Forget the delivery apps. This easy Chow Mein Recipe delivers that restaurant-quality flavor you love, right from your own kitchen. In less than 30 minutes, you can have a sizzling, savory noodle dish on the table that’s packed with fresh vegetables and a perfectly balanced sauce. It’s the ultimate one-pan meal for busy weeknights.
We’ve all been there—craving delicious Chinese food but not the wait or the cost. This recipe is your answer. It’s simple, incredibly versatile, and so much healthier than its takeout counterpart. You control the ingredients, the sodium, and the spice. Let’s get cooking!
What Is Chow Mein?
Chow Mein is a classic Chinese stir-fried noodle dish. The name literally translates to “stir-fried noodles.” The foundation of the dish is steamed or boiled noodles that are then stir-fried with vegetables, a protein like chicken, beef, or tofu, and a savory sauce. The noodles are the star, becoming wonderfully crispy and chewy as they cook in the wok or skillet.
Unlike its cousin, Lo Mein, where boiled noodles are simply tossed with sauce, Chow Mein noodles are fried, giving them a distinct and delightful texture.
Key Ingredients for The Perfect Chow Mein Recipe
The beauty of this Chow Mein Recipe is its simplicity. You only need a handful of key ingredients to create an authentic, flavorful sauce and a satisfying stir-fry. Here’s what makes this recipe truly special.
For the Chow Mein Sauce
- Soy Sauce: The savory, umami-rich backbone of our sauce. Use a low-sodium version to better control the saltiness.
- Oyster Sauce: This adds a deep, savory, and slightly sweet flavor that is essential for an authentic taste.
- Sesame Oil: A little goes a long way! Toasted sesame oil provides a rich, nutty aroma and flavor.
- Cornstarch: This is the secret to a glossy sauce that perfectly coats every noodle and vegetable.
- Brown Sugar: Just a touch to balance the salty and savory flavors.
For the Stir-Fry
- Noodles: Look for packages labeled “Chow Mein” or “steam-fried noodles.” You can often find them in the refrigerated or international aisle of your grocery store. If you can’t find them, spaghetti or ramen noodles (without the seasoning packet) are great substitutes.
- Chicken: We’re using boneless, skinless chicken breast, thinly sliced. You can easily substitute with shrimp, beef, pork, or tofu.
- Vegetables: A colorful mix of cabbage, carrots, celery, and bean sprouts adds crunch and nutrition. This is a great recipe for cleaning out the vegetable drawer! For another great dish that uses up veggies, try these amazing Sausage Stuffed Shells (coming soon).
How to Make Homemade Chow Mein
Making this Chow Mein recipe is a quick, two-step process. First, we prepare the sauce and noodles, then we stir-fry everything together. A large skillet or wok is your best friend here.
Step 1: Prepare the Sauce and Noodles
First, whisk together all the sauce ingredients in a small bowl: soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch. Set this aside. Next, cook your noodles according to the package directions. Drain them well and set them aside. It’s important the noodles are dry so they can crisp up in the pan.
Step 2: Stir-Fry to Perfection
Heat a tablespoon of oil in a large wok or skillet over high heat. Add the thinly sliced chicken and cook until golden brown and cooked through. Remove the chicken from the skillet and set it aside. Add the remaining oil to the skillet, then add the celery and carrots and stir-fry for 2-3 minutes until they begin to soften. Add the cabbage and stir-fry for another minute. Finally, add the cooked noodles, bean sprouts, the cooked chicken, and the prepared sauce to the skillet. Toss everything together continuously for 2-3 minutes, until the sauce has thickened and everything is well-coated and heated through. Serve immediately!
Tips for the Best Chow Mein
Follow these simple tips to elevate your homemade Chow Mein from great to absolutely unforgettable.
- Don’t Overcook the Noodles: Cook the noodles just until they are al dente. They will cook further in the skillet, and you want to avoid them becoming mushy.
- High Heat is Key: For a proper stir-fry, your pan needs to be hot. This allows the vegetables to become tender-crisp without getting soggy and helps the noodles get a nice char.
- Prep Everything First: Stir-frying is a fast process. Have all your vegetables chopped, your sauce mixed, and your chicken sliced before you even turn on the stove. This is called “mise en place,” and it’s a game-changer.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers, broccoli florets, snap peas, or mushrooms. This is a great way to use up whatever you have on hand. If you’re looking for other customizable dinner ideas, this dump-and-bake chicken and rice casserole (coming soon) is a real crowd-pleaser.
Variations and Substitutions
This Chow Mein recipe is incredibly adaptable. Here are a few ideas to make it your own.
- Protein Power: Swap the chicken for thinly sliced flank steak, peeled shrimp, crispy tofu, or even ground pork.
- Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a fiery kick.
- Go Gluten-Free: Use gluten-free tamari instead of soy sauce and ensure you’re using gluten-free noodles, like rice noodles.
- Vegetable Chow Mein: Simply omit the chicken and double up on the vegetables for a delicious and satisfying vegetarian meal. You could even add some edamame or baked tofu for extra protein. For another amazing Asian-inspired dish, check out our Low-Carb Mongolian Beef (coming soon).
How to Store and Reheat Leftovers
Store any leftover Chow Mein in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave it for 1-2 minutes or, for best results, reheat it in a skillet over medium heat with a splash of water or oil until warmed through. Reheating in a skillet helps bring back some of the noodles’ original texture.
FAQs About This Chow Mein Recipe
Absolutely! To make a vegetarian version, simply omit the chicken and add more vegetables like broccoli, bell peppers, snow peas, or mushrooms. You can also add pressed and cubed tofu or edamame for a protein boost.
The key to crispy noodles is to make sure they are well-drained and dry after boiling. Also, use high heat when stir-frying and don’t overcrowd the pan. Frying them for a minute or two before adding the final ingredients can enhance their crispiness.
This homemade version is much healthier than typical takeout. You control the amount of oil and sodium by using low-sodium soy sauce. It’s also packed with fresh vegetables, making it a balanced and nutritious meal.
The primary difference lies in how the noodles are prepared. For Chow Mein, the noodles are stir-fried until they are slightly crispy. For Lo Mein, cooked noodles are simply tossed with sauce and other ingredients, resulting in a softer texture.
The best noodles are fresh or steamed chow mein noodles, often found in the refrigerated section of Asian markets or larger grocery stores. If you can’t find them, you can substitute with dried ramen noodles (discard the seasoning), or even thin spaghetti.
Enjoy Your Homemade Chow Mein!
There you have it—a simple, delicious, and satisfying Chow Mein Recipe that rivals any restaurant. It’s the perfect dish to add to your weekly dinner rotation. We hope you love it as much as we do! If you try this recipe, please leave a comment below and let us know how it turned out. Don’t forget to share your creations on Pinterest!
Chow Mein Recipe
Chow Mein Recipe: Better Than Takeout in 25 Minutes
Ingredients
Equipment
Method
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch. Set aside.
- Cook the chow mein noodles according to package directions. Drain well and set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and cook until golden brown and cooked through, about 3-4 minutes. Remove the chicken from the skillet and set it on a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the carrots and celery and stir-fry for 2-3 minutes until they begin to become tender-crisp. Add the shredded cabbage and cook for another minute.
- Return the cooked chicken to the skillet along with the cooked noodles and bean sprouts. Pour the prepared sauce over everything. Use tongs to toss everything together continuously for 2-3 minutes, until the noodles are lightly crisped and everything is coated in the thickened sauce. Garnish with green onions and sesame seeds if desired, and serve immediately.
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
