Chewy chow mein noodles fried with tender chicken with crisp vegetables in a savoury sauce. This quick and easy chicken chow mein is restaurant quality, saving you money on takeout! A great meal for the family!
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This Chicken Chow Mein features pan fried noodles with a savory sauce with tender chicken, cabbage, bean sprouts, celery, carrot and green onions.
This dish originates from China and you'll find these Chinese noodles served at your Chinese restaurant, but they can easily be recreated at home.
The best part about this Asian noodle recipe is it's all made in one pan, you can make large batches of it for meal prep and it's so satisfying!
In addition, it's very versatile dish because you can swap the protein or vegetables for ones you enjoy. Not a fan of chicken? Substitute the chicken with beef, pork, shrimp, eggs or tofu.
I love making this chow mein when I have fresh egg noodles and any leftover vegetables in the fridge! It's a great meal to clean out the fridge and it makes my tummy happy.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Fresh Chow Mein Noodles: these noodles are made of egg, wheat flour, salt and water and most Asian grocery stores sell them in the refrigerated section. Or substitute with dry egg noodles, lo mein noodles or even spaghetti and prepare them to package instructions.
- Skinless Boneless Chicken Thighs: or substitute with chicken breast for a leaner alternative, flank steak or beef, pork, shrimp, or extra-firm tofu.
- Bean Sprouts: mung bean sprouts or soy bean sprouts both work.
- Cabbage: or substitute with chopped bok choy or yu choy sum.
- Celery: or substitute with snap peas or snow peas.
- Carrot: you can also use carrot matchsticks to make preparation more efficient. Or substitute bell peppers.
- Green Onion: or substitute with ¼ onion.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Noodle Sauce
- Regular soy sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce or coconut aminos.
- Dark soy sauce: different than regular soy sauce as it's thicker and darker.
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce.
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic version, substitute with chicken broth.
- Sesame oil: or substitute with sesame seeds. If you're allergic to sesame, omit it.
- White Granulated Sugar: or substitute with cane sugar.
- White pepper: or substitute with black pepper
- Cornstarch: or substitute with potato starch.
- Garlic
- Chicken Broth: low sodium kind. Or substitute with cold water.
Chicken Marinade
- Regular soy sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce or coconut aminos.
- Cornstarch: or substitute with potato starch.
- Cold water
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Prepare your ingredients ahead of time.
- Slice chicken thinly and evenly so they cook evenly and quickly.
- Slice vegetables into thin long pieces so they better incorporate with the noodles.
- Marinate the chicken for 10 minutes for tender chicken and don't skip the cornstarch as this makes it moist.
- Don't over soak the noodles or they will become soggy.
- If you have a steel wok, use it! It offers that smoky flavor to the noodles that you get in Chinese takeout.
- Pre-mix the sauce before cooking to avoid overcooking the ingredients.
Instructions
Below are step-by-step instructions on how to make chicken chow mein:
- Marinate sliced chicken with marinade ingredients as listed above for 10 minutes.
- In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- In a large bowl or large pan, soak chow mein noodles in hot boiling water for 10-15 seconds or JUST until loosened. Strain the noodles.
- Heat 1 teaspoon or 5 ml vegetable oil on medium-high heat. Fry chicken until 75% cooked.
- Then toss in carrots, celery, cabbage and fry until softened. Push everything to the side of the pan.
- Add remaining vegetable oil into the empty space. Toss in noodles with noodle sauce. Stir fry until noodles are coated in sauce, about 30 seconds. Toss in bean sprouts and green onions. Fry for 10 seconds. Serve and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
- Freezer-friendly? I don't recommend freezing chicken chow mein as the noodles and vegetables will go mushy.
Pairing Suggestions
Chicken chow mein serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, or fried rice
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Shrimp Omelet, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Can I make this in advance?
Chicken chow mein can be made in advance and you can store it in an airtight container in the fridge and it'll last up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Chicken chow mein is not gluten-free because the noodles and sauces contain gluten.
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📖 Recipe
Quick & Easy Chicken Chow Mein
Ingredients
- 1 lb chow mein noodles fresh kind
- 1 lb skinless boneless chicken thighs thinly sliced
- 2 cups mung bean sprouts washed and strained, or soy bean sprouts
- 2 cups cabbage thinly sliced
- 1 cup celery thinly sliced
- 1 cup carrot julienned
- 2 green onion chopped into 1-inch pieces
- 2 teaspoon vegetable oil or any neutral tasting oil
Noodle Sauce
- 2 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoon oyster sauce or vegetarian stir fry sauce
- 2 tablespoon Shaoxing wine or Dry Sherry wine or chicken stock
- 2 teaspoon sesame oil
- 1 teaspoon white granulated sugar
- ¼ teaspoon white pepper or black pepper
- 2 teaspoon cornstarch or potato starch
- 4 cloves garlic thinly sliced
- ½ cup chicken stock low-sodium
Chicken Marinade
- 2 teaspoon regular soy sauce
- 1 teaspoon cornstarch or potato starch
- 2 teaspoon water cold
Instructions
- Marinate sliced chicken with marinade ingredients as listed above for 10 minutes.
- In a small bowl, combine noodle sauce ingredients as listed above and set aside.
- In a large bowl or large pan, soak chow mein noodles in hot boiling water for 10-15 seconds or JUST until loosened. Strain the noodles.
- Heat 1 teaspoon or 5 ml vegetable oil on medium-high heat. Fry chicken until 75% cooked.
- Then toss in carrots, celery, cabbage and fry until softened. Push everything to the side of the pan.
- Add remaining vegetable oil into the empty space. Toss in noodles with noodle sauce. Stir fry until noodles are coated in sauce, about 30 seconds. Toss in bean sprouts and green onions. Fry for 10 seconds. Serve and enjoy!
Linda
Soooo very tasty thank you
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
Thomas
I tried it at love it! If yoou love noodles, go for it. Ad thank you Christie for sharing the recipe. 🙂
christieathome
Thank you so much for making my recipe, Thomas! I am so glad you loved it! The pleasure is all mine 🙂 Have a lovely day!
Farisha Ali
What brand noodles did you use??
christieathome
I use a local brand called Hung Wang Foods.
Lyn
I am still looking for the video. Nowhere to be found.
christieathome
Click the button at the very top of the page that says "Jump to Video" and you should see it. If it's not there, then I'm afraid it could be your browser as I can see it on my desktop and mobile.
Jules
Absolutely love this chicken chow mein had it a few times now it’s definitely a favourite of my husband’s and mine thanks .
christieathome
Thanks so much for making my chow mein Jules! I'm so glad you and your husband enjoyed it 🙂 Have a great day!
Heather
Tastes just like the same dish from our favourite Chinese restaurant. My husband says, as he's finishing his meal, that we won't have to order out anymore! I left out the wine/sherry, and it wasn't missed at this house.
christieathome
Awesome! So happy to hear that you both enjoyed it. Thanks for making my recipe!
Nancy
OMG! This is amazing. So simple to make too. I'll be making it again, the only change I'll make next time is add more veggies.
christieathome
Thanks so much for making my recipe Nancy! So glad you enjoyed it 🙂
Arianna
This was so easy to make and very tasty! The family loved it!
christieathome
Thank you for making my recipe! I'm so happy you and the family enjoyed it:)