Easy Chicken Chow Mein Noodles
This restaurant-style Chicken Chow Mein delivers perfectly caramelized noodles with tender chicken and crisp vegetables in a savory sauce. Master the art of wok cooking at home with this authentic Chinese takeout favorite that’s ready in just 35 minutes. Each bite combines silky Hong Kong-style egg noodles with umami-rich flavors that rival your favorite Chinese restaurant.
Prep Time : 20 min
Cook Time : 15 min
Servings : 4
20 min
15 min
4
Ingredients
For the Chicken and Noodles
• 500g boneless, skinless chicken thighs, cut into thin strips
• 400g fresh Hong Kong-style egg noodles
• 2g salt for blanching noodles
• 60ml neutral oil (vegetable or peanut), divided
• 15ml toasted sesame oil — this one on Amazon
For the Vegetables
• 200g napa cabbage, roughly chopped
• 150g bean sprouts
• 120g shiitake mushrooms, stems removed and sliced
• 100g carrots, julienned
• 80g scallions, cut into 2-inch pieces (white and green parts separated)
• 30g fresh ginger, peeled and julienned
• 20g garlic (about 5 cloves), thinly sliced
For the Chow Mein Sauce
• 45ml Shaoxing wine — this one on Amazon
• 60ml light soy sauce
• 30ml oyster sauce — this one on Amazon
• 15ml dark soy sauce — this one on Amazon
• 10g granulated sugar
• 5g white pepper
• 60ml chicken stock
• 10g cornstarch mixed with 15ml water
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.
Directions
- Prepare the Noodles
Bring a large pot of water to a boil with 2g salt. Add the 400g fresh egg noodles and cook for 2 minutes until just tender. Drain immediately, rinse under cold running water to stop the cooking process, and toss with 5ml of the neutral oil to prevent sticking. Set aside on a large plate or tray, spreading them out slightly. - Mix the Chow Mein Sauce Components
In a small bowl, combine 60ml light soy sauce, 30ml oyster sauce, 15ml dark soy sauce, 45ml Shaoxing wine, 10g sugar, 5g white pepper, and 60ml chicken stock. Whisk until the sugar dissolves completely. In a separate small bowl, mix 10g cornstarch with 15ml water to create a slurry. Set both aside. - Sear the Chicken
Heat a large wok or 14-inch skillet over high heat until a drop of water evaporates immediately on contact. Add 25ml of the neutral oil and swirl to coat the wok. When the oil begins to shimmer and just starts to smoke, add the 500g chicken strips in a single layer. Let them sear undisturbed for 90 seconds, then stir-fry for 2-3 minutes until golden brown and just cooked through. Transfer the chicken to a plate. - Stir-Fry the Aromatics and Vegetables
Return the wok to high heat and add 15ml neutral oil. Add the 30g ginger and 20g garlic, stirring constantly for 20 seconds until fragrant but not browned. Add the white parts of the 80g scallions, 100g carrots, and 120g shiitake mushrooms. Stir-fry for 2 minutes, tossing continuously. Add the 200g napa cabbage and stir-fry for 1 minute until it begins to wilt but retains some crunch. Add the 150g bean sprouts and green parts of the scallions, tossing for 30 seconds to combine. - Crisp the Noodles and Combine
Push the vegetables to the sides of the wok, creating a well in the center. Add the remaining 15ml neutral oil to the center, then add the cooked noodles. Let them sit undisturbed for 30 seconds to develop a slight crisp on the bottom, then toss them with the vegetables. Return the chicken and any accumulated juices to the wok. - Finish with Chow Mein Sauce
Pour the prepared sauce mixture over everything and toss vigorously for 1-2 minutes, using a scooping and folding motion to ensure even coating. Give the cornstarch slurry a quick stir, then drizzle it around the perimeter of the wok. Toss for 30 seconds until the sauce thickens and coats the noodles with a glossy sheen. Drizzle with 15ml toasted sesame oil, toss once more, and serve immediately.
