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)
Hey Nagi,
I am not a big fan of bean sprouts. Which veggie could I use to substitute the bean sprouts?
Many thanks
Just leave them our Gisele – or add anything that’s in the bottom of your fridge, it’s such a versatile recipe! N x
I tried this recipe. It’s delicious. I will definitely make this again.
Hi and thank you for your amazing recipes, I have a child with peanut, tree nut and other nut allergies plus sea crustations, prawns etc is there any other mix I can use thats sea food related please.
sorry i ment NOT sea food related
Hi Nagi – I am loving this and all your recipes! Thank you!
Is it necessary to add thr sugar?
Hi Keisha, it balances the flavours here – you can definitely use a sugar substitute like stevia/natvia if you prefer. N x
Thank you for the response. I tried the recipe but I found it was to sweet for me but I omit it would it be OK? 😬
Love this recipe, have made it many times. One think is I like a sweet note that could be the protein (sweet pork) which I get from takeout. Any other similar recipes or ideas?
Just made this, excellent recipe and it doesn’t feel greasy like takeout. To get the American-style Chinese takeout feel I also added celery but made no other additions. Also the velveting chicken idea was genius, my partner despises chicken due to it drying out and getting hard, she was delighted by this!
Thank you for replying 😊 its the tomoral stainless steel measuring cups and spoons set that I use. I thought it was just standard sizes, but I’m not sure now x
Wow wow wow. I just made your chow mein sauce. I added my own mix of veges but followed your methods etc. what an amazing meal. I used beef and did your velveting technique. A definite new once a week meal. And quick as you said. Thank you for your inspirations. 😁
Hi, I’ve made this many times and me and the family love it! The only issue I seem to have is that whenever I try to double or triple the sauce quantity it makes it extremely salty and I cant work out why this is happening? Its the same sauce just with double or triple the quantity of ingredients. Can you please advise me on how to rectify this? Love your recipes x
Hi Terriann, sorry you’re having issues here – can I ask what size tablespoon you’re using? N x
Thank you for replying 😊 its the tomoral stainless steel measuring cups and spoons set that I use. I thought it was just standard sizes, but I’m not sure now x
I try those kind of food noodles so good for ky family we like it very much. Please send me more new chinese food recipes. Thank you so much
Hi Ricardo, you can find all my Chinese recipes here: https://discountspot.info/category/chinese-recipes/%3C/a%3E I hope you love them! N x
My first try and it was amazing…added a little ginger but it really was beautiful
Sure is Anya! N x
I have made this recipe about four times now turns out amazing every time. I live in Ontario Canada and surprisingly I have not had any issues finding any ingredients.
Thanks Nagi
So yummy! I kind of messed up and forgot to soak my noodles (they were already wet so I didn’t think to read the packaging. Oops!) so their consistency is not ideal but aside from my mistake, this stir fry and sauce is definitely to die for! Thanks for the recipe 🙂
What’s the difference between yaki soba noodles & chow Mein noodles?
Hi Kim, Yakisoba is the Japanese version of stir fried noodles and typically uses ramen or yellow noodles – you can definitely use chow meinn noodles in a yakisoba and rise versa. The sauces & flavourings are different however – see my Mother’s Yakisoba here: https://japan.recipetineats.com/yakisoba-japanese-stir-fried-noodles/ N x
Absolutely delicious! Substituted the bean sprouts with mushrooms and red bell pepper. I love your recipes!
Yum, sounds like you nailed it Felicia! N x
Hello,
I tried this recipe today for dinner, OMG it was so good. I added a bit more of soy sauce when serving, I felt it need a bit more flavour.
The chicken, veggies, noodles were just perfect together 🙂
I didn’t have shaosing wine so used chicken broth and substituted chicken broth for the water, not sure if perhaps that is why it needed a bit more soy sauce when serving?
This recipe is Amazing…I made a jar of sauce to keep in fridge.it is delic…thanks Nagi again for all your yummy recipie…all your recipes are a hit in my family
This recipe is Amazing…I made a jar of sauce to keep in fridge.it is delic…thanks Nagi again for all your yummy recipie…are of the are a hit in my family
That’s great to hear Artaa, thanks so much! N x
Hi Naji. I love your subtle humour. I have a question, how do you turn regular egg noodles into the crunchy Chow Mein noodles? Do you first soak them/cook them and then fry?
I’ll try this recipe tomorrow. Oh, and I adopted the velveting method for simple, cheaper beef or veal meat and it’s a wonder. Thank you for your amazing recipes.
Hi Nany – take a look here for crispy noodles! https://discountspot.info/crispy-noodles-with-chicken/%3C/a%3E N x
Sorry for the typo, Nagi 🙂
Since I had an 8oz chow mein noodle package, I felt it needed a bit more of that amazing sauce. I didn’t have bean sprouts so I added julienned bell peppers & celery- it was so delicious… will definitely make again!!