Description
This easy, Chinese-inspired Chow Mein recipe combines tender noodles, crisp vegetables, and savory chicken tossed in a simple homemade sauce. It’s a healthy, quick, and flavorful meal you can whip up right in your own kitchen.
Ingredients
Scale
For the Chow Mein Sauce:
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- 1/4 cup low-sodium soy sauce
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- 2 tablespoons oyster sauce (or vegetarian oyster sauce/hoisin for a vegan option)
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- 1 tablespoon dark soy sauce (for color and deeper flavor, optional)
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- 1 tablespoon rice vinegar
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- 1 tablespoon granulated sugar
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- 1 teaspoon sesame oil
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- 1 teaspoon cornstarch
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- 2 tablespoons water (for cornstarch slurry)
For the Chow Mein Noodles & Stir-Fry:
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- 1 pound fresh or dried Chow Mein noodles (or Yakisoba noodles, discarding their seasoning packet; see notes for other noodle options)
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- 3 tablespoons vegetable oil (or other high smoke point oil), divided
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- 1 pound boneless, skinless chicken breast, thinly sliced (or protein of choice like beef, shrimp, tofu)
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- Salt and freshly ground black pepper, to taste (for chicken)
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- 2 cups shredded cabbage
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- 1 cup julienned carrots
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- 1 cup sliced celery
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- 4 cloves garlic, minced
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- 1 tablespoon fresh ginger, grated
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- 2 green onions, chopped (white and green parts separated)
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- 1 cup fresh bean sprouts (optional, for added crunch)
Instructions
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- Prepare the Chow Mein Sauce: In a medium bowl, whisk together the low-sodium soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, granulated sugar, and sesame oil. In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Add the cornstarch slurry to the main sauce mixture and whisk until well combined and smooth. Set aside.
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- Cook Chicken (or Protein): Heat 1 tablespoon of vegetable oil in your large wok or skillet over high heat. Season the chicken with salt and pepper and add to the hot pan. Sauté until cooked through and lightly browned, about 3-5 minutes. Remove the cooked chicken to a plate and set aside.
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- Stir-Fry Vegetables: Add another 1 tablespoon of oil to the hot wok. Once hot, add the shredded cabbage, julienned carrots, sliced celery, and the white parts of the chopped green onion. Stir-fry over high heat for 1-2 minutes until slightly softened but still crisp. Add the minced garlic and grated ginger and cook for another 30 seconds until fragrant. Remove all vegetables to the plate with the chicken.
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- Cook the Chow Mein Noodles: Add the last 1 tablespoon of oil to the pan. Add the Chow Mein noodles (if using fresh or pre-boiled dry noodles) and cook for 1 minute, tossing to separate. If using dry noodles that need boiling first (like standard lo mein noodles or dry wonton noodles), cook them according to package instructions until al dente, drain very well, and remove excess moisture before adding them to the wok.
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- Combine Everything: Return the cooked vegetables and chicken to the pan with the noodles. Give the prepared Chow Mein sauce a quick whisk again (as cornstarch can settle) and pour it over the ingredients in the wok.
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- Toss & Serve: Cook, tossing vigorously with tongs to coat all the noodles, chicken, and vegetables evenly with the glossy sauce. This should take about 1-2 minutes. Stir in the fresh bean sprouts (if using) during the last 30 seconds of tossing. Remove from heat. Garnish with the green parts of the green onions. Serve your homemade Chinese Chow Mein immediately, hot and fresh!
Notes
Tips for Stir-Frying Like a Pro
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Use a wok on high heat.
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Pre-cook your noodles to al dente.
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Don’t overcrowd the pan.
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Prep everything in advance—stir-frying happens fast.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate (about 1½ cups)
- Calories: ~580 kcal
- Sugar: ~9 g
- Sodium: ~1300 mg
- Fat: ~28 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~21 g
- Trans Fat: ~0 g
- Carbohydrates: ~65 g
- Fiber: ~6 g
- Protein: ~30 g
- Cholesterol: ~80 mg
Keywords: Chinese chow mein, stir fry noodles, easy Chinese recipe, chicken chow mein