This post Chow mein was last updated in 2022.
Chow mein is all about the sauce. This sauce contains sesame and oyster sauces, sugar, cornstarch and other thickening ingredients. Slippery noodles combined with the savoury Chow Mein Sauce are a noodle paradise!
Chicken Chow Mein, alongside other favorites like Pad Thai, Pad See Ew, and Singapore noodles, is well-known in the Noodle Hall of Fame. Easy and quick!
Chow Mein
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, some heavy 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.
But Chow Mein is right up there and it’s not just because it’s noodle-slurpingly delicious, but also because of the following:
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Tons of undiscovered vegetables– cabbage, carrot and bean sprouts, all in “noodle shapes” so they just meld right in there with the noodles so you have no idea how much you’re actually consuming (it’s like feeding a child);
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It is quicker to have your home delivered – 15 minutes from start to finish;
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Multifunctional– as all stir fries are. Change the veg and proteins as desired.
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Charlie – Chow Mein Sauce can be made from scratch, or using Charlie, my all purpose Stir Fry Sauce that I always have on hand. He is my favorite.
What noodles should you use for Chow Mein
Chow Mein is distinguished from other stir-fried noodles because of the noodles it uses. Chow Mein noodles look thin and crinkly, and are lightly coated with 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.
Can’t find Chow Mein Noodles?
Use Ramen Noodles or other instant noodles – just toss the packet seasoning! You can also use thin spaghetti, or thin egg noodles (please refer to the packet’s ingredients; it should contain an egg).
What’s in Chow Mein?
Chow Mein is almost always made with noodles. It usually includes carrots, bean sprouts, and cabbage. Then you can choose your protein. I’m pretty sure chicken is by far the most popular, but I have no facts or figures to back that up. 😉
I enjoy using Chicken thigh for stir fries because it’s juicier than breast and tenderloin. This is a recipe I use chicken breast. tenderise itBaking soda (bicarb) can be used in a Chinese restaurant. It’s super simple, see directions here: How to Velvet Chicken.
Chow Mein Sauce
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!!
There is a difference between Lo Mein and Chow Mein
The difference is in the noodles. Both are made with wheat noodles, so they are yellowish. Lo Mein noodles are oily and wet right out of the package. Once cooled, they can be boiled or soaked until soft.
Chow Mein noodles come in thinner slices and are a little bit crinkly from the packet (see above photo). You can make:
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soft noodles (this recipe) – Let them cool in boiling water, then add sauce, vegetables, and meat to it.
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Crispy Chow Mein – fried until crisp then served with a saucy stir fry on top – this is the traditional Chinese/Hong Kong way of serving Chow Mein noodles.
How to make Chow Mein
And here’s how to make it. You should have everything you need to throw in because once you start cooking, you’ll be plating up in just over 5 minutes – I told you it’s fast!!
Wok NOT essential!
You can cook Chow Mein in a skillet, instead of in 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! Focus on the sauce. The sauce, the sauce!! – Nagi x
How to make it
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Chow Mein
Ingredients
- 200g /6 oz Chicken breasts and thighs Thinly sliced (Note: 1 tenderise option).
- 4 Cups green cabbage Finely shred (Note 3).
- 1 1/2 tbsp Peanut oil (or any other cooking oil).
- 2 Cloves Garlic Finely chopped
- 200g /6 oz Chow mein noodles (Note 2)
- 1 Carrot , julienned
- 1 1/2 Cups Bean sprouts
- 3 green onions , cut into 5cm/2″ pieces
- 1/4 cup (65ml) Water
Chow Mein Sauce:
- 2 tsp cornflour/cornstarch
- 1 1/2 tbsp soy sauce All purpose, or light (Note 4).
- 1 1/2 tbsp oyster sauce (sub Hoisin)
- 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
- 2 tsp Sugar Mirin: Reduce to 1 teaspoon
- 1/2 tsp sesame oil
- White pepper (sub black)
Instructions
Sauce:
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Mix cornflour with soy sauce. Then, add in the remaining ingredients.
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Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
Chicken & Noodles
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Marinate the chicken Place 1 tbsp Sauce over the chicken. Mix to coat. Allow to marinate for 10 min.
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Noodles: Make the noodles according the package instructions. (My pack states to soak for 1 minute in boiling water. Drain the noodles.
Cooking:
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Oil in large pan or wok over high heat
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Stir fry garlic until golden.
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Stir fry chicken until the surface is browned but the inside remains raw. This takes about one minute.
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The cabbage, carrot, white pieces of shallots, and the base of the stalk (i.e. From the base of the stalk. Stir fry for about 1 1/2 minutes, or until the cabbage has wilted.
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Add the noodles, Sauce and water*. Stir fry for one minute, stirring constantly.
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Add the bean sprouts and remaining shallots/scallions. Stir for about 30 seconds, or until the beans sprouts begin to wilt.
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Serve immediately after removing from the heat
Notes for Recipes
Velvet Beef also available
Other proteinsSubstitute sliced pork, beef or Turkey, whole prawns/shrimp, or even ground meat.
2. Chow Mein noodlesThese products are available at Asian grocery stores as well as Woolworths in Australia (Fantastic Noodles brand, fridge section). Photos and details are provided in the post.
3. Cabbage –I will use any kind of green cabbage, Chinese cabbage, or savoy. I even use purple cabbage! You can’t tell the difference in texture and flavour once it is cooked.
4. Soy SauceThis recipe calls for either ordinary all-purpose soy sauce or light soy sauce. All-purpose soy sauces simply say “soy Sauce” on the label. Light Soy Sauce is also labelled as such. I use Kikkoman. Avoid using dark or sweet soy sauce. Tamari is an acceptable gluten-free alternative.
5. Chinese wine for cooking aka Shaosing / Shaoxing wine. This wine is essential for Chinese cooking and can make your home cook taste just like a restaurant. Available in Australian supermarkets – Asian aisle
Substitutes: Dry sherry or mirin (reduce sugar to 1 teaspoon). You can use chicken stock/broth instead of Chinese cooking wine and replace the water with chicken broth.
6. GENERAL TIPS
- Garlic – Don’t use mincer/garlic presses or jarred garlic. They burn too fast. Finely chop it.
- Skillet is fine. However, you should use a large one so that the noodles don’t go flying when you toss.
7. NUTRITIONThis recipe makes 2 large servings. This recipe actually makes 3 servings, but I recommend 2 just for safety!
Nutrition Information:
Original publication 2014. Updated in 2014. More the years with improved photos, process photos, and video!
Are you a fan of Chow Mein Here’s more noodles to try!
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Pad Thai and Pad See Ew (Thai Stir Fried noodles)
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Singapore Noodles
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Char Kway Teow
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Make Your Own Chinese Noodles
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Explore the Noodle recipe collection!
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