Homemade Chow Mein

Name: Chow Mein Noodles Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 12 ounces chow mein noodles; 1 1/2 tbsp peanut oil ((or other neutral cooking oil)); 2 ribs celery, (chopped); 3 green onions (white parts chopped into 1-inch pieces, green parts chopped 1/4-inch*); 2 cloves garlic, (finely chopped (don’t mince or mash)); 2 teaspoons freshly grated ginger; 4 cups finely shredded green cabbage ((I use my mandoline)); 2 carrots, ( cut into matchsticks); 1 1/2 cups bean sprouts; 1/4 cup low sodium chicken broth; 3 tablespoons reduced sodium soy sauce; 2 tablespoons oyster sauce; 1 1/2 tbsp mirin/rice wine; 1 tablespoon light brown sugar; 1 tablespoon cornstarch; 2 teaspoons toasted sesame oil; 1-2 teaspoons Asian chili sauce ((like sambal oelek or sriracha)); 1/4 tsp EACH five spice powder, pepper

This chow mein noodles recipe is the healthier and BETTER version of take-out, made with minimal oil in less than 20 minutes! Chewy, glossy noodles, veggies and aromatics are stir fried in one skillet then lightly coated in the dynamically flavorful, sweet, savory, umami rich sauce. These chow mein noodles are ideal for busy weeknights, highly customizable, and will have the entire family slurping bowl after bowl!

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top view of serving chow mein with tongs

Watch How to Make Chow Mein

Homemade Chow Mein Noodle Recipe

LIGHT, DYNAMIC SAUCE: It’s sweet, savory, aromatic and umami rich thanks to stir fried green onions, garlic, ginger, soy sauce, oyster sauce, rice wine, toasted sesame oil, five spice and black pepper.
PERFECT FOR BUSY WEEKNIGHTS: Enjoy homemade chow mein on your table in less than 20 minutes at a fraction of the price as restaurant versions!
HEALTHIER THAN TAKEOUT: The chow mein noodles are boiled, then added directly to the stir-fried veggies without any extra oil, which means they aren’t oily!
EASILY CUSTOMIZABLE: Keep it vegetarian, or add your favorite protein, use your favorite vegetables, make the sauce sweeter, spicier, more soy forward, etc.

chow mein recipe made in a skillet or wok with cabbage, carrots and sprouts

What is Chow Mein?

The term “Chow Mein” is derived from the Mandarin term “chǎomiàn,” meaning “fried noodles.” Chow Mein is true to its name, featuring a delightful combination of thin, curly, pre-fried, wheat flour-egg noodles. The noodles are either pan fried until crispy (crispy chow mein), or like this recipe, boiled to chewy perfection, then stir fried with vegetables (namely cabbage, carrots, and sprouts), and tossed in a light sauce (soft chow mein).

Chow Mein vs Lo Mein

Chow mein and lo mein are distinct Chinese noodle dishes each made with wheat flour egg noodles. However, chow mein begins with pre-fried noodles that are either pan fried or boiled, then stir-fried. Lo mein noodles, on the other hand, are usually fresh, thicker, smoother, and chewier. Chow mein is a drier dish with minimal sauce, while lo mein is saucy.

showing how to serve chow mein recipe easy in a bowl garnished by green onions

Chow Mein Ingredients

This chow mein recipe appears to have a lot of ingredients, but they are just dumped into the sauce or stir fry – easy peasy! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

for the stir fry:

Chow mein noodles: These noodles are typically made from wheat flour, water, and eggs. The dough is kneaded, rolled out, then cut into thin strips or noodles. Dried packages of chow mein noodles should be readily available in the Asian section of your grocery store. If you can’t get your hands on any, substitute with a different thin noodle.
Ginger and garlic: These add a punch of aromatic, fragrant, zesty heat. Use more or less as needed. If you don’t have fresh aromatics on hand, or need to save time, use garlic and ginger paste or ¾ teaspoon ground ginger and garlic powder added directly to the sauce.
Green onions: The bottom white part and top green part will be added to the chow mein at different times. Chop the green onions about 1/4-inch and the white parts about 1/2-inch.
Green cabbage: Slice it quite thinly, so it cooks down quickly and evenly disperses throughout the chow mein.
Celery: Slice the stalks in half vertically before slicing to make chopping quick, easy and uniform.
Bean sprouts: These are optional, but I love the crunch!

