Chow Mein Recipe
Few dishes stir up cravings quite like a fresh, sizzling plate of Chow Mein. With its glistening noodles, savory chicken and veggies, and that irresistible signature sauce, this recipe delivers everything you love about Chinese takeout, only fresher and even more satisfying. Whether you’re looking to level up your weeknight dinner or impress your friends with classic stir fry skills, Chow Mein is a joyful tangle of flavors you’ll want to make again and again.
Ingredients You’ll Need
The magic of Chow Mein lies in its beautiful simplicity. Every ingredient brings something special to the table, from the crisp bite of cabbage to the fragrant warmth of garlic. Using these basic but essential components ensures authentic taste, color, and texture in every forkful.
- Chow mein noodles or thin egg noodles (8 ounces): These are the backbone of the dish, providing that much-loved chewy texture.
- Vegetable oil (2 tablespoons): Perfect for stir-frying, it keeps everything sizzling without overpowering the flavors.
- Boneless skinless chicken breast (1 pound, thinly sliced): Adds hearty protein and soaks up all the savory sauce.
- Small onion (sliced): For sweetness and a hint of sharpness that rounds out the dish.
- Shredded cabbage (1 cup): Delivers crunch and a classic stir-fry flavor.
- Julienned carrots (1 cup): Brings bright color and natural sweetness.
- Bean sprouts (1 cup): Fresh, crisp, and essential for authenticity.
- Green onions (2, sliced): Scatter in at the end for a burst of color and mild onion flavor.
- Garlic (3 cloves, minced): Lends depth and an irresistible aroma.
- Low-sodium soy sauce (1/4 cup): The salty, umami base for Chow Mein’s signature sauce.
- Oyster sauce (2 tablespoons): Adds rich, sweet-salty flavor with a hint of the sea.
- Hoisin sauce (1 tablespoon): For a touch of sweetness and complexity in the sauce.
- Sesame oil (1 tablespoon): Drizzled in for its irresistible nutty fragrance.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water): Thickens the sauce so it clings to every noodle.
- Ground white pepper (1/2 teaspoon): Lends a gentle heat without overpowering spice.
How to Make Chow Mein
Step 1: Prep the Noodles
Start by cooking your chow mein noodles according to the package instructions. Drain them well and set aside. Properly cooked noodles are key for a tangle that’s delightfully chewy but not mushy, so keep a close eye to avoid overcooking!
Step 2: Whisk Together the Sauce
In a small bowl, combine the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, and that cornstarch slurry you mixed up. Give it a good whisk until everything’s smoothly blended. This savory sauce is what brings the whole Chow Mein together.
Step 3: Sear the Chicken
Set a large wok or deep skillet over medium-high heat, pour in the vegetable oil, and wait until it’s shimmering. Add the thinly sliced chicken breast and stir-fry for about 4 to 5 minutes until it’s cooked through and starting to develop golden edges. Remove the chicken from the wok and set aside—this keeps it tender and avoids overcooking.
Step 4: Stir-Fry the Veggies
In the same wok, toss in the sliced onion, shredded cabbage, and julienned carrots. Stir-fry these for 2 to 3 minutes until slightly softened but still vibrant and crisp. Add the minced garlic and cook for just 30 seconds more, releasing its full aroma without letting it burn.
Step 5: Bring It All Together
Return the cooked chicken to the wok, then add the drained noodles, crunchy bean sprouts, and bright green onions. Pour in your prepared sauce and toss everything together with energy. Stir-fry for 2 to 3 minutes, making sure every strand of noodle and every bite of chicken get evenly coated and heated through. Finally, sprinkle on the ground white pepper and get ready to dig in!
How to Serve Chow Mein
Garnishes
Don’t underestimate the power of the final flourish! For classic presentation and a little extra flavor, scatter thinly sliced green onions on top, maybe a sprinkle of toasted sesame seeds, or even a drizzle of chili oil if you like a kick. These quick touches make your Chow Mein feel like a restaurant feast.
