Chow Mein is a classic Chinese dish primarily composed of stir-fried noodles. Originating from Taishan (often spelled Taishanese), its name, chāu-mèn, literally translates to “fried noodles.” While frequently prepared with meat, various vegetables, and sometimes tofu, it has evolved into a staple in Chinese restaurants worldwide. Beyond its prominence in American Chinese cuisine, this delicious stir-fried noodle dish enjoys immense popularity in diverse regions such as India, Nepal, the UK, and across the United States. Common additions to Chow Mein typically include shredded cabbage, crisp bean sprouts, and thinly julienned carrots, though countless variations exist, with chicken being a particularly popular protein choice.

The type of noodle used significantly impacts the dish, and while traditional Chow Mein noodles are distinct, many alternatives work beautifully. Genuine Chow Mein noodles are typically thin, dried, and slightly crinkly egg noodles, readily available in the Asian aisle of most supermarkets. In contrast, Lo Mein noodles tend to be thicker and are often sold fresh in the freezer or refrigerated sections. The rule of thumb for prep time is simple: thinner noodles cook faster. Interestingly, Italian pasta, like spaghetti, is usually thicker than traditional Chow Mein noodles and requires a longer boiling time to reach al dente perfection. Ramen noodles, being almost instant to prepare, are an excellent and quick substitute.

Here’s a list of different noodle types that can be used interchangeably for this versatile Chow Mein recipe:

• Ramen Noodles (quickest option)
• Chow Mein Noodles (traditional)
• Lo Mein Noodles (thicker, softer texture)
• Spaghetti (our recommended accessible alternative)
• Thin Egg Noodles (similar to traditional Chow Mein)
• Fresh Chow Mein Noodles (if available for a chewier texture)

Making delicious homemade Chow Mein is surprisingly simple and much faster than ordering takeout! The foundation of this dish lies in its wheat flour and egg noodles – much like Italian pasta (spaghetti!). The flavorful sauce is a clever combination of readily available bottled Asian sauces found in the Asian aisle of most grocery stores. This convenience means you can literally dump the sauces straight into the pan with your noodles and protein for a super quick and easy dinner!

From start to finish, this entire meal can be on your table in about 15 minutes, making it significantly faster and often fresher than home delivery! Feel free to customize your Chow Mein by switching up the vegetables and proteins to suit your taste. The detailed photo tutorial in the recipe box below will guide you through each step, demonstrating how incredibly fast it is to cook and toss everything together.

• To Begin: Start by boiling and cooking your chosen noodles according to the package instructions. For spaghetti pasta, aim for about 10 minutes for al dente, or 12 minutes if you prefer a fluffier noodle texture, which is ideal for this stir-fry.
• While the noodles cook, prepare your protein. Cut chicken breast (or your preferred meat) into thin strips. Heat a large wok or deep skillet over high heat with a generous amount of oil. Add the chicken and stir-fry until it’s beautifully browned and thoroughly cooked. This is also the perfect time to add up to 2 cups of your favorite stir-fry vegetables, such as shredded cabbage, sliced onions, bean sprouts, or julienned carrots, to cook alongside the chicken.
• Once the noodles are cooked, drain them well and immediately transfer them straight into the wok with the stir-fried chicken and vegetables. Pour in all the prepared sauces and quickly toss everything together. Ensure all the noodles and ingredients are evenly coated with the rich, flavorful sauce. Stir-fry for another 1-2 minutes to allow the flavors to meld.
• Garnish: If desired, sprinkle with fresh green onions for a pop of color and extra flavor.
• Serve immediately and enjoy your homemade Chow Mein!

Pro Tip: For extra fluffy and perfectly coated noodles, turn off the stove after tossing with the sauce and cover the wok or skillet with a lid for about 5 minutes before serving. This step makes a huge difference in the final texture!

Have you ever wondered about the secret behind the incredibly tender chicken found in your favorite Chinese restaurant dishes? It’s a common culinary technique known as velveting! The secret to this tenderness is to soak chicken thighs or chicken breasts in a simple baking soda solution. This quick and effective method allows you to achieve remarkably tender meat on the same day you cook.

For every pound of meat you’re preparing, use approximately 1/2 teaspoon of baking soda. Dissolve the baking soda in 1-2 tablespoons of white distilled vinegar, then add just enough water to barely cover the surface of the chicken. The vinegar is crucial here as it helps to neutralize any potential bitterness from the baking soda, making it suitable for use without the need for rinsing the meat afterwards. This process breaks down muscle fibers, resulting in that wonderfully soft and silky texture.

