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This easy chicken chow mein recipe is perfect for busy weeknights and comes together quickly with simple pantry ingredients. Made with stir-fried noodles, tender chicken, and fresh vegetables, it delivers a flavour that is comforting, balanced, and very close to your favourite takeaway-style Chicken Chow Mein
What is Chicken Chow Mein
Chow Mein, a popular dish in many terms, has traces of origin from China. These stir-fried noodles, are one of the most widely known and celebrated Chinese noodle around the world. Though the name Chow Mein comes from the Mandarin "Chǎomiàn" and Taishanese "Chāu-mèing", the recipe has taken leaps of twists and turns, and is served in many variations with different sauces to suit the palate.
There are quiet a few variations when it comes to Chow Mein, and it differs with regional cuisines in & around China. But, the basic preparation remains the same. Noodles are boiled and stir-fried until it turns slightly crispy, then it is tossed with a choice of meat along with Sauces & often flavoured with Rice Wine Vinegar. This recipe is Chicken Chow Mein, so one main ingredients which goes into the recipe is Chicken. On top of it, vegetables like Cabbage, Carrots, Mushrooms, etc.,
It might sound like the easiest to make and most basic and one of the quickest Chow Mein recipes, but there are a few things which should be considered for an excellent bowl of take-away style Chow Mein.
Key Elements for a Perfect Chow Mein Recipe
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Chow Mein typically uses egg noodles, Chow Mein noodles are made with wheat and egg. They are very similar to
Italian pasta noodles and have a wonderful bite to them. Most grocery
stores carry dry chow Mein noodles in the Asian aisle. But, if you are
lucky, you will find pre-cooked Chow Mein noodles in the refrigerated
section that can be used in the recipe. The noodles should be boiled well, drained and then stir-fried with all the other ingredients together.
Sauces:
Each cuisine uses different Sauces, the Westernized and Indo-Chinese versions use their own sauces to suit the palate. Whatsoever, what's important is to use the right amount of sauce, just enough to bring out
the flavour without leaving the noodles dry or soggy. Chow Mein gets its signature flavour from
the sauces and the rice wine vinegar the noodles are tossed with. It gives the
perfect balance of sweetness & sourness to the Chow Mein.
Vegetables:
Carrots, Cabbage, Capsicums/Bell Peppers are the perfect
combination of veggies to use for Chow Mein. Greens like Bok Choy, Sawi, or veggies like Beans, Baby Corn, Mushrooms fits well into the recipe.
Meats:
Chicken Breasts are the best fit for slicing into strips for Chow Mein. But can easily swap Chicken with for beef, shrimp or pork.
The Heat on the Wok:
It has to be right—not too hot or too low. And it also helps to bring out the 'Aroma from the Wok', which is unique to Chinese Stir fries - stir-fry on high heat. The cook plays with the flame & the Oil in the dish, in & around the wok to give the dish a smoky aroma to the stir fries – may be its Fried Rice, Noodles or Veggies.
Why You Will Love This Recipe
- Faster than delivery: From prep to plate in under 45 minutes.
- Pantry friendly: Uses basic sauces you likely already have.
- Versatile: Toss in whatever veg is wilting in the crisper drawer—it’s very forgiving!
- Budget-conscious: Feeds a family for a fraction of the cost of a restaurant meal.
For more Chinese-style recipes and Indo-Chinese favourites, you can explore the collection here.
Chicken Chow Mein Recipe Overview
Cuisine – Chinese Cuisine/Indo-Chinese
Course – Main
Spice Level – Low – Medium
Difficulty – Easy
Serves - 3–4
Author – SM @ Essence of Life - Food
Time Estimate
Preparation Time - 20–30 Minutes
Cooking Time – 15-20 Minutes
For more Noodle Recipes and Quick Stir-fry Dishes, check this section.
