Chow Mein Recipe
A great Chow Mein starts with bold, savory sauce and tender stir-fried noodles that rival your favorite Chinese takeout. Quick, customizable, and deeply satisfying, it’s a true weeknight hero.
This recipe delivers a rich mix of juicy chicken, crisp veggies, and chewy noodles, all slicked in a crave-worthy sauce. It’s fast, fresh, and better than delivery in under 20 minutes.
What You’ll Need for This Irresistible Chow Mein
- Chicken breast or thigh – The tender protein foundation; thighs bring juicy flavor, while breast offers a lighter bite.
- Chow mein noodles – These golden noodles soak up all the saucy goodness while adding that signature chewy texture.
- Green cabbage – Adds crunch, subtle sweetness, and body to the stir-fry.
- Carrot – For vibrant color and a mild earthy sweetness that balances the savory notes.
- Bean sprouts – Tossed in at the end for a burst of freshness and satisfying snap.
- Green onions – Their sharp edge lifts the dish and rounds out the flavors.
- Garlic – A must-have aromatic, laying the flavor base with bold punch.
- Chow Mein sauce – A umami-packed blend of soy, oyster sauce, sesame oil, sugar, and wine, perfectly thickened with cornflour.
Quick & Flavorful: How to Make Chow Mein
Start by mixing up your sauce so it’s ready to go when the heat is on—this dish cooks lightning fast. Marinate the chicken in a splash of the sauce while you prep the vegetables and noodles.
Heat oil in a wok until shimmering. Stir-fry garlic quickly, then sear the chicken just until golden edges form. In go the cabbage, carrots, and white parts of the green onions—sauté until just wilted.
Add noodles, the rest of your sauce, and a splash of water. Stir-fry until everything is evenly coated and heated through. Finally, toss in bean sprouts and remaining scallions, just until they start to soften.
Serve hot and enjoy immediately, because this dish waits for no one.
Cook Like a Pro: Tips for Chow Mein Mastery
For restaurant-style tender chicken, try the velveting method—especially with breast meat. It’s a game-changer for replicating that silky, juicy texture you love from Chinese takeout.
Cabbage is incredibly forgiving here—use what you have, from green to savoy to even purple. Want to skip chicken? Swap in shrimp, beef, pork, or even tofu for a plant-based twist. Ground meats also work—just marinate and crumble into chunks while cooking.
Stick to a big wok or wide skillet to give ingredients room to sear instead of steam. And resist the urge to skip fresh garlic—it adds a flavor base jarred alternatives just can’t match.
Keeping It Fresh: Storing and Reheating Chow Mein
Leftovers store beautifully. Let the Chow Mein cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days.
To reheat, a quick toss in a hot skillet with a splash of water or broth revives the noodles best, preserving their texture. Avoid the microwave if possible—it can turn the noodles gummy. Freezing isn’t recommended, as the noodles and vegetables lose their integrity.
Chow Mein Recipe
Ingredients
- 1 1/2 tbsp peanut oil or any neutral cooking oil
- 1/2 tsp sesame oil
- 200 g / 6 oz chicken breast or thigh fillets thinly sliced
- 1 carrot julienned
- 1 1/2 cups bean sprouts
- 200 g / 6 oz chow mein noodles
- 2 cloves garlic finely chopped
- 1/4 cup 65 ml water
- 3 green onions cut into 5cm pieces
- 4 cups green cabbage finely shredded
Chow Mein Sauce
- 1 1/2 tbsp soy sauce all-purpose or light
- 1 1/2 tbsp oyster sauce or substitute with hoisin sauce
- 1 1/2 tbsp Chinese cooking wine or mirin
- 2 tsp cornflour cornstarch
- White pepper or black pepper, as substitute
- 2 tsp sugar use 1 tsp if using mirin
Instructions
- Combine cornflour with soy sauce in a small bowl, then stir in oyster sauce, Chinese cooking wine, sugar, sesame oil, and pepper to complete the sauce mixture.
- Pour 1 tablespoon of the sauce over the sliced chicken, mix to coat evenly, and allow it to marinate for 10 minutes.
- Cook the chow mein noodles as directed on the package, typically by soaking in boiled water for one minute. Drain thoroughly.
- Heat the oil in a wok or a large frying pan over high heat. Once shimmering, add the garlic and stir-fry for approximately 10 seconds until it begins to brown.
- Introduce the marinated chicken and stir-fry for about 1 minute, just until it starts to brown but remains uncooked inside.
- Add the shredded cabbage, julienned carrot, and the white parts of the green onions. Stir-fry for 1½ minutes until the cabbage softens.
- Toss in the drained noodles, pour over the prepared sauce along with 1/4 cup of water, and stir-fry for 1 minute, ensuring everything is well coated.
- Add the bean sprouts and the green tops of the onions, and toss for another 30 seconds until the sprouts just begin to wilt.
- Remove from the heat and serve hot without delay.
