When my parents owned a Chinese takeaway and my friends and I would get hungry after a night out – they would always ask my parents to bring us chicken chow mein. And it was always a delicious choice.
Of course, Chinese food is part of my heritage – so I love it all. But when I’m pressed to name my favourite Chinese dish, chicken chow mein is right up there. Alongside dumplings, prawn toast and braised pork belly.
I mean, what’s not to love? Noodles coated in delicious soy and oyster sauce with ginger and garlic, alongside the crunch of carrots, bean sprouts and cabbage. It’s simplicity at its finest.
But you really don’t need to pay £s to eat chicken chow mein at home. You can whip up an authentic Chinese takeaway-style chicken chow mein in your own kitchen with no hassle. The whole family will enjoy it – just like mine do. Just follow below to learn how to make chicken chow mein like your local Chinese restaurant.
What is chicken chow mein?
Chow mein literally means “stir-fried noodles” in Cantonese. It’s one of the most popular dishes at Chinese restaurants and takeaways across the UK.
The dish features soft egg noodles (not crispy deep-fried noodles – that’s a different style) tossed with chicken, vegetables, and a savoury sauce made from soy sauce, oyster sauce, and Shaoxing wine. What makes it special is the wok hei – that slightly smoky, charred flavour you get from cooking over high heat in a large wok.
At my parents’ takeaway, chicken chow mein was one of our best sellers. People loved the balance – tender chicken strips, crunchy vegetables, and those perfectly cooked noodles all coated in that thick, glossy sauce.
Key ingredients for authentic chicken chow mein
The noodles
Fresh egg noodles are traditional for chow mein, but you have options:
- Fresh egg noodles – Find these in the refrigerated section of Asian supermarkets. They cook quickly and have the best texture
- Dried chow mein noodles – Available in most grocery stores. Look for medium egg noodles
- Yakisoba noodles – Japanese noodles that work brilliantly as a substitute
- Thin egg noodles – Any thin noodle works if you can’t find the others
Avoid rice noodles or very thick udon – they won’t give you that authentic chow mein texture.
The chicken
I prefer chicken thigh fillets because they stay succulent and juicy when stir-fried. But chicken breast works too if that’s what you have. Cut the chicken into bite-sized pieces or thin strips for quick, even cooking.
The sauce ingredients
This is where the magic happens:
- Light soy sauce – Adds saltiness and that classic Chinese flavour
- Dark soy sauce – Optional, but adds depth and that beautiful dark colour you see in Chinese takeaways (use just 1 tsp)
- Oyster sauce – Essential for authentic flavour. Don’t skip this
- Shaoxing wine – Traditional Chinese rice wine. Substitute with mirin or dry sherry if needed
- Sesame oil – Just a splash for nutty flavour
- White pepper – More aromatic than black pepper
- Brown sugar – Balances the salty sauce
- Corn flour/ corn starch – Thickens the sauce to coat the noodles properly
The vegetables
Traditional chow mein uses a mix of crunchy vegetables. Here’s what I use:
- Bean sprouts – Essential for that classic chow mein crunch
- Green cabbage or Chinese cabbage (napa cabbage) – Adds bulk and sweetness
- Carrots – Julienned (cut into thin strips) for quick cooking
- Spring onions (green onions) – Added at the end for freshness
Optional vegetables that work brilliantly:
- Peppers/Bell peppers (any colour) – adds sweetness
- Bok choy – traditional Chinese green
- Snow peas or snap peas – lovely crunch
- Baby corn – authentic takeaway addition
- Water chestnuts – for extra crunch
- Green beans – thinly sliced
My husband isn’t a fan of onions, so I leave them out. But if you fry slices of onion alongside the garlic and ginger, this makes a tasty addition.
Aromatics
- Garlic cloves – finely sliced (2-3 cloves)
- Fresh ginger – grated (thumb-sized piece). Or use lazy ginger to save time
Equipment you’ll need
Having the right tools makes this recipe so much easier:
- Large wok or large deep pan – Essential for proper stir-frying. The high sides prevent everything from flying out when you toss
- Large pot for cooking noodles
- Mixing bowl for marinating chicken
- Sharp knife and chopping board
- Colander for draining noodles
- Wooden spoon or wok spatula
If you don’t have a wok, a large skillet or frying pan works, but you need to cook in batches to avoid steaming the ingredients instead of stir-frying them.
