Chicken chow mein рецепт

Chicken Chow Mein

What is Chicken Chow Mein?

Chicken Chow Mein is Cantonese fried egg noodles with tender pieces of chicken. It’s a very popular and delicious noodle dish that everyone loves.

In this recipe tutorial, you will learn how to make it like the takeaway (takeout) at Chinese restaurants.

Other Chow Mein Recipes:

Chicken Chow Mein Ingredients

The recipe calls for the following basic ingredients:

• Egg Noodles – you can get fresh egg noodles or dry egg noodles
• Chicken meat. I prefer skinless and boneless chicken breast, but you can certainly use chicken thighs
• Bean Sprouts, cabbage and carrots
• Chow mein sauce

Therefore, get to the grocery store and get this recipe going tonight! You will not regret it.

What is Chow Mein Sauce Made of?

Chow mein sauce is made of oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water and ground white pepper. The sauce lends a mouthwatering savory taste to the noodles.

Tips on How to Cook Chicken Chow Mein

• Tenderize the chicken by “velveting” the chicken with corn starch. This will ensure Chinese-restaurant tender and silky chicken.
• You will need a deep skillet or Chinese wok (preferred) for the best results.
• Heat up the utensil on high heat. Add cooking oil, then stir fry by tossing and flipping the chicken, vegetables and egg noodles back and forth with a spatula.
• If you have a pair of Chinese long wooden chopsticks, use them instead of a spatula. The chopsticks will ensure that the noodles are not broken up during the cooking process.

Is Chow Mein Healthy?

Yes, this is a healthy chicken chow mein recipe, with only 484 calories.

Chicken Chow Mein vs Lo Mein

They are two completely different noodle dishes and they don’t taste the same. Lo Mein is a Chinese noodle dish where the noodles are mixed with the sauce and there is no stir-frying involved.

How Many Calories Per Serving?

This recipe is only 496 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Crab Rangoon

Hot and Sour Soup

Garlic Bok Choy

Chicken Wontons

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Chicken Chow Mein

Easy Chicken Chow Mein that anyone can make at home. This recipe yield delicious and healthy chicken chow mein that is better than Chinese takeout!

Ingredients

• 8 oz. (226 g) fresh chow mein egg noodles, steamed chow mein or dry chow mein
• 4 oz. (115 g) chicken breast, cut into pieces
• 3 tablespoons oil
• 3 cloves garlic, finely minced
• 2 oz. (56 g) cabbage, finely sliced
• 1/2 small carrot, peeled and cut into thin strips
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1/4 teaspoon dark soy sauce, optional, for coloring purpose
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil
• 3 tablespoons water
• 3 dashes ground white pepper
• 1 pinch salt
• 4 oz. (56 g) bean sprouts, rinsed and drained
• 2 stalks scallion, cut into 2-inch lengths

Chicken Marinade:

• 1 teaspoon soy sauce
• 1 teaspoon corn starch

Instructions

1. Prep the noodles according to the packaging instructions.
2. Pat dry the chicken with paper towels. Add the soy sauce and corn starch to the chicken. Stir to coat well. Set aside for 10 minutes.
3. Heat up a wok or skillet over high heat. When it’s heated, add the oil to the wok/skillet. Add the garlic and stir-fry until aromatic, follow by the chicken. Stir-fry until the chicken is half cooked or the surface turns opaque, then add in the cabbage and carrot, stir continuously. Add the noodles into the wok/skillet, follow by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground white pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately.

Notes

Rinse the noodles thoroughly with cold water, and then drained before cooking. Please follow the packaging instructions to get the best results. If you use dried egg noodles, please also follow the instructions on the back of the package.

Egg noodles, or Chinese chow mein are labeled differently: chow mein, steamed chow mein, pan-fried chow mein, egg noodles, Hong Kong egg noodles, etc. Please refer to the picture above when choosing your chow mein. The picture on the left is the noodles out of the package, and the picture on the right is the noodles after prepping (but before cooking).

