Chicken Chow Mein

This chicken chow mein is the kind you get at a good Chinese-American takeout spot: thin egg noodles pan-fried in a hot pan until some strands turn golden and crisp, then tossed with tender strips of chicken, cabbage, carrots, and green onions in a savory, lightly sweet sauce. It’s glossy but not saucy, and the noodles keep a little chew.

The method is simple once you know the order. The noodles get a quick boil and a good dry, the chicken gets a light cornstarch coating so it stays silky, and everything cooks fast over high heat in separate batches so nothing steams. Plan on about 45 minutes, including the time the noodles spend drying while you slice everything else.

Why You’ll Love This Recipe

• Real chow mein texture: The noodles are pan-fried on their own first, so they pick up browned, crisp edges instead of turning soft and slippery like lo mein.
• Silky chicken: A quick soy and cornstarch coating, the simple version of a Chinese technique called velveting, keeps thin slices of chicken breast juicy even over high heat.
• Balanced sauce: Low-sodium soy sauce, oyster sauce, and hoisin bring savory depth. Brown sugar and rice vinegar round it out so the sauce tastes balanced instead of just salty.
• Everyday ingredients: Green cabbage, carrots, and green onions are easy to find in any supermarket, and so are the sauces.
• Better than takeout timing: Once everything is sliced, the cooking takes about 20 minutes.

Ingredients

Prep: 25 minutes  |  Cook: 20 minutes  |  Total: 45 minutes  |  Yield: 4 servings (about 2 cups each)

Equipment: large pot (at least 4 quarts), colander, clean kitchen towel or rimmed baking sheet, 14-inch flat-bottomed wok or 12-inch nonstick or carbon-steel skillet with tall sides, tongs, wide spatula, medium and small bowls, sharp knife, fine grater

• 3 quarts water, for boiling the noodles
• 12 ounces fresh steamed chow mein noodles (also sold as Hong Kong-style pan-fried noodles), or 8 ounces dried chow mein or thin egg noodles
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon low-sodium soy sauce, for the chicken
• 2 teaspoons cornstarch
• 3 tablespoons water, divided
• 1/4 cup low-sodium soy sauce, for the sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon light brown sugar
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper or black pepper
• 1/4 cup vegetable, canola, or peanut oil, divided
• 3 cups thinly sliced green cabbage (about 8 ounces, roughly 1/4 of a medium head)
• 2 medium carrots, cut into thin matchsticks (about 1 1/2 cups)
• 4 green onions, cut into 2-inch pieces, white and green parts separated
• 3 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger

Ingredient Notes

• Chow mein noodles: Look in the refrigerated section of Asian markets and many large supermarkets for thin, yellow egg noodles labeled chow mein, steamed chow mein, or Hong Kong-style pan-fried noodles. They’re already steamed, so they need only a quick dip in boiling water. Dried chow mein noodles or thin dried egg noodles are the pantry backup: 8 ounces dried gives about the same amount of cooked noodles as 12 ounces fresh. Thin fresh ramen-style noodles or yakisoba noodles work too.
• Not the crunchy canned kind: The crispy chow mein noodles sold in cans in the baking or international aisle are fully fried snack noodles. They’re meant for topping salads or for treats like chocolate haystacks, and they turn soggy in a stir-fry. Also skip thick lo mein noodles, which are made to stay soft and saucy.
• Chicken breast: Slice it thin and across the grain so each strip cooks in a few minutes and stays tender. Boneless, skinless thighs are a juicier option and cook in about the same time.
• Soy, oyster, and hoisin sauce: All three are salty, so use low-sodium soy sauce. With regular soy sauce, the finished noodles taste too salty, which is also why the recipe adds no salt. Oyster sauce gives savory depth and gloss. Hoisin adds a little sweetness and body. Check labels if you need the dish gluten-free, since most soy, oyster, and hoisin sauces contain wheat.
• Brown sugar and rice vinegar: One tablespoon of each balances the salty sauces and helps the noodles caramelize at the edges. Use unseasoned rice vinegar; seasoned rice vinegar already contains sugar and salt.
• Toasted sesame oil: This is for flavor, not for frying. A single teaspoon in the sauce is enough to taste the nutty aroma.
• Cooking oil: Chow mein needs more oil than a quick vegetable stir-fry. Two tablespoons go to the noodles alone so they fry and crisp instead of sticking, then 1 tablespoon each for the chicken and the vegetables. Use a neutral oil that handles high heat, such as vegetable, canola, or peanut.
• Cabbage, carrots, and green onions: Green cabbage holds its crunch and browns nicely. Napa cabbage is more tender and cooks a little faster. A 12- to 14-ounce bag of preshredded coleslaw mix (cabbage and carrots) can replace both vegetables in a pinch. Keep the white and green parts of the green onions separate, because the whites cook with the garlic and the greens go in at the end.