Absolutely! While a wok is traditionally favored for stir-frying due to its deep, wide, and sloped sides, which make tossing and coating noodles with sauce exceptionally easy, you can certainly achieve excellent results using a deep skillet or a large pot. If you don’t have a wok, simply ensure your skillet or pot is spacious enough to accommodate all the ingredients without overcrowding. Use high heat, as you would with a wok, to properly stir-fry the chicken and noodles in the sauce, ensuring even cooking and flavor distribution.

Chow Mein is incredibly versatile, much like a Chop Suey dish, allowing for a wide range of vegetable and protein additions. You can keep it as a flavorful vegetable Chow Mein, but incorporating a protein like chicken, beef, or shrimp will transform it into a more hearty and fulfilling meal. For instance, Panda Express Chow Mein famously serves stir-fried wheat noodles with onions, celery, and cabbage. Feel free to customize this recipe with the vegetables and meats that best suit your personal preferences and dietary needs!

• Noodles: The beauty of this recipe is its flexibility with noodles. Any egg noodles, such as Italian pasta (spaghetti is a fantastic choice!), traditional chow mein noodles, lo mein noodles, or even instant ramen noodles, will work wonderfully. Just remember that each type of noodle will have a different cooking time, so always follow the package instructions for optimal results.
• Chow Mein Sauce: While a classic homemade Chow Mein sauce can be crafted from soy sauce, oyster sauce, and granulated sugar, our quick and easy version utilizes the convenience of bottled Asian sauces that often have these bases already. This chicken chow mein recipe specifically uses a combination of Kikkoman stir-fry sauce, Kikkoman sweet and sour sauce,MAE PLOY brand sweet chili sauce, and Sriracha sauce for a perfectly balanced and flavorful profile.
• Oil: Generous use of oil is a hallmark of authentic Chinese stir-frying, essential for achieving those wonderfully slippery, perfectly coated noodles. Don’t be shy with the oil if you want that true stir-fried texture!
• Chicken: Chicken breast is specified in the recipe, but feel free to experiment with different proteins to make your noodle dish even heartier. Shrimp chow mein is a delicious alternative, or you can use leftover cooked steak, pork, or even tofu for a vegetarian option.

Note: For a delightful textural contrast, consider adding crunchy chow mein noodles (like La Choy brand, often found at Walmart) as a garnish over your soft, saucy noodles. This addition will provide an irresistible crispy crunch to every bite!

Proper storage is key to enjoying your homemade Chow Mein for days to come. Once prepared and cooled, transfer any leftover noodles to an airtight container and refrigerate promptly. They will maintain their quality and flavor for up to 3 days. When you’re ready to enjoy them again, simply reheat the Chow Mein in a skillet or a large wok over medium-high heat with a few tablespoons of oil, stirring frequently, until the noodles are thoroughly hot and sizzling.

This easy Chow Mein recipe can easily stand alone as a complete main dish, especially when served with a protein like chicken. However, pairing it with complementary Asian sides can create a truly satisfying and elaborate meal. Here are some fantastic suggestions to serve alongside your homemade Chow Mein:

• Perfectly Cooked Rice: A simple rice recipe that can also be easily transformed into a flavorful fried rice.
• General Tso’s Chicken Recipe: A sweet, savory, and slightly spicy classic that pairs beautifully with noodles.
• EASY Orange Chicken Recipe: Another popular dish with a delightful citrusy glaze.
• Easy Asian Beef Stir Fry: Offering a different texture and flavor profile, this is great if you want another main, or can be served alongside with some rice for variety.
• Crispy Chinese Chicken Fingers: A family-friendly favorite, perfect for dipping.

Sauce:

• 

  Cook pasta according to package instructions. For spaghetti, aim for 10-12 minutes for a fluffy texture ideal for stir-frying. Drain well.
• 

  Meanwhile, in a large wok or skillet, heat 3-4 tablespoons of oil over high heat. Add the chicken strips and sauté until thoroughly cooked and nicely browned. If adding vegetables, stir-fry them with the chicken until tender-crisp.
• 

  Add the cooked and drained pasta into the chicken stir-fry. Pour in all the sauce ingredients (sweet and sour, stir-fry, sweet chili, and Sriracha). Toss vigorously to ensure all the noodles and ingredients are evenly coated. Continue to stir-fry for 1-2 minutes over high heat to fully incorporate the flavors. Serve immediately, or for extra fluffy noodles, cover the wok with a lid and let it rest for 5 minutes off the heat (optional).

• Quick Meat Tenderizer: For incredibly tender chicken, sprinkle 1/2 tsp of baking soda and 1 Tbsp of white distilled vinegar over your chicken strips. Let it sit for 10 minutes before cooking. This Chinese restaurant technique creates a beautifully tender texture.

Nutrition per serving