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)
Hi Nagi. This is the best Chow Mein recipe I’ve found in 40 years; professionally presented. Nice site. Thank you.
Thanks for the compliment Phil! So pleased you enjoyed this! N x
Hi Nagi, I’ve been a HUGE fan of your website and recipes for about six months now. Last night, my husband and I cooked this recipe. I followed the directions exactly making no substitutions. It. Was. Awesome! Wow, I couldn’t believe it had such a huge flavor profile with just 1/4 cup of sauce. This will go into my rotation of meals. It was a fun and easy to cook. Thank you!
Hi Annie, thanks for your lovely message, I am so pleased you are enjoying my recipes! So pleased you loved this one! N xx
Oops! It looks like there was an error: There was an error with your submission: The email parameter should include an email, euid, or leid key. This is the pop up after I tried adding my email to get the free cook book
Yikes, that doesn’t sound good! I will add you manually! 🙂 N xx
Hi – I got the OOPS error message too! Could you please add me manually too? I would love to have a go at some tasty cooking :0)
I love shrimp chow mein the restaurant I used to go for it was clised 35 yrs open- they made it w bean sprouts celery onions and dried chow mein noodles- they were a San francisco family & restaurant was in Pittsburgh PA USA. Im going to make it their version- do you have Chop suey recipe made with prawns?
I do hope you try it!! Lovely with shrimp 🙂 I actually don’t have a chop suey recipe, I must get one!
Hi Nagi,
Any update on a “Chop Suey” recipe? I remember it from the 70s in Australia!!
Thanks 🙂
Hi Dee! Gosh that’s before my time 🙂 But I looked it up – looks like a saucy stir fry served over noodles, is that what you’re after? Did you have it over crunchy or soft noodles? N x
Meant to say, thanks again 😁
Thanks so much Nagi!! My Dad says it was late 70s / early 80s – showing my age 😉 I remember it was served with rice. I don’t remember noodles at all from our local take away Chinese cafe way back then. Not sure if it was just a localised thing?! I found similar dishes in Indonesia as an adult, with rice.
Will not take my email for free cookbook
I’m sorry to hear that! Do you want me to add you manually? 🙂 N xx
Could you please make fried rice thank
you
I’ve got plenty of different ones on my site – just search “Fried rice”! 🙂
Hello can i make my sauce with stock also how long will the sauce last for could u do a fried rice recipe could the sauce use in fried rice
Hi Christine! Do you mean the Chow Mein sauce in this recipe or the all purpose stir fry sauce? 🙂
Hi. Can you recommend a wok? This recipe looks awesome and I want to try it!
Hi Nicole! I have no idea I’m afraid! I just got it from an Asian store 🙂 As long as it’s not a super lightweight one, it should be fine! They aren’t even that expensive – I think mine was $25 from an Asian grocery store?? 🙂
I love this recipe, first chicken chow mien I found that I like. I also keep a jar of charlie in the frig, I love to make stir fry.
I’m so pleased to hear that Laura, thank you for letting me know! N xx
was a mission to find the noodles. but def worth it. This was great as always. have just used my left over charlie in a chilli and cashew stir fry.
Thanks Halina! So glad to hear you enjoyed it! N xx
Hi Nagi,
Just found your recipe 2 days ago; Delicious chow mein recipe! My family – wife, son, and daughter loved it and said it’s a keeper! I used what I had in my fridge – the whole 500g noodle package :-), 2 chicken breasts, napa cabbage, celery, carrot, scallions, mushrooms, 3x your wonderful sauce and it came out fine. It was a little challenging to mix it all in the wok LOL; I may split it into 2 batches next time. Growing up in Hawaii, we usually ordered cake noodles, and I saw your comments on that, and may try a batch that way – form the cake noodle, some oil, and bake (instead of deep fry). Love your website – well written recipes & beautiful photos; I look forward to trying your other recipes. Also looking for Japanese eggplant recipe that we enjoy eating at Furaibo – Nasu Soboro or Age Nasu; if you have one that would be great! :-). Thank you! Jeff (California)
AWESOME! I’m so pleased to hear you enjoyed this one Jeff! Thank you for your kind words about my website. 🙂 Hope you have a great weekend – N x
Just cruising the web in my cubicle when I should be working and I came across your site. Love it! Can’t wait to try your recipes!