Best Noodles for Chow Mein

Look for dried chow mein noodles in the Asian aisle of your grocery store or I purchase my noodles on Amazon (these are the ones I use). Each package typically is 6 ounces, you will use 12 ounces for this recipe. Remember to follow the cooking instructions on the packaging to ensure they’re cooked to the desired texture before incorporating them into the homemade chow mein recipe.

Showing ingredients for chow mein labeled: chow mein noodles, cabbage, carrots, green onions, sprouts, garlic ginger

For the Sauce

Soy sauce: This is the primary flavoring of the sauce. Use reduced sodium soy sauce to control the salt level.
Oyster sauce: This sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone. Look for oyster sauce in the Asian aisle of any supermarket for only a few dollars. Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You truly can taste the difference and will be sorely disappointed with less quality brands.
Chicken broth: This adds additional liquid without using soy or oyster sauce which would be too strong. Use low sodium chicken broth. You can use vegetable broth but chicken broth is more flavorful.
Rice wine: This adds a complex sweetness and depth of flavor. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.
Brown sugar: Just a tablespoon adds sweetness to balance the umami rich sauce. Use more or less depending on personal taste.
Asian chili sauce: Use your favorite chili sauce like Sambal Oelek or sriracha. Use as much or as little as you like, with 1 teaspoon being mild.
Cornstarch: This helps thicken the sauce to a glossy consistency.
Sesame oil: Use toasted sesame oil, also known as dark, black, or Asian sesame oil. Toasted sesame oil boasts a strong nutty aroma and flavor. Please don’t confuse toasted sesame oil with light/plain sesame oil which is a low-flavor oil used for stir frying and sautéing.

showing ingredients for stir fry sauce for chow mein recipe: soy sauce, oyster sauce, chicken broth, Asian chili sauce, rice wine

up close of scooping up chow mien with tongs showing their crispy, chewy texture

How to make Chow Mein

Chow mein is quick and easy to make at home in these few steps (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauce: Mix the sauce ingredients together; set aside.

showing how to make chow mein by whisking the stir fry ingredients together in a bowl

Step 2: Prepare noodles: Cook noodles according to package instructions then drain, and toss with 1 teaspoon toasted sesame oil; set aside.

Step 3: Sauté aromatics: Heat oil in a large fry pan or wok over medium-high heat. Add the WHITE parts of the green onions and celery and sauté for 1 minute. Add the garlic and ginger and stir fry for 15 seconds.

showing how to make chow mein by stir frying green onions and celery

Step 4: Stir fry vegetables: Add the cabbage and carrots and stir fry for 1-2 minutes, until the cabbage is mostly wilted.

showing how to make chow mein by adding cabbage and carrots and stir frying

Step 5: Add noodles: Add the chow mein noodles and sauce and stir fry for one minute by tossing the noodles with tongs.

showing how to make chow mein by adding chow mein noodles and stir fry sauce

Step 6: Add sprouts: Add the bean sprouts and the chopped tops of the green onions and toss to combine.

showing how to make chow mein by adding bean sprouts and green onions and stir frying

Step 7: Serve: Remove from heat and transfer to bowls. Garnish with additional green onions and sesame seeds if desired. Serve immediately.

up close of serving chow mein noodles garnished with green onions

chow mein recipe MEal Prep

Noodles: Cook the noodles, rinse and drain, then toss with a drizzle of toasted sesame oil. Store in an airtight container/plastic bag in the refrigerator for up to three days.
Sauce: Whisk the sauce ingredients together and store in an airtight container in the refrigerator for up to 5 days.
Veggies and aromatics: Chop and store in separate airtight containers in the refrigerator for up to 2 days.

