Treat yourself to homemade chow mein in under 30 minutes! These delicious wok-fired noodles are cooked with fresh vegetables and tossed in a savory sauce. Perfect for serving with your favorite Chinese dishes.
Recipe Science
- Boil dried Chinese egg noodles until tender but firm. Rinse with cold water to help them hold their shape when stir-fried.
- Soy and oyster sauces provide a brothy umami flavor and saltiness, balancing and enriching the dish’s flavors.
- A small amount of cornstarch thickens the sauce, helping it adhere to the noodles and giving it a glossy, gravy-like consistency.
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Featured Comment 18
“Made this tonight and it was a big hit at my house. Thanks!”—Leah
Why It Works
If you’re looking for a quick side dish that’s better than takeout, you’ll love this chow mein recipe. You can even add a protein source like shrimp or tofu or make my favorite chicken chow mein. I’ll show you how to achieve authentic flavors with restaurant-quality results.
Once you gather all of your ingredients, the cooking process is fast. Just be sure to make enough for seconds or to have leftovers. Noodles are prevalent during celebrations like Chinese New Year. The seemingly endless strand of pasta is considered a lucky food symbol of longevity. So eat up!
Ingredients You’ll Need
- Sauce: The stir-fry sauce combines vegetable broth, soy sauce, oyster sauce, sesame oil, and cornstarch to thicken it into a shiny glaze.
- Noodles: At most major grocery stores, you can find dried chow mein noodles, which must be boiled before stir-frying. I use thin Chinese egg noodles for this chow mein because their eggs add a rich yellow hue, similar to homemade pasta. Some brands might use flour, water, and a colorant like turmeric, which can be a bit blander, but the bold sauce in this recipe will enhance the flavor. I typically use a 6-ounce package of dried chow mein noodles called Chuka soba. If you prefer fresh noodles, opt for the par-cooked varieties found in the refrigerated section, which can go directly into the wok.
- Vegetables: Green cabbage, shredded carrots, green onions, bean sprouts, ginger and garlic. Added for extra crunch, fiber, color, and aromatics.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This traditional Chinese chow mein recipe is easy to customize! Try these delicious options:
- Noodles: At Asian markets, you’ll find a wide selection of dried and fresh noodles. Consider trying thicker lo mein noodles, yakisoba, ramen, or even spaghetti. Look for freshly made options labeled as pan-fried or Hong Kong noodles; these have been par-cooked, allowing you to add them directly to the pan. Just make sure to separate them before tossing them into your dish.
- Vegetables: Add sliced mushrooms, bell pepper, zucchini, or bok choy.
- Spicy: Add chili oil, red chili flakes, Sriracha, or sambal oelek for a lingering heat.
- Protein: Add stir-fried pieces of pork, beef, chicken, tofu, shrimp, or lap cheong (Cantonese-dried pork sausage).
- Make it Gluten-Free: Purchase gluten-free oyster sauce. Gluten-free tamari or coconut aminos instead of soy sauce. Use gluten-free chow mein or spaghetti.
How to Make Chow Mein
Step 1: Boil the Noodles
When using dried Chinese egg noodles, boil them until just tender. They should be able to hold their shape when stir-frying. Undercook them slightly, about 1 minute less than the package instructions say. Taste and test the texture during cooking. Immediately drain the noodles in a colander and rinse with cold water to stop the cooking process.
Tips for Cooking Fresh Noodles: When using fresh par-cooked noodles, use your fingers to break them apart if compressed together, then add them directly to the wok. If using raw fresh noodles, you will have to boil them for a few minutes, then rinse and drain well. Toss them in some oil if they are sticking together too much.
Step 2: Make the Stir-fry Sauce
To infuse the noodles with rich umami flavors, simmer them in a simple stir-fry sauce composed of three key ingredients: oyster sauce, soy sauce, and sesame oil. Oyster sauce brings a sweet and salty balance, crafted from oyster extracts, sugar, and salt-based seasonings—it’s a must for its distinctive taste.
To ensure the sauce isn’t too salty, it’s slightly diluted with vegetable broth. Add a bit of cornstarch for a lightly thickened texture; it’s just enough to help the sauce cling to the noodles. If you prefer extra sauce, feel free to double the sauce ingredients.
Ingredient Chemistry: Cornstarch is a thickening agent widely used in Chinese cuisine to add body and shine to sauces. A small amount of cornstarch is dispersed into the sauce mixture to help it adhere better to the noodles. When heated in the pan, the starch swells and turns the sauce into a light gravy consistency.
Step 3: Add the Vegetables and Aromatics
The round wok shape allows heat to circulate the bottom and sides, which is better for quicker stir-frying. Begin by sautéing the aromatics. Minced garlic and ginger, staples in Chinese cooking, release their pungent aromas and robust flavors into the oil.
A quick 20-second sizzle in the pan is sufficient—you want to avoid burning these delicate ingredients. Next, add the chopped vegetables in stages, starting with the sturdiest. Stir-fry the cabbage and shredded carrots first, as they are more fibrous and hold up well under heat without breaking down too quickly.
