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Authentic Classic Chinese Chow Mein Recipe in 20 Minutes

Authentic Classic Chinese Chow Mein

A fast Cantonese-style chow mein made with fresh egg noodles, chicken, crisp vegetables, aromatics, and a savory soy-oyster sauce. Ready in about 20 minutes for 3 to 4 servings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Noodles and Protein
  • 12 ounces Fresh chow mein noodles or fresh Chinese egg noodles
  • 8 ounces Boneless, skinless chicken thigh or breast, thinly sliced
  • 1 teaspoon Light soy sauce for chicken
  • 1 teaspoon Shaoxing wine or dry sherry
  • 1 teaspoon Cornstarch
  • 1 teaspoon Neutral cooking oil for chicken
Vegetables and Aromatics
  • 2 tablespoons Neutral oil, divided
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Fresh ginger, finely minced or grated
  • 2 cups Green cabbage, thinly sliced
  • 1 medium Carrot, julienned
  • 1 cup Bean sprouts
  • 3 scallions Scallions, cut into 2-inch pieces
  • 1/2 cup Thinly sliced onion or sliced shiitake mushrooms, optional
Stir-Fry Sauce
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Dark soy sauce, optional
  • 1 teaspoon Toasted sesame oil
  • 1/2 teaspoon Granulated sugar
  • 1/4 teaspoon Ground white pepper
  • 2 tablespoons Water or low-sodium chicken stock

Method
 

Step-by-Step
  1. Mix the sliced chicken with 1 teaspoon light soy sauce, Shaoxing wine, cornstarch, and 1 teaspoon neutral oil. Set it aside while preparing the vegetables and sauce.
  2. Whisk together the oyster sauce, light soy sauce, optional dark soy sauce, toasted sesame oil, sugar, white pepper, and water or low-sodium chicken stock.
  3. Cook the fresh noodles according to the package directions, usually 1 to 3 minutes in boiling water. Drain thoroughly, rinse briefly under cold water, and toss with a few drops of oil.
  4. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and stir-fry the chicken for about 2 to 3 minutes, until just cooked, then remove it from the wok.
  5. Add the remaining tablespoon of oil. Stir-fry the garlic and ginger for about 15 seconds, then add the cabbage, carrot, and optional onion or mushrooms; cook for 1 to 2 minutes.
  6. Add the noodles and toss vigorously for 1 to 2 minutes, allowing them to pick up a little wok-char without breaking apart.
  7. Return the chicken to the wok, pour in the sauce, and toss continuously for another 1 to 2 minutes, until the noodles are evenly coated and hot.
  8. Add the bean sprouts and scallions during the final 30 to 45 seconds. Serve immediately while the noodles and vegetables are hot.

Notes

Drain noodles very well because excess water can make chow mein soggy. Keep the wok hot, prepare every ingredient before cooking, and cook in batches if the wok is small. Thinly sliced pork, beef, shrimp, or firm tofu can replace the chicken.