How to Cook Chicken Chow Mein - Step-by-step Guide for Perfect Chicken Noodles
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Ingredients for Chicken Chow Mein:
For the Noodles:
- 300-400g Egg Noodles (Dry or Fresh)
- 1 teaspoon Oil (to prevent sticking)
- Water (to cook the noodles)
- Salt to taste
The Chow Mein Sauce:
- 1 tablespoon Oyster Sauce
- 1/2 tablespoon Dark Soy Sauce
- 2 tablespoon ABC Sauce (Kicap Manis)
- 3 tablespoon Light Soy Sauce (for saltiness)
- 1/4 cup Chicken Stock
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Corn Starch (the secret to a glossy sauce)
- 1 tablespoon Sugar
For the Stir-Fry:
- 250 grams Chicken Breast, sliced into thin strips
- 1/2 Large Onion, sliced
- 3 Cloves Garlic, finely minced
- 2-3 Green Chillies, slit (adjust to your spice preference)
- 1/4 cup Carrots, julienned
- 1/4 Green Bell Pepper, sliced into strips
- A handful of Cabbage, shredded
- 2 tablespoons of Spring Onions, chopped (for garnish)
- 3–4 tablespoons of Vegetable Oil
- 1 teaspoon White Pepper Powder
- A pinch of Salt and Sugar
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Method: Step-by-step guide on How to Make Chicken Chow Mein:
This quick chicken chow mein comes together in under 30 minutes and is best cooked on high heat for that signature takeaway-style flavour.
Step 1. Prepping the Noodle Base
- Boil water in a large pot with a teaspoon of oil and salt.
- Add noodles and cook until al dente (just soft but with a bite).
Pro Tip: |Immediately drain and rinse under cold running water. This "shocks" the noodles, stopping the cook and preventing them from turning into a gummy mass.
Step 2. Whisk the Sauce
- In a small bowl, combine all the sauce ingredients. Stir well to ensure the corn starch is fully dissolved. Set aside.
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Step 3: Prepping for the Chow Mein
- Clean, Wash and Cut Chicken into small pieces.
- Clean, peel and cut the Carrots into Julienne's and keep it aside.
- Chop Bell Peppers into thin strips and shred the Cabbage.
- Finely chop the Onions, Garlic and Green Chillies
Step 4: The High-Heat Stir-frying
- Heat oil in a wok or large frying pan until shimmering. Sauté onions, garlic, and chillies on high heat.
- Add chicken strips and sear until they turn opaque and slightly golden.
- Toss in the carrots and peppers. Sprinkle a pinch of salt and sugar.
Pro Tip: | The sugar helps the vegetables retain their vibrant colour against the dark sauces.
Step 5: The Final Toss
- Pour in your prepared Chow Mein sauce. Let it bubble for 30 seconds until it begins to thicken and look glossy.
- Add your cooked noodles. Using tongs or two spatulas, toss vigorously on high heat so every strand is coated.
- Fold in the shredded cabbage at the very last second—we want it wilted but still crunchy!
- Sprinkle with white pepper, garnish with spring onions, and serve immediately.
Pro Tips and Notes
- The "Wok Hei" Secret: Don't overcrowd the pan. If you're doubling the recipe, cook in two batches to keep the heat high and avoid "stewing" the meat.
- Noodle Swap: Any variety of Noodles can be used for the recipe. If you can't find egg noodles, spaghetti works in a pinch, though the texture will be slightly different.
- Vegetable Crunch: Always add your "soft" greens (like cabbage or bok choy) at the very end to maintain texture.
Serving Suggestions
Chicken Chow Mein is best served hot, straight from the wok. It pairs well with simple sides like Kung Pao Chicken, Cauliflower Manchurian, or even a Cantonese Chicken Corn Soup. A drizzle of Chilli Oil or a dash of soy sauce on top can elevate the flavours further.
Storage Suggestions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a pan with a splash of water or stock to loosen the noodles.
FAQs
Q: Can I make chicken chow mein without oyster sauce?
- Yes, the recipe still works well without oyster sauce. You can adjust the soy sauce and other seasonings to balance the flavour.
Q: Which noodles are best for chicken chow mein?
- Egg noodles are most commonly used as they hold the texture well and give an authentic bite.
Q: Can I use instant noodles for chicken chow mein?
- Yes, but cook them briefly and avoid over-softening, as they can turn mushy during stir-frying.
Q: How do I prevent chow mein from becoming soggy?
- Cook the noodles just until soft and stir-fry everything on high heat without overcrowding the pan.
Q: Can I use other meats instead of chicken?
- Yes, beef, prawns, or even tofu can be used as substitutes.
Q: Is chicken chow mein spicy?
- This version is mildly spiced, but you can increase the heat by adding chilli oil or sauces.
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If you enjoy simple, home-style recipes like this, do explore more from Essence of Life - Food where flavours are kept honest and cooking stays uncomplicated.
There you have it—a bowl of comfort that proves homemade is always heartier! Whether you're a chopstick pro or a "fork-and-hope" kind of eater, this Chicken Chow Mein is bound to become a weekly staple.
