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)
Hi! Very excited to make this tonight 🙂
Just wondering about the baking soda – most other recipes I’ve read refer to using corn starch for velveting the meat, sometimes along with water or oil blanching. What’s the difference, in your opinion?
Thanks for sharing this recipe. The whole family – even the child who has never liked Chow Mein before- though it was delicious.
Terrific to hear Shannelle! Thanks for letting me know you enjoyed it – N x
THANKYOU SO SO SO SO MUCH FOR THIS RECIPE MAGICIAN….LOVED LOVED LOVED IT…
JUST SWAPPERD THE WINE WITH GRAPE JUICE AND USED MUSHROOM OYSTER SAUCE….IT WAS PERFECT…. Didn’t need any tweakss…Made it as per recipe and LOVEDDD it
My family loved it Aswell
Not even a tablespoon left now… 😭😭
That’s wonderful to hear Khola! Thanks for taking the time to let me know you enjoyed this! N xx
Hi Nagi,
Just to say how much we enjoyed the Chow Mein, it was dish. Our longstanding favourite Chinese takeaway has recently changed hands and the cooking has gone down the pan. It seems they use soy sauce only rather than a combination. As we live in the sticks they are the one and only. We will be using your recipe until things improve.
The Charlie was perfect.
I LOVE hearing that Peter! Thanks so much for letting me know! N xx
I made this dish tonight and it was superb. My picky teenagers gave it 4 stars. Super easy meal if you have time to prep beforehand, it cooks up in a few short minutes. I added a large tablespoon of garlic chili sauce because we like the heat.
I’m trying it with shrimp next week.
I made your brown sauce this morning and it is fabulous. Truly gives an authentic Chinese restaurant flavor.
Thanks for a wonderful recipe.
I absolutely love hearing that Daphne!! Thanks so much for letting me know – N x
I could not find fresh chow mein noodles at my store. I found a package of fresh Chinese noodles. Would these work?
Making this tonight for the ninth or tenth (who’s counting?) time… It just doesn’t get any better than this for stir fry comfort food.
Off to the store . Going to make this for dinner. Hiya from South Africa
Hope you love it Amanda! It’s one of my favourites 🙂 N x
I truly believe food is Art, and Art should be shared with the world!!!! I am a huge fan of food….. All foods 🙂 There is nothing better then making a meal at home. Ah… therapy.. My mom always made a killer Chow Mein, but would never share her recipes and would always Shoo you from the kitchen. My husband and I love to cook together and it’s a three way love affair, lol. Well maybe a four-way if Charlie moves in!!!! Thank you for your recipe. We will enjoy it.
Hope you do love him April! N xx
Hi there,
I an allergic to oyster sauce, is there anything I can use to substitute.
Thanks!
Hi Lily! Hoisin sauce is a good sub – you’ll get a tiny hint of Five Spice powder flavour in it that isn’t in traditional chow mien but it’s still super tasty and it’s the easiest sub 🙂
I’ve made this a few times now and we all love it.. super easy and fast to make. I like the chicken breast when we velvet it.. that was something new for me.. thank you for sharing❤
LOVE hearing that Sheila!!! So glad you enjoyed it! N x
WOW WOW WOW !!! Thank you so much for sharing this amazing recipe, so simple quick and absolutely delicious. There is no excuse for getting takeaway with Charlie around. Thank you again for sharing your knowledge and experience, I can’t wait to try some of your other recipes.
LOVE hearing that Annette!!! So glad you enjoyed it! N x
So you mean green onion, not shallot…
Hi Jenny! I know it’s soooo confusing! Shallots are also called green onions and scallions 🙂 I’ll add green onion to this! N x
We’ve just tried this and it is gorgeous, thank you Nagi.
As you mentioned the portion is for 2-3. We’ve found this for us to be a 3 portion recipe.
With the left overs are we ok to reheat the next day and use for our midday snack?
Cheers John
Absolutely John!! So glad you enjoyed this! N xx
Stumbled upon this recipe on Pinterest. Kudos to you!! My son is not a fan of vegetables…. but he LOVE’S this! So it has become a go to recipe in our meal rotation! Thank you!
Love it!! have not tried Charlie yet, but am going to make it tonight. I have no doubt we will love that too!
So glad he enjoyed this ABL! Thanks for letting me know! N x
You soooo deserve more than 5stars for this recipe, Charlie is the ‘icing on the cake’! Gracious thanks for revealing The Secret of Charlie, I’m a 67 years old Aussie & I have tried 4ever to create real Chinese food, but the sauce was always missing. You nailed it Angel, Thank You for sharing/honouring ur tradition & wisdom, Dale xox
Your message made my day Dale!!! So glad you love Charlie and this recipe! N xx
I used fresh noodles but my end result was extremely soggy…I can’t figure out where I went wrong…:(
Hi Christine – did you use chow mien noodles?? Because they are kind of dry, not wet noodles. 🙂
Hi I was looking for some chicken noodle recipe and I picked up your. I am glad I did and tried the noodle and turned out excellent. I did not have fresh noodle but the dried one worked well. Got compliment from my husband. Also tried the Char Siu pork and wow that was also good. I am looking at some mouth watering recipes. Thanks.
That’s wonderful to hear Ela! Thanks for letting me know! N x ❤️
WOW THANK-YOU Naji!!! My family loves chow mein and I don’t like us ordering take-away often, so I scoured the internet looking for a recipe. Your recipe seemed the most credible and thorough which I really appreciated btw. And HOLY COW it was absolutely DELICIOUS and worked out PERFECTLY! I am shocked that a recipe could work so well for me the very first time! Usually I have to tweak it and by the 3rd or 4th time it’s perfect. Yours however, was perfect exactly as is. Thank-you so much Naji! All the way from Canada btw 🙂
That’s wonderful to hear Alice! Thanks for letting me know! N x ❤️
Hi Nahi. Thank you for the recipe, and the tips. I made your Charlie sauce. It’s perfect for my husband, although for me ,I would like to take some of the heat out . Which ingredient do I need to adjust to do this ? Thank you
Hi Angie! Just leave out the white pepper 🙂