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)
Tastes great
Perfect if you’re looking for a quick mid-week meal!
In the recipe book and above I can’t find where it says to add the chicken back in and finish cooking? Only has to cook outside but leave inside still raw?
Hi Danielle,
You don’t remove the chicken, instead you continue to add the rest of the ingredients 🙂
Yum, so good! And so easy to load heaps of veggies in. Thanks Nagi
If using the Charlie sauce, do I dilute it with the 3tbsp sauce to 1/3 cup water?
This meal is absolutely delicious, thank you Nagi 😊
Hi Nagi , I made your chow Mein starring your Charlie sauce! Brilliant. I used 500gram of pork mince instead of chicken. Absolutely delicious. Thanks for the Charlie recipe, a big jar in the fridge. Adriana Gold Coast.
Simple and very tasty … will be making this again
I made this from the book. Really nice and simple to make. A keeper!
Re. Dozer: We taught our Airedale Terrier how to retrieve. With a dog trainer, two years one on one. Just to keep him occupied.
Some dogs (even Retrievers) aren’t even interested in going after the dummy. You have to teach them.
What you have to do to get them bring the dummy back to you and handing it over is another story. A lot of jumping around, running away (to make them follow you), praising ecstatically and dancing excitedly is required. The dog has a lot of fun, though.
I later learned, that I was the talk of town from passers by (the training was held in the woods), who saw me – in their eyes a lunatic – dancing in the woods like a howling dervish.
I now live in that village and still get amused glances.
Hello Nagi, I live in the country and I can’t get to the Asian grocery shop in the next town at the moment. Would hokkien or Singapore noodles be any good? Neither seems to have egg but that is all I can find.
I managed to get a gigantic wombok (dropped off by friend) and really fancy chow mein!
Regards,
Sarah
I’m not Nagi but I made this with hokkein noodles, as they were what I had in the fridge, and it was great!
Very nice, thank you! I had a bag of slaw on hand, which made the recipe even more ‘instant’.
Another amazing recipe. My husband now wants “Nagi Chinese Take away ” every Saturday night. Thanks again for a wonderful recipe
Could I use chicken mince instead?
I suppose so, but why? Totally different texture and meat. Certainly not Chile show main but a totally different dish. Your choice.
This was so simple to make and so flavorful! I added chili flakes to the sauce for some added heat and used mixed veggies and chicken. This will definitely be in rotation!
I maybe used more of the sauce than the recipe recommended because it was way too good! I will definitely make it again (and again and again)
OMG Nagi. I have never been able to make a good stir fry. I just made this and it’s amazing, You’re recipes never let me down and I make a lot of them, thanks so much
Hi Nagi
I’m wondering whether it’s ok to use the bean sprouts from the can? I’ve never tried them before.. your thoughts?
Wow! Homemade “take away”. It’s the best Chow Mein ever!! I made crispy noodle to go on top and it was inhaled with enough left for me to take to work tomorrow. Definitely a winner here
This was really nice. I always use your recipes and they are amazing. Changed this up a bit and put carrot and celery for veg. Added half a chicken stock cube for a bit more saltiness as I found it a tad sweet. Love your work. Thanks.
Why do you change ‘ things up’? Why not change? Not English.