Glistening stir-fried egg noodles tossed with tender chicken strips, crisp shredded cabbage, crunchy bean sprouts, and scallions in a rich, savory dark soy sauce glaze. Ready in 15 minutes!
Prep Time
10 Mins
Cook Time
5 Mins
Yield
4 Servings
Calories
~395 kcal
🎥 Step-by-Step Recipe Video Walkthrough
Why You Will Love This Homemade Chow Mein
Skip the food delivery apps! This authentic Chicken Chow Mein recipe brings true Chinese takeout comfort straight to your kitchen with everyday ingredients and minimum effort:
- Faster Than Delivery (15 Minutes Total): Dinner goes from cutting board to table in 15 minutes flat.
- The Signature “Wok Hei” Savory Glaze: Low-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, and garlic create that crave-worthy restaurant sheen on every noodle strand.
- Perfect Texture Contrast: Chewy al dente noodles meet tender chicken, sweet carrots, crisp cabbage, and snapping bean sprouts.
- Healthier & Cheaper: Uses clean cooking oil, low sodium, and zero artificial preservatives while delivering 26g of protein.
Ingredients You’ll Need
🍜 Noodles & Chicken:
- 8 oz Chow Mein Egg Noodles: Fresh or dry.
- 1 lb Chicken Breast or Thighs: Thinly sliced.
- 1 tbsp Soy Sauce & 1 tsp Cornstarch: Velveting marinade.
🥬 Fresh Vegetables:
- 2 cups Shredded Cabbage & 1 Carrot: Julienned.
- 1 cup Bean Sprouts & 3 Scallions: Cut in batons.
- 3 Cloves Garlic & 1 tsp Ginger: Minced.
- 2 tbsp Cooking Oil: For high-heat stir-frying.
🥢 Savory Chow Mein Sauce:
- 2 tbsp Low-Sodium Soy Sauce & 1 tbsp Dark Soy Sauce: Umami & rich color.
- 2 tbsp Oyster Sauce & 1 tbsp Shaoxing Wine: Deep savory glaze.
- 1 tsp Sesame Oil, 1 tsp Sugar & ¼ tsp White Pepper: Aromatic balance.
Step-by-Step Instructions
Step 1: Prep and Boil the Noodles
Cook chow mein noodles in boiling water according to package directions (2–3 mins). Drain immediately, rinse under cold running water, and toss with 1 tsp sesame oil to prevent sticking.
Step 2: Whisk the Sauce & Marinate Chicken
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, and white pepper. Toss sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch.
Step 3: High-Heat Wok Searing
Heat 1 tbsp oil in a wok or skillet over high heat. Sear chicken undisturbed for 2 mins, stir-fry for 1–2 mins until cooked through. Transfer to a plate.
Step 4: Stir-Fry Veggies & Toss Noodles
Add 1 tbsp oil to wok. Stir-fry garlic, ginger, cabbage, and carrots for 1–2 minutes. Add back chicken and boiled noodles. Pour sauce over top and toss vigorously over high heat for 1–2 minutes.
Step 5: Add Bean Sprouts, Scallions & Serve
Turn off heat and toss in fresh bean sprouts and green onions for 30 seconds to retain crunch. Serve hot!
Meal Prep & Storage Instructions
- Refrigerator Storage (Up to 4 Days): Store in airtight glass meal prep containers.
- How to Reheat: Reheat in a hot skillet with a splash of water or oil for 2–3 minutes to restore noodle bounce!
Frequently Asked Questions (FAQ)
What is the difference between Chow Mein and Lo Mein?
Chow Mein means “fried noodles”—the noodles are stir-fried in a hot wok with sauce until lightly crisped. Lo Mein means “tossed noodles”—cooked noodles are tossed into a larger volume of rich gravy without frying.
Can I use regular spaghetti noodles?
Yes! Boil thin spaghetti in water with 1 tsp baking soda. The alkaline water gives Italian pasta the signature yellow hue and springy chew of Chinese egg noodles!
How do I prevent my noodles from becoming mushy?
Always undercook your noodles by 1 minute when boiling, rinse in cold water immediately, and toss with sesame oil before stir-frying.