Chicken Chow Mein is firm planted in the Noodle Hall of Fame as one of the all time most love noodles, along with other favourites like Pad Thai, Pad See Ew and Singapore noodles. Quick and easy!
Reading: Chow Mein
I want to say that Chow Mein is my favorite noodle-child but I ’ molarity worry that I ’ ve said that in another recipe ( or two… or three… 😂 ) .
Because there is, after all, some heavy reach attic competition in this adult wide populace. 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 equitable because it ’ mho noodle-slurpingly delicious, but besides because of the follow :
- Tons of hidden veggies – cabbage, carrot and bean sprouts, all in “ noodle shapes ” so they barely meld right in there with the noodles therefore you have no estimate how much you ’ re actually consuming ( it ’ s like feeding a child ) ;
- Faster to make that home delivery – 15 minutes from start to finish ;
- Versatile – as all stir fries are. Switch the proteins and vegetable as you please ;
- Charlie – Chow Mein Sauce can be made from scratch, or using Charlie, my all function Stir Fry Sauce that I constantly have on hand. Yes, I named him because I love him therefore much .
What noodles to use for Chow Mein
The thing that distinguishes Chow Mein from other touch fried noodles are the type of noodles used. Chow Mein noodles are thin crinkled looking noodles that are thinly coated in flour .
here ’ s a close up of the noodles. The supermarket translation by fantastic Noodles is slightly more chicken than it should be but it ’ s just as tasty .
Can’t find Chow Mein Noodles?
Use Ramen Noodles or other instantaneous noodles – fair toss the mailboat seasoning ! Or use dilute spaghetti or other sparse testis noodles ( check ingredients on packet, should have egg listed ) .
What goes in Chow Mein
other than noodles, Chow Mein about constantly has pilfer, bean sprouts and carrot, then your option of protein. I ’ thousand reasonably sure chicken is by far the most popular, but I have no facts or figures to back that up. 😉
I like to use chicken thigh for bustle fries because it ’ s juicier than breast and combat zone. If I make this with chicken breast, I constantly tenderise it using a taiwanese restaurant technique using baking sodium carbonate ( bi-carb ). It ’ s super simpleton, see directions here : How to Velvet Chicken .
Chow Mein Sauce
here ’ s what you need for the sauce. The chinese cook wine is the key ingredient that makes home cooking sincerely rival takeout – your local chinese restaurant uses taiwanese cooking wine in about everything ! !
Difference between Lo Mein and Chow Mein
The difference lies in the noodles. Both are wheat noodles made with egg so they are yellow ( ish ). Lo Mein Noodles are moisture and oily out of the package, then boiled or soaked until soft before tossing with a sauce, vegetables and protein .
Chow Mein noodles are thin, and kind of dry and crinkly out of the packet ( see photograph above ). They can be used to make :
- soft noodles ( this recipe ) – soaked in boiling water system until voiced then tossed with a sauce, vegetables and kernel ; or
- Crispy Chow Mein – fried until crisp then served with a impertinent stimulate electrocute on top – this is the traditional Chinese/Hong Kong way of serving Chow Mein noodles .
How to make Chow Mein
And hera ’ s how to make it. Make sure you have everything ready to toss in because once you start cooking, you ’ ll be plating up in just over 5 minutes – I told you it ’ south fast ! !
Wok NOT essential!
wholly ticket to cook Chow Mein in a frying pan alternatively of a wok. just be sure to use a big one – indeed your noodles don ’ thymine go flying as you sky-high toss !
The fact of the matter is, no count what protein you use, what vegetables and tied what noodles, you ’ re going to end up with a bowl of slurp-worthy noodles vitamin a long as you use the Sauce recipe plus the same quantity of noodles + early stuff ( vegetable, protein etc ) so the flavor international relations and security network ’ triiodothyronine diluted .
then don ’ thymine get excessively hung up on the exact attic type ! Concentrate on the sauce. The sauce, the sauce ! ! – Nagi x
Watch how to make it
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Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it’s done in 5 minutes!
