In this easy chow mein recipe, we combine stir fry noodles with cabbage, carrots, bean sprouts, and green onion in a savory oyster-soy sauce for the best homemade Chinese takeout in just 20 minutes!
Why this recipe works
Chow mein is a popular Chinese dish consisting of stir-fried noodles, veggies, and oftentimes, meat. The main flavor component in this dish comes from the savory and sometimes sweet sauce. In our version of homemade chow mein sauce, we use a combination of oyster sauce, soy sauce, sesame oil, dark maple syrup, vegetable stock, brown sugar, and Asian chili sauce with a bit of cornstarch to thicken it up. Toss it together with the stir fry noodles, garlic, cabbage, carrots, bean sprouts, and green onions for a delicious dish.
Chow mein is one of my favorite sides to whip up with General Tso’s Chicken or Chinese pepper steak, but it can also be enjoyed as a main course.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLES – You can find chow mein in the international aisle or even the pasta aisle at the grocery store. After cooking and draining the noodles, Chef Antoine suggests tossing the noodles with a small amount of olive oil to keep them from sticking together.
VEGETABLES – Feel free to substitute with your favorite vegetables such as celery, broccoli, baby corn, and bok choy.
How to Make Chow Mein
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook chow mein noodles according to package directions. Drain, rinse in cold water, and set aside.
- In a medium bowl, whisk to combine all sauce ingredients.
- In a wok over medium-high heat, heat 2 tablespoons olive oil until shimmering.
- Add cabbage and carrots and saute for 2-3 minutes, until carrots begin to get tender and cabbage softens a little.
- Add garlic, toss until combined and cook another minute.
- Add cooked noodles and toss to combine.
- Add sauce and toss to combine.
- Add bean sprouts and toss to combine, cooking one more minute.
- Add green onions, toss to combine.
- Remove from heat and serve.
Frequently Asked Questions & Expert Tips
Both chow mein and low mein are made with wheat flour noodles, however, the texture of the two are slightly different. Low mein comes pre-soaked and already cooked which means they are ready to be tossed in with the other ingredients. Chow mein comes dried when purchased from the store, which will need to be soaked or cooked along with the rest of the dish. As far as texture goes, low mein is softer and chewier whereas chow mein is a bit crispier but still rather soft. It really comes down to preference between the two! If you’re looking for a low mein recipe instead, check out our beef low mein.
Store leftover chow mein in an air-tight container kept in the refrigerator for 3-4 days.
Reheat in the microwave until warmed through or in a skillet over medium heat with a pinch of olive oil. When reheating in the microwave, I sometimes add a few drops of water to remoisten the noodles and other ingredients, but it’s not completely necessary.
Yes, you can absolutely add a protein to this dish whether that be chicken, beef, pork, shrimp, and even tofu. I would recommend slicing the protein of choice into thin strips, stir fry style, and browning it in the skillet or wok, then set it aside until all the other ingredients are cooked through. Add the protein back to the skillet at the end.
Serving Suggestions
Serve chow mein as a complete meal or alongside a main course of chicken, pork, beef, or tofu. Chow mein can be enjoyed both cold and warm.
For a vegetarian-friendly main dish to pair with chow mein, try our Sticky Garlic Cauliflower or General Tso’s Cauliflower.
More Chinese Inspired Recipes
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Chow Mein
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate It Text ItIngredients
- 6 ounces chow mein stir fry noodles
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 cups cabbage chopped, measured after chopping
- 1 cup carrots julienned, measured after chopping
- ½ cup bean sprouts canned, drained
- 1 cup green onions chopped
Sauce
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 1 ½ Tablespoons sesame oil
- 2 Tablespoons dark maple syrup
- ½ cup vegetable stock
- 1 Tablespoon brown sugar
- ½ Tablespoon Asian chili sauce
- 1 Tablespoon cornstarch
Things You’ll Need
- Wok or large skillet
Before You Begin
- After cooking and draining the noodles, Chef Antoine suggests tossing the noodles with a small amount of olive oil to keep them from sticking together.
- Store leftover chow mein in an air-tight container kept in the refrigerator for 3-4 days.
- Reheat in the microwave until warmed through or in a skillet over medium heat with a pinch of olive oil. When reheating in the microwave, I sometimes add a few drops of water to remoisten the noodles and other ingredients, but it’s not completely necessary.
- You can add a protein to this dish whether that be chicken, beef, pork, shrimp, and even tofu. I would recommend slicing the protein of choice into thin strips, stir fry style, and browning it in the skillet or wok, then set it aside until all the other ingredients are cooked through. Add the protein back to the skillet at the end.
Instructions
- Cook chow mein noodles according to package directions. Drain, rinse in cold water, and set aside.
- In a medium bowl, whisk to combine all sauce ingredients.
- In a wok over medium high heat, heat 2 tablespoons olive oil until shimmering.
- Add cabbage and carrots and saute for 2-3 minutes, until carrots begin to get tender and cabbage softens a little.
- Add garlic, toss until combined and cook another minute.
- Add cooked noodles and toss to combine.
- Add sauce and toss to combine.
- Add bean sprouts and toss to combine, cooking one more minute.
- Add green onions, toss to combine.
- Remove from heat and serve.
Nutrition
Chef Antoine Davis
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