Quick Substitution: A nonstick skillet or stainless steel skillet with sloped sides will work if you don’t have a wok.
Step 4: Add the Noodles and Sauce
Now, it’s time to add the noodles to the pan. Add the chow mein sauce simultaneously so that the noodles soak up the flavor. In just a minute, the starches in the cornstarch swell, thickening the consistency of the watery liquid. This helps the flavor cling to the surface.
Step 5: Add the Bean Sprouts
Add the bean sprouts and green onions at the end of cooking to retain their integrity. The crisp and delicate bean sprouts and green onions are stirred in and cooked just to wilt them slightly to remove the raw taste.
Frequently Asked Questions
Chow mein is a popular Chinese stir fry of noodles that can be served soft or crispy. Vegetables like cabbage, carrots, and bean sprouts are commonly tossed in. Add chicken, beef, pork, or tofu for extra protein. This dish comes together with a soy and oyster sauce coating.
Thin Chinese egg noodles add a nice chew to the dish. A savory sauce made of soy sauce, oyster sauce, sesame oil, vegetable broth, and cornstarch for thickening. Vegetables like cabbage, carrots, bean sprouts, and green onions. For extra protein, chicken, beef, shrimp, or tofu.
Lo mein, yakisoba, ramen, or thin wonton noodles. Fresh ones don’t need to be cooked before stir-frying. Dried ones need boiling. Depending on your preference, if your market is limited on options, you can use thin or thick spaghetti noodles.
Hoisin sauce has a similar consistency and has an intense savory taste from fermented soybeans with some sweetness. Soy sauce with sugar (add 1 teaspoon at a time) and a splash of fish sauce to balance the flavor also works well. I would increase the cornstarch to 2 teaspoons to make up for the viscosity missing from the oyster sauce. You can also use teriyaki sauce, but it will be on the sweeter side. A small amount of fish sauce can be added for a more robust seafood flavor.
Use a large skillet with sloped sides to help toss the noodles and ingredients easier. A nonstick pan works well if you are concerned with sticking. Stainless steel can give a crispier texture if desired.
Over time chow mein has evolved by region, each using different types of noodles. Chow mein uses thin noodles that are either prepared crispy or soft. When crunchy in texture, it’s often ordered as “Hong Kong-style” with the sauce poured on top. When soft, it’s stir-fried and tossed with a savory sauce. Lo mein uses thick, soft noodles, stir-fried, and lightly coated in sauce.
Serve This With
If you tried this Chow Mein recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Chow Mein
Ingredients
- 8 cups water
- 6 ounces dried chow mein noodles, or fresh (see notes)
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ cup unsalted vegetable broth, or stock
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 cup green cabbage, ¼-inch thick slices
- ½ cup carrots, shredded
- ½ cup bean sprouts
- ¼ cup green onions, 1 ½-inch long pieces
Instructions
- Boil the Noodles – In a large pot, bring water to a boil. Add dried noodles and cook according to the manufacturer's directions until tender with some chew (al dente). Alternatively, if using fresh noodles, skip the boiling step. Drain noodles into a colander and rinse with cold water to stop the cooking process. Drain well and set aside.
- Make the Stir-fry Sauce – In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, vegetable broth, and cornstarch. Set aside.
- Add the Vegetables and Aromatics – Heat a large wok or nonstick skillet with high sides over medium-high heat. Once hot, add the vegetable oil. Once the oil begins to shimmer but not smoke, add in garlic and ginger. Stir-fry for 20 seconds, being careful not to burn the aromatics. Add the cabbage and carrots, and stir-fry until just tender, about 2 minutes.
- Add the Noodles and Sauce – Add the noodles and sauce. Toss and stir to combine, cook until sauce thickens and coats noodles, about 1 minute. If using fresh noodles, cook until softened and tender, which may require a few additional minutes.
- Add the Bean Sprouts – Add bean sprouts and green onions, stir-fry until just tender, 1 minute. Serve while still hot.
Recipe Video
Notes
- Noodle Substitution: Yakisoba, ramen, lo mein, thin wonton noodles, thin or regular spaghetti.
- Using Fresh Noodles: Skip the boiling step and add directly to the wok for par-cooked fresh noodles. Fresh noodles can be added directly to the wok as directed. Raw fresh noodles need a few minutes of cooking, then drain well before adding. Toss in some oil if sticking together too much.
- Soy Sauce Substitutions: Use coconut aminos or tamari.
- Oyster Sauce Substitutions: Hoisin sauce or teriyaki sauce. Alternatively, ¼ cup soy sauce and sugar (add 1 teaspoon of sweetener at a time, increasing to taste). A small amount of fish sauce can enhance the missing seafood taste but use it sparingly, a ¼ teaspoon to start.
- For Saucier Noodles: Double the sauce ingredients.
