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)
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
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
I’m so happy you enjoyed it Sue!
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.
Hi Nagi, love this recipe Charlie is what I have been looking for. Thank you for sharing and I have tried a few of your recipes all great 👍🏻
My daughter loved it. She hates everything. What more do you say. It is now a go to meal
Hi Nagi, I lost all my cook books in the bush fires on the south coast nsw, but I still have you. Thankyou xx
Email you now ….❤️
I’m so sorry to hear that Michele, sending my love, strength and best wishes for a better 2020 ❤️
hiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
☺️
I made this last night, it was yummy! I’m going to try the Pork tenderloin tonight:)
Enjoy Barbara!!
My son is severely allergic to dairy and eggs, what is the best substitute noodles for this recipe???
Hi Chelsea, I’ve seen hokkien noodles that are egg free – or even rice noodles! N x
Thanks Nagi, I’ve cooked this recipe several times and it’s a hit everytime. I always look up your recipes when i’m doing asian dishes.Thanks so much.I can always trust they will turn out delicious.
That’s so nice to hear Karin, thanks so much!
Delicious! A hit with the whole family. Thankyou
Amazing recipe. Looks soo yummy..
Thanks so much!!
Hi, Nagi.
I tried this recipe last night. It’s fabolous. Keep giving us the recipes you eat. 🙂
And I definitely will! 😂
This was seriously good! Made it for breakfast😂 used a chopped omelet for the protein. No bean sprouts used mushrooms, carrot cabbage. The sauce flavouring is perfect!
Yes!!! Perfect!
When do you add the green onions?
Hi Musk – at step 4 & 6 (I refer to them as scallions/shallots) – N x
The ingrediants have onion in it but the method doesn’t mention at what point they are added? When do you add the onions?
HI Nagi, I love your site and your recipes look easy and delicious. Can dried chow mein noodles be prepped ahead of time? I’d like to make them for a potluck at work but we don’t have a stove. I’ll put it all together in an electric skillet but it’s not big enough to boil 4 qts of water. Would you suggest using fresh noodles? Thanks.
Hi Leona, you could use dried and cook them ahead of time – just drizzle them with a little vegetable oil to prevent them sticking to each other – N x
Both my boys loved this meal, even with no bean sprouts. Easy and quick. A real winner
Perfect Jenny, I’m so glad it was a hit!
I love your chow mien recipe so much I’ve made it about 4 times. It’s amazing how easy you make it to cook something so authentic-tasting. I have to move on to something else one day… next will be the Beef Stroganoff. Great site, thank you!
You’re so welcome Phoebe, that’s so great to hear!
This was really good, I also used chicken thighs. Switched up the veges, I used bok Choy, celery, mushrooms, carrots & cabbage. I also added minced ginger.
YES! You can absolutely add whatever you can find in the fridge! – N x
dear nagi,
thank you so much for your great asian recipes! I come back and keep coming back to use your recipes.
Thanks so much Jill!