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The Best Chow Mein Recipe: Quick and Easy Chow Mein

The Best Chow Mein Recipe: Quick and Easy Chow Mein

Springy chow mein noodles, crisp vegetables, and optional chicken are tossed in a savory restaurant-style sauce for a fast weeknight meal. This recipe makes 3–4 servings in about 25–30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Dried chow mein noodles or fresh chow mein/lo mein noodles
  • 1 tablespoon, plus more as needed Neutral cooking oil
  • 2 cloves Garlic, finely minced
  • 1/2 medium Yellow onion, thinly sliced
  • 2 cups Green cabbage, finely shredded
  • 1 medium Carrot, julienned or cut into thin matchsticks
  • 2 whole Green onions, sliced
  • 1/2 cup, optional Bean sprouts
Optional Protein
  • 8 ounces, optional Boneless chicken breast or thigh, thinly sliced
Sauce
  • 2 tablespoons Light soy sauce
  • 1 tablespoon Oyster sauce
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Sugar
  • 1/4 teaspoon Ground white pepper
  • 1 tablespoon, if needed Water

Method
 

Step-by-Step
  1. Mix the light soy sauce, oyster sauce, toasted sesame oil, sugar, and ground white pepper in a small bowl. Stir in the water only if the sauce needs loosening.
  2. Cook the noodles according to the package directions. Drain them extremely well, rinse briefly under cool water if sticky, and toss with a few drops of oil.
  3. If using chicken, slice it thinly across the grain and season lightly with salt and pepper. Keep the prepared chicken, vegetables, noodles, and sauce close to the stove because the stir-fry moves quickly.
  4. Heat a wok or large skillet over high heat until hot, then add the neutral oil. Stir-fry the chicken, if using, for about 3–5 minutes until just cooked through, then transfer it to a plate.
  5. Add the onion, garlic, cabbage, and carrot to the hot pan. Stir-fry for 2–3 minutes, keeping the vegetables brightly colored and slightly crisp.
  6. Add the drained noodles and prepared sauce. Toss continuously for 2–3 minutes until the noodles are hot and evenly coated.
  7. Return the chicken to the pan, then add the bean sprouts and green onions if using. Stir-fry for another 30–60 seconds, just long enough to warm everything through.
  8. Serve the chow mein immediately with extra sliced green onion on top. Enjoy it while the noodles are springy and the vegetables still have a pleasant bite.

Notes

Use a very hot, wide wok or skillet and avoid overcrowding it. Drain noodles thoroughly so excess water does not dilute the sauce. For a saltier chow mein, add 1–2 additional teaspoons of soy sauce. Chicken can be replaced with shrimp, pork, beef, or tofu. Add 1 teaspoon Shaoxing wine or dry sherry to the sauce for a more traditional stir-fry flavor.