Craving your favorite Chinese takeout but want it faster, fresher, and healthier? This Chow Mein Recipe is your answer. Forget the delivery fees and long waits. In just 25 minutes, you can have a steaming plate of savory, noodle-packed perfection that tastes even better than what you’d get from a restaurant. We’ve cracked the code to that authentic flavor, and it’s surprisingly simple to achieve in your own kitchen.
This easy Chow Mein Recipe is perfect for busy weeknights and is incredibly versatile. Whether you have chicken, beef, shrimp, or just a bunch of veggies in the fridge, you can customize it to your heart’s content. Let’s get cooking!
What is Chow Mein?
Chow mein is a classic Chinese stir-fried noodle dish. The name translates to “stir-fried noodles.” It consists of steamed or boiled noodles that are then stir-fried with a variety of ingredients, including proteins like chicken or shrimp, and vegetables such as cabbage, carrots, and bean sprouts. The dish is brought together with a savory sauce typically made from soy sauce, oyster sauce, and sesame oil.
Chow Mein vs. Lo Mein: The Key Differences
Many people confuse chow mein with lo mein, but the primary difference lies in the noodle preparation. For chow mein, the noodles are often fried to some degree of crispiness after being boiled. For lo mein (“tossed noodles”), the fully cooked, soft noodles are simply tossed with the sauce and other ingredients at the very end. This Chow Mein Recipe strikes a perfect balance, giving you tender noodles with a delightful chew.
Why You’ll Love This Easy Chow Mein Recipe
- Quick and Easy: This entire meal comes together in under 30 minutes, making it the ultimate weeknight dinner solution.
- Better Than Takeout: It packs all the savory, authentic flavor of your favorite takeout spot without the extra grease, sodium, or cost.
- Completely Customizable: Easily swap proteins or add whatever vegetables you have on hand. It’s a fantastic clean-out-the-fridge meal.
- Simple Ingredients: The sauce uses pantry staples, and the stir-fry ingredients are readily available at any grocery store.
Ingredients You’ll Need
This recipe is broken down into two simple components: the umami-packed sauce and the fresh stir-fry ingredients.
For the Chow Mein Sauce
- Soy Sauce: The savory, salty backbone of our sauce. Use low-sodium to better control the saltiness.
- Oyster Sauce: Adds a deep, savory, and slightly sweet flavor that is essential for an authentic taste.
- Sesame Oil: Toasted sesame oil provides a rich, nutty aroma and flavor.
- Cornstarch: Helps to slightly thicken the sauce so it clings beautifully to every noodle.
- Brown Sugar: A touch of sweetness to balance the salty soy sauce.
- Ginger and Garlic: Freshly minced ginger and garlic are key for a vibrant, aromatic sauce.
For the Stir Fry
- Chow Mein Noodles: Look for fresh or dried steamed chow mein noodles. You can often find these in the refrigerated or international aisle.
- Protein: We’re using boneless, skinless chicken breast, thinly sliced. Feel free to substitute with beef, shrimp, or tofu.
- Vegetables: A classic combination of shredded cabbage, julienned carrots, bean sprouts, and sliced scallions provides color, crunch, and flavor.
- Oil: A neutral oil with a high smoke point like canola, vegetable, or avocado oil is best for stir-frying.
How to Make This Chow Mein Recipe Step-by-Step
Making this dish is a simple three-part process: mix the sauce, cook the noodles and protein, then combine everything in a final, quick stir-fry.
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, brown sugar, minced ginger, and minced garlic. Set it aside. This flavor-packed sauce is what makes the dish irresistible.
- Cook the Noodles: Cook the chow mein noodles according to the package directions. Be careful not to overcook them; they should be just tender (al dente). Drain them well and set aside.
- Cook the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it’s golden brown and cooked through. Remove the chicken from the wok and set it aside.
- Sauté the Vegetables: Add a bit more oil to the wok if needed. Add the shredded cabbage and carrots and stir-fry for 2-3 minutes until they begin to soften but are still crisp.
- Combine and Finish: Return the cooked chicken to the wok. Add the cooked noodles, bean sprouts, and the prepared chow mein sauce. Toss everything together continuously for about 2 minutes, ensuring the noodles and vegetables are well-coated in the sauce. Stir in the sliced scallions in the last 30 seconds of cooking. Serve immediately.
