Chow Mein is a classic Chinese dish that brings together crispy noodles, tender vegetables, and flavorful sauce all in one bowl. It’s bright, satisfying, and has just the right mix of crunchy and soft textures. Whether you’re a fan of chicken, beef, shrimp, or just veggies, chow mein is always a great choice.
I love making chow mein because it comes together quickly and you can easily customize it to what you have in your fridge. A quick stir-fry with soy sauce, garlic, and maybe a splash of sesame oil gives it a tasty boost that feels like takeout but homemade. I find that using fresh cabbage and snap peas adds a nice crunch and brightness to the dish.
One of my favorite ways to enjoy chow mein is hot off the stove, with some chopped green onions sprinkled on top. It’s perfect for a weeknight dinner when you want something comforting but not too heavy. Plus, any leftovers reheat well, making it a dish you can enjoy for a couple of days. Chow mein always feels like a little celebration of simple, delicious food.
Key Ingredients & Substitutions
Noodles: Chow mein noodles work best for this dish because they’re thin and tender yet can hold up to stir-frying. You can swap in thin egg noodles or even spaghetti in a pinch. Fresh noodles give the best texture but dried noodles work fine too.
Vegetables: Broccoli, carrots, bean sprouts, and bell peppers add color and crunch. Feel free to swap or add snow peas, cabbage, or mushrooms depending on what you like or have on hand. Fresh veggies make a big difference here.
Sauces: Soy sauce is a must for that salty, umami flavor. Oyster sauce adds a touch of sweetness and depth, but if you want a vegetarian version, skip or replace it with mushroom soy sauce or hoisin sauce. Sesame oil offers nice aroma—use toasted if you can.
How Can I Get My Chow Mein Noodles Perfectly Cooked and Not Mushy?
Cooking noodles just right can be tricky. Overcooked noodles turn mushy, while undercooked ones feel too chewy. Here’s how to nail it:
- Boil noodles according to the package but reduce cooking time by 1-2 minutes to keep them slightly firm.
- Drain and immediately rinse with cold water to stop cooking and remove extra starch.
- Toss noodles lightly with a little oil to prevent sticking.
- Add noodles to the stir-fry at the end, tossing quickly so they absorb sauce but don’t overcook.
This keeps the noodles tender yet firm and helps them hold their shape in the dish.
Equipment You’ll Need
- Large wok or skillet – I prefer a wok because it heats evenly and makes stir-frying easier.
- Pot for boiling noodles – a big pot helps cook the noodles quickly and evenly.
- Mixing bowls – for preparing the sauce and marinating vegetables if needed.
- Chopping board and sharp knife – for slicing vegetables quickly and safely.
- Measuring spoons and cups – to keep the sauce just right and consistent every time.
Flavor Variations & Add-Ins
- Use cooked chicken, beef, shrimp, or tofu for added protein; it turns simple noodles into a filling main dish.
- Add a dash of chili oil or red pepper flakes for some heat if you like spicy food.
- Mix in fresh ginger or five-spice powder to give it more depth and aroma.
- Stir in baby corn, snap peas, or bok choy for more variety and crunch.
How to Make Chow Mein?
Ingredients You’ll Need:
- 8 oz (225g) fresh or dried chow mein noodles (or thin egg noodles)
- 2 tablespoons vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced or julienned
- 1 cup bean sprouts
- 1/2 cup bell pepper, sliced (optional)
- 1/2 cup sliced mushrooms (optional)
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for depth of flavor)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken or vegetable broth or water
- Salt and pepper, to taste
How Much Time Will You Need?
This chow mein takes about 20-25 minutes total. You’ll spend 5-10 minutes cooking the noodles and prepping the vegetables, then around 10-15 minutes stir-frying everything together. It’s a quick meal that comes together fast!
Step-by-Step Instructions:
1. Cook the Noodles:
Follow the package directions to boil your noodles until just tender. Once cooked, drain and rinse with cold water to stop the cooking process. This keeps the noodles from getting mushy. Set them aside.
2. Prepare the Sauce:
In a small bowl, mix the soy sauce, oyster sauce (if using), sesame oil, sugar, and broth or water. Stir well to combine. This will be your tasty sauce to coat the noodles and vegetables.
3. Stir-Fry Vegetables:
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and minced garlic, stirring for 1-2 minutes until fragrant and slightly soft. Next, toss in broccoli, carrot, mushrooms, and bell pepper. Stir-fry the veggies for about 3-4 minutes until they’re tender but still crisp.
4. Combine Noodles and Sauce:
Add the cooked noodles and sauce mix to the wok. Toss everything together so that the noodles and vegetables are evenly coated in the sauce.
5. Add Final Touches:
Stir in the bean sprouts and the white parts of the green onions. Cook for another 1-2 minutes, then season with salt and pepper if needed.
6. Serve:
Remove from heat, garnish with the green tops of the green onions, and serve your delicious chow mein hot. Enjoy your flavorful meal!
Can I Use Frozen Noodles for Chow Mein?
Yes, you can use frozen chow mein noodles! Just thaw them fully in the fridge or at room temperature before cooking. Rinse with warm water to separate the noodles before stir-frying.
How Do I Store Leftover Chow Mein?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the noodles from drying out.
Can I Make Chow Mein Vegetarian?
Absolutely! Skip the oyster sauce or replace it with a vegetarian alternative like mushroom soy sauce or hoisin sauce. Pack it with veggies or add tofu for protein.
How Can I Make Chow Mein Spicier?
Add chili garlic sauce, chili oil, or red pepper flakes while stir-frying for a nice kick. Adjust the heat to your preference, starting with a small amount and tasting as you go.