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!
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)
Making for the second time right now. Another winner recipe. And so much leftovers for work lunches tomorrow.
These were so easy and so tasty wont be getting from the local chinese again. Have only recently discovered your recipe page and have cooked approx 5 recipes a week since
I love them you’ve changed mealtimes for us. Thanks
Wahoo! You nailed it Sarah! N x
This is the nicest thing alive tasted in a long while. Couldn’t get oyster sauce but as in middle of pandemic in UK who cares, used mirin, soy, pinch 5 spice and sesame.
Didn’t have carrots in so used peppers. Am sooo impressed. Thank you x
Sounds great Carolyn! N x
The family loved this so much, we cooked it two days in a row. Even took pictures of the final product — it looked and tasted like we had ordered in.😉 Even made Charlie – ready for the next batch.
Seriously — you’ve made cooking so much fun and accessible. Thank you. You’ve got fans in this household.
OMG you are amazing…I am so glad I found your page! This is incredible! Thank you!
Guzzled it down like a gannet. Couldn’t get enough. I substituted frozen soya chicken chunks, and used Chinese cabbage
Sounds like you nailed it Greg! N x
We decided to make chicken chow mein at home do to the COVID-19 pandemic and us not ordering out! We really enjoyed this recipe and it was very easy to follow. We added a little more soya and oyster sauce and think a little ginger next time. I consider myself to be a connoisseur of chicken chow mein and this recipe gets 5 stars from me😊 Thank you for sharing this great recipe with us
WOOT! That’s awesome Larry!! N x
I made this and it was so delicious. The sauce, the veggies, the noodles. Even better the next day. Thanks so much for the recipe.
Perfect, better chowmein than any takeout I’ve ever tried!!
I usually follow a recipe and then change or add things to make it better or to make it my own, with this chowmein recipe, no need it is perfect how it is. Thank you, look forward to making the pad thai
Wahoo, thanks so mich Jamie! N x
is the Chinese cooking win essential, and do you have anything to replace it with?
Hi Elmas – I talk about this in the recipe notes 🙂 N x
Excellent! I can’t remember how many times I made this !
Thank you so much. Evey single recipe I tried so far was delicious.
Thanks so much Irina, I truly appreciate the feedback! N x
This is an excellent recipe. I added a T of soy sauce, some red chili paste, white pepper, ginger, celery, and yellow onion. Will make again!
Another great recipe from Nagi! This was the best Chow mein I’ve every made! The recipe and all the notes and explanations are SO appreciated! Thanks so much!
Made this tonight and just divine. Added cashews at the end as well. We really enjoyed it and will be making again for sure!
I’m so glad you enjoyed it Sue!! N x
This is so delicious Nagi! Thoroughly enjoyed this meal, although I had to sub in some rice at the last minute as I got distracted by my toddler while preparing the noodles and they turned into a gluggy mess! Will definately be making again with the noodles haha
I’m so glad you enjoyed it though Elizabeth! N x
Nagi, did I just see your hands in a New World supermarket ad? 😂. Sesame soy chicken bake?
Not mine 😂
I’m following quite a few of your recipes, some of which I’ve found doing an open search on google. It’s because they’re good..keep it up.
Thanks so much Jeff 😘
Awesome flavours. I doubled the sauce ingredients, You can never have too much sauce!
Easy to make gluten free. Use gf spaghetti instead of noodles plus gf sauce ingredients.
I also marinated thin strips of beef (separate to the chicken) which i added with the sprouts as beef doesnt need long when that thin.
Also threw in marinated garlic prawns right at the end.
If you want it hot, i threw in 3 birds eye chillies and a habanero chilli.
My hubbies new favourite,
Love this Kath!!!
Love this chow Mein recipe so much I make it every week . Quick and simple but full of flavour .
I’m so happy you love it Maxine!
Have just made this. My first attempt from scratch! Was really delicious will be making again thank you for sharing
I’m so happy you enjoyed it Sue!
Since leaving the big city take away isn’t an option
I have used your recipes so often
This chow mein is so good
I doubled the sauce
Served it with an air fryer sweet and pork
So amazing loved the high veg content, my husband (the chef) keeps on saying how great this is
For me it’s all about the prep as the cooking goes fast
Get everything prepared before hand but honestly?!
This could be a 35 min weekday meal
Sooo tasty
Made this Chow Mein tonight along with your Fried Rice recipe. They both were delicious. I would remind your followers there is quiet a bit of prep work. Not something you “throw together” after work. Probably a weekend menu. But I did make 2 recipes so that may be why it took 1 1/2 hours from start to finish.