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)
I lived and worked in Yangzhou back in 2012. Chow mein was one of my favorite things to get from the street vendors there. After coming back home, I worked quite a bit to recreate it from memory before I got it right. I wish your recipe was around back then. The chow mein sauce is spot on. It would have saved me a ton of time.
Ken!!! Thank you so much for your wonderful feedback, I’m so glad you think it’s so similar to the chow mein from China!!! Wow, Yangzhou? Gosh, that must’ve been quite an experience back then, I seem to recall it was one of those cities that were rapidly growing, loads of development going on (I was in China a few times around then for work, developing cities like Baoshan, Guangzhou, was amazed at the amount of construction going on. I remember Yangzhou being referred to though we didn’t visit)
This was the most wonderful recipe! I’ve been asked for it three times now…I can’t tell you how much we enjoy this…it is amazing and easy to make….Thank you…beef broccoli is next on the list to try! 🙂
Well don’t tell them it’s mine….tell them it’s YOURS! Ba ha ha! Take credit for it! N x
If im cooking for 6 is it necessary to triple all of the ingredients?
Regards
Barbara
Hi Barbara! Yes this recipe will need to be tripled. I would recommend making it in 3 separate batches and keeping it warm in between. Far easier than trying to make it all in one go and risk stewing!
Thank you
Oh. My. Gosh. Can I say thank you so SO much for this easy to use recipe! I’ve never made Chinese food from scratch like this, and in the past I’ve either ordered a takeaway or used ready made sauces (which are usually sickly sweet).
I made the chow mein with the all purpose sauce and baking soda trick and it tastes *so* good, I’m amazed. I tweaked the recipe by not using light soy sauce, black pepper instead of white pepper (I didn’t realise I’d used all black pepper til after it was mixed!), and frozen stir fry vegetables.
https://goo.gl/photos/YUGaidAeE4UcveG5A
The smell is gorgeous and I’ve never seen diced chicken so tender and flayed before. Absolutely amazing <3
YAY! So glad you enjoyed it so much Michelle, THANK YOU for taking the time to come back and let me know!!!
This looks delicious! Is there a different substitute I can use in place of the alcohol? Thank you!
Thank you so much for the recipe! I loosely followed it yesterday and made a vegetable chow mein and it was yummy so I thought I would follow the recipe today and it is absolutely gorgeous! And not all greasy like my local Chinese (even if I do love that every now and then!)
I’m so glad you enjoyed it Gareth! And psst….I love my local Chinese take out. I do, I do, I can’t help it!!
Hi Phani! Chicken broth/stock will do just fine 🙂
Excellent
:+>
My two girls loved it.
I added a very small head of bok choy and used fresh korean style chow mien noodles for its thin profile.
I remain intimidated by this cuisine, given my inexperience with, but this was easy.
I trolled and made reference to several recipes before attempting any.
This recipe had a few que’s that told me it was unique, velveting, fresh noodles, sauce complexity. Good chow mien has technique and elements, like all things.
:+>
Very yummy
I’m so glad you enjoyed it! And I really appreciate that you took the time to come back and let me know! 🙂
Hello there. I love your Chow mein recipes to bits. Is there any way of getting it in pdf so i can have it forever stored in my computer. Thanks so very kindly.
Hi there! You sure can! Just hit the Print button on the recipe (it is just under the small photo on the top right) then File > Save as PDF OR on a Mac, just Print > Save as PDF. 🙂
Hi Nagi, I never leave comments but I will for this, I have your charlie in the fridge as we speak and love it. So easy glossy and versatile. Totally recommend it. Thank you for your wonderful recipes. xx
Thank you! I’m also tired of reading “authentic” in the recipe and it asks for a ton of soy sauce and sugar. I’m trying your recipe today!!!
I know exactly what you mean Ana…. 🙂 I hope you enjoy this one! 🙂
I just ran across your recipe on FB. I am hoping that your sauce will end my fears of Chinese food! I love to cook but when I do stir frys, sometimes the sauce is good and sometimes not so good. It’s caused me to think twice before making them… I also want to try the baking soda trick too. I’d never heard of that. I actually thought they used corn starch for that….
