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)
Ron says
Would love to see video of how you julienne carrots.
Lee Leicester says
I tried this recipe with Charlie and it was good. I did make one mistake though as I used the ready made
Singapore noodles and soaked them for too long so it was a bit soft. Thanks Nagi for sharing your recipe “Charlie”
I think it is wonderful. Many thanks.
Nagi says
I’m so glad you enjoyed it Lee! PS I’ve done that too 🙂 Many times! N x
Nagi says
I’ll definitely do it soon Ron! 🙂
Ron says
Thank You
Ali Hemopo says
Tried ur chow mein and and my family loves it. Thank you very much
Nagi says
Thank you Ali! I’m so glad you enjoyed it, and thank you for letting me know! N x
Ada says
Hey Nagi – Thank you for introducing me to your Charlie. I have multiple pots of pre-mixed marinade in the fridge also! I will invite Charlie to my fridge and join the rest of the premix marinade awaiting patiently for my taking! HA! HA! HA ! ….
I seriously love noodles… I can have it every day, in my books, noodles are in the same category as your home-made gyoza, and chinese congee . These are my fav comfort foods. I have a whole head of cabbage so this will go into your gyoza recipe as well as your delicious noodles recipe.
axx
Nagi says
ME TOO!!! I am obsessed with noodles! Have you tried Dan Dan Noodles??? They are SO GOOD!
Gloria | Food Oh Glorious Food says
You are preaching to my Noodle Belly! This looks sensation, and gives me a chance to invite Charlie back into our house. Woot!
Nagi says
He misses you and the kids!!! 😉
Shalryn says
It’s a sign. I have shredded chicken left over from making pulled chicken sandwiches yesterday. I picked up some cabbage at the farm market to make egg rolls. I have Charlie in the fridge, made this past weekend. Now, here comes this to-die-for chow mein recipe straight from Nagi’s kitchen. Obviously I am meant to make chicken chow mein today. So, first I will go outside and pick some tart cherries in the front yard, to make cherry strudel (dessert counts high for me in sour cherry season!), and then I will go forth to meet my destiny in the kitchen. Thank you for your timely recipe, Nagi!
Nagi says
YESSSS it is a sign!!! PS Your own home grown cherries?? ?
Sarah says
I adore chow mein! But I’ve never tried cooking it at home! Your recipe might just change that 🙂
Nagi says
OMG you must Sarah! It is SO GOOD! 🙂
Fiona Dennis says
Fantastic! Husband and daughter couldn’t get enough of this dish. I used pork as that is what I had in the fridge and it was delicious. Will definitely make again.
Nagi says
I’m so glad you to hear you and your family enjoyed this Fiona! Thank you for coming back to let me know! N x
Muna Kenny says
Chicken Chow Mein is one of my favorite Chinese dishes, I like when the noodles are lightly fried in sesame oil and the sauce is just our f this world!
Nagi says
OMG crispy chow mein is SO GOOD!!! Have you tried baking it? Works really well! 🙂 N x
Tim in TN says
This was terrific. I found fresh noodles and I think that made all the difference. It was better than any takeout I’ve ever had. Thank you.
Nagi says
I’m so glad you enjoyed this Tim! Thank you so much for coming back to let me know! N x
Meggan | Culinary Hill says
FINALLY – a complete resource on Chicken Chow Mein. I learned so much! Thanks for covering all possible variables so I know what I’m getting myself in to. 🙂
Nagi says
Complete resource?? Me? 😉 (How to do tongue sticking out emoticon??) 🙂
mila says
So I’s seriously obsessed with Chow Mein…really and honestly. I always order it at Chinese restaurants and ask them for extra veggies since I don’t eat the chicken. Ahhhhh I am drooling at these pics! Will most def be trying this out because it’s such a fave of mine!!! Absolutely YUMMMMMM!!
Nagi says
One of the rare dishes where I seriously can go without the meat!!!
Karly says
Holy moly. This looks SO delicious. I cannot WAIT to make this part of my dinner routine!! *Deletes takeout restaurant’s number from phone*
Nagi says
BA HA HA!!! You crack me up Karly! N x
Victoria of Flavors of the Sun says
Thank you for this, Nagi. Most useful and looks delicious. Does Dozer like noodles as much as my Molly? One of my dogs likes noodles better than anything.
Nagi says
He eats everything!! Does Molly make a total mess of herself eating noodles? I have visions of noodles slapping all around her mouth!!! 🙂
Kathleen | Hapa Nom Nom says
I love this recipe, Nagi! But then again, all of your recipes ROCK! I could sure go for a big bowl of this right now – I seriously have an addiction issue with chow mein. And Charlie…. don’t tell Craig about my love affair with Charlie (the sauce, there is no dude name Charlie; just in case anyone is wondering what I’m talking about) 😛
Btw, thanks for the shout-out girl! I’m so glad Dozer loves the biscuits as much as Arlo and Otis! Great shot too 🙂
Nagi says
OMG Dozer is OBSESSED with your biscuits! Good thing it makes so many!! N x
Stephen Powell says
It would be intrestering if you would make a demo video on julieaning the carrots. I have enjoyed your stir fry recipes with cooking instructions and have found them to be the be the best tasting ones I have tried at home. Especially the all purpose stir fry sauce. I use it all the time. Thank you for your wonderful recipes, paticuliarly the traditional Chinese ones.
Nagi says
Hi Stephen – happy to! 🙂 I’ve popped it on the list of “things to do”! 🙂
Denise says
Hi Nagi, Oyster sauce is usually used 2:1 to soy sauce as it is the superior sauce. In fact you can add much more if you like it. But the real secret to Chow Mein is to use thin fresh egg noodles and fry them before you use them as taught to me by a Chinese chef. Good recipe and certainly tastier than any takeaway.
Nagi says
Ooh thanks for the tips Denise! I should probably have clarified that this is Chow Mein soft noodles, not the crispy noodles (which I LOVE and I figured out it works great baked!). Did you work in a restaurant??
Geoff Schofield says
Hi Nagi, I use your “Charlie” in my beef chow mein recipe, with just a little chili sauce to spice it up a notch. It’s delicious! Thanks for all of your recipe posts!
Nagi says
So glad you’re enjoying Charlie as much as I do Geoff! Thanks so much for coming back to let me know! N x
Neelam says
This looks so delicious! I have a handful of dishes I find truly comforting, and Chicken Chow Mein is definitely one of them! I cannot wait to try this recipe!!
xx
Neelam
http://patternsandprosecco.com/strawberry-shortcakes/
Nagi says
I hope you do Neelam!! N x
Kristine Lynch says
Hi Nagi,
Can’t wait to try this ? Could I use Tamari as one of the soy sauces please??
Nagi says
Hi Kristine! Yes this will work with Tamari 🙂
dala says
its my favorite!!! what kind of cabbage did you use?
Nagi says
Great question Dala! I use a green / savoy cabbage. But any green cabbage will do – even Chinese green cabbage!