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)
Hello id really like to make this dish but is there any way I can make it without wine?
I just cooked it now Nagi. Super yummy!!! Thanks so much….
That’s great! So pleased you enjoyed this Sheila – N x
I just made this! I didn’t have any Peanut Oil or bean sprouts, but used all other ingredients and exact measurements. Oh gosh, it was super! It was so good, I think I had an emotional moment, hahaha! Definite repeat recipe! Thank you!
Wow Nagi, this recipe is one of our favourites. I am gradually trying all your beautiful recipes. Thanks for sharing.
Glad to hear you enjoyed this Lee! Thanks for letting me know – N x
Tastes as delicious as it looks! And very easy to make mid week. My only problem was getting the Chinese cooking wine (as our grocery store didn’t sell it) but once we got that, it was a breeze to make. Thank you Nagi for another winner.
Thanks Nagi. Another good one from you. I think my taste palate is very similar with yours.
Nagi – I follow many, many food blogs and have for years. I just wanted to tell you that I think yours is one of the absolute best. If not THE best!! For me, your main competition is Chef John at Foodwishes – but he is doing something a bit different so you are neck in neck!! You take such care to explain everything and provide all the substitutions people will naturally look for. Every single recipe I have tried is a hit! I am not a frequent blog commenter but I wanted you to know that this Canadian follower adores you AND Dozer. Keep up the outstanding work. Xxx.
That’s such a high praise, thank you SueQ! I love Chef John too. He is hilarious!! And his recipes are great 🙂
Dear Nagi Thanks for another wonderful recipe I am willing to try immediately..I read it twice and I know you say THE SAUCE.. but i cannot find any chinese egg noodles here! I am so surprised ( negative!) because until now I have found almost everything for your recipes and also for your mom’s japanese recipes. I have to try Chinatown, is quite far from where I live but I hope I could find the proper noodles there – also chinese cooking wine, although you suggest a substitution that I already have. I am pretty sure I can’t use italian TAGLIOLINI ALL’UOVO for chow mein…..Anyway…. one more time I want to express my gratitude for these wonderful, fail proof, satisfying recipes you post.. Francesca from MIlano, Italy
How strange! Though honestly any noodles are doing to be TERRIFIC in this 🙂 I’ve even made it with dried ramen noodles!! N xx
I made this last night. I REALY liked it, but would like more sauce. Would it work out as well if I did everything the recipe says but double the sauce ingredient? p.s. I absolutely love all of your recipes, the pictures and Dozer.
Hi Debbie! Sure thing, feel free to double the recipe 🙂 Chow Mein isn’t saucy but you can totally adjust this to your taste! Just use the Servings slider – click on servings and slide until the sauce ingredients are double! N x
I made this tonight and we loved it. This will be a regular in my rotation.
That’s great to hear Kathy! Thanks for letting me know you enjoyed this! N x
Hi. Would love to cook this for my family of 5 but as the serving size is only for 2-3 should I just double all the ingredients or would it be out of balance?
Thanks.
Hi Anthony! Just click on Servings and SLIDE! It will change all the ingredients for you 🙂 N x
Superb! I made this exactly as written with the addition of a some ginger along with more veggies–bell peppers and broccoli. IT WAS PERFECTION!
Glad you enjoyed it Jeanette! Thanks for letting me know – N x
Thank you for another no-fail recipe! made it last night and there was no left over that I could pack for lunch at work today. I am HAPPY!!
Ugh…why is this not in front of me right now?? I just bought some Chinese cooking wine a couple weeks ago but haven’t had the chance to use it yet…My wok is temporarily packed away and I haven’t been stir frying. But I need these noodles, so I guess my skillet will have to do if I can get it hot enough….
Just made this with prawns and loved it. Your food is brilliant and so easy to make. My wife is the cook in the family but she loves it when I create your menus. Keep up the good work while I work out my next meal.
That’s terrific to hear Paul! Thanks for letting me know you enjoyed this – N x
Better than takeout! No doubt this will go on my favorites list. Just the right amount of everything, well done!
So glad you enjoyed it Sara!!! N xx
I love every recipe you do .The cooking video makes it so simple to make . And sooooo delish.Also I just adore DOZER.
Thank you for the kind words Carol! I’m so pleased you are enjoying my recipes – AND DOZER!!!
Miss Nagi you are amazing ! So very happy I found you ! Going to make this TODAY , thank you for posting and I appreshiate the video as well 💕 trying to eat healthier 👍 .
Hope you love it Rose!! N xx
Hi Nagi, I love Chow Mein and will have to give yours a whirl one day soon. I say soon because I came out of rehab just last Wednesday from having my 2nd hip replacement 3 weeks ago, home 1-1/2 hours then fell down our flight of stairs (16) landing 2/3 down. Landed on my tummy pinning both my arms underneath me and so afraid to move incase I found I’d done some damage. Hubby called 000 and to find our daughter-in-law (Paramedic) took the call out, I felt so relieved when it was her. Yesterday I was checked out by my surgeon with xrays and ALL is good there. I’ve strained ligaments in my left ankle so hip and ankle same side is having a rest now for another few weeks then I can’t wait to get back into my kitchen as hubby’s meals aren’t quite the same as mine. Ha! Ha! well better than going hungry.
OH NO! Josephine, I’m so sorry to hear that!!! You poor thing. How is the pain?? Is it ok??? Sending over a giant virtual hug, thinking of you – N xx
Hi Nagi, My ankle is still very painful, so going back to Dr. today to have an MRI, but thankfully no damage to my new hip.
I decided to make your “Slow Cooker Beef Pot Roast” for dinner tonight and can’t wait to have a decent meal. It’s smelling fantastic already and it’s only been on for 2 hours, I must admit that I did add 1/2 cup red wine as well.
Oh no Josephine, I’m so sorry to hear that 🙁 I can related, I had a complicated broken ankle and was in pain for the better part of 4 years. I hope you make a full recovery soon! N x
Tried your recipe and we really love it! The key is the sauce! Had to search the grocery store for the ingredients of the stir fry sauce and it is really worthy! I will make a big batch as my boyfriend loves to eat chow mein! Thanks for sharing this recipe! Bookmarked your page! 🙂
WHOOT! So pleased to hear that Brenda!! N xx
I love this recipe. I first tried it a while ago when you first published it. It is a weekly staple as it is so easy and cheap. My grandchildren always request it when they come over (5 and 6 yrs old). I keep a jar of Charlie in the fridge and use it for other stir fries of yours. I think 5 out of 7 of our weekly meals are from your recipes. Once I didn’t have beansprouts and you certainly noticed the difference. I find the dried chow mien noodles are the best. Thanks so much for sharing your recipes- I’ve tried so many, all excellent, never a fail. In fact the kids are over tonight – guess what we are having??
I LOVE HEARING THAT!!!! Your grandkids are so lucky to have you Jo-Ann 🙂 N xx