Chow Mein

This Chow Mein recipe brings classic takeout flavor straight to your kitchen! Tender chicken, crisp vegetables, and perfectly sauced noodles come together in under 30 minutes for a delicious and satisfying meal that’s even better than restaurant-style.

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Ingredients

For the noodles:

• 14 oz refrigerated yakisoba noodles (or 16 oz dried chow mein noodles)
• 1 lb boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 Tbsp vegetable or canola oil, divided
• 2 cups finely shredded cabbage
• 1 large carrot, shredded
• 2 ribs celery, chopped
• 4 green onions, chopped (white and green parts separated)
• 3 cloves garlic, minced
• 2 tsp freshly grated ginger
• 1 cup fresh bean sprouts (optional)

For the sauce:

• ¼ cup oyster sauce
• ⅓ cup low-sodium soy sauce
• 2 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 tsp cornstarch
• 1 Tbsp light brown sugar
• 1–2 tsp Asian garlic chili sauce (optional, for heat)

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Instructions

1. Make the Sauce:
   In a small bowl, whisk together all the sauce ingredients until smooth. Set aside.
2. Cook the Chicken:
   Heat a large skillet or wok over high heat. Add 1 tablespoon of oil. Season the chicken with salt and pepper, then add it to the hot pan. Stir-fry until cooked through and golden, about 4–5 minutes. Remove to a plate and set aside.
3. Cook the Vegetables:
   Add another tablespoon of oil to the pan. Once hot, add cabbage, carrots, celery, and the white parts of the green onions. Stir-fry for 1–2 minutes, then add garlic and ginger. Cook for an additional 30 seconds until fragrant. Remove vegetables to the same plate as the chicken.
4. Cook the Noodles:
   Add the remaining tablespoon of oil to the pan. Add noodles and cook for 1 minute, tossing to heat through.
5. Combine Everything:
   Pour in the prepared sauce and toss to coat the noodles evenly. Add back the cooked chicken and vegetables, along with bean sprouts if using. Stir-fry for another 1–2 minutes until everything is hot and well combined.
6. Serve:
   Garnish with the green parts of the green onions and serve immediately.

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Why You’ll Love This Recipe

• Quick and easy: Ready in just 30 minutes — perfect for weeknights.
• Better than takeout: Fresh, flavorful, and customizable.
• Loaded with veggies: Cabbage, carrots, celery, and sprouts for crunch and color.
• Family-friendly: Mild enough for everyone, with an optional spicy kick.

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Tips

• Prep ahead: Slice and chop everything before you start cooking — stir-frying happens fast!
• Use high heat: This helps the noodles and veggies get that authentic “wok-charred” flavor.
• Don’t overcook noodles: They should be just tender, not mushy.
• Thicken the sauce: If you like a thicker sauce, add a bit more cornstarch (½ tsp at a time).

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Variations and Substitutions

• Protein options: Substitute chicken with shrimp, beef, pork, or tofu.
• Vegetable swaps: Try adding bell peppers, snap peas, mushrooms, or bok choy.
• Noodle options: Use spaghetti or ramen noodles if you can’t find chow mein noodles.
• Gluten-free version: Use gluten-free soy sauce and rice noodles.
• Vegan option: Skip the chicken and oyster sauce; replace with tofu and hoisin sauce.

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FAQs

Can I use dried noodles instead of fresh yakisoba?
Yes! Just cook them according to package directions, then drain and rinse before stir-frying.

What if I don’t have oyster sauce?
You can use hoisin sauce or a mix of soy sauce and a little brown sugar for a similar flavor.

Can I make this ahead of time?
Yes — store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water.

How can I make it spicy?
Add extra garlic chili sauce or a sprinkle of red pepper flakes to taste.

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Serving and Suggestions

Serve your Chow Mein with:

• Steamed rice or fried rice for a full meal
• Spring rolls or potstickers as appetizers
• Extra chili sauce or soy sauce on the side for dipping

This dish is perfect for quick dinners, meal prep, or even entertaining — it’s always a crowd-pleaser!