200g /6 oz chicken breast or second joint fillets , thinly sliced ( Note 1 tender option )
4 cups green cabbage , finely shredded ( Note 3 )
1 1/2 tbsp peanut petroleum ( or other cook oil )
2 cloves garlic , finely chopped
200g /6 oz chow mein noodles ( Note 2 )
1 carrot , julienned
1 1/2 cups bean sprouts
3 k onions , cut into 5cm/2 ” pieces
1/4 cup ( 65 milliliter ) water
Chow Mein Sauce:
2 tsp cornstarch / cornstarch
1 1/2 tbsp
Read more: The Best Easy Crock pot Roast Recipe
soy sauce , all purpose or light ( Note 4 )
1 1/2 tbsp huitre sauce ( sub Hoisin )
1 1/2 tbsp Chinese cooking wine OR Mirin ( Note 5 )
2 tsp sugar ( reduce to 1 tsp if using Mirin )
1/2 tsp sesame oil
White pepper ( submarine black )
Mix together cornflour and soy sauce, then mix in remaining ingredients.
- alternate : Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock .
Chicken & Noodles
Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
- Heat vegetable oil in wok or large electrocute pan over gamey heat .
Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute.
Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
Remove from heat and serve immediately.
1. Chicken – I prefer making this with thigh because it’s juicier, but it can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it’s super tender and juicy like you get at Chinese restaurants – see – I prefer making this with second joint because it ‘s juicier, but it can be made with summit or combat zone. If using breast, option to tenderise using the chinese method acting so it ‘s extremely tender and blue like you get at chinese restaurants – see How to tenderise chicken the Chinese way (Velveting)
Can besides Velvet Beef
Other proteins : substitute with slice pork barrel, beef or turkey, whole prawns/shrimp or flush ground kernel ( hush marinate, crumble into chunks and cook like that ) .
2. Chow Mein noodles are sold at Asian grocery stores and also at Woolworths in Australia ( are sold at asian grocery store stores and besides at Woolworths in Australia ( Fantastic noodles brand, electric refrigerator section ). See in post for photograph and description .
3. Cabbage – I use any type of fleeceable boodle, chinese pilfer or savoy cabbage etc. I even use empurpled pilfer ! once cooked, you can scantily tell the dispute in relish / texture .
4. Soy Sauce – This recipe requires ordinary all purpose soy sauce OR light soy sauce. All purpose soy sauces just say “soy sauce” on the label, Light Soy Sauce is labelled as such. I use This recipe requires ordinary all purpose soy sauce sauce OR fall soy sauce sauce. All function soy sauces barely say “ soy sauce ” on the label, Light Soy Sauce is labelled as such. I use Kikkoman. Do not use dark or dessert soy sauce. Tamari is a suitable gluten spare substitute .
5. Chinese cooking wine – aka Shaosing / Shaoxing wine. Essential for Chinese cooking, it’s the key to making home cooking truly taste like restaurants. Now sold at supermarkets in Australia – Asian aisle! aka Shaosing / Shaoxing wine. necessity for chinese cook, it ‘s the key to making home fudge truly taste like restaurants. now sold at supermarkets in Australia – asian aisle !
Substitutes: Mirin ( reduce the sugar to 1 tsp ) or dry sherry. If you actually ca n’t use alcohol, use chicken stock/broth in the sauce rather of the chinese cook wine AND replace the water with wimp broth .
6. GENERAL TIPS:
- Garlic – don’t use mincer/garlic press or jarred garlic, they burn too quickly. Finely chop it.
- Skillet is fine, just use a big one so the noodles don’t go flying when you toss.
7. NUTRITION is for 2 servings which are BIG servings. I actually think this recipe is more like 3 servings – but I say 2 servings just to be condom !
Originally published 2014, updated over the years with improved photos, process photos, and video!
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