Chicken Chow Mein Recipe (Restaurant-Style)
Easy chicken chow mein recipe with crisp vegetables, tender chicken and a simple savory sauce. Restaurant-style Chinese chow mein at home in 30 minutes.
This chicken chow mein recipe gives you restaurant-style Chinese noodles at home in about 30 minutes. Tender chicken and crisp vegetables are tossed with noodles in a simple savory sauce over very high heat. Chow mein means stir-fried noodles, and the secret is a hot pan, dry noodles and a quick toss. Serve it straight from the wok as a family dinner.
Ingredients
- 250 g chow mein noodles (or thin egg noodles)
- 400 g boneless chicken breast or thigh, thinly sliced
- 1 tbsp cornstarch
- 3 tbsp neutral oil, divided
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 medium carrot, cut into thin matchsticks
- 200 g cabbage, thinly shredded
- 1 red bell pepper, thinly sliced
- 4 spring onions, cut into 4 cm pieces, whites and greens kept separate
- 3 tbsp light soy sauce, divided
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauceSubstitute: mushroom stir-fry sauce
- 1 tsp toasted sesame oil
- 0.5 tsp white pepper
- 1 tsp sugar
Method
- Marinate the chicken. Toss the sliced chicken with the cornstarch, 1 tablespoon of the light soy sauce and a pinch of white pepper. Leave it for 10 minutes; the coating keeps the chicken tender in the hot pan.
- Mix the sauce. In a small bowl stir together the remaining light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar and the rest of the white pepper. Having it ready matters, because stir-frying moves too fast to measure sauce.
- Cook the noodles. Boil the noodles in unsalted water for 1 minute less than the packet says, so they are firm but not soft. Drain, rinse briefly under cold water and toss with a teaspoon of oil so they do not clump.
- Dry the noodles. Spread the drained noodles on a tray or tea towel for a few minutes. Wet noodles steam in the pan and turn soggy instead of frying.
- Prepare the vegetables. Cut the carrot, cabbage, pepper and spring onions before you start cooking, and keep them close to the stove. Everything cooks in minutes, so there is no time to chop in the middle.
- Sear the chicken. Heat a wok or large heavy pan over the highest heat until it just starts to smoke, then add 1 tablespoon of the oil. Cook the chicken in a single layer for 3 to 4 minutes until browned and cooked through, then move it to a plate.
- Stir-fry the aromatics. Add another tablespoon of oil, then the garlic, ginger and the white parts of the spring onions. Stir for 20 seconds until fragrant; burnt garlic turns bitter, so keep it moving.
- Cook the vegetables. Add the carrot and cabbage and stir-fry for 2 minutes, then add the bell pepper for 1 more minute. The vegetables should stay bright and crisp, not limp.
- Add the noodles. Push the vegetables to the side, add the last tablespoon of oil, then add the noodles. Toss for 1 minute so they heat through and pick up a little colour.
- Add the sauce. Pour the sauce around the edge of the pan, so it hits the hot metal and sizzles, then toss everything together for 1 minute until the noodles are evenly coloured.
- Finish and taste. Return the chicken to the pan with the green spring onions and toss for 30 seconds. Taste and add a splash of soy sauce if it needs more salt.
- Serve at once. Pile the chow mein onto plates and serve while it is hot. Noodles stiffen as they cool, so do not let them wait.
Use a very hot pan and cook in two batches if your pan is small, because crowding makes the noodles steam. Dry noodles fry better than wet noodles. Swap the chicken for shrimp, beef or tofu. Leftovers keep 2 days in the fridge and reheat best in a hot pan with a splash of water.
Frequently asked questions
What is chow mein?
Chow mein means stir-fried noodles in Chinese. Noodles are tossed in a wok with vegetables, a protein and a savory soy-based sauce.
What noodles do I use for chow mein?
Use chow mein noodles, thin egg noodles or even spaghetti in a pinch. Boil them until just firm, then dry them well before stir-frying.
How do I stop chow mein from getting soggy?
Under-cook the noodles slightly, drain and dry them well, use very high heat and do not overcrowd the pan.
What is the difference between chow mein and lo mein?
Chow mein noodles are stir-fried until lightly crisp in places. Lo mein noodles are boiled and tossed in the sauce, so they are softer and saucier.
Can I make chow mein without oyster sauce?
Yes. Use mushroom stir-fry sauce or a little extra soy sauce with a pinch of sugar for a vegetarian version.
Can I make chicken chow mein without a wok?
Yes. Use the largest heavy skillet you have and cook in two batches so the pan stays very hot.
How long does chicken chow mein keep?
It keeps up to 2 days in the fridge in an airtight container. Reheat in a hot pan with a splash of water until steaming.