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Chow Mein

A great Chow Mein comes down to the sauce which is made with soy sauce, oyster sauce, sesame oil, sugar and cornstarch for thickening. Slippery noodles slick with the savoury Chow Mein Sauce is noodle heaven!

Chicken Chow Mein is firmly planted in the Noodle Hall of Fame as one of the all time most loved noodles, along with other favourites like Pad Thai, Pad See Ew and Singapore noodles. Quick and easy!

Chow Mein

I want to say that Chow Mein is my favourite noodle-child but I’m worried that I’ve said that in another recipe (or two… or three… 😂).

Because there is, after all, some heavy hitting noodle competition in this big wide world. Pad Thai, Pad See Ew (Thai Stir Fried Noodles), Singapore Noodles, Yakisoba (Japanese noodles) – to name just a few.

But Chow Mein is right up there and it’s not just because it’s noodle-slurpingly delicious, but also because of the following:

Tons of hidden veggies– cabbage, carrot and bean sprouts, all in “noodle shapes” so they just meld right in there with the noodles so you have no idea how much you’re actually consuming (it’s like feeding a child);

Faster to make that home delivery – 15 minutes from start to finish;

Versatile– as all stir fries are. Switch the proteins and veg as you please;

Charlie – Chow Mein Sauce can be made from scratch, or using Charlie, my all purpose Stir Fry Sauce that I always have on hand. Yes, I named him because I love him so much.

What noodles to use for Chow Mein

The thing that distinguishes Chow Mein from other stir fried noodles are the type of noodles used. Chow Mein noodles are thin crinkly looking noodles that are lightly coated in flour.

Here’s a close up of the noodles. The supermarket version by Fantastic Noodles is slightly more yellow than it should be but it’s just as tasty.

Can’t find Chow Mein Noodles?

Use Ramen Noodles or other instant noodles – just toss the packet seasoning! Or use thin spaghetti or other thin egg noodles (check ingredients on packet, should have egg listed).

What goes in Chow Mein

Other than noodles, Chow Mein almost always has cabbage, bean sprouts and carrot, then your choice of protein. I’m pretty sure chicken is by far the most popular, but I have no facts or figures to back that up. 😉

I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.

Chow Mein Sauce

Here’s what you need for the sauce. The Chinese cooking wine is the key ingredient that makes home cooking truly rival takeout – your local Chinese restaurant uses Chinese cooking wine in virtually everything!!

Difference between Lo Mein and Chow Mein

The difference lies in the noodles. Both are wheat noodles made with egg so they are yellow(ish). Lo Mein Noodles are wet and oily out of the packet, then boiled or soaked until soft before tossing with a sauce, vegetables and protein.

Chow Mein noodles are thinner, and kind of dry and crinkly out of the packet (see photo above). They can be used to make:

soft noodles (this recipe) – soaked in boiling water until soft then tossed with a sauce, vegetables and meat; or

Crispy Chow Mein – fried until crisp then served with a saucy stir fry on top – this is the traditional Chinese/Hong Kong way of serving Chow Mein noodles.

How to make Chow Mein

And here’s how to make it. Make sure you have everything ready to toss in because once you start cooking, you’ll be plating up in just over 5 minutes – I told you it’s fast!!

Wok NOT essential!

Totally fine to cook Chow Mein in a skillet instead of a wok. Just be sure to use a big one – so your noodles don’t go flying as you enthusiastically toss!

The fact of the matter is, no matter what protein you use, what vegetables and even what noodles, you’re going to end up with a bowl of slurp-worthy noodles as long as you use the Sauce recipe plus the same quantity of noodles + other stuff (veg, protein etc) so the flavour isn’t diluted.

