This classic Chow Mein recipe brings restaurant-quality Chinese cuisine right to your kitchen in just 25 minutes. A perfect blend of crispy noodles, tender vegetables, and savory sauce creates an irresistible dish that’s both satisfying and nutritious.
With 34g of protein and only 18g of fat per serving, it’s a balanced choice for weeknight dinners. Plus, the simple 10-minute prep time makes it faster than takeout!
Ingredients
- Noodles: 14 oz yakisoba or 16 oz chow mein noodles, refrigerated
- Protein: 1 lb chicken breasts, boneless and skinless
- Vegetables:
- 2 cups finely shredded cabbage
- 1 large carrot, shredded
- 2 ribs celery, chopped
- 4 green onions, separated white and green parts
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 cup bean sprouts (optional)
- Sauce Mix:
- 1/4 cup oyster sauce
- 1/3 cup low-sodium soy sauce
- 2 Tablespoons sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 Tablespoon light brown sugar
- 1-2 teaspoons Asian Garlic Chili Sauce (optional for heat)
Instructions
- Prepare the Sauce: Combine all sauce ingredients in a small bowl and whisk until well blended. Set aside.
- Cook the Chicken: Heat 1 tablespoon oil in a large pan over high heat. Season chicken with salt and pepper, cook until golden and done. Transfer to a plate.
- Sauté Vegetables: Add another tablespoon oil to the pan. Stir-fry cabbage, carrots, celery, and white parts of green onions for 1-2 minutes. Add garlic and ginger, cook for 30 seconds. Remove to a plate.
- Cook Noodles: Add final tablespoon of oil and cook noodles for 1 minute. Pour in the prepared sauce, tossing to coat evenly.
- Final Assembly: Return vegetables and chicken to the pan, add bean sprouts. Combine everything well.
- Serve: Garnish with green onion tops and serve while hot!
Cooking Techniques
The magic of chow mein happens in layers of quick, high-heat cooking! Keep your pan or wok super hot throughout – this gives your veggies that perfect crisp-tender bite while keeping the noodles slightly chewy.
When you’re stir-frying, keep the ingredients moving constantly with a spatula or tongs. This prevents sticking and helps everything cook evenly. A great tip: cut all your veggies the same size so they cook at the same rate.
Variations & Substitutions
This recipe is so flexible! Try swapping chicken for shrimp, tofu, or beef strips. Can’t find yakisoba noodles? Regular lo mein noodles work great too. Make it vegetarian by doubling up on veggies – mushrooms, snap peas, or bell peppers are amazing additions.
If oyster sauce isn’t your thing, try hoisin sauce instead. Want it gluten-free? Use tamari instead of soy sauce and rice noodles instead of wheat-based ones.
Serving Suggestions
Serve your chow mein piping hot in big bowls! Add extra crunch with crushed peanuts or crispy wonton strips on top. Love heat? Put out some extra chili sauce, sriracha, or chili oil so everyone can spice up their portion. This dish pairs wonderfully with a simple egg drop soup or hot and sour soup on the side. Don’t forget to have extra soy sauce at the table!
Storage Tips
Your chow mein will stay yummy in the fridge for 3-4 days in an airtight container. When you reheat it, add a tiny splash of water and stir-fry it in a hot pan – this brings back the original texture better than microwaving.
The noodles might soak up more sauce while storing, so keep a bit of extra soy sauce handy for reheating. Just remember that bean sprouts are best eaten fresh, so maybe leave those out if you’re planning for leftovers.
Chow Mein
Equipment
- Large pan or wok
Ingredients
Main Ingredients
- 14 oz yakisoba refrigerated noodles, or 16 oz chow mein noodles
- 1 lb boneless skinless chicken breasts
Sauce
- 1/4 cup oyster sauce
Instructions
- Chow mein sauce: In a small bowl, whisk the sauce ingredients together and set aside.
- Cook chicken: Heat a large pan or wok on high heat. Add 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through, then remove to a plate.
- Cook Veggies: Add another tablespoon of oil. Once hot add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.
