Chicken Tofu Vegetable Chow Mein

Chicken Tofu Vegetable Chow Mein. Crispy chow mein smothered in a glossy sauce packed with protein and vegetables. Perfect for dinner and comes together in 30 minutes!

Chow mein is one of my favourite dishes to order on a Chinese menu! I love that crispy noodles covered in that savoury sauce accompanied by all those delicious fresh veggies and proteins.

This tofu chicken vegetable chow mein recipe is easy to make and you actually don't need a wok to make this! You just need a non-stick pan, some high heat and a large plate! I'm being serious with the last one because there's a lot of noodles in this recipe!

My chow mein noodle recipe is slightly healthier because they are not deep fried like how they do it in the restaurants. This one is shallow fried in oil and yes it is more than just a couple tablespoons but if you want those crispy noodles then shallow frying is key to this chow mein recipe.

I love it so much I have a few more Chow Mein recipes to share below if you're interested. So now you can have chow mein at home and you don't have to head out to the restaurant to get it.

Other recipes you may like!

cantonese vegetable chow mein
tofu vegetable chow mein
chinese vegetable lo mein recipe
chinese lo mein

For this recipe

You will need the following ingredients for my tofu chicken and vegetable chow mein:

• 2 cups fried tofu balls, sliced in half
• 1 pack cantonese style chow mein noodles
• 2 skinless boneless chicken thighs, sliced thinly
• 1 cup carrot, sliced into matchstick
• 2 cups gai lan, chopped
• 1 cup snap peas
• 1 red bell pepper
• ⅓ cup avocado oil

Chicken Marinade:
2 tsp soy sauce
1 tsp cornstarch
½ tsp sugar

Chow Mein Sauce:
6 tbsp oyster sauce
2 cups water
2 tbsp cornstarch

How to make chicken vegetable chow mein

1. Marinate your sliced chicken.
2. Mix together your ingredients for your noodle sauce. Note: There may be extra sauce but I decided to provide a recipe for more sauce than less. If you prefer less saucy noodles, only use 1.5 cups water, 4 tbsp oyster sauce, 2 tbsp cornstarch.
3. In a hot non-stick pan over high heat, add your avocado oil. Then add your fresh Cantonese chow mein noodles. Fry on each side until golden brown, about 4 minutes. Make sure you check your noodles every now and then to prevent burning.
4. Once the noodles are crispy, transfer to a large serving plate.
5. In the same pan over high heat, add 1 tsp of avocado oil and fry your chicken. Fry until ¾ of the way cooked.
6. Add in your fried tofu balls. Cook for 1 minute.
7. Then add in all your vegetables. Fry until veggies are softened.
8. Lower heat and stir in your noodle sauce quickly. Do not let this set or it'll solidify.
9. Then pour noodle sauce over your noodles and enjoy!

Give it a try!

Well I hope you give my Chicken Tofu Vegetable Chow Mein recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed this tofu chicken and vegetable chow mein recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my tofu chicken chow mein with vegetables, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

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Chicken Tofu Vegetable Chow Mein (30-min. Recipe)

christieathome

Chicken Tofu Vegetable Chow Mein. Crispy chow mein smothered in a glossy sauce packed with protein and vegetables. Perfect for dinner and comes together in 30 minutes!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course dinner, lunch

Cuisine Chinese

Servings 4

Calories 353 kcal

Equipment

Wok

Non stick wok

Measuring Cups and Spoon Set

Wooden chopping board

Santoku Knife

Ingredients

  

1x2x3x

• 2 cups fried tofu balls sliced in half
• 2 chicken thighs skinless boneless, sliced thinly
• 1 pack chow mein noodles
• 1 cup carrot sliced into matchsticks
• 1 cup snap peas
• 2 cups chinese broccoli chopped
• 1 red bell pepper sliced into thin pieces
• ⅓ cup avocado oil for frying

Chicken Marinade

• 2 tsp soy sauce
• 1 tsp cornstarch
• ½ tsp sugar

Noodle sauce

• 6 tbsp oyster sauce
• 2 cup water
• 2 tbsp cornstarch

Instructions

 

• Marinate your sliced chicken.
• Mix together your ingredients for your noodle sauce. Note: There may be extra sauce but I decided to provide a recipe for more sauce than less. If you prefer less saucy noodles, only use 1.5 cups water, 4 tbsp oyster sauce, 2 tbsp cornstarch.
• In a hot non-stick pan over high heat, add your avocado oil. Then add your fresh cantonese chow mein noodles. Fry on each side until golden brown, about 4 minutes. Make sure you check your noodles every now and then to prevent burning.
• Once the noodles are crispy, transfer to a large serving plate.
• In the same pan over high heat, add 1 tsp of avocado oil and fry your chicken. Fry until ¾ of the way cooked.
• Add in your fried tofu balls. Cook for 1 minute.
• Then add in all your vegetables. Fry until veggies are softened.
• Lower heat and stir in your noodle sauce quickly. Do not let this set or it'll solidify.
• Then pour noodle sauce over your noodles and enjoy!

Nutrition

Calories: 353kcalCarbohydrates: 15gProtein: 11gFat: 28gSaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 981mgPotassium: 351mgFiber: 2gSugar: 4gVitamin A: 6588IUVitamin C: 55mgCalcium: 41mgIron: 1mg

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Tried this recipe?Tag me @christieathome and hashtag #christieathome so I can share it in my stories!

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