- Storing: Cool completely and store in an airtight container for up to 5 days. Reheat in the microwave, covered, in 30-second intervals until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Flora P Flowers says
Excellent recipe , just tried it today , so easy specially if you cut the vegetables ahead of time …. so delicious my family felt in love with it
Thank you very much
Jessica Gavin says
Thank you, Flora! That’s great that you were able to prep earlier, making cooking so quick and easy.
JJ says
I cooked this last night and it was INSANELY delicious. I served it with your Chicken Piccata and that was equally as good. My gosh, you’re making me look like a GREAT cook!!
I love using the Dorot frozen, minced garlic and ginger. I put the required number of each directly into the sauce combo (by mistake, but I think I’ll do that from now on) and it worked out very well. I looked into the Lo Mein noodles, and bc I already had Angel pasta (ultra thin), I used that and it came out perfect. We’re not Chinese food connoisseurs, so we didn’t miss anything (“in the chew of the noodles”). It was great.
I’ll be visiting this again…!
Jessica Gavin says
Great job JJ! That’s great to hear that the angel hair pasta worked well with the chow mein.
Wendy says
The recipe looks very good but I noticed when you describing how to cook this you said that the ginger and garlic go in at the end ,so they keep their fresh flavor but in in instructions they go in first. Please clarify which is correct. I might be tempted to put the ginger in at the beginning and the end.
Jessica Gavin says
Please add the garlic and ginger according to the recipe instructions. The dish cooks very quickly so you won’t have to worry about losing the aromatics.
Ginger says
This and all other chow mein recipes on the internet, call for soft noodles. I am 73 and all my life we have gotton chow mein from our local take out place and we have lived in a few different states. Always plain chow mein consists of almost all celery and ground pork in a sauce and served over crispy fried noodles with a scoop of white steamed rice next to it. I love almost all chinese dishes, authentic and american chinese. I love the kind of chow mein I just described because I love celery. I can’t figure out what is in the sauce. There is no recipe on the net. Do you think you could figure it out or maybe someone who goes on your site might know. l would sure appreciate it. There are not many recipes where the main ingredient is celery. Thank you, Ginger P S I love your site.
Cayenne says
Made it last night, and we loved it!
Virginia. D. Hofer says
This sounds really good and I plan on making it. I have been looking for a recipe for the take out chow mein that I’m used to. Of all the millions of recipes on the net, I can’t find one. This chow mein is served over crispy fried noodles with rice on the side. It’s mostly celery and ground pork. It is thickened with corn starch. I know they ad salt, sugar, soy sauce and a bit of msg. But there must be something I’m missing. All the Asian takeout places here in Minnesota sell it. It’s just called plain chow mein. Do you know of a recipe like that?
Adel says
Is there anything I can use as substitute for unsalted vegetable broth? I don’t think it is available where I live…
Jessica Gavin says
You can use unsalted chicken stock or unsalted vegetable stock. You can also use 3 tablespoons salted vegetable broth and 1 tablespoon water.
Carol says
This was delicious and easy to make. Will be making this many more times! Thank you for sharing.
Judy says
Hi Jessica,
I thought I had commented on this before but I must have missed doing that.
This is now one of our favorite recipes. In fact, I have most of the ingredients in the cupboard and this past week in WA while I was getting ready to head back to California I kept thinking I can’t wait to get home and make this for Timothy and I.
I used oyster sauce for the first time and is it ever good. Yummy! We are so happy you introduced us to it.
Jessica Gavin says
I’m so happy to hear that you tried a new ingredient Judy. I grew up eating oyster sauce, as it is a very common ingredient in Chinese cooking. So happy to hear that you enjoyed the recipe!
Patti says
Would fish sauce be a suitable sub for oyster, taste wise?
Jessica Gavin says
Hi Patti- Fish sauce is extremely potent, so you can use a very small amount until you get the flavor you are looking for to replace the oyster sauce. However you may have to balance it will a little more soy sauce, and the sauce with be less sweet and thickened.
Kayla says
This sounds tasty and easy 🙂 My hubs and I LOVE these kinds of recipes and load them up with tons of veggies (especially like napa cabbage or bok choy-yum!) I don’t know if you or anyone else knows but there are brands of Vegan Oyster Sauce out there to easily make this recipe vegan. I have the Wan Ja Shan Vegetarian Oyster Sauce (I get it at a local asian market but I just found out you can order it online like through Wal Mart). I personally cook without oil for health reasons but it seems like this recipe would be totally easy to skip the oil (also helps with less calories and less fat). I typically dry fry or add a touch of water or vegetable broth for cooking ginger, garlic, onions, etc. when replacing oil. I don’t mind adding a few drops of sesame oil for flavor or ground sesame seeds. I’ll keep this recipe in mind for future dinners 🙂 Thanks so much for sharing <3
Jessica Gavin says
You are so welcome Kayla! Those are great tips for vegan eaters and to stir-fry without oil. Thank you for your tips!