How to Make Chicken Chow Mein

1. Boil and dry the noodles: Bring the 3 quarts of water to a boil in a large pot (slice the vegetables while it heats). Loosen the noodles with your fingers and add them to the pot. Cook fresh steamed noodles for 30 to 60 seconds, just until the strands separate and turn tender-chewy, or cook dried noodles for 1 minute less than the package directs. Drain in a colander, rinse under cold running water, and shake off as much water as you can. Spread the noodles on a clean kitchen towel or a rimmed baking sheet and let them air-dry for about 10 minutes.
2. Slice and marinate the chicken: While the noodles dry, slice the chicken across the grain into strips about 1/4 inch thick and 2 inches long. In a medium bowl, toss the chicken with the 1 tablespoon low-sodium soy sauce, the cornstarch, and 1 tablespoon of the water until every piece is lightly coated. Let it sit for 10 minutes.
3. Mix the sauce: In a small bowl, whisk the 1/4 cup low-sodium soy sauce, oyster sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, white pepper, and the remaining 2 tablespoons water until the sugar dissolves.
4. Pan-fry the noodles: Heat 2 tablespoons of the oil in a 14-inch flat-bottomed wok or 12-inch skillet over medium-high heat until it shimmers. Add the noodles, spread them into an even layer, and cook without stirring for 2 to 3 minutes, until golden brown in spots underneath. Flip the noodles in sections with tongs or a spatula and cook for 1 to 2 minutes more, until more crisp edges form. Transfer the noodles to a large plate.
5. Stir-fry the chicken: Add 1 tablespoon of the oil to the pan and raise the heat to high. Add the chicken in a single layer and let it sear for 1 minute without moving it, then stir-fry for 3 to 4 minutes more, until lightly browned and cooked through (165°F). Transfer the chicken to the plate with the noodles.
6. Cook the vegetables: Add the remaining 1 tablespoon oil to the pan. Add the carrots and cabbage and stir-fry for 2 to 3 minutes, until the cabbage wilts and browns in places but the carrots still have some bite. Stir in the green onion whites, garlic, and ginger and cook for 30 seconds, until fragrant.
7. Toss everything together: Return the noodles and chicken to the pan. Stir the sauce, pour it evenly over the noodles, and toss with tongs over high heat for 2 to 3 minutes, until the sauce is absorbed and the noodles look glossy, with a few caramelized, crisp edges. Add the green onion greens and toss for 30 seconds more.
8. Serve: Pile the chow mein onto a platter or into bowls and serve right away, while the noodle edges are still crisp.

Tips for Success

• Dry noodles are the secret. Wet noodles steam instead of fry, and they spatter in the hot oil. Rinsing washes off surface starch so the strands don’t clump, and 10 minutes on a towel lets the surface dry. Pat the top with another towel if they still look wet.
• Leave the noodles alone. Don’t stir the noodles for the first 2 to 3 minutes in the pan. That undisturbed contact is what browns them. You’re aiming for crisp edges and golden patches, not a fully crunchy noodle cake.
• Cook in stages over high heat. A home burner can’t keep a pan hot enough to cook a pound of chicken, a pan of vegetables, and 12 ounces of noodles all at once. Cooking them one at a time and combining them at the end keeps everything seared instead of soggy.
• Slice the chicken evenly. Strips of the same thickness cook at the same rate. For easier slicing, chill the chicken breasts in the freezer for about 15 minutes first.
• Pour the sauce over the noodles, not into one spot. Drizzling it across the whole pan lets every strand get some before the hot pan cooks it off. The sauce should disappear into the noodles, leaving them glossy with no puddle.
• Have everything ready before you turn on the heat. Once the noodles hit the oil, each step takes only a few minutes, so line up the chicken, vegetables, aromatics, and sauce beside the stove.

