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)
Just made this following the recipe and it’s was good! I might tweak the ingredients and cooking times next time, but I’ll be making this often!
Delicious. It tasted so good.
We love this recipe! Last time I made it I also added celery, mushrooms and water chestnuts. Yummy!
Hi Nagi,
I made this and it was Delicious!
Just a question if I wanted to add sweet-chilli sauce to the recipe, would you recommend omitting the sugar?
Thankyou Nagi, it was so Yummy
Xox
So so so good! I doubled the sauce recipe because we like it saucy 😉 great authentic Asian flavor. Julienned red peppers and onions as my veggies. Will definitely make again, thank you!
Simple and delicious, not to saucy or to anything. I added some prawns as well and it was yummo! Thankyou
I must be doing something wrong this is too bland for us. Made it twice too!!
This recipe is insane!!! Loved it, just like a restaurant <3 <3
Hi Nagi, love this recipe. Do you think I can make ahead and warm up in a microwave? Any tips? I want to serve it at a party. Any other noodle recipe that can be pre-made?
Hi Nagi, never had chow mein before and your recipes have never let me down so gave it a try and it was delicious will definitely be a regular. And i’ve been given a bottle of sweet soy sauce but not sure how or what recipes to use it in any ideas please. Thanks
That’s great to hear Carole!!! If you search “Kecap Manis” in the search bar, you can select to use it as an Ingredient – all relevant recipes will appear for you. N x
Easy, quick and delicious! 😋 Who needs take-out? Love your recipes. Thank you.
Homemade is so much more satisfying isn’t it Kay?!!! N x
This recipe was so easy and so good! I added a splash more soy & sesame oil and it was wonderful. Thank you!
Maybe you can reduce the amount of soy sauce in the recipe and then just add a little to your plate to customize the flavor.
This was soooo good. I made it twice and loved it. The first time, I only used one pan but I wised up and used two the second time. It allowed me to incorporate more veggies but it was still a lot!
Am I able to use beef mince instead? Please and thankyou in advance.
This is one of my favorite meals. Made sever times not as often as I’d like to because my husband considers it too salty. I’m hesitant to reduce the soy sauce afraid it will lack flavor. What do you suggest Nagi?
Just reduce the soy sauce then…
With the current Covid-19 protocols it’s been difficult to pop out to our favorite Chinese restaurant. This recipe hits the right spot !! This will definitely become a dinner staple. Love from Saint Lucia
I love it, except I forgot to add the sugar. I’ll also double the sauce next time as this sauce receipe is more suitable for a serving of one. Thank you!
Oh man – you just can’t get Chow Mein in Switzerland for some reason! This is the recipe that helped me discover RecipeTin Eats – will be forever grateful! Wonderful recipe – just like take-away from home! I make this often, now!
Very nice. It’s actually the closest thing to Chinese takeout noodles coming out of my kitchen and I even had to do it without garlic (I used grated ginger). Since my oyster sauce was moldy (……..threw it out) I made my own hoisin-like sauce from a recipe found in the Omnivore’s cookbook website but without the garlic (added some hot sauce, 5 spice powder and some drops of fish sauce to make up for it). I didn’t add any meat just veggies, because that’s what we had (some meat would have been very fine), and no green onions because it’s an allium. Also used spaghetti!! Even so, it was very nice. The complex flavors of rice wine + hoisin is what made them superior. Will try other recipes. Thanks Nagi!
So what part of the recipe DID you follow?
The sauce and the ratios, which are everything important in this recipe.
Lol, what? No, the recipe isn’t a recipe without the ingredients.