This Chow Mein recipe is a vibrant celebration of Asian flavors, combining tender noodles, crisp vegetables, and savory protein in every bite. With a perfect balance of umami-rich sauces and a hint of sweetness, it’s a dish that’s as satisfying as it is quick—ready in just 40 minutes.
Each forkful delivers a delightful mix of textures, from the chewy noodles to the crunchy veggies, all coated in a glossy, flavorful sauce. Packed with 25g of protein and 8g of fiber, it’s a wholesome meal that fuels your body while tantalizing your taste buds. Perfect for busy weeknights or when you’re craving something hearty and delicious!
Ingredients for Chow Mein
- Sauce:
- 5 Tablespoons hoisin sauce (substitute with oyster sauce if unavailable)
- ½ cup soy sauce (use low-sodium for a healthier option)
- 2 Tablespoons toasted sesame oil (adds a nutty flavor)
- ¼ cup sweet chili sauce (adjust to taste for sweetness)
- 1 Tablespoon rice wine vinegar (substitute with white vinegar if needed)
- 1 teaspoon ground ginger (or 1 Tablespoon fresh grated ginger)
- 1 Tablespoon cornstarch (for thickening the sauce)
- Noodles and Protein:
- 12 ounces chow mein noodles (substitute with ramen or udon noodles)
- 2 ½ Tablespoons canola oil (or any neutral oil)
- 1 pound chicken thighs, cut into thin slices (substitute with chicken breast or tofu for a vegetarian option)
- ½ teaspoon salt
- Vegetables:
- 5 scallions, chopped (whites and greens divided)
- 1 teaspoon grated ginger (or ½ teaspoon ground ginger)
- 2 cloves garlic, minced
- 4 medium carrots, julienned (or thinly sliced)
- 8 ounces shiitake mushrooms (substitute with button mushrooms)
- ½ head cabbage, sliced into ribbons (Napa cabbage works well too)
Step-by-Step Instructions
- Make the Sauce: In a small bowl, whisk together hoisin sauce, soy sauce, toasted sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch. Set aside.
- Cook the Noodles: Cook the chow mein noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- Brown the Chicken: Heat 1 tablespoon of canola oil in a large skillet or wok over medium heat. Add the sliced chicken thighs, season with salt, and sauté until browned on all sides (about 5-6 minutes). Transfer the chicken to a plate and set aside.
- Sauté the Veggies: Return the skillet to the heat and add the remaining 1 ½ tablespoons of canola oil. Add the whites of the scallions, grated ginger, and minced garlic. Sauté for 1-2 minutes until fragrant. Add the julienned carrots and shiitake mushrooms, and cook until the mushrooms are browned and tender (about 5 minutes). Stir in the cabbage and sauté until slightly softened (2-3 minutes).
- Combine Everything: Pour the prepared sauce into the skillet with the veggies. Add the cooked chicken and noodles. Toss everything together and sauté for 2-3 minutes until the chicken is fully cooked and the sauce evenly coats the noodles and veggies.
- Serve: Garnish with the green parts of the scallions and serve warm. Enjoy your homemade Chow Mein!
Perfect Pairings: Sauce and Topping Ideas
While the hoisin-based sauce in this Chow Mein recipe is already packed with flavor, you can customize it to suit your taste. For a spicy kick, add a teaspoon of sriracha or chili garlic sauce. If you prefer a tangier profile, squeeze in some fresh lime juice. For toppings, try sprinkling toasted sesame seeds, crushed peanuts, or a drizzle of extra sesame oil for added richness.
Serve It Right: Presentation and Sides
This Chow Mein is a complete meal on its own, but you can elevate your dining experience with a few simple additions. Serve it with a side of steamed jasmine rice or crispy spring rolls for a heartier meal. Garnish with extra scallion greens, cilantro, or a sprinkle of red pepper flakes for a pop of color and freshness.
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over medium heat with a splash of water or broth to revive the noodles and prevent them from drying out. Avoid microwaving, as it can make the noodles soggy.
Quick Fixes: Time-Saving Tips
Short on time? Use pre-sliced veggies from the grocery store or swap fresh chicken for rotisserie chicken to cut down on prep. You can also cook the noodles ahead of time and toss them with a bit of oil to prevent sticking. When ready, simply stir-fry everything together for a speedy meal.
Mix It Up: Recipe Variations
This recipe is versatile! Swap chicken for shrimp, beef, or tofu to suit your preferences. For a vegetarian version, double up on mushrooms or add bell peppers and snap peas. If you can’t find chow mein noodles, spaghetti or rice noodles work as great substitutes.
Chow Mein Recipe
Ingredients
Sauce
- 5 Tablespoons hoisin sauce
- 1/2 cup soy sauce
- 2 Tablespoons toasted sesame oil
- 1/4 cup sweet chili sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon ground ginger
- 1 Tablespoon cornstarch
Noodles
- 12 ounces chow mein noodles
- 2 1/2 Tablespoons canola oil
- 1 pound chicken thighs, cut into thin slices
- 1/2 teaspoon salt
- 5 scallions, chopped (whites and greens divided)
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 4 medium carrots, julienned
- 8 ounces shiitake mushrooms
- 1/2 head cabbage, sliced into ribbons
Instructions
- Make the sauce. Whisk together the hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.
- Cook the noodles. Cook the noodles per the package’s instructions. Drain and rinse with cold water. Set aside.
- Brown the chicken. Heat 1 tablespoon canola oil over medium heat in a large heavy-bottomed skillet or wok. Add the chicken, season with salt, and sauté until browned on all sides. Transfer the chicken to a plate and set aside.
- Sauté the veggies. Return the pan to the heat and add 1 ½ tablespoons of canola oil. Add the whites of the scallions to the pan along with the ginger and garlic and sauté until fragrant. Add the carrots and the mushrooms and sauté until the mushrooms are nice and browned. Add the cabbage and sauté until slightly softened.
- Put it all together. Stir the sauce into the veggies and add the chicken and the cooked noodles. Sauté for a couple of minutes until the chicken is cooked through and the sauce has thoroughly coated the contents of the skillet.
- Serve. Serve warm garnished with the green parts of the scallions.