Go Back
A close-up shot of the authentic chow mein recipe, highlighting the texture of the stir-fried noodles and crisp vegetables like carrots and celery.

Chow Mein Recipe (Better Than Takeout!)

This easy Chow Mein Recipe is better than takeout and ready in under 30 minutes! Learn how to make this classic Chinese stir-fried noodle dish with chicken, vegetables, and a savory sauce for the perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry
  • 1 lb boneless, skinless chicken breast thinly sliced
  • 8 oz dried chow mein noodles or other long noodles like spaghetti
  • 2 tbsp vegetable oil divided
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 carrots julienned
  • 2 stalks celery thinly sliced
  • 2 cups cabbage shredded
  • 1 cup bean sprouts
  • 2 green onions sliced
For the Sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp cornstarch

Equipment

  • 1 Wok or Large Skillet
  • 1 Tongs

Method
 

  1. Cook the chow mein noodles according to package directions, undercooking by 1 minute. Drain well and rinse with cold water to prevent sticking and stop the cooking process.
  2. In a small bowl, whisk together all sauce ingredients: low-sodium soy sauce, oyster sauce, toasted sesame oil, sugar, and cornstarch. Set aside.
  3. Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the thinly sliced chicken and cook until golden brown and cooked through, about 4-5 minutes. Remove from the wok and set aside.
  4. Add the remaining 1 tbsp of oil to the hot wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
  5. Add the julienned carrots, sliced celery, and shredded cabbage to the wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  6. Return the cooked chicken to the wok. Add the drained noodles and pour the sauce over everything.
  7. Use tongs to toss everything together continuously for 2-3 minutes, until the noodles are heated through and evenly coated with the sauce.
  8. Turn off the heat. Add the fresh bean sprouts and sliced green onions, tossing to combine. The residual heat will gently wilt them. Serve immediately.

Notes

Mise en Place: Have all your vegetables chopped, chicken sliced, and sauce mixed before you start cooking. Stir-frying is a very fast process.
High Heat: Don't be afraid to turn up the heat. A hot wok is essential for getting the right texture on the vegetables and noodles.
Noodle Prep: Rinsing the noodles with cold water after boiling is a crucial step to stop them from overcooking and becoming mushy.