Substitutions and Variations

• Chicken thighs: Use 1 pound boneless, skinless thighs, sliced the same way. They stay extra juicy and cook in the same time.
• Shrimp or beef: Swap in 1 pound of peeled shrimp (cook just until pink, 2 to 3 minutes) or thinly sliced flank steak. For a slow cooker version made with ground beef, see our ground beef chow mein.
• More vegetables: Add 1 cup of bean sprouts with the green onion greens in the last 30 seconds, or stir-fry a thinly sliced celery rib or half an onion with the cabbage. Don’t add more than about 2 extra cups, or the pan will crowd.
• Heat: Add 1 to 2 teaspoons of chili garlic sauce or sriracha to the sauce, or scatter a pinch of red pepper flakes over the vegetables.
• Gluten-free: Use rice noodles instead of egg noodles, tamari instead of soy sauce, and gluten-free oyster and hoisin sauces. Rice noodles are more delicate, so soak or cook them according to the package and pan-fry gently.
• Softer steamed-style chow mein: If you prefer noodles without crisp edges, skip step 4 and the 2 tablespoons of oil used there. Add the boiled, well-drained noodles straight to the pan with the chicken in step 7 and toss until hot and coated.

What to Serve with Chicken Chow Mein

Chicken chow mein is a full meal on its own, but it makes a great takeout-style spread with egg rolls or potstickers, a simple egg drop soup, or smashed cucumbers dressed with rice vinegar and sesame oil. Chili crisp or chili garlic sauce on the table lets everyone add their own heat.

Wondering about the difference between chow mein and lo mein? Our chicken lo mein uses thicker, softer noodles tossed in a saucier mix, so it’s worth making both. For more weeknight ideas, browse our dinner recipes.

Storage, Reheating, and Freezing

• Refrigerate: Cool leftovers and refrigerate them in an airtight container within 2 hours of cooking. Eat within 3 to 4 days. The noodles soften as they sit, so the crisp edges won’t last.
• Reheat: The best way is a hot skillet with 1 teaspoon of oil. Spread the chow mein out and let it sit for a minute or two to crisp again, then toss until steaming hot (165°F). In the microwave, sprinkle with a teaspoon of water, cover, and heat in 1-minute bursts, tossing in between.
• Freezing: Freezing isn’t recommended. The cabbage and noodles turn mushy and watery after thawing.
• Make ahead: Slice the vegetables and mix the sauce up to 1 day ahead and refrigerate them separately. Slice and coat the chicken up to 8 hours ahead and refrigerate it covered. Boil and dry the noodles just before cooking.

Chicken Chow Mein FAQ

What is the difference between chow mein and lo mein?

Both are made with Chinese egg noodles, but they’re cooked differently. Chow mein means fried noodles: thin noodles are fried in a hot pan until parts of them turn crisp, then tossed in a light sauce, so the dish is fairly dry. Lo mein uses thicker noodles that are boiled until soft and tossed with a larger amount of sauce. If you want the softer, saucier version, try our chicken lo mein.

Can I use spaghetti for chow mein?

Thin spaghetti or angel hair will work in a pinch, but it won’t have the springy texture of egg noodles. Cook it until just al dente, rinse, dry it well, and pan-fry as directed.

Why are my noodles sticking to the pan?

Usually the noodles were still wet, the pan wasn’t hot enough, or there wasn’t enough oil. Dry them well, heat the oil until it shimmers before adding the noodles, and use a nonstick or well-seasoned carbon-steel pan. Don’t try to move them until they’ve browned; browned noodles release more easily.

Is chow mein salty?

Takeout chow mein can be. This version uses low-sodium soy sauce and adds no salt, because oyster sauce and hoisin already add plenty of savory flavor. If your family prefers it even milder, reduce the 1/4 cup of soy sauce by a tablespoon.

Can I use the crunchy canned chow mein noodles?

Not for this recipe. Canned chow mein noodles are already fried and crunchy, and they go soggy in a stir-fry. Save them for topping salads or for no-bake treats.

Can I double the recipe?

Yes, but cook it in two separate batches from step 4 onward. A doubled batch in one home pan steams instead of frying, and the noodles won’t get their crisp edges.

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