Chow Mein is a classic noodle dish that’s all about quick cooking and big flavor. It features tender stir-fried noodles tossed with crunchy veggies like cabbage and carrots, plus your choice of chicken, beef, or tofu for a nice boost of protein. The sauce is a simple mix of soy sauce and a touch of sweetness that brings everything together in a tasty, satisfying meal.
I love making Chow Mein because it’s fast and flexible. You can use whatever veggies you have on hand, and it always feels like a treat even if you whip it up last minute. My favorite tip is to get the noodles just right—soft but still a little chewy—because that texture really makes the dish shine. Plus, if you like a bit of heat, adding some chili flakes gives it a nice kick.
When I serve Chow Mein, I usually like to pile it high on the plate, sometimes with a sprinkle of green onions on top and a little splash of extra soy sauce. It’s a dish that reminds me of casual dinners at home or takeout nights with friends, and it never fails to bring comfort and smiles around the table.
Key Ingredients & Substitutions
Chow Mein Noodles: These egg noodles are key for that classic texture—soft with a slight chew. If you can’t find them, thin ramen or even spaghetti noodles work in a pinch. Just don’t overcook them.
Chicken: I like boneless skinless breasts for lean, tender bites. You can swap for thighs if you want juicier chicken, or tofu for a plant-based version.
Vegetables: Onion, bell pepper, celery, mushrooms, and green onions add crunch and color. Feel free to mix in carrots, snap peas, or bok choy depending on what you have.
Soy Sauce & Oyster Sauce: Soy sauce brings saltiness and depth, while oyster sauce adds a subtle sweetness and umami. If you want a vegetarian dish, use mushroom-flavored soy or skip oyster sauce.
Sugar and Sesame Oil: Sugar balances flavors nicely without being overly sweet. Sesame oil adds a toasty finish—just a little goes a long way!
How Do You Get Perfectly Stir-Fried Noodles Without Them Clumping?
That’s one of the trickiest parts! Here’s what helps me every time:
- Cook noodles just until tender: Follow package instructions but stop a minute or two before fully soft. Rinse with cold water to cool and remove starch.
- Oil the noodles lightly: Tossing noodles with a bit of oil after draining keeps them separate.
- High heat and quick stirring: Stir-frying fast over high heat prevents sogginess and helps keep noodles from sticking.
- Work in batches if needed: Don’t overcrowd the pan. Stir-fry veggies and protein separately if your pan is small, then combine at the end.
Following these steps gives your noodles that perfect texture and lets them soak up the sauce beautifully. Happy cooking!
Equipment You’ll Need
- Large wok or deep skillet – I like using a wok because it heats evenly and makes tossing ingredients easier.
- Cooking pot – for boiling the noodles until just tender, which helps prevent them from becoming mushy.
- Slotted spoon or tongs – for easily removing chicken and vegetables during stir-frying.
- Small bowl – to mix the soy sauce, oyster sauce, sesame oil, and sugar, making it quick to pour into the wok.
- Chopping board and knife – for slicing chicken, vegetables, and green onions with ease.
Flavor Variations & Add-Ins
- Swap chicken for beef strips or tofu—this changes the flavor profile and makes it vegetarian-friendly.
- Add a little sriracha or chili flakes for some heat—perfect if you like a spicy kick.
- Mix in bean sprouts or shredded carrots for extra crunch and nutrition.
- Use different sauces like hoisin or black bean sauce for a richer, deeper flavor.
Classic Chicken Chow Mein
Ingredients You’ll Need:
- 8 oz chow mein egg noodles or thin egg noodles
- 2 tbsp vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- ½ cup red bell pepper, sliced
- ½ cup celery, sliced diagonally
- 1 cup green onions, cut into 2-inch lengths
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tsp sugar
- ¼ cup chicken broth or water
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 25-30 minutes total. Around 10 minutes to prep your ingredients and noodles, then about 15-20 minutes to cook everything in the wok. It’s quick and perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the noodles following package directions until they are just tender. Drain them and rinse with cold water to stop the cooking. Set the noodles aside so they don’t clump together.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry until it’s no longer pink, about 4-5 minutes. Remove the chicken and set it aside.
3. Stir-Fry the Vegetables:
Add the remaining tablespoon of oil to your wok. Toss in the onion, garlic, mushrooms, bell pepper, and celery. Stir-fry for 3-4 minutes until the veggies are crisp-tender and fragrant.
4. Combine All Ingredients:
Return the chicken to the wok. Add the cooked noodles and green onions.
5. Add the Sauce:
In a small bowl, mix the soy sauce, oyster sauce (if using), sesame oil, sugar, and chicken broth or water. Pour this sauce over everything in the wok. Toss well to coat all ingredients evenly, and stir-fry for another 2-3 minutes so the flavors blend and the noodles heat through.
6. Season and Serve:
Give your dish a taste and add salt and pepper if needed. Serve the chow mein hot, using chopsticks or forks, and enjoy your delicious homemade meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the quick-thaw method by sealing it in a plastic bag and submerging in cold water. Pat dry to remove excess moisture for best results.
Can I Substitute the Noodles?
Absolutely! If you can’t find chow mein noodles, thin egg noodles, ramen, or even spaghetti noodles can work. Just be sure not to overcook them and rinse under cold water after boiling to prevent sticking.
How Can I Make This Dish Vegetarian?
Swap out the chicken for firm tofu or your favorite plant-based protein. Use vegetable broth instead of chicken broth and skip the oyster sauce or use a vegetarian alternative like mushroom soy sauce. The rest stays the same!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat or in the microwave, stirring occasionally to warm evenly.