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Home Chinese recipes

Chinese Crispy Noodles (Chow Mein)

By:Nagi
Published:2 Sep '19Updated:21 Jan '21
194 Comments
Recipe v Video v Dozer v

One of my all time favourite dishes at my local Chinese!! Crispy noodles topped with a saucy chicken and vegetable stir fry, this is a CRUNCHY version of Chow Mein. You’ll love how the sauce soaks the noodles so some of it is soft, while some of it stays crispy.

Made healthier by pan frying rather than deep frying the noodles, this is an easy recipe that can be on the table in 20 minutes!

Close up photo of chopsticks picking up Chinese Crispy Noodles (Chow Mein)

Chinese Crispy Noodles

At my local Chinese, they call this Crispy Chow Mein Noodles. It’s a Hong Kong / Cantonese style dish, and there are a lot of variations but the core of it is a bed of deep fried crunchy noodles topped with a saucy stir fry.

The stir fry topping is much saucier than most Chinese stir fries and this is because you need plenty of sauce so it soaks through some of the noodles, softening them so they can be slurped up like normal noodles.

But the best part is all the crunchy noodle bits that remain! So as you eat your way through the plate, you get that awesome combo of juicy chicken, tender-crisp vegetables, loads of tasty Chinese brown sauce, soft slippery noodles AND crunchy noodles.

It’s crazy good!!!

Overhead photo of Chinese Crispy Noodles (Chow Mein) on a plate, ready to be served

Saucy Chicken and Vegetable Topping for Chinese Crispy Noodles (Chow Mein)

How to make Chinese Crispy Noodles

Typically, the crunchy noodles served at Chinese restaurants are deep fried.

Tasty, for sure, but my skinny jeans aren’t so much of a fan. 😤

So when I make Chinese Crispy Noodles at home, I pan fry them. It means that the very centre of the noodles don’t go 100% crispy like when you deep fry.

But the entire surface area of the noodle “pancake” does get crispy, so as long as you make them fairly thin, you certainly won’t feel like you’ve been cheated of crispiness!!!

How to make Chinese Crispy Noodles Chow Mein

What you need for Crunchy Chow Mein

Here’s what you need for Crunchy Chow Mein. I’ve separated the photos into two components:

  1. Base ingredients – for the sauce and the crispy noodles; and

  2. Vegetable options for topping – there’s really no rules here. Just use around 4 to 5 cups of any vegetables you want.

Ingredients in Chinese Crispy Noodles with Chicken Vegetable Saucy Topping

Vegetables for saucy topping for Chinese Crispy Noodles

Type of Noodles

This recipe for Chinese Crispy Noodles won’t work using refrigerated fresh Hokkien noodles, egg noodles because they are stickier and wetter so they don’t crisp up as well.

Chow Mein noodles are distinctly drier and a bit crinkly – see image below – and this is what makes it possible to make them crispy in a pan!

Can’t find Chow Mein noodles?

No problem! Just use ramen noodles or instant noodles (see this Ramen Stir Fry recipe for photos). Spray the UNCOOKED noodles with oil and BAKE! (Yes really, it works 100% perfectly)

Chow Mein Noodles

The most important part – crunch retention!!

The idea with this recipe is that there’s plenty of sauce, so it soaks the noodles and makes them soft so they can be picked up with chopsticks like normal noodles.

BUT it’s VERY important to ensure that you retain a SOME crunch! What I like to do is to pour the saucy topping in the centre of the crunchy noodle cake so the edges stay crunchy.

Spooning sauce over Chinese Crispy Noodles (Chow Mein)

The one caveat I have about these Crispy Noodles is that you will make a bit of a mess of yourself eating it. Those darn crunchy noodle bits, they stick out all over the place.

So when you try to shovel noodles into your mouth, it’s inevitable that some of those crunchy bits stick out and miss your mouth, so you end up with sauce all over your face.

That’s just part of the fun of eating this!! ~ Nagi x


Watch how to make it


More unmissable Asian noodles!

  • Classic Chow Mein – also see the Emergency Chow Mein Ramen recipe!

  • Pad See Ew (Thai Stir Fried Noodles)

  • Thai Drunken Noodles (Pad Kee Mao)

  • Char Kway Teow

  • Singapore Noodles

  • Chicken Stir Fry with Rice Noodles

  • Chinese Chicken Salad – with crispy noodles!

  • Express noodles: Quick Beef Ramen Noodles, Chicken Vegetable Ramen Noodles and 12 Minute Thai Chicken Peanut Noodles

  • Browse the Noodle recipes collection!

