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)
We had this for dinner it was delicious it will be a new staple in our household. Thank you Nagi
That’s terrific to hear Megan!! So pleased you enjoyed this – N x
I made this Chow Mein recipe last night and it was great. My family loved it! Thank you and I will be checking out your other recipes to try too.
That’s terrific to hear Stacey! Thanks for taking the time to let me know – N x
The recipe calls for 6 oz of fresh noodles, do you mean dry or cooked noodles?
Hi Vanessa! The fresh noodles are not dried, but they are not fully cooked either 🙂 They are soft, sold in the fridge section, but need a quick cook before using 🙁 N x
Since joining your site I have been inspired to try recipes outside my comfort zone,especially your Stir Fry recipes,all of which have been delicious,but,OMG.This recipe is the best yet,both my flatmate and I are skipping desert tonight because we both went back for seconds and polished the lot off.Your tip about “Velveting”the Chicken made a huge difference,thankyou so much for that tip,keep up the good work and thankyou for providing such a great site.
I love hearing that Kevin!! Thanks for letting me know you enjoyed it! N x
After finding a forgotten package of chow mein noodles in my cupboard, I thought I’d give it a try. Loving Asian cuisine, I rarely cook it myself. Rather always indulge in restaurant made dishes. As there are no Asian stores in the area, I had to change a few ingredients, like Chinese wine, sesame oil. I also added bell peppers and mushrooms. Result – my husband’s 3 servings. Tomorrow, sweet and sour chicken. Wish me the same luck! Thanks Nagi for the recipe 🙂
I love hearing that Agata, thank you so much for letting me know you enjoyed it! N x PS you don’t need luck for the sweet and sour chicken! 😜
Very good recipe! One note: shallots and scallions (aka green onions) are not the same thing. I believe the recipe is trying to call for 3 green onions.
It’s so confusing! We call green onions shallots over here!
I can see how it would be confusing from one culture to another. In the states we call them green onions but they are also known as scallions and, less commonly, spring onions. My dad always called them scallions. Perhaps that was more common in years past. Green onions are to us what you are showing in your photos and feature white bottoms and green tops. Shallots are a completely separate veggie here. They are shaped like a large tear drop or garlic clove with a thin onion-like skin, and are flat on one side. They are usually a light purple color. Shallots are used a lot in French cooking here.
That looks nothing like Chow Mein from my area. That looks like loMein. Our chowmein doesn’t have noodles. The main ingredient is cabbage. I’m still going to make your recipe. Looks n sounds delish. Ty much.
I tried your recipe this summer when I was living on my own for the first time and WOW! Instead of chicken, I cooked up your char siu recipe and it was to die for.
I was told that my chow mein tasted even better than a restaurant’s and for that, I thank you Nagi! You gave me a lot of confidence with your recipes 🙂
That’s so great to hear Marina! Thanks for letting me know – N x ❤️
It was beautiful, thank you so much for the recipe.
Love hearing that Adriana! Thanks for sharing your feedback! N x ❤️
Marinade the chicken in the baking powder? am I reading that right?
Making this tonight
Baking SODA / bi carb, not baking powder!
What about making the chicken chow main for a large group 10 to 14 people
Making this tonight, can I add mushrooms and broccoli ?
You sure can Lara!
Thank you, Nagi for your recipes!
Used only chow mein sauce recipe for squid stir fry today and that was really good!
That’s so great to hear Kira! I’m so pleased you enjoyed this, thanks for taking the time to let me know! N x
Do you have a recipe for for pork Chow Mein with crispy noodles? That is the way my favorite Chinese restaurant makes with crispy noodles.Thank you
Hi Nagi, do you add both sauces to the noodles?
Hi Barb! Nope, one or the other – i.e. mix up the Chow Mein Sauce just for this recipe, or use some of the pre made stir fry sauce. 🙂 N x
one last ting. I am simply in love with wonton soup but can not make the noodles nor get the meat inside correct. I think I could live on Chinese food if only I could make it right. The noodle of the wonton seems to turn to mush… I could go on and on as my grand daughter loves sesame chicken
Have you seen my wonton soup?? 🙂 -> https://promotown.info/wonton-soup/%3C/a%3E%3C/p%3E
this sounds quite wonderful. But the chicken chow mein here ( in Michigan) has crispy noodles on the side.. the main ingredients are chicken cabbage onions, bean sprout and it looks like bok choy. I am not sure of the sauce as it seems slightly like chicken broth and some flavorings;. I simply love it but cannot find a recipe even close to it. I am going to try your recipe but could you possibly give me insight on what the above mentioned truly is as they say lo mein has the soft noodles and the chow mein has mainly chicken and vegetables.
Oh!! We have that here too! Is it crispy noodles under a saucy chicken and vegetable stir fry?? 🙂 N x
Nagi! The first time I made your Chow Mein I fell in love with it. The whole family did. Much, much nicer than a restaurant one. Making it again tonight! And lovin’ all your other recipes.
That’s terrific Michelle! Thanks for letting me know! N x ❤️
Excellent excellent excellent! Just made it this evening and my picky 4 year old ate it without any complaints! Will make it again & again! Thanks
That’s so wonderful to hear!! Thanks for letting me know Kirsten – N x ❤️
Great recipe. Good sauce. I’d add one thing: here in Canada, chow mein is often served after a quick broil in the oven, to get some of the noodles nice and crunchy. Yum!
ooh! Crispy chow mein!!
Yup. BTW, my Asian wife’s comments were “good job!” (thumbs up), while mentioning a little ginger could also be an option.
Oh, and we also use sui choy cabbage, commonly available as “napa” cabbage.
I went to the asian store and bought Shao Hsing cooking wine. How long can you keep it and where do you store cooking wine?
It’s more of a spirit like brandy, than wine. It will literally evaporate before it goes bad.
Just keep it in your pantry! N x
Another great recipe, thanks Nagi !
I didn’t feel like leaving the house last night so, I decided to find a meal I could make with ingredients on hand. My husband wanted to grill so, I started off with pork chops and chicken breast marinated in your awesome pork marinade.
Found some lo mein in the pantry and used this recipe, starting at step 2 and threw in some frozen veggies. After the pork and chicken were barbecued, I cubed and served on top of the BEST EVER lo mein. ! The combination of your two recipes was delicious!
Thank you for allowing me once again to WOW my family.
Terrific to hear Deb! So glad you enjoyed it, thanks for taking the time to leave a review! N x ❤️