Asian-Inspired
Chicken Chow Mein
Chow mein noodles get a quick toss in a hot pan to pick up a little char before the sauce goes in, which is the difference between limp, soggy noodles and ones with real texture. Chicken and a mix of crisp vegetables round this out into a complete one-pan dinner.
Why you'll love this recipe
- Stir-fried noodles with real texture, not soggy
- One pan, ready in about 30 minutes
- Better than most takeout versions
- Endlessly adaptable to whatever vegetables you have
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Cook the noodles according to package directions, slightly under the recommended time so they stay firm. Drain, toss with a small drizzle of oil to prevent sticking, and set aside.
- Season the chicken with salt. Heat 1 tbsp oil in a large skillet or wok over medium-high heat and cook the chicken for 4-5 minutes, until cooked through. Remove to a plate.
- Add the remaining oil to the pan, then the cabbage and carrots, and stir-fry for 2-3 minutes until slightly softened but still crisp.
- Add the garlic and ginger and cook for 30 seconds, then add the bean sprouts and green onions.
- Add the noodles and chicken back to the pan, then pour in the soy sauce, oyster sauce, sesame oil and sugar.
- Toss everything together over high heat for 2-3 minutes until well combined and slightly charred in spots. Serve immediately.
Tips for success
- Slightly undercooking the noodles before stir-frying keeps them from turning mushy once tossed with the sauce.
- Keep the heat high and toss frequently for that signature slightly-charred stir-fry flavor.
- Vary the vegetables based on what's in the fridge — bell peppers, snap peas and mushrooms all work well.
- Have everything prepped and within reach before you start cooking, since this dish comes together quickly.
Frequently asked questions
What noodles work best for chow mein?
Fresh or dried chow mein noodles are traditional, but lo mein noodles, thin spaghetti, or even ramen noodles (without the seasoning packet) all work in a pinch.
How do I keep chow mein noodles from clumping?
Toss them with a small drizzle of oil right after draining, and add them to the hot pan as soon as possible rather than letting them sit and cool.
Can I make this dish vegetarian?
Yes, swap the chicken for extra vegetables or tofu, and use a vegetarian oyster sauce alternative.
What's the difference between chow mein and lo mein?
Chow mein noodles are typically stir-fried until slightly crisp, while lo mein noodles are boiled and tossed with sauce, staying softer.
Nutrition (per serving)
| Calories | 438 |
| Protein | 32g |
| Carbs | 44g |
| Fat | 15g |
| Sodium | 820mg |
| Sugar | 5g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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