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This Chicken Chow Mein is an easy, at-home recipe that’s better than any Chinese takeout! It’s simple and so crave-worthy!
Let’s talk about the noodles
Where to find Fresh Chinese Egg Noodles:
- I have seen fresh Chinese egg noodles at many grocery stores in the states. They are chilled, and usually in the produce section.
- If you know where to find fresh Chinese egg noodles in your area, then please leave a comment below with the store. I’m sure it will help someone else!
Fresh Chinese Egg Noodles Substitutions:
If you are unable to find fresh egg noodles, then you can use the following instead:
- dried chow mein noodles
- ramen noodles (obviously discard the flavor pack inside the package)
- wheat vermicelli (looks for it on the pasta aisle).
Chicken Chow Mein Noodles Note:
- DO NOT use the flat, dry, somewhat curly egg noodles you find on the pasta aisle for this recipe. They simply will not work. Just think, when you’ve had this dish at Chinese restaurants, do they serve it with the curly noodles? Nope, not even close.
What is in a Chow Mein?
My recipe has:
- Chinese egg noodles or lo mein noodles
- sesame oil
- rice wine
- chicken broth
- soy sauce
- oyster sauce
- white pepper
- shitake mushrooms
- green onions or scallions
- bean sprouts
What is the difference between chow mein and lo mein?
The difference between chow mein and lo mein is how the noodles are prepared. Lo mein noodles are stir-fried, and chow mein noodles are boiled.
Is lo mein or chow mein better?
That’s a question you’ll have to answer for yourself because it all depends on personal taste! With that said, I like chow mein better than low mein.
Cook’s Note – Chicken Chow Mein:
- If you’re feeling adventurous, try spicy garlic (chili garlic sauce) or sesame oil blend to add a little kick to these chicken chow mein noodles!
- Sometimes I like to add some bok choy to the dish. When I do, I add it in during step 5 of the instructions below.
- Leftover noodles will keep, in an airtight container in the refrigerator, for up to 3 days.
- I ALWAYS make a double batch of chicken chow mein, so we have leftovers because, trust me, you’ll be craving them the next day!
- While this recipe is simple, it does take some careful attention to detail. Make sure you read the whole recipe before starting and make sure you have all of your bowls ready!
- The chicken will go through a 2-step soaking process before it hits the skillet. As a result, this will make the chicken super tender and moist!
Cook’s Tools and Ingredients:
- large pot
- mixing bowls
- 12-inch non-stick skillet
- oyster sauce
- white pepper
- sesame oil
Chicken Chow Mein - the real deal!
- 9 ounce package fresh Chinese egg noodles
- 1 Tablespoon sesame oil
- 1 teaspoon baking soda
- 8 ounces boneless skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick slices
- 3 Tablespoons Chinese rice wine or dry sherry
- 1 Tablespoon cornstarch
- ½ cup chicken broth
- 3 Tablespoons soy sauce
- 3 Tablespoons oyster sauce
- ¼ teaspoon white pepper
- 2 Tablespoons vegetable oil
- 6 ounces shiitake mushrooms stemmed and sliced thin
- 1 large carrot peeled and cut into 2-inch matchsticks
- 2 large celery ribs cut on bias into 1/4-inch-thick slices
- 4 scallions white and green parts separated and sliced thin
- 3 large garlic cloves minced
- 1 Tablespoon grated fresh ginger
- 2 cups mung bean sprouts
- In a large pot, bring 4 quarts of water to boil. Add noodles to boiling water and cook until tender, 2-4 minutes. Drain and rinse noodles with cold water, and then drain again. In a medium bowl add noodles and toss with sesame oil; set aside.
- In another bowl dissolve the baking soda and ½ cup cold water. Add chicken and let sit for 15 minutes. Drain and rinse chicken with cold water, and then drain again.
- Use paper towels to pat chicken dry. In the now empty bowl, combine 1 tablespoon rice wine, 2 teaspoons cornstarch, and chicken; set aside.
- In another bowl whisk together broth, soy sauce, oyster sauce, pepper, remaining 2 tablespoons rice wine, and remaining 1 teaspoon cornstarch; set aside.
- Heat oil in a 12-inch nonstick skillet over medium high heat until the oil just begins to smoke. Add chicken and cook, stirring often, until opaque, about 2-3 minutes. Add carrots and celery and cook until tender but still crisp, about 1 minute. Finally, add scallion whites, garlic, and ginger and cook until fragrant, about 30-60 seconds.
- Give broth mixture a quick whisk to recombine, and then add to skillet and cook until thickened and chicken is cooked through about 2 minutes.
- Stir in bean sprouts and noodles and toss to combine and evenly coat everything in sauce, about 1 minute. Transfer chicken chow mein to a platter, sprinkle with scallion greens and serve.
More Asian-Inspired Recipes:
- Sichuan Style Orange Beef
- Ramen Noodle Salad
- Thai Basil Beef
- Simple Fried Rice
- Easy Asian Noodles
- Stir Fry Sauce
This recipe first appeared on FFF on February 10, 2017. I recently updated the pictures.