Chow Mein Noodle Recipe Tips

Follow these tips for the best homemade chow mein recipe!

Use a wok or cast iron skillet: These both are far superior at retaining high heat than a nonstick pan. Additionally, high heat will ruin the finish of many pans.
Shortcut cabbage: Use a mandoline slicer if you have one to cut thin, uniform cabbage in minutes.
Green onions: 1 green onion is the entire bunch with all of the shoots on it.
Make sauce first: If you have to stop to make the stir fry sauce while your veggies are still in the pan, they can end up soft and even worse – mushy.
Don’t use olive oil: Use a neutral, high smoke point oil such as vegetable or peanut oil. Do NOT use olive oil because it can burn at high heat, leaving behind a nasty taste and harmful chemicals.
Don’t overcook veggies: I suggest setting the timer!
Don’t overcook the chow mein noodles: Test the noodles at 2 minutes, then continue to cook if needed. You want the noodles to be pliable, but still al dente/chewy.
Adjust the sauce: For sweeter, add brown sugar, for saltier, add soy sauce, for more umami, add oyster sauce, for spicier, add additional chili sauce. You can even add additional soy sauce to individual servings for saucier.

top view of easy chow mein recipe in a large skillet

Chow Mein Recipe variations

This chow mein recipe is easy to customize – add protein, swap veggies, etc. Here are a few ideas:

Use different noodles: Just don’t call it chow mein! Substitute with ramen, yakisoba, or spaghetti noodles.
Make it gluten-free: Use gluten-free tamari in place of the soy sauce and gluten-free oyster sauce. The chow mein noodles are not gluten free, so look for a gluten free option like this one on Amazon.
Swap veggies: Add whatever veggies you love or are in your fridge such as snow peas, bell peppers, zucchini, mushrooms, carrots, broccoli, water chestnuts, etc.
Spice it up: Chow Mein is not a spicy dish, but we love to add heat! Spice up the recipe with additional chili sauce, red pepper flakes, stir frying chili peppers with the veggies and/or garnishing with chili peppers.
Chicken Chow Mein: Use 12 ounces of thinly sliced chicken. Toss it with 1 ½ tablespoons of the stir fry sauce and allow it to marinate for 10 minutes. Stir fry first in 1 tablespoon oil, remove from the skillet, then proceed with the recipe.
Shrimp Chow Mein: Use 12 ounce extra large shrimp. Toss it with 1 ½ tablespoons the stir fry sauce and allow it to marinate for 10 minutes. Heat 1 tablespoon oil over medium-high heat. Cook the shrimp in a single layer, about 1-2 minutes per side. Remove from the skillet, then proceed with the recipe.
Beef Chow Mein: Use 12 ounces of thinly sliced flank steak or sirloin. Toss it with 1 ½ tablespoons of the stir fry sauce and allow it to marinate for 10 minutes up to 6 hours. Stir fry first in 1 tablespoon oil, remove from the skillet, then proceed with the recipe.
Pork Chow Mein: Use 12 ounces of thinly sliced pork tenderloin. Toss it with 1 ½ tablespoons of the stir fry sauce and allow it to marinate for 10 minutes. Stir fry first in 1 tablespoon oil, remove from the skillet, then proceed with the recipe.
Combination Chow Mein: As the name suggests, use a combination of your favorite proteins.

