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)
Can you marinade the chicken over night ?
Sure can Cristin, but I don’t find it necessary ❤️
Absolutely delicious. Your method of julienning the carrots was fantastic – so fast & easy. Thank you!
I’m so glad you loved it Jill ❤️
Hi Nagi, what noodles would you reccommend i should/could use that do not contain egg?
Thank you
Hi Nagi! I’m making this for a guest who is vegetarian and does not eat oyster sauce, any suggestions for replacing this? Thanks
You can buy vegetarian oyster sauce at woolies
Oh My awesome this is
never could get noodle stir fry right , this recipe cured me, everyone loved it,
Thank You
Mark
That’s great to hear Mark!!
I was licking my bowl Nagi! Another keeper from you. Basically only thing I did different was I had chicken mince to use up so used that instead of thigh fillets but will do that next time. Thank you so much for the BEST recipes!
Sounds great Sue!!
Holy smokes! This recipe is the 2nd one I’ve tried of yours (Banh Mi was first)…absolutely amazing!
Hi Nagi, I cook outside on our Rambo Wok Burner about 3 times per week and our teenagers gobble up the goodness. I discovered your site a few months and now the kids say things like “Dad, what have you done, your stir fries are really rockin” I told em it’s you – Nagi – our Wok Wonder Girl! Thanks a lot for helping us ordinary suburban parents pump out super yummy healthy eats (current favourite is the Chicken Chow Min!). We ALL love you!! Craig and Donna, Isabella, Laine and Hayden xx00x
That’s the BEST Craig!! ❤️
Great easy recipe. Very tasty, full of flavour – really enjoying your recipes Nagi.
Thanks so much Sandra!
Disappointed in the lack of flavours. No one in the family enjoyed it & the 2 year old threw most of it on the floor.
Just didn’t hit the mark for me.
Hi Rachel, sorry it didn’t hit the mark for you – did you make any changes to the ingredients by any chance??
None whatsoever. Even bought the expensive Chinese cooking wine from the Asian supermarket. Sigh. At least we demolished your incredible pumpkin risotto the night before! And frozen pizza tonight 😂
Hi Nagi. I was going to make this evening but I don’t have oyster sauce. Can I omit it substitute for something else?
You really need the oyster sauce here Cassy, it won’t be quite the same without but you could always sub with 1 tbls soy – N x
It was incredibly tasty! Once all the prep was done, things came together very quickly. I used boneless pork shoulder because I wanted to use what I had in the freezer. Doubles easily.
I’m so glad you loved it Meghan!
Made this for dinner last night…my husband was so happy! 🙂 I live in Amsterdam and was able to find all the ingredients at the asian store
Awesome Elissa – I’m so glad you enjoyed it!
Hi Nagi, last night I made your chicken, rice and broccoli (yum) and now tomorrow night I am trying your Chow Mien. Woolworths currently are not carrying the Chow Mien Noodles, all I could get were thin Hokien (from the shelf, not fridge), do you think this will work, or should I try the fresh Hokien? Many thanks Diane.
Nagi, whenever I follow a Pin and it leads to you, I know it’s going to be good and it’s going to work. Just made this chow mein with spaghetti squash instead of noodles – absolutely delish! I plan to make a jar of Charlie too, to use in everything else. Thanks!!
What a great idea June!
My family and I just LOVE this recipe we’ve been using it since you posted. Your friend “Charlie” is unbeatable.😉
Wahoo! I’m so glad it’s a hit Kendra!
This chow mein sauce is magic. I have made this numerous times and truly love this sauce. Thank You Nagi.
Wahoo, thanks so much for letting me know John!
Great recipe… thank you for sharing…
You’re so welcome Vigen!
Thanks so much for this recipe. I’m not a cook by any stretch of the imagination and it turned out just great. It doesn’t have weird ingredients and you can easily adapt it to your likes and whatever is in the fridge. I will be using this website in the future for other recipes.
That’s awesome Paula!
Cooked this twice and adore it the best chow mein ever..honestly.
Woah what a compliment, thanks so much Katherine ☺️