Craving a delicious, noodle-packed stir-fry that tastes even better than your favorite Chinese restaurant? This easy Chow Mein Recipe is your answer. Forget the takeout menu! In less than 30 minutes, you can whip up a flavorful, satisfying meal with fresh ingredients and a perfectly balanced sauce. It’s a one-pan wonder perfect for busy weeknights.
This recipe delivers everything you love about classic chow mein: tender-crisp noodles, juicy chicken, and a colorful mix of fresh vegetables, all coated in a savory sauce that hits all the right notes. Let’s get cooking!
What is Chow Mein?
Chow Mein is a classic Chinese dish featuring stir-fried noodles. The name itself translates to “stir-fried noodles.” Unlike its cousin, Lo Mein, where boiled noodles are tossed with a sauce, Chow Mein noodles are often fried to achieve a pleasant chewy or crispy texture. Our version strikes a perfect balance, creating a dish that’s rich in flavor and texture.
The Secret to Authentic Chow Mein Sauce
The heart of any great Chow Mein Recipe is the sauce. A generic store-bought sauce simply can’t compete with a homemade version. This simple combination creates a savory, slightly sweet, and deeply flavorful sauce that coats every single noodle.
- Soy Sauce: The savory, salty base of our sauce. Use a low-sodium version if you prefer.
- Oyster Sauce: Adds a deep, savory, and slightly sweet flavor that is essential for authentic taste.
- Sesame Oil: Toasted sesame oil provides a nutty, aromatic finish. A little goes a long way!
- Cornstarch: This is the secret to a sauce that clings to the noodles instead of pooling at the bottom of the pan.
- Brown Sugar: Just a touch to balance the saltiness and add complexity.
- Garlic & Ginger: Freshly minced garlic and ginger provide a punch of aromatic flavor.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients. The beauty of chow mein is its versatility, so feel free to customize based on what you have on hand.
For the Stir-Fry:
- Noodles: Use chow mein noodles, either fresh or dried. In a pinch, ramen or even spaghetti can work.
- Protein: We’re using boneless, skinless chicken breast, thinly sliced. You can easily substitute this with beef, shrimp, or tofu.
- Vegetables: A classic mix of carrots, celery, cabbage, and bean sprouts provides crunch and freshness.
- Aromatics: Onion, garlic, and ginger create the fragrant foundation of the dish.
- Oil: A neutral oil with a high smoke point, like canola or avocado oil, is best for stir-frying.
How to Make This Chow Mein Recipe Step-by-Step
Achieving a restaurant-quality stir-fry is all about timing and preparation. Have all your ingredients chopped and ready to go before you even turn on the stove. This is a fast-moving process!
- Prepare the Noodles: Cook the noodles according to the package directions, but slightly undercook them (al dente). Rinse with cold water and toss with a little sesame oil to prevent sticking.
- Mix the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and cornstarch. Set aside.
- Cook the Chicken: Heat your wok or a large skillet over high heat. Add a tablespoon of oil, then add the sliced chicken. Stir-fry until it’s golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables: Add another tablespoon of oil to the hot pan. Add the onions, carrots, and celery, and stir-fry for 2-3 minutes until they begin to soften. Add the garlic and ginger and cook for another 30 seconds until fragrant. Finally, add the cabbage and cook for 1-2 minutes more.
- Combine and Serve: Return the cooked chicken to the pan along with the prepared noodles. Pour the sauce over everything and toss continuously for 2 minutes, until the sauce thickens and coats everything evenly. Stir in the bean sprouts for the last 30 seconds. Serve immediately!
Choosing the Best Noodles for Chow Mein
The noodles are the star of the show. For the most authentic result, look for packages labeled “chow mein noodles” or “stir-fry noodles” in the Asian section of your grocery store. They can be fresh (found in the refrigerated section) or dried. If you can’t find them, Japanese ramen noodles (without the seasoning packet) or even Italian spaghetti make a decent substitute. Just be sure to cook them al dente!
Pro Tips for the Perfect Stir-Fry
Follow these simple tips to elevate your homemade chow mein from good to great.
- Mise en Place: This is the most important rule of stir-frying. Have every single ingredient prepped—chopped, sliced, and measured—before you start cooking. The process is too fast to stop and chop vegetables.
- High Heat is Key: Use a wok or a large, heavy-bottomed skillet and get it screaming hot. This ensures your ingredients fry rather than steam, giving them that signature “wok hei” flavor.
- Don’t Crowd the Pan: Cook ingredients in batches if necessary. Overcrowding the pan lowers the temperature, leading to soggy vegetables and steamed meat.
- Keep it Moving: Constantly stir and toss the ingredients to ensure they cook evenly and quickly without burning.
If you enjoy this recipe, you might also love our simple egg fried rice or this flavorful teriyaki chicken bowl. For another takeout favorite, try this easy coconut shrimp recipe.
Frequently Asked Questions
Absolutely! While traditional chow mein noodles are best, you can easily substitute them with spaghetti, linguine, or dried ramen noodle blocks (discard the seasoning packet). Cook them al dente for the best texture in your stir-fry.
For crispy chow mein, after boiling and draining the noodles, pan-fry them in a thin layer of hot oil until they are golden brown and crisp on both sides. You can do this in batches. Then, add them to the stir-fry at the very end or serve the stir-fry over the crispy noodle pancake.
A classic chow mein sauce is a simple but flavorful combination of soy sauce for saltiness, oyster sauce for deep savory notes, toasted sesame oil for aroma, a touch of sugar for balance, and a cornstarch slurry to thicken it so it clings perfectly to the noodles.
Chow mein is incredibly versatile! Classic choices that hold up well to stir-frying include cabbage, carrots, celery, onions, and bean sprouts. You can also add broccoli florets, bell peppers, snow peas, or sliced mushrooms.
The main difference is in the preparation of the noodles. For Chow Mein, the noodles are stir-fried, often to achieve a crispy texture. For Lo Mein, the noodles are fully boiled and then simply tossed with the sauce and other ingredients, resulting in a softer texture.
Enjoy Your Homemade Chow Mein!
We hope you love this easy and delicious Chow Mein Recipe! It’s a fantastic way to enjoy a takeout classic right in your own kitchen. If you try it, 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)
Ingredients
Equipment
Method
- Prepare Noodles: Cook noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a teaspoon of sesame oil to prevent sticking.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, 1 tbsp toasted sesame oil, brown sugar, and cornstarch. Set aside.
- Cook Chicken: Heat 1 tbsp of canola oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry until golden and cooked through. Remove from the wok and set aside.
- Sauté Vegetables: Add the remaining 1 tbsp of oil to the wok. Add the onion, carrots, and celery. Stir-fry for 2-3 minutes until they begin to soften. Add the minced garlic and ginger and cook for 30 seconds more until fragrant.
- Combine: Add the cabbage to the wok and stir-fry for 1-2 minutes. Return the cooked chicken to the wok along with the drained noodles. Pour the sauce over everything.
- Finish and Serve: Toss everything together continuously for about 2 minutes, until the sauce has thickened and everything is well-coated. Stir in the fresh bean sprouts during the last 30 seconds of cooking. Serve immediately.
Notes
Variations: Swap chicken for thinly sliced beef, shrimp, or pressed tofu. Feel free to add other vegetables like bell peppers, broccoli, or mushrooms.
For Crispier Noodles: After boiling, pan-fry the noodles in a little oil until they are golden and slightly crispy before adding them to the final stir-fry.