So don’t get too hung up on the exact noodle type! Concentrate on the sauce. The sauce, the sauce!! – Nagi x

Watch how to make it

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Chow Mein

Ingredients

• ▢ 200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
• ▢ 4 cups green cabbage , finely shredded (Note 3)
• ▢ 1 1/2 tbsp peanut oil (or other cooking oil)
• ▢ 2 cloves garlic , finely chopped
• ▢ 200g /6 oz chow mein noodles (Note 2)
• ▢ 1 carrot , julienned
• ▢ 1 1/2 cups bean sprouts
• ▢ 3 green onions , cut into 5cm/2″ pieces
• ▢ 1/4 cup (65 ml) water

Chow Mein Sauce:

• ▢ 2 tsp cornflour / cornstarch
• ▢ 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
• ▢ 1 1/2 tbsp oyster sauce (sub Hoisin)
• ▢ 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
• ▢ 2 tsp sugar (reduce to 1 tsp if using Mirin)
• ▢ 1/2 tsp sesame oil
• ▢ White pepper (sub black)

Instructions

Sauce:

Chicken & Noodles

Cooking:

• Garlic — don’t use mincer/garlic press or jarred garlic, they burn too quickly. Finely chop it.
• Skillet is fine, just use a big one so the noodles don’t go flying when you toss.

7. NUTRITION is for 2 servings which are BIG servings. I actually think this recipe is more like 3 servings — but I say 2 servings just to be safe!

Nutrition Information:

Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published 2014, updated over the years with improved photos, process photos, and video!

Love Chow Mein? Here’s more noodles to try!

Pad Thai and Pad See Ew (Thai Stir Fried noodles)

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Throw stick, dashes after it, plonks down and eats it.

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Hi, I’m Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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Reader Interactions

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827 Comments

Kay says

Easy, quick and delicious! 😋 Who needs take-out? Love your recipes. Thank you.

Nagi says

Homemade is so much more satisfying isn’t it Kay. N x

Haley says

This recipe was so easy and so good! I added a splash more soy & sesame oil and it was wonderful. Thank you!

Val says

Maybe you can reduce the amount of soy sauce in the recipe and then just add a little to your plate to customize the flavor.

Raspberry Blue says

This was soooo good. I made it twice and loved it. The first time, I only used one pan but I wised up and used two the second time. It allowed me to incorporate more veggies but it was still a lot!

Cath says

Am I able to use beef mince instead? Please and thankyou in advance.

Sandra says

This is one of my favorite meals. Made sever times not as often as I’d like to because my husband considers it too salty. I’m hesitant to reduce the soy sauce afraid it will lack flavor. What do you suggest Nagi?

Kin-Z Francis says

With the current Covid-19 protocols it’s been difficult to pop out to our favorite Chinese restaurant. This recipe hits the right spot !! This will definitely become a dinner staple. Love from Saint Lucia

Adam Herrera says

I love it, except I forgot to add the sugar. I’ll also double the sauce next time as this sauce receipe is more suitable for a serving of one. Thank you!

CapnF says

Oh man – you just can’t get Chow Mein in Switzerland for some reason! This is the recipe that helped me discover RecipeTin Eats – will be forever grateful! Wonderful recipe – just like take-away from home! I make this often, now!

Didina Gnagnide Angorinie says

Very nice. It’s actually the closest thing to Chinese takeout noodles coming out of my kitchen and I even had to do it without garlic (I used grated ginger). Since my oyster sauce was moldy (……..threw it out) I made my own hoisin-like sauce from a recipe found in the Omnivore’s cookbook website but without the garlic (added some hot sauce, 5 spice powder and some drops of fish sauce to make up for it). I didn’t add any meat just veggies, because that’s what we had (some meat would have been very fine), and no green onions because it’s an allium. Also used spaghetti!! Even so, it was very nice. The complex flavors of rice wine + hoisin is what made them superior. Will try other recipes. Thanks Nagi!

Confused says

So what part of the recipe DID you follow?

Didina Gnagnide Angorinie says

The sauce and the ratios, which are everything important in this recipe.

jenny says

tasty and easy! love it.

Bill says

How long would the chow mein sauce keep refrigerated

Nagi says

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