’m so pleased to hear that Lizette! Thanks for letting me know! N x
Maria says
I’ve never made chow mein before, & have been looking for a good recipe for awhile now. Yours sound delicious! Can I subsitute the chicken for other protein minus the baking soda? Would this recipe work with beef mince? Thanks in advance!๐
Maria says
Thank you!๐
Nagi says
Yes terrific with any protein and YES to beef mince! SO GOOD!
Carol says
What a wonderfully generous person you are to share such a great recipe with detailed instructionss AND a video! I am absolutely passing this on to everyone I know. I’ve made it 3 times already. I added some gochugaru to it as I like it a little spicy and I still have a big bag of it left over from making Kim Chi.I look forward to trying some of your other recipes.Thank you so much.
Nagi says
Pleased to hear you enjoyed it Carol, thanks for letting me know! N xx
Steve Zironda says
Thanks for your recipes, they taste authentically amazing! Just wondering: The ‘velveting’ method used with baking soda in recipe note #1 for chicken – can that method also be used with thinly cut steak to tenderise the meat restaurant-style?
Nagi says
Hi Steve! It sure can ๐ Use on beef with caution – I do think that beef can be “overdone” and lose its meat texture, whereas chicken can withstand it longer ๐
Jill says
What will happen if I substitute Hoisin sauce for the fish sauce?
Frank says
Try both
Nagi says
It will still be very very tasty… ๐ N xx
Mia says
Hi, I was wondering if you can help me out, I want to make this for about for 20 people.
And don’t know how much of everything I should get. If you could please help me through this I would appreciate it.
Thank youuuuu
Nagi says
Hi Mia! Hover your cursor over the Servings and then use the slider to scale up the recipe. ๐ Please cook in batches – don’t overcrowd the pan!
David Shreffler says
This is really good! I had a recipe that I liked but I can tell yours is more original. I told my friends that, “This person knows what she is talking about!”.
I am one of those people that really enjoy cooking but have a limited repertoire!
My grandchildren love my Beef & Broccoli stir fry and now the Chicken Chow Mein.
Thank you for explaining “Chow Mein” noodles. I’ve really tried to find them in the grocery store with hardly any luck. I found some fresh at an Asian store. Finally found 6 oz Wel-Pac online at WalMart. Even Walmart didn’t have them locally. Rambling, Sorry!
I will explore your website more thoroughly! My question in addition to all my rambling is: As I add to my Oriental recipes, what are the most important to add as I attempt to build my offerings?
Thanks again for such wonderful information!
‘
Nagi says
Hi David, I’m so pleased you enjoyed this! Hands down the best way to start is with a great Stir Fry sauce, have you seen mine? It’s a great mother sauce!
Phil says
Hi Nagi. This is the best Chow Mein recipe I’ve found in 40 years; professionally presented. Nice site. Thank you.
Nagi says
Thanks for the compliment Phil! So pleased you enjoyed this! N x
Annie says
Hi Nagi, I’ve been a HUGE fan of your website and recipes for about six months now. Last night, my husband and I cooked this recipe. I followed the directions exactly making no substitutions. It. Was. Awesome! Wow, I couldn’t believe it had such a huge flavor profile with just 1/4 cup of sauce. This will go into my rotation of meals. It was a fun and easy to cook. Thank you!
Nagi says
Hi Annie, thanks for your lovely message, I am so pleased you are enjoying my recipes! So pleased you loved this one! N xx
Princess Roxanna says
Oops! It looks like there was an error: There was an error with your submission: The email parameter should include an email, euid, or leid key. This is the pop up after I tried adding my email to get the free cook book
Nagi says
Yikes, that doesn’t sound good! I will add you manually! ๐ N xx
Caz Hodgskin says
Hi – I got the OOPS error message too! Could you please add me manually too? I would love to have a go at some tasty cooking :0)
Kim says
I love shrimp chow mein the restaurant I used to go for it was clised 35 yrs open- they made it w bean sprouts celery onions and dried chow mein noodles- they were a San francisco family & restaurant was in Pittsburgh PA USA. Im going to make it their version- do you have Chop suey recipe made with prawns?
Nagi says
I do hope you try it!! Lovely with shrimp ๐ I actually don’t have a chop suey recipe, I must get one!
Dee says
Hi Nagi,
Any update on a “Chop Suey” recipe? I remember it from the 70s in Australia!!
Thanks ๐
Nagi says
Hi Dee! Gosh that’s before my time ๐ But I looked it up – looks like a saucy stir fry served over noodles, is that what you’re after? Did you have it over crunchy or soft noodles? N x
Dee says
Meant to say, thanks again ๐
Dee says
Thanks so much Nagi!! My Dad says it was late 70s / early 80s – showing my age ๐ I remember it was served with rice. I don’t remember noodles at all from our local take away Chinese cafe way back then. Not sure if it was just a localised thing?! I found similar dishes in Indonesia as an adult, with rice.
Memory Brogden says
Will not take my email for free cookbook
Nagi says
I’m sorry to hear that! Do you want me to add you manually? ๐ N xx
lisa says
Could you please make fried rice thank
you
Nagi says
I’ve got plenty of different ones on my site – just search “Fried rice”! ๐
Christine says
Hello can i make my sauce with stock also how long will the sauce last for could u do a fried rice recipe could the sauce use in fried rice
Nagi says
Hi Christine! Do you mean the Chow Mein sauce in this recipe or the all purpose stir fry sauce? ๐