Chow mein is one of those dishes I always order when we get takeout, but did you know it’s super easy to make at home?
It’s perfect for a quick weeknight dinner, and you can really customize it with your favorite veggies and protein.
This version gives you that classic restaurant flavor, but it’s way more satisfying to make it yourself.
Recipe Overview: Chinese Chow Mein
This dish is all about stir-fried egg noodles with a savory, slightly sweet sauce, crunchy vegetables, and your choice of protein. It’s that perfect balance of textures and flavors that makes it so addictive.
We’re talking about a delicious combination of crispy noodles, tender meat (or tofu!), and colorful veggies, all coated in a flavorful sauce.
It’s a great one-pan meal, and it’s ready in under 30 minutes.
You can serve it as a main course or as a side dish with other Chinese-inspired favorites. It’s always a crowd-pleaser!
Detailed Ingredients for Chow Mein
Here’s what you’ll need to gather:
- 8 ounces dried chow mein noodles: You can usually find these in the Asian section of your grocery store. If you can’t find them, you can use spaghetti or linguine in a pinch.
- 1 tablespoon vegetable oil: For stir-frying. Canola or peanut oil works great too.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces. You can also use shrimp, beef, or tofu.
- 1/2 cup low-sodium chicken broth: This forms the base of our sauce.
- 1/4 cup soy sauce: Adds that salty, umami flavor.
- 2 tablespoons oyster sauce: This gives the sauce a rich, savory depth. If you don’t have it, you can use hoisin sauce.
- 1 tablespoon cornstarch: To thicken the sauce.
- 1 teaspoon sugar: Just a touch to balance the saltiness.
- 1/2 teaspoon ground ginger: For a little warmth.
- 1/4 teaspoon white pepper: Adds a subtle, slightly different kind of pepperiness than black pepper. You can use black pepper if you prefer.
- 1 cup sliced carrots: Adds sweetness and crunch.
- 1 cup sliced celery: For that classic chow mein texture.
- 1 cup sliced bell pepper (any color): Adds color and a bit of sweetness.
- 1 cup sliced onion: For a savory base.
- 2 cups shredded cabbage: Adds bulk and a nice, mild flavor.
- 2 cloves garlic, minced: For that essential aromatic flavor.
- Optional Garnishes: Sliced green onions, sesame seeds.
Step-by-Step Instructions: Making Perfect Chow Mein
- Cook the Noodles: First, cook the chow mein noodles according to the package directions. Drain them well and set them aside. It’s important they’re not overcooked at this stage, as they’ll cook a bit more in the stir-fry.
- Prep the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, sugar, ginger, and white pepper. Set this aside. This is what will give our chow mein that delicious flavor.
- Stir-Fry the Protein: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken (or your chosen protein) and cook until it’s fully cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
- Cook the Vegetables: Add the carrots, celery, bell pepper, and onion to the skillet and stir-fry for about 3-5 minutes, until they’re slightly softened but still have a bit of crunch. Add the garlic and cook for another minute, until fragrant. Don’t overcook the veggies – you want them to retain some texture.
- Add the Cabbage: Add the shredded cabbage to the skillet and stir-fry for another 2-3 minutes, until it’s slightly wilted.
- Combine Everything: Return the cooked chicken to the skillet. Add the cooked noodles and the sauce mixture. Toss everything together until the noodles and vegetables are evenly coated with the sauce, and the sauce has thickened. This should only take a couple of minutes. Be careful not to overcook the noodles at this stage.
- Serve: Serve immediately, garnished with sliced green onions and sesame seeds, if desired.
Variations & Tips for the Best Chow Mein
- Veggies Galore: Feel free to add other vegetables you enjoy, like mushrooms, bean sprouts, snow peas, or broccoli.
- Spice it Up: Add a pinch of red pepper flakes or a drizzle of chili oil for a little heat.
- Make-Ahead: You can prep the vegetables and sauce ahead of time. Store them separately in the refrigerator. Then, when you’re ready to eat, just cook the noodles and stir-fry everything together.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in a skillet over medium heat, or in the microwave. You might need to add a splash of water or broth if the noodles have absorbed too much sauce.
- Serving Suggestions: This dish is great on its own, but you can also serve it with spring rolls, egg rolls, or a side of steamed rice.
Key Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4-6
- Equipment you’ll need: Large skillet or wok, mixing bowls.
Chinese Chow Mein
Stir-fried egg noodles with a savory, slightly sweet sauce, crunchy vegetables, and your choice of protein. It's that perfect balance of textures and flavors that makes it so addictive.
Ingredients
- 8 ounces dried chow mein noodles
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts
- 1/2 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced bell pepper any color
- 1 cup sliced onion
- 2 cups shredded cabbage
- 2 cloves garlic minced
- Optional Garnishes: Sliced green onions sesame seeds
Instructions
- Cook the chow mein noodles according to the package directions. Drain them well and set them aside.
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, sugar, ginger, and white pepper. Set this aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken (or your chosen protein) and cook until it's fully cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
- Add the carrots, celery, bell pepper, and onion to the skillet and stir-fry for about 3-5 minutes, until they're slightly softened but still have a bit of crunch. Add the garlic and cook for another minute, until fragrant.
- Add the shredded cabbage to the skillet and stir-fry for another 2-3 minutes, until it's slightly wilted.
- Return the cooked chicken to the skillet. Add the cooked noodles and the sauce mixture. Toss everything together until the noodles and vegetables are evenly coated with the sauce, and the sauce has thickened.
- Serve immediately, garnished with sliced green onions and sesame seeds, if desired.