Chow Mein Recipe is a great way to enjoy a delicious Chinese recipe of stir-fried noodles with veggies like vegetables, mushrooms, and cabbage in a delicious chow mein sauce and will satisfy your Chinese food craving.
Chicken chow mein is s completely delicious recipe to make for dinner. Especially if you love those packages of ramen noodles. Plus, it uses simple ingredients that you can find at either your local grocery store or Asian market.
Don’t let the number of ingredients this easy chow mein recipe might have, it is quite simple to throw together and you will get a perfect savory sauce with great pan-fried noodles.
Even more Chinese-inspired recipes to make:
- Sticky Sesame Chicken Recipe
- Grilled Asian BBQ Chicken (Easy Marinade) Recipe
- Instant Pot Honey Sesame Chicken Recipe
Ingredients used to make Chow Mein Recipe:
Sauce
- Hoisin sauce
- Soy sauce
- Toasted sesame oil
- Sweet chili sauce
- Rice wine vinegar (or Chinese cooking wine)
- Ground ginger
- Cornstarch
Noodles
- Chow mein noodles
- Canola oil (olive oil won’t work, but vegetable oil can work instead)
- Chicken thigh, cut into thin slices (chicken breast will work too!)
- Salt
- Scallions, chopped (whites and greens divided)
- Grated ginger
- Garlic, minced
- Carrots, julienned
- Shiitake mushrooms
- Napa cabbage, sliced into ribbons
How to make Chow Mein Recipe:
- Make the sauce. Whisk together the hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.
- Cook the noodles. Cook the noodles per the package’s instructions. Drain and rinse with cold water. Set aside.
- Brown the chicken. Heat 1 tablespoon canola oil over medium heat in a large heavy-bottomed skillet or wok. Add the chicken, season with salt, and sauté until browned on all sides. Transfer the chicken to a plate and set aside.
- Sauté the veggies. Return the pan to the heat and add 1 ½ tablespoons of canola oil. Add the whites of the scallions to the pan along with the ginger and garlic and sauté until fragrant. Add the carrots and the mushrooms and sauté until the mushrooms are nice and browned. Add the cabbage and sauté until slightly softened.
- Put it all together. Stir the sauce into the veggies and add the chicken and the cooked noodles. Sauté for a couple of minutes until the chicken is cooked through and the sauce has thoroughly coated the contents of the skillet.
- Serve. Serve warm garnished with the green parts of the scallions.
What is the main difference between lo mein noodles and chow mein:
Lo mein is made with fresh egg noodles. However, chow mein can be made with fresh noodles, or dried Chinese egg noodles but either way, cooking the yakisoba noodles according to the package instructions for al dente.
Chow mein add-ins:
- Bean sprouts
- Bok choy
- Bell peppers
- Green onions
- Bell peppers
- Sesame seeds
- Snap peas or snow peas
What to serve with creamy chicken and pasta dinner:
- Baked Asian Zucchini
- Ramen Noodle Oriental Chicken Salad Recipe
- Easy Green Garden Salad Recipe
- Instant Pot Cilantro Lime Rice Recipe
More great Asian recipes:
- Instant Pot Korean Beef and Rice Recipe
- Slow Cooker Beef and Broccoli Recipe
- Pineapple Grilled Chicken Recipe
- Easy Baked Sweet and Sour Pork Recipe
- Slow Cooker Asian Glazed Chicken
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Chow Mein Recipe
Ingredients
Sauce
- 5 Tablespoons hoisin sauce
- ½ cup soy sauce
- 2 Tablespoons toasted sesame oil
- ¼ cup sweet chili sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 Tablespoon cornstarch
Noodles
- 12 ounces chow mein noodles
- 2 ½ Tablespoons canola oil
- 1 pound chicken thighs, cut into thin slices
- ½ teaspoon salt
- 5 scallions, chopped (whites and greens divided)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 4 medium carrots, julienned
- 8 ounces shiitake mushrooms
- ½ head cabbage, sliced into ribbons
Equipment
Instructions
- Make the sauce. Whisk together the hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.
- Cook the noodles. Cook the noodles per the package’s instructions. Drain and rinse with cold water. Set aside.
- Brown the chicken. Heat 1 tablespoon canola oil over medium heat in a large heavy-bottomed skillet or wok. Add the chicken, season with salt, and sauté until browned on all sides. Transfer the chicken to a plate and set aside.
- Sauté the veggies. Return the pan to the heat and add 1 ½ tablespoons of canola oil. Add the whites of the scallions to the pan along with the ginger and garlic and sauté until fragrant. Add the carrots and the mushrooms and sauté until the mushrooms are nice and browned. Add the cabbage and sauté until slightly softened.
- Put it all together. Stir the sauce into the veggies and add the chicken and the cooked noodles. Sauté for a couple of minutes until the chicken is cooked through and the sauce has thoroughly coated the contents of the skillet.
- Serve. Serve warm garnished with the green parts of the scallions.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Questions & Reviews