Chow Mein is a classic takeout favorite that’s all about those crisp, golden noodles tossed with tender veggies and your choice of protein. The stir-fried goodness brings together crunchy cabbage, sweet carrots, and savory soy-flavored sauce in every bite.
I love making chow mein at home because it’s quick, satisfying, and totally customizable. Sometimes I throw in extra garlic or a sprinkle of sesame seeds to kick up the flavor, and it’s amazing how a simple dish can feel so special with just a few little touches.
What I really enjoy is serving chow mein straight from the pan, piping hot, either on its own or with a side of steamed dumplings. It’s the kind of meal that feels like a comforting hug after a busy day, and I never get tired of it.
Key Ingredients & Substitutions
Chow Mein Noodles: Use thin egg noodles for the classic texture. If you can’t find them, thin spaghetti or angel hair pasta works fine. Just don’t overcook to keep them springy.
Protein: Chicken is a great choice, but shrimp or tofu also shine here. Tofu adds a nice vegetarian option when pressed and stir-fried for a crisp outer layer.
Vegetables: Cabbage and carrots add nice crunch and sweetness. Feel free to mix in bell peppers or snap peas if you like a bit more color and crunch.
Sauces: Soy sauce and oyster sauce create that classic umami flavor. For a vegetarian version, swap oyster sauce with mushroom sauce or extra soy sauce.
Sesame Oil: Just a little gives a warm, nutty note. If you don’t have it, you can skip, but it really boosts the depth of flavor.
How Do I Get My Noodles to Stay Separate and Not Clumpy?
Keeping noodles separated in chow mein is key for texture. Here’s how I do it:
- Cook noodles until just tender (al dente). Overcooked noodles clump easily.
- Drain and rinse with cold water right after cooking. This stops cooking and removes surface starch.
- Toss noodles gently with a little oil to coat them. This helps keep strands from sticking.
- When stir-frying, add noodles last and toss quickly but carefully, so they don’t break and clump.
These tips keep your noodles nice and lively for the final dish.
Equipment You’ll Need
- Large wok or skillet – I recommend this because it heats evenly and lets you toss everything easily.
- Large pot – for boiling the noodles quickly and efficiently.
- Measuring spoons and cups – to keep your sauces and ingredients just right.
- Cooking utensils – a spatula or tongs for tossing the noodles and vegetables.
- Knife and cutting board – for prepping veggies and protein.
- Small bowl – to mix your sauces before adding to the stir-fry.
Flavor Variations & Add-Ins
- Swap chicken for beef or pork slices for different flavors; they cook quickly and add richness.
- Add a pinch of five-spice or chili flakes to spice things up.
- Stir in some bean sprouts, bamboo shoots, or snow peas for extra crunch and freshness.
- Use a drizzle of hoisin sauce or a squeeze of lime for a tangy twist.
How to Make Chow Mein?
Ingredients You’ll Need:
- 8 oz chow mein noodles (or thin egg noodles)
- 2 tbsp vegetable oil
- 1/2 lb boneless chicken breast or thigh, sliced thinly (can substitute shrimp or tofu)
- 2 cloves garlic, minced
- 1 cup cabbage, thinly sliced
- 1/2 cup carrot, julienned
- 1/2 cup onion, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- Salt and pepper to taste
- Optional: toasted sesame seeds for garnish
How Much Time Will You Need?
This chow mein recipe takes about 20 minutes overall. It includes around 10 minutes for prepping ingredients and boiling noodles, plus about 10 minutes of stir-frying and combining ingredients. It’s quick and perfect for a fast, tasty meal.
Step-by-Step Instructions:
1. Cook the Noodles:
Follow the package instructions to cook the chow mein or egg noodles until just tender. Drain them well and set aside so they don’t stick together.
2. Prepare the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and sugar. This will be the flavorful sauce that coats the noodles.
3. Cook the Protein:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, shrimp, or tofu and stir-fry until cooked through and lightly browned—about 4-5 minutes. Remove the protein from the pan and set aside.
4. Stir-Fry the Vegetables:
In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced onions, cabbage, and carrots. Stir-fry the veggies for about 3-4 minutes, until they’re tender yet still crisp.
5. Combine All Ingredients:
Return the cooked protein to the pan and add the cooked noodles. Pour the sauce over everything and toss gently to combine, letting the noodles soak up the flavors for about 2 minutes.
6. Final Touches:
Stir in the green onions and cook for another 1 minute. Taste and adjust seasoning with salt and pepper if needed.
7. Serve:
Transfer your chow mein to a serving plate. If you like, sprinkle some toasted sesame seeds on top for a little extra crunch. Serve hot and enjoy!
Can I Use Frozen Shrimp or Chicken for This Recipe?
Yes! Just make sure to fully thaw the shrimp or chicken before cooking. Thaw in the fridge overnight or place in a sealed bag and submerge in cold water for quicker thawing. Pat dry before stir-frying to avoid excess moisture.
How Can I Make This Chow Mein Vegetarian?
Simply substitute the chicken with firm tofu or extra vegetables like mushrooms and bell peppers. Use vegetarian oyster sauce or mushroom sauce to keep that umami flavor without animal products.
Can I Prepare Chow Mein Ahead of Time?
You can cook the noodles and chop the vegetables in advance. Store them separately in the fridge. When ready, quickly stir-fry everything together to keep the veggies crisp and noodles fresh.
What’s the Best Way to Store and Reheat Leftover Chow Mein?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or soy sauce to loosen the noodles, stirring frequently until warmed through.