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Chow Mein Recipe

Name: Chow Mein Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons soy sauce; 2 1/2 teaspoons cornstarch; 2 tablespoons oyster sauce; 1 1/2 tablespoons mirin; 1 1/2 teaspoons sugar; 1 1/2 teaspoons sesame oil; 1/2 teaspoon white pepper; 8 ounces chow mein noodles ((Chinese egg noodles)); 2 1/2 tablespoons vegetable oil; 1/2 small thinly sliced white onion; 2 small peeled and julienne carrots; 1/4 head shredded green cabbage; 2 minced garlic cloves; 2 thinly sliced green onions (for garnish)

by Jenny Park · Published: Oct 2, 2020 · Modified: Nov 28, 2020

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A simple and delicious Chow Mein Recipe! Make it in under 30 minutes for a perfect quick and easy weeknight meal!

Chow Mein Noodles in a big bowl with a fork and spoon in it to serve.

We love this super quick and mouthwatering Chow Mein Recipe! Actually, when I was in college my ‘go to’ quick meal always seemed to be chow mein. It wasn’t necessarily the healthiest option, but it always hit the spot and was so good!

It wasn’t until a few years ago that I actually tried making this dish at home. I have no idea why it took me so long because it’s incredibly simple and so good! I really like that I’m able to control the ingredients and amounts used for our easy chow mein recipe. This recipe also only takes 20 minutes to make, so it’s perfect to make on a busy weeknight!

Chow Mein Noodles in a platter being served.

How to Make Chow Mein

Chow Mein Noodles ingredients all laid out on a counter.

In a mixing bowl whisk soy sauce and cornstarch together until fully combined. This helps to ensure that there are no cornstarch clumps in the sauce.
Add remaining sauce ingredients and whisk together. Set aside.
Soak noodles in boiling water for 2 minutes, drain and set aside. I used fresh chow mein noodles I bought at the Asian market, but if you can only find dry noodles make sure to read the package instructions as the soak times may vary.
Place a large skillet or wok over high heat.
Add oil to the hot skillet. Add onion, carrot, cabbage, and garlic and sauté for 3 to 4 minutes, constantly stirring with a wooden spoon. Typically the noodles are added first, then any vegetables, but since we’re going slightly heavier with vegetables for our recipe, I like to add them first so they wilt and caramelize a bit.
Add drained noodles and toss together. Sauté for 2 minutes. As long as you have a large skillet or wok with a good surface area that is sitting over high heat, your noodles should still be able to crisp up just fine.
Pour sauce over vegetables and noodles and toss together until evenly coated and absorbed, about 2 minutes.
Remove from heat, top with green onions and serve.

Chow Mein Sauce

Making chow mien sauce, cornstarch and soy sauce in a glass bowl. — Whisk together soy sauce and cornstarch.

Chow Mein sauce ingredients combined into a glass bowl. — Whisk to combine.

Cooking Chow Mein

Chinese egg noodles in a collander after they have been cooked and drained. — Cook and drain your Chow Mein Noodles.

A wok with vegetables in it cooking for chow mein. — Place your skillet or wok over high heat and sauté the vegetables with the vegetable oil.

Chow Mein noodles being added to a wok of chow mein vegetables. — Add your cooked Chow Mein Noodles to the wok or skillet.

Chow Mein in a wok tossed together with the Chow Mein Sauce. — Pour Chow Mein Sauce over the noodles and toss together until evenly coated.

What’s the difference between Chow Mein and Lo Mein Noodles?

The noodles themselves are actually the same, Chinese style wheat and egg noodles. The difference between chow mein and low mein are in the cooking and serving technique. Chow mein is typically parboiled then pan-fried until crisp with minimal vegetables and sauce, while lo mein dishes usually consist of fully boiled noodles that are tossed together with more vegetables and are usually sitting in a sauce at the end.

Chow mein noodles are also typically pan-fried first before the vegetables (and protein, if using) are added. Our version is slightly different and starts with the vegetables. We do this because our version uses more vegetables than the standard chow mein dish and we want the vegetables to wilt down caramelize around the edges.

A close up on chow mein noodles to show all the ingredients like peppers and carrots.

FAQs

What does ‘chow mein’ mean?

Chow mein translates to ‘stir-fried noodles’.

How should leftovers be stored and for how long?

Place leftovers in an airtight container and refrigerate for up to 3 days.

Can the leftovers be frozen?

Yes! It can be frozen, in an airtight container or resealable freezer bag, for up to 3 months.

What is the best way to reheat this chow mein recipe?

Place a pan over medium-high heat and add a small amount of oil. Once pan is hot, add noodles and cook until heated through. If noodles are frozen, place container in the refrigerator and thaw overnight before cooking in pan.

Tips and Tricks for Success

It’s important that the skillet or wok is very hot to ensure the noodles and vegetables don’t steam, which would create a gummy and soggy dish.
It’s important that the noodles are soaked until just al dente to ensure they crisp up when being pan fried.

Serving Suggestions

While a variety of things can be served with Chow Mein, some of our favorites are:

This easy chow mein recipe is seriously so quick and crazy delicious! Everyone needs to run and make this asap, we promise you won’t be disappointed. Enjoy!