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)
Thanks Nagi for another incredible recipe. I’m basically lazy so I used a packet of Aldi stir fry veggies with bean sprouts instead of all that chopping. It was perfect. (Chef’s kiss 🙂 )
Best chow mein recipe ever!!! I velveted the chicken thighs which give it that take away taste!!! Absolutely delicious. Thanks Nagi!!
The name of the dish conjured memories of the 60’s, so I kept by-passing this. I had a batch of Charlie and needed something simple, and made this….and it is seriously great!I added mushrooms and capsicums to bulk up the veg, and this dish was devoured by everyone…even the 2YO granddaughter who loved the noodles. I added some white pepper at the end, and this was a favourite with everyone
Loved by all, so tasty and easy
The video threw me when you didn’t add the spring onion whites 😁😁
Soooo good… Thanx Nagi … keep them coming …😎
OK, Nagi – still in the process of making it, but I am confident it will be absolutely delicious (just as delicious as the lo mein)! I just ordered both of your cookbooks, too! I can’t wait to peruse them.
Just made this tonight. As per recipe! So awesome “eh”.
Incredible! I’ve made it for me and my daughter twice this week for lunch. She’s a 16 year old “Asian food snob” and frequently makes her own rice and noodle bowls. She thinks I finally know what I’m doing in the kitchen now!
I made this with velveted beef tonight and it was so good! I also added an egg like in the beef mince chow mein recipe. Usually I use gluten free noodles but I used thin egg noodles tonight and they were amazing!
Hello Nagi,
I’m originally from NZ and really miss the Chinese food from there, I can’t find anything close here in Adelaide Hills. I wondered if you’d give us a recipe for BBQ pork, like they serve in chow mein, fried rice etc ?
Search ‘Char Siu Pork’ on this website – I think it’s what’s your describing 🙂
I don’t usually leave reviews, never for cooking! But this was YUM! I used sliced capsicum instead of bean shoots and added mushroom. I sautéed the shallots and garlic together and simmered all the veggies together until cooked (added the 1/4 water when needed not to burn veggies) added the sauce and some extra water with the precooked chicken from the night before. Super easy and quick!
Will be making again and have enjoyed many of your other recipes lately. Thank you 🙏
Easy recipe for lazy weekday nights!
I love every recipe I’ve used so far, but this is amazing, better than from the takeaway!
I forgot the stars so here you go!!! xox
I am so in love with your recipes. They NEVER disappoint – thank you from the bottom of my heart!
Very quick and easy to make but I found the flavour to be quite bland. I’m not sure how I’d change it though.
I tried this but noddles/chicken turned out quite slimy, do you know what I got wrong??
Nagi, thank you so much for all of your wonderful recipes. I live in a very rural area of North Carolina where restaurants don’t have the caliber of food I like. Your recipes have made me a better cook. We totally enjoyed the chow mein. The Charlie sauce was outstanding!!
Had some pork mince to use up. Used this chow mein sauce with cabbage, chopped beans, and spring onions. Some in the family ate this in a lettuce wrap, others with jasmine rice. Yummo! Another Nagi gem.
Absolutely delicious, has become a regular go to recipe, even eaten cold the next day!!