How to make this chicken chow mein recipe
Prep work (the important bit)
The actual cooking portion of this easy chicken chow mein recipe is very quick – we’re talking 10 minutes. The prep of cutting the chicken pieces and chopping the vegetables is the most time-consuming part.
Here’s what to prep before you start cooking:
- Cut your chicken into bite-sized pieces or thin strips
- Julienne (cut into fine strips) your carrot
- Chop your cabbage
- Slice your spring onions
- Finely slice your garlic
- Grate your ginger (or grab that lazy ginger jar)
- Measure out all your sauce ingredients
Trust me – having everything prepped before you turn on the heat makes this so much easier.
The marinade trick
I like to marinate the chicken in half the sauce for 20 minutes, so it really takes on the flavour. Here’s how:
Combine the light soy sauce, dark soy sauce (if using), oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and corn starch in a mixing bowl. Mix well until the sugar dissolves.
Pour half this sauce over your chicken pieces and let them marinate for 20-30 minutes. Keep the other half of the sauce aside for later.
Short on time? You can skip the marinating step. It will still taste amazing – the chicken just won’t be quite as flavourful.
Cooking the noodles
Cook your medium egg noodles in a large pot of water according to the package instructions – usually around 8-10 minutes until they’re al dente (tender but still with a slight bite).
Drain them well and let them sit in the colander for 10 minutes to dry out a bit. This prevents your chow mein from becoming soggy. Some recipes suggest rinsing with cold water, but I find just draining them works fine.
The stir-fry process
Now for the fun part – the actual stir-frying. This happens fast, so stay by the stove!
- Heat your wok with 2 tablespoons of vegetable oil on medium-high heat until it’s smoking hot
- Add the chopped garlic and ginger, and sauté quickly for 30 seconds – don’t let them burn
- Add the marinated chicken and stir around the wok quickly. Cook for 3-4 minutes until the chicken pieces start to brown and are nearly cooked through
- Add the carrots and cabbage. Continue cooking for 2-3 minutes until you see the cabbage wilting
- Add the drained noodles and the rest of the sauce. Toss everything together in the wok thoroughly. Make sure the noodles are mixed well and coated in that thick sauce. If you need a little more moisture, add a splash of cold water or chicken broth
- After a few minutes, add the spring onions and bean sprouts, and continue to stir well for another minute until the bean sprouts soften slightly but still have crunch
The secret my parents taught me: keep everything moving in the wok. That constant tossing and stirring is what creates that restaurant-quality texture and prevents anything from sticking or burning.
Getting the sauce consistency right
The sauce should be thick enough to coat the noodles but not clumpy. If your sauce seems too thick, add water a tablespoon at a time. If it’s too thin, mix an extra teaspoon of corn starch with a little water and stir it in.
Expert tips from a Chinese takeaway kitchen
These are the professional techniques my parents used at their takeaway:
1. Get your wok smoking hot One of the biggest mistakes people make at home is not getting the wok hot enough. You want medium-high heat throughout cooking. That’s how you get wok hei – that slightly charred, smoky flavour that makes takeaway food taste so good.
2. Don’t overcrowd the wok If you’re doubling the recipe, cook in batches. Overcrowding drops the temperature and you end up steaming instead of stir-frying.
3. Drain those noodles properly Soggy noodles ruin chow mein. After draining, let them sit in the colander for 10 minutes so excess water evaporates.
4. Use fresh vegetables with different textures Mix soft vegetables (cabbage, bean sprouts) with crunchy ones (carrots, bell pepper). This creates that satisfying variety in every bite.
5. Taste and adjust Before serving, taste your chow mein. Need more salt? Add a splash more light soy sauce. Want it sweeter? Add a pinch more sugar.
Recipe variations to try
Vegetable chow mein
Simply leave out the chicken and add more vegetables like bok choy, bell pepper, mangetout, mushrooms, or broccoli. Follow the same method.
Prawn chow mein
Swap the chicken for raw prawns. They cook even faster – about 2 minutes until pink. I have another spicy prawn noodles recipe here.
Beef chow mein
Use thinly sliced beef instead of chicken. Slice against the grain for tender beef strips.