Baking soda works really well to tenderise the meat, it’s a neat trick! I’m sharing a cashew chicken recipe soon in which I tenderise the meat. I find that it’s not necessary with all stir fries – like this one where it is more about the noodles than the chicken. 🙂
Anxious to try your Chow Mein sauce and recipe. Would white cooking wine (I’m in a small town), be an OK substitute or should I find a store that actually has the Chinese Cooking Wine?
I want to make it with the best ingredients.
Thanks much,
Nancy
Hi Nancy! Can you find dry sherry? All liquor stores should carry it. Just get the very cheapest one, and make sure it is dry not sweet sherry. 🙂
Hi, Which Chinese cooking wine is available and is shoaxing wine the same ?
Hi Tilly! Yup, Shoaxing Wine is the same thing! 🙂
this recipe is absolutely amazing , sort of food I love .
added some extra vegies to it like bok choy and capsicum just because I like them but followed the recipe exactly otherwise ..thank you so much ..have a list of other recipes of yours that I cant wait to try 🙂
Thank you Tanya! I’m so glad you enjoyed it! It’s great that you tossed in all those extra veggies, that’s what’s so FAB about stir fries!! 🙂
Made this last night and it was really tasty!
Didn’t have bean sprouts and used brocolli instead of cabbage – it still worked. The sauce is really nice!
thanks for the recipe
So glad you loved it Jj! Love using all sorts of veggies in this 🙂
Thanks for your recipes as I love Chinese food but can’t have it out of the shop as l am gluten free when I asked dose it have gluten in it thay said yes so every Friday is Chinese night thanks Deirdre
This recipe is great. I have made this a few times and its come out great every time. One of my favs. Last week, made this for a pot luck and I was asked which restaurant was the chowmein from 🙂
Oh wow! What a compliment! I’m so glad you enjoyed it. Thank you for letting me know!! 🙂
Hi Deirdre! I have a gluten free friend who has the same problem 🙂 She just makes my stir fried noodles using rice noodles. Other than the noodles, it is rare that there would be flour in ingredients for stir fries. So it really is great being able to make gluten free versions at home! 🙂
This was AH-MAZ-ING!
I am SO GLAD you liked it!!! Agh!! I love this, I eat it WAY too much!! 🙂 Thanks for coming back to share your feedback!!
Dinner tonight!!!!!! Can’t wait. Thank you for the recipe.
Yay! Hope you enjoy it!
My mouth is watering, staring at your pictures. My mind is whirling, dreaming of the possibilities. One thing I have yet to master is throwing together a good sauce for Chinese food, so I plan to make a vat of your real all-purpose stir-fry sauce. Calvin LOVES stir-fried vegetables, as long as they are sauced. It’s the easiest way to quadruple his vegetable intake. In case you are wondering, his favorite vegetables are the mini corns, broccoli, and red peppers. 🙂 My little guy! I cannot wait to try your Chicken Chow Mein. You inspire me, day in and day out! Pinning!
I am super impressed with Calvin’s favourite veg! Mini corn? Red peppers? How very grown up!! Love to hear what you think if you try it – well, actually, more interested to know what Calvin thinks! 🙂
Nagi, for some reason , i am not getting new posts – I can’t be missing out on all of this!!!! I am going to subscribe again. You know what ? Chow mein is on my menu for this weekend but haven’t figured out which way to take it ( the whole family digs it !) So will definitely be revisiting this recipe to get some tips. Thanks for posting.
Hi Imma, did you check your junk folder? Maybe your email system has me flagged as SPAM! So glad this appeals to you! I would love to hear what your family thinks 🙂
I love, love, love chow mein and this recipe looks incredible! Thanks for posting your homemade stir-fry sauce – something like that is truly invaluable! I’m definitely putting that one into my Recipe Tin app! I’m also intrigued by your method of julienning carrots. It seems much faster and easier than the way I’ve been doing it – cutting them into planks, stacking them, and then cutting into matchsticks. I can’t tell you how many times I’ve nearly cut the tip of my finger due to a runaway carrot! Definitely using your method from now on!
YES, that’s how I used to julienne carrots! Oh my gosh, I honestly did almost lose a finger!!