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)
Just loved this and made it twice this week, second time with chopped leftover roast pork, Scrumptious with really authentic taste. My largest frypan struggled to hold everything, so there were bits flying around the kitchen. Looks like I’ll have to buy a wok! Tks Nagi.
I’m so glad you love it Esther, you can’t go wrong with a wok!
I made this the other night. Similar to all of Nagi’s recipes it was OUTSTANDING. I never knew this trick for tenderizing chicken breast and it worked like a charm. I did double the sauce because I just love things very saucy. I enjoyed all of the vegetables packed in there. It did not even feel like eating vegetables. Truly delicious.
I’m so glad you loved it Jessica!!
I made this for dinner tonight was very authentic did the velveting and used Mirin added a bit of siracha sauce for a bit of a kick was delicious 😋 as close as I’ve come too restaurant taste
Woot! Sounds fabulous Louise!
Shallots are an entirely different ingredient than green onions / scallions. While they might be synonymous in Australia, I recommend prioritizing the green onion naming for international readers!
Hi Tom, we call them shallots in Australia, the same thing as scallions ☺️
Then what do you call shallots? haha
Wow! Can’t believe I could make Chow Mein at home as good as takeaway. Thank you Nagi it is a fabulous recipe and your instructions, notes & video make it so so easy
Hi Nagi, Can you please make suggestions of other veg, instead of cabbage & bean sprouts.
Super delicious and easy to make recipe!
Hi Nagi, I plan on making this tomorrow for dinner but have one question, in step 5 you say to add the sauce and water but when I watch the video I do not see you add any water. Help!!!! Add water or don’t add water???
OMG I can’t believe you’re the first person to pick that up! I made a mistake editing the video and accidentally cut that step out 😂 Definitely ADD WATER into the wok when you add the sauce. 🙂 N x
I have been trying to make a good restaurant-type chow mein for years – unsuccessfully. I used most of your ingredients, in different proportions; but never with the cooking wine. Your recipe just called out to me. It is perfect! I am not really a blog follower, but I agree with your plan of cooking from scratch, and your flavours are spot on. I WILL be following you after this. Who says you can’t teach an old dog new tricks? 🙂
Many thanks from a mid-60’s gal from Canada!
I’m so glad you’ve found the right recipe!!
I love love love your recipes and Dozer!
Thanks so much Josie!
Hi Nagi, I’m usually a recipe website floozy, but your recipes are worthy of repeat visits – delicious. Thanks from me & my stomach!
😂 Thanks Vic!
I LOVE all your recipes, you’re my ‘go to’ for anything! I just made your chicken chowmein and it was beautiful, thank you! I love your huge range of recipes 😋😊😍
I’m so happy you loved it Caroline!
Aaaaaamazing!! I made this for the first time tonight and loved every bite! Even my husband (who doesn’t like any veg) loved it <3
Great!
Hi Nagi, This is my first comment on any food recipe and at nearly 79 in a few days I wish I had found your site early. I love your clear and concise directions and helpful notes.I made your Chow Mein last night and I will say the same as you.THE SAUCE,THE SAUCE,THE SAUCE. I had a carrot like a rock, a Cabbage like wood and spring onions like straw,but when everything was cooked together the SAUCE redeemed everything.What a beautiful combination.I will be trying many more of your meals in the future,Thank you once again for your informative blog. David K.
This recipe was delicious, my children love “Chinese noodles”, (their words not mine) and I have attempted to make them in the past (our favorite Chinese restaurant is pretty far from where we live), we were not thrilled at the outcome to say the least. Any who this recipe is a keeper, I’m typing as I’m eating and you can’t tell me I didn’t order take out and my children have asked for seconds! The only change I made was use thick spaghetti noodles because I couldn’t find refrigerated chow mein noodles in any grocery store Thanks. for sharing!!
Hi Nagi, I would like to expres my appreciation for your good work. I cooked many dishes using your recipes and NO ONE FAILED and ALWAYS taste delicious <3
Your blog is my favourite one
I’m your very close follower
Thank you again
Ania Schottelius
Thanks so much Ania, I love hearing this!
The thing that separates you from most bloggers are your videos on how to make the dishes. I love watching them as you make cooking so easy.
Thanks so much Marina, I’m so glad you’re loving them ❤️
I made this last night and it was absolutely brilliant, we’ve genuinely not had better from a Chinese takeaway/restaurant. Many thanks!
I tried this recipe and it was a Great tasting chow mein.
Thanks so much for the feedback Somia!!!
Love your recipe and your writing! You made me laugh and smile!
☺️ Thanks so much Cecilia!