This best chow mein recipe delivers authentic Chinese-American flavors in 20 minutes. The best chow mein recipe features crispy noodles, tender chicken, and vegetables in savory sauce. Quick, easy, and better than takeout.
Best Chow Mein Recipe
Perfectly cooked noodles that aren’t mushy. High heat keeps vegetables crisp and colorful. Homemade sauce tastes authentic. Flexible – swap proteins and vegetables easily.
“Chow mein” means “fried noodles” in Chinese. Can be crispy (pan-fried) or soft (boiled). Fresh Chinese egg noodles are best. Dried chow mein noodles or spaghetti also work.
High heat is essential for wok flavor. Keep ingredients moving constantly. Cook fast – 10-15 minutes total. Have everything prepped before cooking.
Chicken Chow Mein with the Best Chow Mein Sauce
The Sauce
Balances salty, sweet, savory. Soy sauce (salty base), oyster sauce (depth), sugar (balance), sesame oil (nutty aroma). Mix before cooking.
Chicken Prep
Slice thin against grain. Marinate in soy sauce and cornstarch. Small uniform pieces cook in 3-4 minutes.
Vegetables
Colorful mix: cabbage, carrots, celery, bean sprouts, bell peppers. Cut uniform sizes. Prep everything before cooking.
How to Make Chow Mein
Ingredients
Chicken Marinade:
- 1 lb chicken breast, sliced thin
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp oil
Noodles:
- 12 oz chow mein noodles
- 1 tsp oil
Vegetables:
- 3 tbsp oil, divided
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup cabbage, shredded
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup bean sprouts
- 3 green onions, cut into pieces
Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/4 cup chicken broth
- 1 tsp cornstarch + 1 tbsp water
Instructions
- Marinate chicken with soy sauce, cornstarch, and oil. Sit for 15 minutes.
- Mix all sauce ingredients. Make cornstarch slurry separately.
- Boil noodles 3-4 minutes. Drain, rinse, toss with oil. Set aside.
- Heat wok high. Add 1 tbsp oil. Cook chicken 3-4 minutes. Remove.
- Add 2 tbsp oil. Stir-fry garlic, ginger for 30 seconds.
- Add cabbage, carrot. Cook for 2 minutes. Add pepper. Cook for 1 minute.
- Add noodles, toss 1-2 minutes.
- Return chicken. Pour sauce. Add slurry. Toss 2 minutes until thick.
- Add bean sprouts, green onions. Toss 30 seconds.
- Serve immediately.
Notes
Noodles: Fresh egg noodles best. Dried or spaghetti works.
Crispy Version: Pan-fry cooked noodles in oil 3-4 minutes per side until golden.
Swaps: Use beef, pork, shrimp, or tofu. Any vegetables work.
Spicy: Add red pepper flakes or sriracha.
Storage: Refrigerate 3-4 days. Reheat in wok with a splash of water.
Nutrition
Per serving (4 servings):
420 calories
32g protein
48g carbs
12g fat
Conclusion
This best chow mein recipe creates restaurant-quality results in 20 minutes. Perfectly cooked noodles, tender chicken, crisp vegetables, and authentic sauce. Quick, easy, healthier than takeout.
FAQs
What’s the difference between chow mein and lo mein?
Chow mein uses fried/crispy noodles, less sauce. Lo mein uses soft noodles, more sauce.
Can I make it without a wok?
Yes. Use a large skillet on high heat. Work in batches if needed.
How to prevent noodles from sticking?
Rinse with cold water after draining. Toss with oil immediately.
Can I use frozen vegetables?
Fresh is best. If using frozen, thaw and pat dry. Will be softer.
How to reheat leftovers?
Hot wok with splash of water, toss 2-3 minutes. Microwave also works.