Side Dishes
While Chow Mein is certainly satisfying on its own, it absolutely shines alongside a crisp Asian slaw, delicate steamed dumplings, or crunchy spring rolls. If you want something lighter, a simple cucumber salad can offer a cooling counterpoint to the warm, savory noodles.
Creative Ways to Present
Why not try serving Chow Mein straight from the wok family-style, or twirling it into tidy nests on individual plates? For a fun twist, pile it into takeout-style boxes for a playful “Chinese night in” experience—complete with chopsticks and fortune cookies at the end!
Make Ahead and Storage
Storing Leftovers
Transfer any remaining Chow Mein to an airtight container and refrigerate promptly. The noodles will soak up even more flavor overnight, making leftovers arguably just as tasty as when freshly cooked! Aim to eat leftovers within 3 days for the best quality.
Freezing
Freezing Chow Mein is possible, though the texture of the noodles may change slightly. Cool the dish completely and store in a freezer-safe bag or container. It will keep for up to one month. When you’re ready, thaw it in the fridge overnight before reheating for lunch or dinner.
Reheating
For best results, reheat Chow Mein in a skillet with a splash of water or broth over medium heat, tossing until hot and steamy. The microwave also works in a pinch—just cover the noodles with a damp paper towel to prevent them from drying out and zap in 30-second intervals, stirring in between.
FAQs
Can I make this Chow Mein vegetarian?
Absolutely! Skip the chicken and bulk up your Chow Mein with extra veggies like sliced bell peppers, snow peas, or mushrooms. Tofu is a fantastic substitution as well for extra protein and texture.
What’s the difference between Chow Mein and Lo Mein?
The main difference is in the noodles and the cooking method. Chow Mein is usually stir-fried for a slight crispiness, while Lo Mein noodles are boiled and tossed in sauce at the end, resulting in a softer, saucier dish.
Do I have to use chicken, or can I switch up the protein?
This recipe is super flexible! Swap chicken for thinly sliced beef, pork, or peeled shrimp if you prefer, or combine a mix for a real crowd-pleaser. Just be sure to adjust the cooking times depending on your protein choice.
What if I don’t have oyster sauce or hoisin sauce?
If you’re out of oyster or hoisin sauce, you can improvise with extra soy sauce, a little brown sugar, or a splash of Worcestershire sauce for complexity. It won’t be quite the same, but your Chow Mein will still be delicious.
Can I make Chow Mein ahead for meal prep?
Definitely! Chow Mein is perfect for meal prep and packs exceptionally well for lunch. Simply store in portioned containers and pop them in the fridge for up to 3 days—just reheat and you’re good to go.
Final Thoughts
There’s nothing like the satisfaction of making Chow Mein in your own kitchen—the colors, scents, and flavors will make you feel like a dinnertime superstar. I hope you give this recipe a try and bring a little takeout magic to your table tonight!
Print
Chow Mein Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and satisfying Chow Mein at home with this easy recipe. Tender chicken, crisp vegetables, and flavorful sauce tossed with noodles – a perfect weeknight meal!
Ingredients
Noodles:
- 8 ounces chow mein noodles or thin egg noodles
Stir-Fry:
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 small onion, sliced
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup bean sprouts
- 2 green onions, sliced
- 3 cloves garlic, minced
Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon ground white pepper
Instructions
- Cook the Noodles: Prepare the chow mein noodles according to package instructions. Drain and set aside.
- Make the Sauce: In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch slurry. Set aside.
- Stir-Fry Chicken: Heat vegetable oil in a wok or skillet. Stir-fry chicken until cooked through. Remove from wok.
- Vegetable Stir-Fry: In the same wok, stir-fry onion, cabbage, and carrots until slightly softened. Add garlic and cook briefly.
- Combine Ingredients: Return chicken to the wok with noodles, bean sprouts, and green onions. Pour sauce over and toss everything together.
- Finish and Serve: Stir-fry for a few minutes until heated through. Season with white pepper before serving.
Notes
- For a vegetarian option, omit chicken and add more vegetables like bell peppers, snow peas, or mushrooms.
- Shrimp or beef can be substituted for chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
