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)
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!
Meant to add, I used 2 minute Mi Goreng noodles and also velveted the chicken. Such an amazing tip, my mind is blown. Don’t think I can ever eat unvelveted chicken again. Definitely worth reading through the blog post and notes, so many gems in there!
Can I make this with Turkey mince?
You’re totally converted Amanda!
Made this tonight, so flippin delicious, thank you Nagi, you wizard! How do you do it? So simple and easy to follow aaaand tastes so good!
Tried this for dinner tonight! It was really great and easy to make. Looking forward to play around with the different flavor combos. Thank you!
I’m so glad you loved it Megan, that’s great to hear!
Made the chicken chow mein tonight. Absolutely delicious. I also velveteen the chicken- what a difference. Life long cooking lesson learned tonight!!! Thank you
You wont look back not Noreen!
This was Soooo good & so Tasty!
What an Amazing Sauce! This sauce is seriously versatile. I can’t wait to try it with other combinations!
Yum!
Thankyou Nagi x
YES DEFINITELY!!! I’m so happy you loved it Cathy!
Oh my goodness, this was so good! Thank you!
You’re so welcome Linda, I’m so happy you enjoyed it!
I want all these delicious looking recipes emailed to me please!!!
Hi Barbara, you can sign up to my mailing list if you like 🙂
We loved the chow mein recipe. It will become a regular based on how much we all enjoyed it 💕
I’m so glad you loved it Nancy!
I’ve already left a review on this Nagi. I love this recipe . Have made it many times But just recently my son was involved in a very bad car accident and we are still awaiting results when we finally got him home we ordered chinese one being chicken chow mein. It was horrible . So today I am making my husband this recipe again. It is great xxx Write that cook book . I will get it as I’m sure all your loyal followers will xxx
Sorry to hear about your son Maxine, hoping for a speedy recovery for him! I hope you enjoy the chow mein, and the cookbook is on the cards for next year! – N x
This was delish! An absolutely lovely sauce. I have so many leftovers though. It seemed like 4/5 serving to me. I used broccoli which was soooo yummy. i wish my noodles had browned a little more but they were delicious nonetheless. Overall, great recipe. Flavors were spot on, once again.
I’m so glad you loved it Jane!
Hi Nagi, my family loved how this turned out. The flavour tastes like the takeout places here in British Columbia! This will definitely be my new sauce for stirfry as well. So versatile! Thank you so much Nagi, I am a big fan!
That’s great to hear Linda, thanks so much!
Hey Nagi, I’m making this for 40+ people how would you recommend that I go about doing that?
Hi Motun, this is fine to make in advance so I would just do a big batch and reheat – N x
I really need exact directions haha but I noticed that 200g is not 6oz like you have in the recipe. Wondering which measurement to follow please!
Hi Susie, it’s only slightly over, for the purposes of this recipe 35g/1oz of chicken won’t make a difference.
One question on sugar. The ingredient list says if using Mirin, skip sugar. But in the Notes section, it says if using Mirin, reduce sugar to 1-tsp. Which is correct? Love the photo of Dozer, that’s one happy dog!
Sorry about that Renee! Reduce to 1 tsp. I’ve updated the recipe! N x
wonderful recipe.I added peppers and mushrooms
You can definitely add any veggies that suit Elizabeth!
Tried making this tonight. Scaled up the quantities and added sambal oelek and brown sugar to make a slightly sweet and spicy version. Turned out pretty good.
Have you ever tried freezing the leftovers?
I haven’t made the chow mein yet, but it is definitely on my list of your recipes to try. I absolutely love lomein and the almost smoky flavor that a great lomein has. Do you have a recipe for lomein and how to achieve that flavor?
I hope you love it Rebecca! I don’t have a recipe for lo mein just yet
Made this recipe and loved it. Will definitely be a keeper. Looking forward to your Viet Nam recipes. Huge hugs for Dozer.
Thank you
Wahoo that’s great to hear Sally!