A great Chow Mein comes down to the sauce, made of soy sauce, oyster sauce, sesame oil, sugar and cornstarch for thickening. Slippery noodles slick with the savoury sauce is noodle heaven! One of my favourite noodles, up there with all time greats Pad Thai, Pad See Ew and Singapore noodles.
I want to say that Chow Mein is my favourite noodle-child but I’m worried that I’ve said that in another recipe (or two… or three… 😂).
Because there is, after all, someheavy hitting noodle competition in this big wide world. Pad Thai, Pad See Ew (Thai Stir Fried Noodles), Singapore Noodles, Yakisoba (Japanese noodles)– to name just a few.
Chicken Chow Mein {in 30 Minutes!}
The thing that distinguishes Chow Mein from other stir fried noodles are the type of noodles used. Chow Mein noodles are thin crinkly looking noodles that are lightly coated in flour.
Here’s a close up of the noodles. The supermarket version by Fantastic Noodles is slightly more yellow than it should be but it’s just as tasty.
Use Ramen Noodles or other instant noodles – just toss thepacket seasoning! Or use thin spaghetti or other thin egg noodles (check ingredients on packet, should have egg listed).
Chicken Chow Mein
Other than noodles, Chow Mein almost always has cabbage, bean sprouts and carrot, then your choice of protein. I’m pretty sure chicken is by far the most popular, but I have no facts or figures to back that up. 😉
I like to usechicken thighfor stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I alwaystenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
Here’s what you need for the sauce.The Chinese cooking wine is the key ingredient that makes home cooking truly rival takeout – your local Chinese restaurant uses Chinese cooking wine in virtually everything!!
Restaurant Style Chicken Chow Mein Noodles
The difference lies in the noodles. Both are wheat noodles made with egg so they are yellow(ish). Lo Mein Noodles are wet and oily out of the packet, then boiled or soaked until soft before tossing with a sauce, vegetables and protein.
Chow Mein noodles are thinner, and kind of dry and crinkly out of the packet (see photo above). They can be used to make:
And here’s how to make it.Make sure you have everything ready to toss in because once you start cooking, you’ll be plating up in just over 5 minutes –
Kung Pao Chicken Chow Mein
Totally fine to cook Chow Mein in a skillet instead of a wok. Just be sure to use a big one – so your noodles don’t go flying as you enthusiastically toss!
The fact of the matter is, no matter what protein you use, what vegetables and even what noodles, you’re going to end up with a bowl of slurp-worthy noodles as long as you use the Sauce recipe plus the same quantity of noodles + other stuff (veg, protein etc) so the flavour isn’t diluted.
So don’t get too hung up on the exact noodle type! Concentrate on the sauce. The sauce, the sauce!! – Nagi x
Chow Mein Recipe
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!
1.Chicken – I prefer making this with thigh because it’s juicier, but it can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it’s super tender and juicy like you get at Chinese restaurants – seeHow to tenderise chicken the Chinese way (Velveting)
Slow Cooker Chicken Chow Mein Recipe
Other proteins: Sub with sliced pork, beef or turkey, whole prawns/shrimp or even ground meat (still marinate, crumble into chunks and cook like that).
2. Chow Mein noodles are sold at Asian grocery stores and also at Woolworths in Australia (Fantastic noodles brand, fridge section). See in post for photos and description.
3. Cabbage – I use any type of green cabbage, Chinese cabbage or savoy etc. I even use purple cabbage! Once cooked, you can barely tell the difference in flavour / texture.
Gluten Free Chicken Chow Mein
4. Soy Sauce – This recipe requires ordinary all purpose soy sauce OR light soy sauce. All purpose soy sauces just say “soy sauce” on the label, Light Soy Sauce is labelled as such. I use Kikkoman. Do not use dark or sweet soy sauce. Tamari is a suitable gluten free substitute.
5. Chinese cooking wine –aka Shaosing / Shaoxing wine. Essential for Chinese cooking, it’s the key to making home cooking truly taste like restaurants. Now sold at supermarkets in Australia – Asian aisle!
Substitutes:Mirin (reduce the sugar to 1 tsp) or dry sherry. If you really can’t use alcohol, use chicken stock/broth in the sauce instead of the Chinese cooking wine AND replace the water with chicken broth.
Chicken Chow Mein With Best Chow Mein Sauce!
7. NUTRITION is for 2 servings which are BIG servings. I actually think this recipe is more like 3 servings – but I say 2 servings just to be safe!
Serving: 428 g Calories: 554 cal (28%) Carbohydrates: 46.5 g (16%) Protein: 28 g (56%) Fat: 31.2 g (48%) Saturated Fat: 5.2 g (33%) Polyunsaturated Fat: 26 g Cholesterol: 76 mg (25%) Sodium: 1089 mg (47%) Fiber: 5.4 g (23%) Sugar: 9.2 g (10%)
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!Make the best tasting chicken chow mein that is even better than Chinese restaurant takeout using fresh ingredients and a rich sauce! This one pan dinner is loaded with tender juicy chicken, crunch colorful veggies, and springy noodles and brought together with an extra fragrant brown sauce.
Chow Mein Recipe (15 Minutes!)
Along with other takeout style dishes such as Beef Chow Fun, Seafood Chow Mein, Vegetable Lo Mein, and Soy Sauce Pan Fried Noodles, you should definitely put Chicken chow mein on your dinner rotation. Because once you gather the basic pantry ingredients, you can cook Chinese dishes that taste even better than takeout.
To get the best tasting chicken chow mein, you should always use chow mein noodles. The noodles are thin and have a yellow color. The main ingredients are wheat flour and eggs.
If you live close to an Asian market, the best chow mein noodles are the fresh type. They are usually labeled as chow mein noodles or chow mein pan fried noodles. You can find them in either the refrigerated or freezer section.
Takeaway Style Chow Mein
If the fresh type is not available, you can use dried chow mein noodles as well. Many regular grocery stores carry them these days (usually in the “ethnic” aisle). And you can even find them on Amazon.
Other great alternatives include Japanese noodles for yakisoba or spaghetti. Both will yield a different texture for the final product but will be tasty nonetheless.
The key sauce ingredients of chicken chow mein include Shaoxing wine, oyster sauce, and a good soy sauce. Check out my essential pantry guide to read more about the ingredients.
How To Make Quick & Easy Chicken Chow Mein Noodles
I used cabbage, carrot and pepper in my chicken chow mein, just like how it is usually served in a Chinese restaurant.
QUICK TIP: You can use 5 cups of pre-cut coleslaw blend to replace the cabbage and carrot. It will save you some prep time!
I like to group the ingredients together if I plan to add them at the same time during the stir fry, to make the process and the cleanup easier.
Chicken Chow Mein Recipe
Once you try cooking your own chicken chow mein at home, you won’t want to order takeout again because the homemade one tastes so much better! And you don’t even need a wok. Just a simple nonstick skillet will work wonders as long as you get the basic ingredients and follow this recipe.
Serving: 1 serving , Calories: 254 kcal , Carbohydrates: 29.1 g , Protein: 13.3 g , Fat: 10.2 g , Saturated Fat: 1.6 g , Cholesterol: 40 mg , Sodium: 623 mg , Potassium: 473 mg , Fiber: 3.7 g , Sugar: 9.3 g , Calcium: 58 mg , Iron: 2 mg
Did You Make This Recipe? Don’t forget the last step! Leave a comment below, and tag me @ and # on Instagram!
Easy Chinese Chow Mein
Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.
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