*Notes :
- Fresh Hong Kong-style egg noodles are found in the refrigerated section of Asian grocery stores and create the authentic texture. If unavailable, use dried chow mein noodles but adjust cooking time according to package directions. The key is to slightly undercook them as they’ll finish cooking in the wok.
- High heat is essential for proper wok cooking and developing that characteristic “wok hei” (breath of the wok) flavor. Don’t overcrowd the wok, and keep ingredients moving constantly. If your stove doesn’t get hot enough, cook in smaller batches to maintain temperature.
- Chicken thighs are preferred over breast meat because they stay tender and juicy during the high-heat stir-frying process. Cut them against the grain into uniform thin strips for even cooking. You can substitute with 500g shrimp, beef, or make it vegetarian by adding extra mushrooms and tofu.
Nutrition Facts
( per serving )
Calories
~830 kcal
Protein
44 g
Fat
48 g
Carbs
56 g
Calories
~830 kcal
Protein
44 g
Fat
48 g
Carbs
56 g
Related Recipes
Related Recipes
Simple Fried Rice (No Protein)
Savory vegetable fried rice with eggs proves you don’t need meat for delicious, satisfying flavor.
Lemon Garlic Shrimp Pasta
Succulent shrimp in vibrant lemon-garlic butter sauce with white wine, herbs, and linguine pasta.
Lebanese Chicken Shawarma Rice Bowl
Spiced chicken thighs over turmeric rice with tahini sauce, vegetables, and fresh herbs.
You might also like
You might also like
Calabrian Chili Penne Arrabbiata
Spicy penne Arrabbiata with Calabrian chili heat and glossy tomato sauce ready in 25 minutes.
Roasted Red Pepper Cream Pasta
Smoky roasted peppers blended with mascarpone create the silkiest cream sauce for this pasta.
Easy Spaghetti and Meatballs
Tender beef-pork meatballs in San Marzano tomato sauce over al dente spaghetti pasta for dinner.
Easy Chicken Chow Mein Noodles
Ingredients
Method
- Bring a large pot of water to a boil with 2g salt. Add the 400g fresh egg noodles and cook for 2 minutes until just tender. Drain immediately, rinse under cold running water to stop the cooking process, and toss with 5ml of the neutral oil to prevent sticking. Set aside on a large plate or tray, spreading them out slightly.
- In a small bowl, combine 60ml light soy sauce, 30ml oyster sauce, 15ml dark soy sauce, 45ml Shaoxing wine, 10g sugar, 5g white pepper, and 60ml chicken stock. Whisk until the sugar dissolves completely. In a separate small bowl, mix 10g cornstarch with 15ml water to create a slurry. Set both aside.
- Heat a large wok or 14-inch skillet over high heat until a drop of water evaporates immediately on contact. Add 25ml of the neutral oil and swirl to coat the wok. When the oil begins to shimmer and just starts to smoke, add the 500g chicken strips in a single layer. Let them sear undisturbed for 90 seconds, then stir-fry for 2-3 minutes until golden brown and just cooked through. Transfer the chicken to a plate.
- Return the wok to high heat and add 15ml neutral oil. Add the 30g ginger and 20g garlic, stirring constantly for 20 seconds until fragrant but not browned. Add the white parts of the 80g scallions, 100g carrots, and 120g shiitake mushrooms. Stir-fry for 2 minutes, tossing continuously. Add the 200g napa cabbage and stir-fry for 1 minute until it begins to wilt but retains some crunch. Add the 150g bean sprouts and green parts of the scallions, tossing for 30 seconds to combine.
- Push the vegetables to the sides of the wok, creating a well in the center. Add the remaining 15ml neutral oil to the center, then add the cooked noodles. Let them sit undisturbed for 30 seconds to develop a slight crisp on the bottom, then toss them with the vegetables. Return the chicken and any accumulated juices to the wok.
- Pour the prepared sauce mixture over everything and toss vigorously for 1-2 minutes, using a scooping and folding motion to ensure even coating. Give the cornstarch slurry a quick stir, then drizzle it around the perimeter of the wok. Toss for 30 seconds until the sauce thickens and coats the noodles with a glossy sheen. Drizzle with 15ml toasted sesame oil, toss once more, and serve immediately.