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Close up photo of chopsticks picking up Chinese Crispy Noodles (Chow Mein)

Chinese Crispy Noodles with saucy Chicken and Vegetables (crispy CHOW MEIN!)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Noodles, Stir Fry
Asian, Chinese
4.94 from 60 votes
Servings2
Tap or hover to scale
Print
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Recipe video above. Crispy noodles topped with a saucy chicken and vegetable stir fry, my favourite dish at my local Chinese!! Restaurants typically make this by deep frying the noodles. For my home version, I crisp up the noodles in a pan - much healthier, less mess, just as fast and definitely just as tasty!

Ingredients

Sauce

  • 1 tbsp oyster sauce
  • 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
  • 1.5 tbsp soy sauce , light or all purpose (not dark soy)
  • 1/4 tsp sesame oil
  • 1 tsp sugar
  • White pepper , one dash
  • 3/4 cup (185ml) chicken stock / broth , low sodium
  • 3 tbsps cornflour / corn starch

Crispy Noodles

  • 200 g / 8 oz fresh chow mein noodles (Note 2)
  • 4 tbsp water , separated
  • 2 tbsp peanut oil (or vegetable or canola)

Stir Fry

  • 150 g / 5 oz chicken , thinly sliced
  • 1 tbsp peanut oil , if needed (or vegetable or canola)
  • 2 garlic cloves , finely chopped
  • 1/2 onion , sliced
  • 1 carrot * , small, halved lengthwise then sliced on diagonal
  • 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
  • 2 shallots/scallions * , cut into 5cm/2" pieces
  • 2 cups cabbage * , cut into 2.4cm / 1" squares
  • 1/2 cup (125ml) water

Instructions

Sauce & Chicken Marinade

  • Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
  • Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
  • Mix cornflour into Sauce until lump free.

Crispy Noodles

  • Turn oven onto low (to keep noodles warm while you cook the topping).
  • Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
  • Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
  • Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
  • Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
  • Repeat with remaining noodle cake.

Saucy Stir Fry Topping

  • Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
  • Add chicken and cook until it changes from pink to white (still raw inside)
  • Add the carrot and bok choy stems, cook 30 seconds.
  • Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
  • Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).

To serve

  • Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

Recipe Notes:

* These vegetables can be substituted with any vegetables of choice (4 - 5 cups in total)
1. Chinese cooking wine or Mirin (or cooking sake or dry sherry) is an essential ingredient for making a truly "restaurant standard" stir fry sauces.
If you cannot consume alcohol, it can be skipped.
2. Chow Mein noodles required in order to crisp up. Normal slippery noodles won't crisp up in the pan. Sold at Asian grocery stores and also at Woolworths/Coles in Australia (Fantastic noodles brand, fridge section), see in post for post and description.
Excellent substitute - ramen or instant noodles! Toss the seasoning pack, spray the hard, UNCOOKED ramen noodle Cale with oil then bake 5 minutes each side at 180°C/350°F. Shape is different but works the same! 
3. Nutrition per serving.

Nutrition Information:

Serving: 535gCalories: 784cal (39%)Carbohydrates: 97g (32%)Protein: 33g (66%)Fat: 28g (43%)Saturated Fat: 6g (38%)Cholesterol: 56mg (19%)Sodium: 1330mg (58%)Potassium: 471mg (13%)Fiber: 8g (33%)Sugar: 8g (9%)Vitamin A: 5389IU (108%)Vitamin C: 32mg (39%)Calcium: 98mg (10%)Iron: 5mg (28%)
Keywords: chinese crispy noodles, crispy chow mein, crispy noodles
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published August 2014, updated September 2019. Long overdue for an overhaul – new photos, new video, new writing and slightly streamlined recipe. Most importantly, Life of Dozer section added!

Life of Dozer

You have no idea how much time I’ve invested into trying to get him to “bow” on command…..

Dozer bowing at Bayview dog beach

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194 Comments

  1. June Osborne says

    June 13, 2022 at 8:24 pm

    5 stars
    Nagi, I have made this twice in one week. I found this a beautiful recipe and enjoyed cooking it, the flavour is spot on outdid any Chinese shop in our area. Will try your other recipes also. Thankyou

    Reply
  2. Jack says

    March 4, 2022 at 4:37 am

    5 stars
    Nagi, I’m not a cook, my wife is the master of that domain, but I do get in there occasionally. Never attempted anything “Asian” before but have a thing for crispy noodles. I made this first and foremost because your directions/video/explanations are so good. It turned out great. Even the chef of the house must have been impressed because she asked me to make it again a few days later. Love your site/recipes etc. You are my go to source and have elevated my interest in cooking to the point I have now cooked a 2nd dish and looking for more. Thank you for providing such a great site. We live in Vancouver but have been to Oz about 8 times. Love the land down under. All the best….Jack

    Reply
  3. Bad Kitty says

    February 26, 2022 at 9:08 am

    5 stars
    This was very good. I used mushrooms instead of chicken for a vegetarian dish. Next time I’m going to reduce the sugar, as I’d like a bit more of a savory flavor. Thank you detailing the steps so clearly and making it so easy to cook up a delicious meal. The short, simple videos that accompany some of your recipes are the best!

