This easy Chinese-inspired Chow Mein recipe includes noodles, vegetables and chicken with a simple chow mein sauce.It’s healthy and quick to make from home.
If you like to make take-out inspired dishes from home, check out Kung Pao Shrimp, Lettuce Wraps, or General Tso’s Chicken.
Why I love this recipe:
- 30 Minute Meal – You can have this fresh chow mein on the table in less than 30 minutes!
- Fresh – This easy chow mein recipe hits the spot every time, and I love how it includes veggies and protein.
- Easy to Customize – I often use this recipe to help use up any vegetables lying in my fridge. You can adapt it to your liking by tossing in your favorite vegetables. See some of my favorites in the variation section below.
What is Chow Mein?
Chow mein is a stir-fry noodle dish that is made in many different variations, but typically made with noodles, cabbage, celery, green onions, and garlic.Traditional chow mein is made with fried noodles but often it is prepared with boiled lo mein, chow mein, or yaki-soba noodles.Then it is added to a vegetable stir fry with chicken or beef and a simple sauce.
I can’t call this Chow Mein recipe authentic! This is just the version I like to make from home, to mimic the flavors I love from take-out. For a more authentic version, try this recipe.
How to make Chow Mein:
Cook Chicken: Heat a large pan or wok on high heat then pour in 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through then remove to a plate. Whisk sauce ingredients together and set aside.
Add Vegetables: Add another tablespoon of oil. Once hot, add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.
Combine: Add last tablespoon of oil to the pan and add the noodles. Cook for 1 minute. Add the sauce and cook, tossing to coat then return veggies and chicken to the pan, along with fresh bean sprouts.
Serve immediately, garnished with green onion.
What’s the difference between lo mein and chow mein?
Lo Mein and Chow Mein are two popular Chinese-American dishes that are very similar and often even used interchangeably.The main difference between these two Chinese dishes is in the noodles.Lo Mein is typically made with thicker noodles where Chow Mein is made with thinner noodles that are traditionally fried and crispy.
Recipe Variations:
- Cabbage and Carrots:If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots.
- Vegetables:Try adding more veggies like Bok choy, bell peppers, mushrooms, snap peas, broccoli, and water chestnuts would all work well.
- Protein:Substitute beef, tofu, or shrimp.
- Vegetarian:Leave out the chicken, or swap with tofu or your favorite vegetarian protein source.
- Vegan:Leave out the chicken, or swap with your favorite vegan protein source. Substitute hoisin sauce instead of the oyster sauce.
- Chow Mein Noodles:I often use Yakisoba noodles because I can get them at my local grocery stores (discard the seasoning packet), but for the most authentic noodles, use fresh chow mein noodles from a local Asian foods market, or Dry chow mein noodles that are labeled as “hong kong” or “pan fried” noodles, which have already been par-boiled and can be added right to the pan. You could also use dry wonton noodles or lo mein noodles, but cook according to package instructions, drain well, and remove excess moisture from them before adding to stir-fry.
More Chinese-Inspired Recipes:
- Kung Pao Shrimp
- Lettuce Wraps
- General Tso’s Chicken
- Sweet and Sour Chicken
- Ham Fried Rice
- Mongolian Beef
- Kung Pao Chicken
Recipe
4.98 from 252 votes
Chow Mein
We love to make this easy Chow Mein recipe from home using noodles, vegetables, chicken, and a simple chow mein sauce.It's healthy and quick to make.
Servings 5
Calories 563
Cost 10
Prep 10 minutes mins
Cook 15 minutes mins
Total 25 minutes mins
Ingredients
- 14 oz yakisoba refrigerated noodles , or 16 oz chow mein noodles*
- 1 lb boneless skinless chicken breasts
- salt and pepper
- 3 Tablespoon vegetable oil , or canola oil, divided
- 2 cups finely shredded cabbage* *
- 1 large carrot , shredded
- 2 ribs celery , chopped
- 4 green onions , chopped, white and green separated
- 3 cloves garlic , minced
- 2 teaspoons freshly grated ginger
- 1 cup fresh bean sprouts (optional)
Sauce:
- 1/4 cup oyster sauce
- 1/3 cup low-sodium soy sauce
- 2 Tablespoons sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 Tablespoon light brown sugar
- 1-2 teaspoons Asian Garlic Chili Sauce , for spice, optional
Instructions
Chow mein sauce: In a small bowl, whisk the sauce ingredients together and set aside.
Cook chicken: Heat a large pan or wok on high heat. Add 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through, then remove to a plate.
Cook Veggies: Add another tablespoon of oil. Once hot add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.
Noodles: Add last tablespoon of oil to the pan and add the noodles. Cook for 1 minute. Add the sauce and cook, tossing to coat. Return veggies and chicken to the pan, along with fresh bean sprouts.
Serve immediately, garnished with green onion.
Notes
Cabbage and Carrots: If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots.
Chow Mein Noodles: I often use Yakisoba noodles because I can get them at my local grocery stores (discard the seasoning packet), but for the most authentic noodles, use fresh chow mein noodles from a local Asian foods market, or Dry chow mein noodles that are labeled as “hong kong” or “pan fried” chow mein noodles, which have already been par-boiled and can be added right to the pan. You could also use dry wonton noodles or lo mein noodles, cook according to package instructions, drain well, and remove excess moisture from them before adding to stir-fry.
Add More Vegetables like Bok choy, bell peppers, mushrooms, snap peas, broccoli, and water chestnuts would all work well.
Protein: Substitute beef, tofu, or shrimp.
Vegetarian: Leave out the chicken, or swap with tofu or your favorite vegetarian protein source.
Vegan: Leave out the chicken, or swap with your favorite vegan protein source. Substitute hoisin sauce instead of the oyster sauce.
Nutrition
Calories: 563kcalCarbohydrates: 66gProtein: 34gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 58mgSodium: 1609mgPotassium: 601mgFiber: 6gSugar: 7gVitamin A: 2265IUVitamin C: 18mgCalcium: 50mgIron: 4mg
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
I originally shared this recipe March 2019. Updated July 2022 and January 2024.
This post contains affiliate links.
Related Posts
Published
Categories
About The Author
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.
