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Chow Mein Recipe

Easy Chow Mein

This authentic chow mein recipe delivers restaurant-quality results at home in just 15 minutes. The secret lies in the perfect sauce blend of soy sauce, oyster sauce, and Chinese cooking wine that coats tender noodles and crisp vegetables beautifully.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 3 bowls
Course: Main Course
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 2 tsp cornstarch
  • 1.5 tbsp soy sauce all purpose or light
  • 1.5 tbsp oyster sauce
  • 1.5 tbsp Chinese cooking wine or mirin
  • 2 tsp sugar reduce to 1 tsp if using mirin
  • 0.5 tsp sesame oil
  • 1 pinch white pepper or black pepper
Main Ingredients
  • 200 g chow mein noodles 6 oz
  • 200 g chicken breast thinly sliced (6 oz)
  • 4 cups green cabbage finely shredded
  • 1 medium carrot julienned
  • 1.5 cups bean sprouts
  • 3 stalks green onions cut into 2-inch pieces
  • 2 cloves garlic minced
  • 1.5 tbsp peanut oil or cooking oil
  • 0.25 cup water

Equipment

  • Large Wok or Skillet
  • Large mixing bowl
  • Sharp knife
  • Cutting board

Method
 

  1. Prepare the Sauce: Mix cornstarch with soy sauce until smooth. Add remaining sauce ingredients and stir well. Set aside.
  2. 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.
  3. Cook the Noodles: Soak noodles in boiling water for 1 minute or follow package directions. Drain immediately and set aside.
  4. 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.
  5. 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.
  6. Cook the Chicken: Add chicken and stir-fry for 1 minute until surface browns slightly. The inside can still be raw at this point.
  7. Add Vegetables: Toss in cabbage, carrot, and white parts of green onions. Stir-fry for 1½ minutes until cabbage wilts.
  8. Combine Noodles: Add noodles, remaining sauce, and ¼ cup water. Toss constantly for 1 minute until noodles are well-coated.
  9. Finish the Dish: Add bean sprouts and green onion tops. Toss for 30 seconds until sprouts just start to wilt. Serve immediately.

Notes

Noodle Substitutes: Can't find chow mein noodles? Use ramen noodles (discard seasoning packet), thin spaghetti, or egg noodles.
Protein Options: This recipe works with beef, pork, shrimp, or tofu. Ground meat works too - just crumble into chunks.
High Heat is Key: Keep heat high throughout cooking for that signature 'wok hei' flavor.
Storage: Best served fresh but keeps 2 days refrigerated. Reheat in hot pan with splash of water.