Spicy chicken chow mein
Add fresh red or green chilli to the wok at the same time as the garlic and ginger. Or drizzle chilli oil over the finished dish. My teenage son loves it this way. Or you could try my Singapore chow mein recipe here.
Leftover chicken chow mein
When I have cooked leftover chicken from a roast, I find it works really well in this dish. Shred the cooked chicken and instead of marinating it, throw it all into the wok alongside the sauce and noodles. It won’t take as long to cook but will still taste delicious.
Slow cooker version
While not a traditionally authentic chicken chow mein, my slow cooker version is just as delicious, and even easier to prep, as the slow cooker does all the hard work!
Troubleshooting common issues
My noodles are clumpy and stuck together
This usually means they were overcooked or too wet. Make sure you drain them properly and let them dry out for 10 minutes in the colander before adding them to the wok.
The chicken is dry
You likely overcooked it. Chicken thighs are more forgiving than chicken breast, but either way, cook just until done. The marinade also helps keep it juicy.
Everything is soggy
Your wok wasn’t hot enough or you added too much sauce. Next time, use medium-high heat throughout and add the sauce gradually.
It doesn’t taste like takeaway
You might be missing the dark soy sauce (adds colour and depth), the oyster sauce (essential savoury flavour), or the Shaoxing wine (that authentic Chinese taste). Make sure you have all three.
The vegetables are mushy
You’re cooking them too long. Add the harder vegetables (carrots) first, then softer ones (cabbage), and the bean sprouts go in last – they only need 1 minute.
Storing and reheating leftovers
Honestly, there is nothing better than leftover chow mein, which is why I probably make a huge portion – so I can save some!
To store: Put any leftovers in a suitable container and refrigerate for up to 3 days.
To reheat:
- Microwave method: Heat in 1-minute bursts, stirring between each burst, until heated through. Add a splash of water if it seems dry
- Wok method: Heat a tablespoon of oil in your wok on medium heat, add the leftover chow mein, and stir-fry for 2-3 minutes until heated through and slightly crispy on the edges (honestly, this is the best way)
- Skillet method: Similar to the wok method – heat oil, add noodles, stir frequently
Can you freeze it? Yes, but the texture of the noodles and vegetables changes quite a bit. If you do freeze it, store in an airtight container for up to 1 month. Defrost overnight in the fridge before reheating.
What to serve with chicken chow mein
At my parents’ takeaway, chicken chow mein was often ordered as part of a Chinese feast. Here’s what goes well:
Or simply serve it as the main dish with nothing else – it’s filling enough on its own!
FAQ about chicken chow mein
What’s the difference between chow mein and lo mein?
Chow mein uses firmer noodles that are boiled then stir-fried until slightly crispy. Lo mein uses softer noodles that are boiled and tossed with sauce but not fried. Chow mein has more texture; lo mein is softer.
Can I use other types of noodles?
Yes! Fresh egg noodles are best, but dried chow mein noodles, thin egg noodles, or yakisoba noodles all work. Avoid thick udon or rice noodles as they won’t give you the right texture.
Where can I find Shaoxing wine?
Shaoxing wine is a traditional Chinese wine made by fermenting glutinous rice, water and wheat-based yeast. It’s a staple flavour in all Chinese cooking. You can find this Chinese rice wine in all good Asian supermarkets or online. If you can’t get any, substitute with mirin (available in most supermarkets) or dry sherry.
Can I make this ahead?
The prep work (cutting chicken and vegetables, making the sauce) can be done a few hours ahead. But the actual cooking should be done just before serving for the best texture. Chow mein doesn’t sit well – it’s best eaten fresh.
Is chicken chow mein healthy?
It’s relatively balanced – you get protein from the chicken, carbs from the noodles, and vegetables. To make it healthier, use more vegetables, fewer noodles, and go easy on the sauce. Chicken breast is leaner than chicken thighs if that matters to you.
Can I use frozen vegetables?
Fresh vegetables give you the best crunch and texture, but frozen vegetables can work in a pinch. Make sure they’re thoroughly drained and patted dry with paper towels before adding to the wok.
Why is my sauce not sticking to the noodles?
