A great Chow Mein comes down to the sauce which is made with soy sauce, oyster sauce, sesame oil, sugar and cornstarch for thickening. Slippery noodles slick with the savoury Chow Mein Sauce is noodle heaven!
Chicken 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 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:
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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);
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Faster to make that home delivery – 15 minutes from start to finish;
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Versatile– as all stir fries are. Switch the proteins and veg as you please;
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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:
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soft noodles (this recipe) – soaked in boiling water until soft then tossed with a sauce, vegetables and meat; or
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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
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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!
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Pad Thai and Pad See Ew (Thai Stir Fried noodles)
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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)
Hi there,
Can this be made in advance and reheated?
Hi Megan, yes 100%! N x
Thanks hun OMG it was the best chow mein ever ❤️ Next dish I’m doing is your Won Ton soup 🤗 xx
I used red cabbage and the velveting technique for the chicken and the entire dish turned blue/green 😂 still tasted amazing though. I will definitely be making this again with green cabbage
Perfection. Increased sauce by 1 serving higher on the recipe scale. Glad I did as my Chinese noodles seemed thinner than the photos and therefore more surface area to cover with sauce (couldn’t find chow mein noodles). Used preshredded cabbage which made it even faster. Delicious and definitely making many times more!
This is fantastic and easy to make. I make it once a month. Love the velvetiing technique.
I’m so glad you love it Laura, thanks so much for the feedback! N x
OMG it was not that hard to make this chow mein. I’ve been cooking more recipes that are more on my Asian side, but the Portuguese side loved cooking it too. What took the most time was the cutting of everything. You are absolutely correct once you get cooking it’s over like that. I was like MAN all that cutting and such for like not even 10 minutes of cooking. Everyone loved it, so that’s what makes me cook more.
Edit: I did use pork tenderloin instead of chicken and I added shrimp. Forgot to take a picture
OMG it was not that hard to make this chow mein. I’ve been cooking more recipes that are more on my Asian side, but the Portuguese side loved cooking it too. What took the most time was the cutting of everything. You are absolutely correct once you get cooking it’s over like that. I was like MAN all that cutting and such for like not even 10 minutes of cooking. Everyone loved it, so that’s what makes me cook more.
Made the chicken chow mein, no photo as we ate it too quickly. Delicious and quick and easy to make. I think this is the sixth recipe of yours I’ve tried and they were all excellent.
I love hearing this Tina! Thanks so much!! N x
I think this is one of the best chicken chow mein recipes on the web. I just made a double batch using this recipe and it’s delicious. I bought chicken tenders and used your “velveting” chicken technique (not many other recipes talk about this secret technique). The chicken was super tender. I’ll have to try that technique on regular chicken breast next time. The sauce is well balanced. I added a little sriracha for some spice. Thank you for sharing!
Very good!!
I had a craving for Chow Mein and this satisfied it. I added a small can of mushrooms too. Thin celery would be good also.
Dribble a little soy sauce & crushed red peppers on top when served.
This is a keeper! Thanks so much for the recipe, careful notes and substitutions list. It’s all so very helpful and we loved the chow mein. Next shopping trip, I am going to buy Chinese cooking wine.
Every time I make this it gets better…..no cabbage, just spring onion, julienned carrots and red pepper, I substitute the wine for water but the main ingredient is tossing chicken in cornflour and oyster sauce, add the soy as you go along…..delicious
I cooked used king prawn instead of chicken, I replaced bean sprouts with red pepper strips, added fine beans and sprinkled chilli flakes. Absolutely yummy, quick and easy to follow tasted far better and fresher than the local takeaway.
I just got through reading your blog. I was looking for chicken chow mein and came upon recipetineats.com. plan on trying this recipe. You make it sound so easy. Thanks for sharing
Made your Chow Mein tonight. Used pre-chopped super-food power blend for the veggies and doubled up on the sauce. I also sub’d thin spaghetti for chow mein noodles. It was awesome! This recipe is a keeper. THANKS!!
OMG ! So easy and accessible…. a novice chef can make it with ease… I made the honey chicken with it 🤤, another OMG !!!!! The only problem is, all of a sudden you feel like an accomplished chef, use caution 😉
* Chinese cooking wine really is a must , if you can’t find it locally, you can order through ( a large monopoly of a company that can deliver anything you are looking for, like Chinese Cooking Wine ! ) Picky kids devoured!!!!!!!!
Hi Nagi! Is the cornstarch necessary if I’m not use proteins?
Greetings from the Netherlands!
Amazing dish. I used the left overs from your roast chicken recipe. Thank you!
This recipe is amazingly delicious!! So simple and quick to cook: I highly recommend it. 🙂
Quick and easy recipe for chicken chow mien.. Very like a takeaway version. What it doesn’t replicate is the red coloured sweet sauce that my local takeaway puts over the final dish. It could be diluted char sui mixed with tomato sauce as it is sweet.
proper scran would deffo do again