Chow Mein
This Easy Homemade Chow Mein is packed with tender noodles, chicken, stir-fried veggies, and a savory Asian-inspired sauce. A fast, delicious weeknight dinner that tastes just like your favorite takeout!
Servings: 4
Ingredients
- 12 ounces Chow Mein Stir Fry Noodles
- 1 pound Boneless Skinless Chicken Breasts
- 2 Tablespoons Vegetable Oil divided
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 cups Finely Shredded Cabbage
- 2 Carrots peeled and shredded
- 1 cup Fresh Bean Sprouts
- 3 cloves Garlic minced (or 1 Tablespoon Minced Garlic)
- 2 teaspoon Fresh Grated Ginger
- 4 Green Onions sliced
For the Sauce:
- ¼ cup Oyster Sauce
- ¼ cup Soy Sauce
- 2 Tablespoons Sesame Oil
- 1 Tablespoon Rice Vinegar
- 1 Tablespoons Cornstarch
- 1 Tablespoon Brown Sugar
Instructions
- Cook the chow mein noodles based on the package instructions to al dente. Drain and rinse with cold water.
- In a small bowl, whisk together the sauce ingredients. Set aside.
- Heat 1 Tablespoon of the oil in a large deep skillet over medium high heat.
- Add the chicken. Season it with salt and pepper. Sauté for 3-4 minutes per side until cooked through and both sides are slightly browned.
- Add another tablespoon of oil to the pan. Heat over medium heat.
- Add in the chopped cabbage, carrots and beans sprouts (if using). Sauté for 1-2 minutes until slightly soft.
- Add in the garlic and fresh ginger. Cook for about a minute until you can start to smell the garlic.
- Add the noodles and the sauce mixture to the pan. Carefully toss to coat all the ingredients with the sauce.
- Serve immediately garnished with green onions. Enjoy!
Video
Notes
For the chow mein noodles, make sure that you do not get dried chow mein noodles but fresh noodles. These are generally labeled as chow mein stir fry noodles or pan fried noodles. Yakisoba has a good option (do not use the seasoning packet that comes with these) or you can generally find a nice fresh option at your location asian foods market. Lo mein noodles are also a good option if needed.
Any oil with a high smoke point can be used for this recipe. Canola oil, peanut oil and avocado oil are all great options.
Coconut aminos can be used instead of soy sauce in you prefer and it's a good gluten free option.
Make sure that the pan is hot before adding in the chicken so that it browns well. You can use tofu or diced shrimp instead of the chicken in this recipe if you prefer or you can use a mixture of your favorite type of protein.
This is best served immediately but you can refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 700kcal | Carbohydrates: 71g | Protein: 37g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 3395mg | Potassium: 890mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5318IU | Vitamin C: 29mg | Calcium: 89mg | Iron: 5mg
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