Choosing the Right Noodles for Chow Mein
The type of noodle you use can make a big difference. For the best results, look for noodles specifically labeled “chow mein” or “steamed chow mein.” These are often found fresh in the refrigerated section or dried in the Asian food aisle. If you can’t find them, you can substitute with yakisoba noodles or even ramen noodles (discard the seasoning packet). In a pinch, even thin spaghetti can work, though the texture will be slightly different.
Tips for the Best Homemade Chow Mein
- Don’t Overcrowd the Pan: Use a large wok or skillet to ensure everything cooks evenly and stir-fries properly rather than steaming.
- Have Ingredients Ready: Stir-frying is a fast process. Have all your vegetables chopped, your sauce mixed, and your ingredients laid out before you turn on the heat. This French concept, “mise en place,” is crucial for a smooth cooking process.
- High Heat is Key: To get that classic stir-fry texture and a hint of “wok hei” (the breath of the wok), make sure your pan is nice and hot before you start cooking.
- Don’t Overcook the Veggies: The vegetables should be tender-crisp, not mushy. They add an essential textural contrast to the soft noodles.
Recipe Variations
One of the best things about this Chow Mein Recipe is its adaptability. Try these popular variations:
- Beef Chow Mein: Use thinly sliced flank steak instead of chicken.
- Shrimp Chow Mein: Add raw shrimp in the last 2-3 minutes of stir-frying, cooking just until they are pink and opaque. Our recipe for Coconut Garlic Shrimp (coming soon) offers great tips on cooking shrimp perfectly.
- Vegetable Chow Mein: Omit the meat and double the vegetables. Add mushrooms, bell peppers, broccoli, or snow peas for more variety. For a protein boost, consider adding some Crispy Honey Garlic Tofu (coming soon).
- Spicy Chow Mein: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a kick of heat.
Storing and Reheating
Store any leftover chow mein in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in 30-second intervals or, for best results, stir-fry it in a lightly oiled skillet over medium heat until warmed through. The noodles will soften upon reheating but will still be delicious.
Frequently Asked Questions
Yes, in a pinch, you can use thin spaghetti or angel hair pasta. Cook it until al dente, drain well, and toss with a little oil to prevent sticking. The final texture will be slightly different from traditional chow mein, but it will still be delicious.
For crispier noodles, pan-fry the boiled and drained noodles in a bit of oil for a few minutes before adding the other ingredients. Press them into a flat layer and let them cook undisturbed until the bottom is golden and crisp, then flip and repeat.
A classic chow mein sauce is easy to make! Our recipe combines low-sodium soy sauce, oyster sauce, toasted sesame oil, a bit of brown sugar for balance, cornstarch to thicken, and fresh ginger and garlic for an aromatic kick.
The main difference is how the noodles are prepared. In chow mein, the noodles are stir-fried, often until slightly crispy. In lo mein, cooked noodles are simply tossed with the sauce and ingredients at the end, resulting in a softer texture.
The best noodles are fresh or dried ones specifically labeled ‘chow mein’ or ‘steamed chow mein.’ You can find them in the refrigerated or Asian section of most supermarkets. If unavailable, yakisoba or ramen noodles are a good substitute.
More Asian-Inspired Recipes To Try
If you loved this easy recipe, you’re sure to enjoy some of our other flavorful dishes. Try our authentic Butter Chicken Recipe (coming soon) for a creamy, restaurant-quality curry, or explore the bold flavors in our Thai Basil Beef Rolls (coming soon). Both are guaranteed to be a hit at your dinner table!
The Best Chow Mein Recipe
Chow Mein Recipe (Better Than Takeout)
Ingredients
Equipment
Method
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, brown sugar, minced ginger, and minced garlic. Set aside.
- Cook the Noodles: Cook the chow mein noodles according to package directions until al dente. Drain well and set aside.
- Cook the Chicken: Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden and cooked through, about 4-5 minutes. Remove from the wok and set aside.
- Sauté the Vegetables: Heat the remaining 1 tbsp of oil in the wok. Add the shredded cabbage and carrots. Stir-fry for 2-3 minutes until they begin to soften but remain crisp.
- Combine and Finish: Return the cooked chicken to the wok. Add the cooked noodles, bean sprouts, and the prepared chow mein sauce. Toss everything together for 2 minutes until the sauce has thickened slightly and everything is well-coated. Stir in the sliced scallions during the last 30 seconds. Serve immediately.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Share Your Creations!
We are confident this will become your go-to Chow Mein Recipe! If you make it, please leave a comment below and let us know how it turned out. We love hearing from you! For more delicious dinner ideas, be sure to follow us on Pinterest.
