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)
Quick and easy recipe for chicken chow mien.. Very like a takeaway version. What it doesn’t replicate is the red coloured sweet sauce that my local takeaway puts over the final dish. It could be diluted char sui mixed with tomato sauce as it is sweet.
proper scran would deffo do again
I made this last night! Amazing. Followed the recipe exactly because that’s what I do the first time. No need to tweak this as it was so good. Served it with beef and broccoli stir fry. Not nearly as good. All your recipes Nagi have been great.
Fabulous flavour. Will definitely be added to favourites. I used prawns and a few chilly flakes.We have loved everything we have tried so far.Thank you.
Wow, quick and easy and better than takeaway. I’ve never been successful at stirfries, especially with noodles, but this was so yummy.
Just made it. Delicious! Thanks!
Great recipe, easy to make and very tasty. Used minced beef instead of chicken and the flavours blended in well together. Thanks Nagi, discovered you earlier on this year while in Australia and now you are my go to for all sorts of recipes.
Tried this today & it was so good! This will be a staple in my home. Thanks heaps Nagi!
Seriously, why bother ordering takeaway?!?!
This is so much cheaper and more satisfying when you’ve made it yourself! N x
Brilliant meal – we loved it. Nagi you are a genius! Our Woolworths didn’t have any chow mein noodles so we used Ramen noodles and it was YUM
Best noodles I’ve ever had! I replaced the bean sprouts with extra cabbage and used tofu as protein, and the whole family loved it! Even our 1 year old was munching away until there was no food left 😋 What a brilliant way to get the vegetable haters to eat their veggies! 😊 Thank you Nagi xxx
ok think I’m going with this one. I was going between this recipe and the lo mein. It looks like this one might be a little lighter with more veg than lo mein? I like the shortcut too of one blog post using leftover Asian slaw and I think this recipe won out because of the cabbage. I so enjoy cabbage in Asian dishes. Such an underused veg in my opinion.
Thanks for the recipe.
LOVE this recipe!! Is a firm favourite in our household and such a perfect dinner for small children especially because I can hide a few extra veges in it! I double the recipe for the sauce mix as per above and it works out perfect every time – we even believe it’s better than restaurant served Chow Mein!
Thanks Nagi! This is a regular in our house hold. A bit of a tweak tonight – we used some leftover Asian Slaw. Was a terrific shortcut and a good way to use up the leftovers.
Hello Nagi! I love trying your recipes and everything I’ve made turned out great, mostly because you are so great at providing such detail when it comes to ingredients, cook time, etc. I am planning to make your chow mein recipe and wanted to know if I can use Chinese Broccoli instead of cabbage (my husband is allergic to cabbage & carrots). I’m thinking just using the leafy part of the Chinese Broccoli not the hard stems? Thank you so much, Nagi!
Can i use fish sauce instead of oyster sause ??? Or can I not use it ??
Hi Shahd, hoisin is the best sub for oyster sauce here. N x
I did not see salt as an ingredient, is salt not required?
i made this the other day didn’t add salt and it was perfect! it all depends on the soy sauce you use though because they all have different amounts of sodium in them so if you have one with a high amount i recommend not using salt
Hi Nagi, is there a non-alcoholic substitute for the Chinese cooking wine?
Hi Tuba Abro, yes – it’s all listed in the recipe notes. N x
My 1st Nagi recipe and oh wow, what a discovery. I used Mirin so reduced the sugar content, but a bit too sweet for me. I am a big portion person so this was just about enough for 2.. Definitely going to make this again. Easy to follow and well explained recipe. I have become a follower now!
I love this recipe, have made it many times, its super easy and the kids love it too.