Thanks GG! Hope you try this one – it’s a classic! 🙂
I just Googled a recipe for chicken chow mein and clicked on your site…..can’t believe I have never seen it before! Sounds like a great recipe and I’m making it tonight for dinner. The noodles I have that say “chow mein noodles” look thicker than the ones in your pictures. Hope that won’t make a big difference. I also have rice noodles, but was afraid they would not be sturdy enough. Can’t wait to try it and to make Charlie! Can’t rate it yet, but will come back after…………
I found your site a couple of days ago and last night we made the sun dried tomato chicken, and tonight the proper chicken chow mein and the sticky drumsticks. It is exciting making your yummy sauces and having success! I love your video demos and photos. I am so excited to cook my family more of your recipes! You make me look good! I had a neighbor who battered and fried fish and she had all these bottles of asian things and she topped the fish with something like cabbage and sprinkled a mix of those bottles over the top. I have no idea what she used but it was the best fish I ever tasted. If you have an idea of what it could have been, please share!
Maybe Teriyaki sauce? Is quite popular with fish…
Whoot whoot! So glad to hear that Tina! I’m not sure exactly what she may have used, can you remember what flavour the sauce was?? N xx
Hey Nagi,
My stepdaughter loves chow mein at Chinese restaurants and I thought I can show her that homemade is just as good if not better.
Thanks to your recipe I succeeded, even though we used more chow mein noodles than mentioned in the recipe so the noodles were less coated. She finished 3 bowls right away and had it the next day for lunch again.
Unfortunately my son (2 years) did not like it much. I will try it next time with different vegetables as he seemed to dislike the texture of my favorite bean sprouts.
Thank you again.
Sabine
Oooh! I’m so glad your stepdaughter enjoyed this Sabine! I do hope you can make a version that your son enjoys 🙂 The sauce is quite appealing to young children I find, so it’s usually about getting the vegetables to be acceptable for them! N xx
Winner!!! This was demolished at dinner, everyone loved it. I made a gigantic batch with 1kg of meat and 3 packets of noodles, so it wasn’t exactly stir fry because I had so much to put in the wok but it was still darn tasty. A few little changes to the recipe because of how I altered the quantities, and then I forgot to add the green ends of the spring onion, but, it’s on ‘the list’ of recipes to make again. Loving Charlie to bits. Great job Nagi, I really can’t believe your blog has been unbeknown to me before this year!
Whoot whoot! I’m so happy to hear everyone enjoyed this Tamarra, thanks for letting me know! N xx
Hi Nagi We had a friend of husbands for lunch today and he mentioned how he has not been able to find a nice prawn chow mein with crispy noodles for years, it was his favourite many years ago. I may give this one a try for when he next comes to lunch. I have a packet of Changs Original fried noodles in the cupboard would that be ok for sprinkling on the top before serving?
I will try the recipe out on us before our next Sunday lunch with this gentleman He mentioned the one that has stuck in his mind had cabbage in it, so this looks like it may hit the spot Hopefully
Hi Wendy! Oh gosh, crispy chow mein has been on my list for ages and ages! I must do it soon! What I do is bake the noodles to make them crispy 🙂 SO GOOD!
Dear Nagi, greetings from Cyprus! Thanks very much for sharing this recipe! I made it tonight and we all enjoyed it! I bought all the ingredients but couldn’t find Chinese wine so I used red dry wine instead for the sauce. I actually made the sauce and kept in the fridge for next time! Wonderful taste and texture! It took longer today to prepare and cook but I’m sure next time will be easier!
Woo hoo! I’m so pleased to hear you enjoyed it Rita, thanks for letting me know! N x
Hello Nagi I cannot seem to find your recipe for your Real Chinese All Purpose Stir Fry Sauce. Pardon my ignorance is it the same as the chow mein sauce recipe that u have provided for this chicken show mein recipe?I cannot rate it today, as I haven’t tried it out as yet. But it sounds delicious, and I am looking forward to making it for my family when they come to dinner.
Here you go! https://promotown.info/real-chinese-purpose-stir-fry-sauce/%3C/a%3E%3C/p%3E
I didn’t have cornflour, so I use cornstarch. The chow mein came out a bit dry & need a bit of soy or
oyster sauce. Taste a bit different, most probably the cornstarch!!! Next time, I will use the cornflour.
Once I have the cornflour, should I use less cornflour as it is required in the recipe??? Thanks…
Judy
Hi Judy! Cornstarch and cornflour are the same thing 🙂 The chow mein definitely should be come out dry! It should have a nice glossy sauce coating the noodles. Did you use the right amount of noodles and prepare them per the packet directions?