What to serve with Homemade Chow Mein

This homemade chow mein can be served as a main dish, or as side to your favorite Chinese inspired dishes:

Appetizers: Chicken Lettuce Wraps, Chinese Chicken Wings, Crab Rangoon, or Cream Cheese Wontons
Chinese Chicken Dishes: Orange Chicken, Mongolian Chicken, Sweet and Sour Chicken, Sesame Chicken, General Tso’s Chicken, Szechuan Chicken, Cashew Chicken
Chinese Beef Dishes: Beef and Broccoli, Ginger Beef, Pepper Steak, Mongolian Beef, Szechuan Beef, Orange Beef
Chinese Seafood Dishes: Kung Pao Shrimp, Honey Soy Salmon, Asian BBQ Salmon, Firecracker Salmon, Firecracker Shrimp
Salad: Ramen Noodle Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad

serving chow mein noodles recipe in two bowls with chopsticks

How to store Homemade Chow Mein

Chow mein leftovers are still tasty and chewy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

How To reheat easy chow mein recipe

-Microwave: Transfer servings to a microwave-safe plate and cook for one minute, stir, then continue to heat at 15 second intervals until warmed through.
-Stove: Reheat noodles gently over medium-low heat in a large skillet until warmed through, adding a splash of water or oil as needed.

Freezing Chow Mein Noodles

Chow mein should not be frozen because egg noodles do not freeze well once combined with the sauce and will become an unpleasant texture when thawed.

Chow Mein Noodle FAQs

What does “chow mein” mean?

The term “chow mein” comes from the Mandarin Chinese words “chao mian” (炒面), which literally translate to “stir-fried noodles.” The name accurately describes the dish’s preparation method, as chow mein consists of stir-fried noodles along with various vegetables, meats, and sauces. The name has been adopted and popularized in Western countries, particularly in Chinese-American cuisine, where it refers to a specific style of dish featuring crispy or stir-fried noodles.

What does chow mein taste like?

Chow mein is sweet, savory, aromatic and umami rich thanks to the light yet dynamic sauce made of soy sauce, oyster sauce, rice wine, toasted sesame oil, five spice and black pepper. The chow mein noodles are delightfully chewy, laced with crunchy cabbage, celery, carrots and bean sprouts.

Is Panda Express chow mein or lo mein?

Panda Express serves chow mein, not lo mein. Panda’s chow mein starts with fried noodles that are stir-fried and coated lightly in oil and sauce. Lo mein, on the other hand, is another type of Chinese noodle dish where the noodles are typically boiled and then mixed with a variety of ingredients including vegetables, meat, and sauce.

Do you rinse chow mein noodles?

Chow mein noodles don’t tend to get as sticky as Italian pasta, however, a quick rinse will stop them from continuing to cook and drizzling with a little toasted sesame oil will infuse them with flavor and keep them loose and pliable.

Is chow mein soft or crispy?

Chow mein can be either wet (soft chow mein) or dry (crispy chow mein), depending on the preparation:

-Crispy Chow Mein: This version features crispy noodles that are often deep-fried or pan-fried until they are crunchy. The toppings and sauce are placed on top of the crispy noodles, and the noodles retain their crunchiness. This style of chow mein is often referred to as “crispy chow mein.”

-Soft Chow Mein: In this style, the noodles are typically cooked first in boiling water, then stir-fried with the sauce and vegetables, creating a softer, chewy texture, like in this recipe.

Does chow mein taste like ramen?

Both types of noodles are made from wheat flour, so they have a similar flavor, but they vary in texture. Chow mein noodles tend to have a chewier and sometimes slightly crispy texture because they are cooked in boiling water, then deep fried before packaging. Ramen noodles, on the other hand, are boiled and treated with a salty, alkaline liquid that gives the noodles their signature softer, slippery, chewy, springy texture.

What if I’m vegetarian or allergic to shellfish?

If you’re allergic to shellfish or vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. You may also use soy sauce in a bind – just don’t expect as spectacular of results

eating chow mein with chopsticks from a bowl

Looking for more Asian Noodle Recipes?

