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)
Easy, fresh and delicious!!!
Another top dish!!!
Merci!
Glad to hear you enjoyed this Berny!! Thanks for letting me know 🙂 N x ❤️
I made this tonight and it was delicious. I used ramen noodles instead of chow mein noodles because I have an egg allergy and I thought it turned out great!
Next time i may try a rice noodle. Thanks for the recipe!
These were the best noodles I ever made. I added fresh chili peppers at the beginning with the garlic and they were AMAZING. I’m definitely saving this recipe for the future. Thanks a million!
Glad you enjoyed it Noor! Thanks for letting me know! N x
Hi, Nagi! I can’t wait to try this! My attempts at making noodle dishes have not been the most stellar, but this one will be worth my best effort. I bought a bottle of Shaoxing with eager intention of using it…. can it be used here? Thanks so much for sharing this recipe!!
Hi Kira! That is exactly what Chinese cooking wine is so it’s perfect!!! Follow the recipe as is! N x
Hi Nagi – I made this dish last night and it was absolutely delicious, tasted like the real deal. My husband enjoyed it too. Thanks for the recipe and the Charlie sauce recipe. It’s now my goto fridge sauce for stir fries. ⭐️⭐️
Thanks Nagi – your recipes are my absolute go to and are always fabulous!
Love that! 🙂 N x
Thank you so much Nagi. My mouth started watering when I read your Chow Mein recipe… and continued all the way through preparing and eating it. Absolutely delicious. Blessings to you 🙂
🙌🏻 N xx
I’ve just recently found your site and LOVE it! I’m looking forward to making chicken chow mein for dinner in the next couple days, but, growing up here in the States, my Chicken Chow Mein was served with ‘crunchy’ noodles. If I use ‘crunchy’ noodles is there any modification in the ingrediants that I might need to add/subtract? (besides the noodles) Thanks for your time…..
Hi Jo! I know what you’re after, I haven’t shared that recipe yet! Hold tight! 🙂 PS This recipe doesn’t have enough sauce 🙂 N x
I absolutely loved this! I made it last night. Was a huge hit!! 🙂 not sure where i went wrong but i had to double the sauce. It was delicious though, will make again next fortnight for sure 🙂
Great to hear Madeline! Thank you for taking the time to let me know! N x
I have to say that I am a foodie of sorts….When I have a craving for Chinese food…THIS WAS THE BEST CHINESE RECIPE OF ALL TIME. I am SOOOOOO Grateful for this posting. Simply Delicious. I Doubled the sauce. Perfecto.
I will keep this recipe forever. Try it People. Protein can be switched to whatever you fancy. Just like a restaurant.
God Bless and keep up the Super work.
Ravman… ( Vancouver BC )
This was delicious. I tripled the recipe to have left overs. Just wondering if you could freeze this?
Hi Lynda! I haven’t tried that myself but I see no reason why it would not freeze well 🙂 N x
I will try it soon. You are best👍
Hope you love it! N x
Wonderful, thank you for this recipe, even my picky kids licked the plate clean.
I’m glad you enjoyed this Tarah! Thank you for letting me know 🙂 N x
Tried this recipe for the first time and cooked it for my wife and I and that was a legit chow mein recipe and was like a bought one from my favourite Chinese restaurant. Thank you so much Nagi.
Kind regards
Jarome
That’s so great to hear Jerome! I’m so happy to hear that! N x ❤️
I have made this many times now. Always excellent.
I like to double the sauce.
A RecipeTin fan.
That’s so great to hear Ryan! I’m so happy to hear that! N x ❤️
I made your Charlie sauce and now have a yummy jar of it to use. I made chow mien with it for the second time yesterday, and enjoyed it as much as the first time. So delicious! Thanks for the great sauce recipe…I have put it in a place of honour in my recipe book.
Now THAT is a big honour Wendy! 🙂 So pleased you enjoyed this! 🙂 N x
Nagi, I forgot to mention: Aside from being a great chow mein sauce, my husband put some on his gallo/pinto–A traditional Costa Rican rice and beans dish–and he says it’s the best he ever made. So, from him to you, a big thanks!
I LOVE hearing that!!!
I used pork instead of chicken and the taste was so good! Thank you! This recipe will be used often in my house.
That’s great to hear Kozue! Thanks so much for letting me know you enjoyed this! N x ❤️
Thanks for the great recipe 😄your information has been very informative and helpful. Will be making it tonight’s meal.
Hope you love it Leslyanne!
I just read your recipe I cannot wait to try this it looks absolutely scrumptious Lee delicious thank you so much
Nice
I have tried it
Perfect
Loved this recipe cooked it and really enjoyed it that much that my husband asked for it the following night . Enjoy and love cooking all your recipes ,even shopping at the Chinese supermarket now. So glad I found you.
Ann U.K.