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A close-up macro photograph of homemade chicken chow mein noodles being lifted by chopsticks from a bowl, showcasing the glossy sauce and fresh vegetables.

Chow Mein Recipe (Better Than Takeout)

This easy Chow Mein Recipe is better than takeout and ready in under 30 minutes! Featuring tender noodles, juicy chicken, and fresh vegetables in a savory homemade sauce, it's the perfect one-pan weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar packed
  • 1 tsp cornstarch
  • 1 lb boneless, skinless chicken breast thinly sliced into bite-sized pieces
  • 8 oz chow mein egg noodles or spaghetti/ramen
  • 2 tbsp canola oil divided
  • 1 small onion sliced
  • 2 carrots julienned
  • 2 stalks celery thinly sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 cups shredded cabbage
  • 1 cup bean sprouts

Equipment

  • 1 Wok or Large Skillet
  • 1 Large Pot For boiling noodles

Method
 

  1. 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.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, 1 tbsp toasted sesame oil, brown sugar, and cornstarch. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Mise en Place is Key: Have all your vegetables and chicken chopped and ready before you start cooking. The stir-frying process goes very quickly!
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.