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A high-angle view of homemade chicken chow mein in a rustic bowl. The stir-fried noodles are perfectly glossy and mixed with carrots, cabbage, and chicken.

Chow Mein Recipe (Better Than Takeout!)

This easy Chow Mein Recipe is ready in under 30 minutes! Learn how to make this authentic, better-than-takeout classic with crispy noodles, tender chicken, and a savory sauce the whole family will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry
  • 1 lb boneless, skinless chicken breast thinly sliced
  • 10 oz chow mein noodles or substitute with ramen or thin spaghetti
  • 3 tbsp vegetable oil divided
  • 2 stalks celery thinly sliced
  • 2 carrots shredded
  • 3 cups cabbage shredded
  • 1 cup bean sprouts
  • 3 green onions sliced
For the Sauce
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch

Equipment

  • 1 Wok or Large Skillet
  • 1 Large pot For boiling noodles

Method
 

  1. Cook the chow mein noodles according to package directions. Drain well. In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, sesame oil, sugar, ginger, and cornstarch. Set aside.
  2. Heat 1 tbsp of oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry until golden and cooked through. Remove from the wok.
  3. Add 1 tbsp of oil to the wok. Add celery and carrots, and stir-fry for 2-3 minutes. Add the shredded cabbage and cook for 1 more minute until slightly wilted.
  4. Push the vegetables to the sides of the wok. Add the final tbsp of oil and the drained noodles to the center. Let them cook, undisturbed, for 2 minutes to get crispy. Then, toss with the vegetables.
  5. Return the cooked chicken to the wok. Pour the sauce over everything and toss to combine until the sauce thickens and coats all ingredients. Stir in the bean sprouts and green onions, toss once more, and serve immediately.

Notes

High Heat is Key: Don't be afraid to turn up the heat. A hot wok ensures your ingredients stir-fry properly instead of steaming.
Prep Ahead: This dish cooks very quickly. Have all your vegetables chopped, chicken sliced, and sauce mixed before you start cooking.
Don't Overcook Noodles: Cook noodles just until al dente. They will cook further in the wok, and this prevents them from becoming mushy.