You probably didn’t add enough corn starch to the sauce, or your noodles were too wet. The corn starch is essential for creating that thick sauce that coats everything.
Can I make this gluten-free?
It’s tricky because traditional chow mein noodles contain gluten. You’d need to find gluten-free noodles and use tamari instead of soy sauce, plus check that your oyster sauce is gluten-free (some brands contain wheat).
What if I don’t have all the vegetables?
That’s the beauty of this recipe – many families have different variations. Use whatever vegetables you have. I’ve made this with just bean sprouts and spring onions when that’s all I had. Sometimes I add peas, broccoli, baby sweetcorn, or finely chopped mangetout. Don’t stress about having every vegetable – just use what’s in your fridge.
Can I add more protein?
Absolutely! Some people add prawns alongside the chicken, or mix in some scrambled egg at the end. At my parents’ takeaway, ‘special chow mein’ included chicken, pork, and prawns.
How do I prevent the noodles from sticking together?
After draining the cooked noodles, toss them with a tiny bit of sesame oil or vegetable oil. This creates a light coating that prevents sticking while they sit in the colander.
What makes takeaway chow mein taste different?
It’s mainly the wok hei – that slightly smoky, charred flavour from cooking over extremely high heat in a well-seasoned wok. Home stoves don’t get as hot as professional wok burners, but you can get close by heating your wok until it’s properly smoking hot before adding ingredients.
Can I meal prep this?
The individual components prep well – you can cut vegetables and chicken the night before and mix your sauce ahead. But cook and combine everything fresh for the best texture. Chow mein is quick enough that it’s not worth losing quality by meal prepping the finished dish.
Is this recipe suitable for kids?
Absolutely! My kids love it. If they’re sensitive to spice, leave out the white pepper or use less. You can also let kids skip vegetables they don’t like – mine won’t eat cabbage, so I just add extra bean sprouts to their portions.
Why does my chow mein look pale compared to takeaway?
That’s where dark soy sauce comes in. It adds that deep brown colour you see at Chinese restaurants. Just 1-2 teaspoons makes a huge visual difference without changing the flavour too much.
Easy chicken chow mein recipe
Ingredients
- 600 g of chicken thigh fillets or chicken breasts cut into bite-sized pieces
- 400 g of medium egg noodles
- 3 spring onions finely chopped
- 200 g of Chinese leaf or green cabbage chopped
- 1 carrot peeled and julienned [cut into fine strips]
- 250 g of beansprouts
- 2 cloves of garlic finely sliced
- 1 thumb of ginger grated
- 2 tablespoons of cornflour
- 2 tablespoons of light soy sauce
- 2 tablespoons of oyster sauce
- 2 tablespoons of Shaoxing cooking wine or mirin
- 1 pinch of white pepper
- 1 teaspoon of sugar
Instructions
- To make the marinade for the chicken, combine the soy sauce, oyster sauce, sesame oil, Shaoxing wine or mirin, cornflour, pepper and sugar. Mix well. Then pour half over the chicken and let it marinate for 20-30 mins or so.
- If you don't have time to marinate the chicken, you can skip this step.
- Cook the medium egg noodles for around 10 minutes, and then drain. Let them sit in a colander so that they can dry out for 10 minutes or so.
- In a wok or large deep pan, heat the vegetable oil on high heat, then add the chopped garlic and ginger, and saute quickly.
- Then, add the chicken, stir around the wok quickly. Fry the chicken for a few minutes until the pieces start to brown.
- Next, add the carrots and the cabbage. Continue to keep cooking all the ingredients until you see the cabbage wilting, around 2 to 3 minutes.
- Add the noodles, as well as the rest of the sauce, and combine everything in the wok thoroughly. Make sure the noodles are mixed well and coated in the sauce. If you need a little more moisture, you can add a splash of water.
- After a few minutes, add the spring onions and bean sprouts, and continue to stir well for another minute until the bean sprouts soften.
Notes
Nutrition
Did you make this easy chicken chow mein recipe?
Please let me know if you have tried this recipe for chicken chow mein? Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.
I like the idea of using leftover chicken too. I can’t wait to try this – we always order from a takeaway but it can be greasy.
A simple easy and delicious recipe for the family. We love to eat chow mein at home and this really does taste like the takeaway
Fab recipe and so tasty.