Looking for a delicious chow mein recipe that tastes just like your favorite Chinese restaurant? You’re in the right place. This authentic dish combines tender noodles with crisp vegetables and savory sauce in just 15 minutes.
What Makes Great Chow Mein
The secret to amazing chow mein lies in the sauce. A perfect blend of soy sauce, oyster sauce, and Chinese cooking wine creates that signature flavor you crave. The noodles should be slippery and well-coated, while the vegetables stay crisp.
I learned this technique from watching countless restaurant cooks. They move fast and keep everything at high heat. The result? Noodles that taste better than takeout.
The Right Noodles Matter
Chow mein noodles are thin and crinkly with a light flour coating. They look different from other Asian noodles. You’ll find them in the refrigerated section at most grocery stores.
Can’t find chow mein noodles? No problem. Use ramen noodles without the seasoning packet. Thin spaghetti or egg noodles work too. The key is using thin noodles that absorb flavor well.
Essential Ingredients
For the Sauce:
- 2 tsp cornstarch
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp Chinese cooking wine
- 2 tsp sugar
- ½ tsp sesame oil
- White pepper to taste
For the Dish:
- 200g chow mein noodles
- 200g chicken breast, thinly sliced
- 4 cups shredded cabbage
- 1 carrot, julienned
- 1½ cups bean sprouts
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1½ tbsp peanut oil
Step-by-Step Instructions
- Prepare the Sauce. Mix cornstarch with soy sauce until smooth. Add remaining sauce ingredients and stir well. Set aside.
- Prep Everything First. This dish cooks fast. Have all ingredients ready before you start. Slice chicken thin for quick cooking. Shred cabbage finely so it wilts quickly.
- Cook the Noodles. Soak noodles in boiling water for 1 minute or follow package directions. Drain immediately and set aside.
- Marinate the Chicken. Pour 1 tablespoon of sauce over sliced chicken. Mix well and let sit for 10 minutes. This adds flavor and keeps meat tender.
- Heat the Pan. Heat oil in a large pan or wok over high heat. Add garlic and cook for 10 seconds until fragrant. Don’t let it burn.
- Cook the Chicken. Add chicken and stir-fry for 1 minute until surface browns slightly. The inside can still be raw at this point.
- Add Vegetables. Toss in cabbage, carrot, and white parts of green onions. Stir-fry for 1½ minutes until cabbage wilts.
- Combine Noodles: Add noodles, remaining sauce, and ¼ cup water. Toss constantly for 1 minute until noodles are well-coated.
- Finish the Dish. Add bean sprouts and green onion tops. Toss for 30 seconds until sprouts just start to wilt.
Pro Tips for Success
- Use High Heat. Keep the heat high throughout cooking. This creates that signature “wok hei” flavor.
- Don’t Overcrowd. Cook in batches if doubling the recipe. Overcrowding steams the food instead of stir-frying.
- Fresh Garlic Only. Skip jarred garlic or garlic presses. They burn too quickly at high heat.
- Move Fast. Once you start cooking, you’ll be done in 5 minutes. Have everything ready.
Customize Your Chow Mein
This recipe works with any protein. Try beef, pork, shrimp, or even tofu. Ground meat works too. Just crumble it into chunks and cook the same way.
Vegetables are flexible too. Use what you have. Mushrooms, snap peas, or bell peppers all work well. Keep the cooking times similar.
Why This Recipe Works
I’ve tested this recipe dozens of times. The sauce ratio is perfect. Too much sauce makes soggy noodles. Too little leaves them dry and bland.
The cornstarch thickens the sauce just enough to coat the noodles. Chinese cooking wine adds depth you can’t get from other ingredients.
Storage and Reheating
Chow mein tastes best fresh but keeps for 2 days in the fridge. Reheat in a hot pan with a splash of water. The microwave makes noodles mushy.
The Bottom Line
This chow mein recipe delivers restaurant-quality results at home. The sauce is the star, and the quick cooking method keeps everything fresh and flavorful. Once you master this technique, you’ll never order takeout chow mein again.
Start with this basic recipe, then experiment with your favorite proteins and vegetables. The possibilities are endless.
Easy Chow Mein
Ingredients
Equipment
Method
- Prepare the Sauce: Mix cornstarch with soy sauce until smooth. Add remaining sauce ingredients and stir well. Set aside.
- Prep Everything First: This dish cooks fast. Have all ingredients ready before you start. Slice chicken thin for quick cooking. Shred cabbage finely so it wilts quickly.
- Cook the Noodles: Soak noodles in boiling water for 1 minute or follow package directions. Drain immediately and set aside.
- Marinate the Chicken: Pour 1 tablespoon of sauce over sliced chicken. Mix well and let sit for 10 minutes. This adds flavor and keeps meat tender.
- Heat the Pan: Heat oil in a large pan or wok over high heat. Add garlic and cook for 10 seconds until fragrant. Don’t let it burn.
- Cook the Chicken: Add chicken and stir-fry for 1 minute until surface browns slightly. The inside can still be raw at this point.
- Add Vegetables: Toss in cabbage, carrot, and white parts of green onions. Stir-fry for 1½ minutes until cabbage wilts.
- Combine Noodles: Add noodles, remaining sauce, and ¼ cup water. Toss constantly for 1 minute until noodles are well-coated.
- Finish the Dish: Add bean sprouts and green onion tops. Toss for 30 seconds until sprouts just start to wilt. Serve immediately.