Dan Dan Noodles
Singapore Noodles
Sesame Noodles
Korean Noodles
Chicken Pad Thai
Chicken Yakisoba
Peanut Noodles
Drunken Noodles
Pad See Ew

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Prep Time: 15

Cook Time: 5

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Ingredients

12 ounces chow mein noodles
1 1/2 tbsp peanut oil (or other neutral cooking oil)
2 ribs celery, chopped
3 green onions white parts chopped into 1-inch pieces, green parts chopped 1/4-inch*
2 cloves garlic, finely chopped (don’t mince or mash)
2 teaspoons freshly grated ginger
4 cups finely shredded green cabbage (I use my mandoline)
2 carrots, cut into matchsticks
1 1/2 cups bean sprouts

CHOW MEIN SAUCE:

1/4 cup low sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
1 1/2 tbsp mirin/rice wine
1 tablespoon light brown sugar
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1-2 teaspoons Asian chili sauce (like sambal oelek or sriracha)
1/4 tsp EACH five spice powder, pepper

Instructions

Sauce: Mix the sauce ingredients together; set aside.
Prepare noodles: Cook noodles according to package instructions then drain, and toss with 1 teaspoon toasted sesame oil; set aside.
Sauté aromatics: Heat oil in a braiser, large fry pan or wok over medium-high heat. Add the celery and WHITE parts of the green onions and sauté for 1 minute. Add the garlic and ginger and stir fry for 10-15 seconds.
Stir fry vegetables: Add the cabbage and carrots and stir fry for 1-2 minutes, until the cabbage is mostly wilted.
Add noodles: Add the noodles and sauce and stir fry for one minute by tossing the noodles with tongs.
Add sprouts: Add the bean sprouts and the chopped tops of the green onions and toss to combine.
Serve: Remove from heat and transfer to bowls. Garnish with additional green onions and sesame seeds if desired. Serve immediately.

Video

Notes

Chow mein: Look for dried chow mein noodles in the Asian aisle of your grocery store or I purchase my noodles on Amazon (these are the ones I use). Each package typically is 6 ounces, you will use 12 ounces for this recipe.
Shortcut cabbage: Use a mandoline slicer if you have one to cut thin, uniform cabbage in minutes.
Green onions: 1 green onion is the entire bunch with all of the shoots on it.
Rice wine: I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same. Rice vinegar will add an acidic bite without the sweetness.
Storage: Chow mein leftovers are still tasty and chewy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat: Reheat noodles gently over medium-low heat in a large skillet until warmed through, adding a splash of water or oil as needed or in the microwave until warmed through.

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8 Comments

Darice says

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Hi Jen, I love your recipes and look forward to trying this Chow Mein Noodles recipe. Of course I will have to add some protein for my husband but he loves chicken breast that that is easy enough.

I am curious about when you state: Green onions: 1 green onion is the entire bunch with all of the shoots on it.

- Jen says
  
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  Thanks for your kind words Darice! Many think one green onion is just one shoot/stalk, but it is all of the shoots that come from one root. Hope that helps!
  
Kathleen F says

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The good ~ absolutely delicious. I will definitely make this recipe again. Nicely spiced with just a touch of heat.
The not so good ~ it took me longer than 15 minutes to prep all the ingredients. I thought there were way too many noodles. When I try this recipe again, I will use one package of the noodles. I added chicken to my recipe and forgot that I needed to cook it in advance. That slowed me down some. I’ll make sure to add a note for myself to add a bit more time for cooking the chicken. I did use a package of matchstick carrots. That saved me some time. I may also try a package of shredded cabbage.

- Jen says
  
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  Thank you, Kathleen, I’m so glad you enjoyed this recipe! I’m delighted that it will be a repeat, and I hope you like it even better with your alterations!
  
Barbara Welty says

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Amazing recipe! I added sautéed shrimp in the left overs and it was so good the second day? We will surely make this again!

- Jen says
  
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  Adding shrimp is a tasty idea! I am so happy it was a hit!
  
Stacy says

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This chow mein is so good! I’m glad to be introduced to toasted sesame oil, it adds so much. Served this with Asian caramel pulled pork and it was amazing!

- Jen says
  
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  The oil really adds incredible flavor, I am so glad you agree! Thanks for your kind review! I am so glad you enjoyed it:)