    Reply
  4. Martyna says

    February 15, 2022 at 3:47 pm

    5 stars
    Delicious. I love how detailed your recipes are, and every one of your recipes I have made so far is a winner. Thank you!

    Reply
  5. Geraldine says

    February 8, 2022 at 7:45 am

    Is there another way to substitute the oyster sauce in a recipe that’s for for itas I am allergic to the oyster sauce

    Reply
    • Nagi says

      February 8, 2022 at 2:18 pm

      There are several vegetarian oyster sauces available that are made with mushrooms! N x

      Reply
  6. Judy Rafter says

    February 4, 2022 at 4:49 pm

    Hi Nagi, is the sauce in this recipe much different to “Charlie”?

    Reply
  7. Rachael Calleja says

    January 25, 2022 at 12:44 pm

    Thank you Nagi,
    love the recipes and nearly all the time i have the ingrediants.
    So its perfect. Yummo

    Reply
  8. Julianne says

    November 3, 2021 at 7:53 pm

    5 stars
    My husband and I love Chinese, I have a very old cook book from the 80’s.
    This is going to be a whole family favourite.
    Thank you so much. 😁yummo

    Reply
  9. Renee Cellucci says

    October 19, 2021 at 8:03 pm

    5 stars
    This is absolutely SENSATIONAL! The bests are nowhere near as intimidating to make as I thought, and so delicious.

    Reply
    • Nagi says

      October 19, 2021 at 9:29 pm

      Thanks! N x

      Reply
  10. Alia says

    October 10, 2021 at 4:11 pm

    5 stars
    This recipe was delicious! Couldn’t find chow mein noodles but it still worked.

    Reply
    • Nagi says

      October 11, 2021 at 2:56 pm

      Great! N x

      Reply
  11. Penny North says

    September 25, 2021 at 3:27 pm

    Hi Nagi. I love all your recipes, they are always delicious. I’m hoping to make “crunchy noodle chicken chow mein”
    Tried baking the noodle cake, as can’t get fresh at woolies ATM. The cake just went a little brown but still seemed hard, are you thinking when yummy sauce goes on, cake will soften? I wanted a “nest “like you had. Also could buy fantastic fresh noodle but Hokkien thin style any thoughts on whether they will crisp up? Thanks.

    Reply
  12. Tracey Martin says

    August 26, 2021 at 7:45 pm

    Oh my goodness Nagi! This was absolutely AMAZING!!!! My husband said he likes everything I make but this was “flipping” amazing!!! It was better than my local Chinese!! Thank you so much

    Reply
    • Nagi says

      August 27, 2021 at 10:10 am

      WOOT! You won’t need to order take out any more!! N x

      Reply
  13. Tracy says

    August 9, 2021 at 9:03 am

    5 stars
    Wow. This was amazing. I could not believe how authentic it looked and it tasted sooooo good. Thank you Nagi for such an easy to follow, full of flavour recipe. Hubby went back for thirds. I still have some leftovers for dinner tonight.
    Was wondering if you have a recipe for Beef and Blackbean?

    Reply
    • Nagi says

      August 9, 2021 at 7:23 pm

      I don’t just yet sorry Tracy! N x

      Reply
  14. Taysia says

    July 24, 2021 at 10:55 pm

    5 stars
    We had this for dinner one night a few weeks back and it was delicious but quite hilarious how awful it was as a leftover. It wasn’t a recipe flaw in any way – the recipe is great. It was that I used red cabbage in it and so the next day the entire dish had turned blue and it honestly just looked like some kind of alien bodily fluids lol so anyway, yummy but definitely reccomend steering clear of red cabbage if you’re wanting to keep it for leftovers

    Reply
  15. Nikita says

    June 21, 2021 at 7:01 pm

    5 stars
    Wow – this is so good!! I can’t believe how amazing it is. I usually like the classic chow mein but thought to give this a go. Just AMAZING! Thanks Nagi! You are my go to for all recipes! 😀

    Reply
  16. Chris says

    June 11, 2021 at 7:06 pm

    4 stars
    This is a delicious recipe. Though I have noticed from previous recipes that Nagi likes really thick sauces (via the cornstarch and flour), and she loves lots of sauce. (No judgement here, Nagi. After all more sauce = more flavour!) I usually start by putting in about 1/3 of the recommended cornstarch and 1/2 the sauce and adjust as needed. Your recipes are a great reference point, Nagi. I thank you.

    Reply
  17. Diana says

    March 29, 2021 at 5:33 pm

    3 tablespoons of cornstarch? I quadrupled the recipe and it was soooo thick that I had to talk half of it out and rinse it off. Once I added it again and added about three cups of water. To make it runnier. Tastes delicious.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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