Chow Mein is a classic dish that brings together crunchy noodles, tender veggies, and a flavorful soy-based sauce in one tasty mix. You’ll notice the satisfying snap of stir-fried vegetables and the rich, slightly sweet sauce that coats everything just right.
I always enjoy making Chow Mein because it’s so quick and flexible—you can add chicken, beef, shrimp, or just keep it veggie-packed. I like to toss in extra garlic and a dash of ginger to give it a little punch. Plus, the noodles get that perfect crispiness that I find impossible to resist.
For me, Chow Mein is perfect when served straight from the pan, piping hot, with a little sprinkle of green onions on top. Whether it’s a weeknight dinner or a casual get-together, it’s one of those dishes that seems to please everyone at the table.
Key Ingredients & Substitutions
Chow Mein Noodles: These noodles bring the classic texture to the dish. If unavailable, thin egg noodles or even spaghetti can work. Just avoid thicker noodles to keep the light, stir-fry feel.
Chicken: I like using boneless, skinless chicken breast for quick cooking and mild flavor. For more tenderness, try chicken thighs or tofu for a vegetarian take.
Vegetables: Mushrooms, carrots, snap peas, and bok choy add crunch and freshness. Feel free to swap with bell peppers, broccoli, or cabbage depending on what you have.
Soy Sauce & Oyster Sauce: Soy sauce is key for saltiness and umami. Oyster sauce adds depth but is optional—use hoisin or mushroom sauce as vegetarian alternatives.
Sesame Oil: Added at the end for a nutty aroma. A little goes a long way, so don’t skip this unless you’re avoiding strong flavors.
How Do You Keep Vegetables Crunchy and Noodles Perfectly Tossed?
The secret lies in timing and heat. Stir-frying is all about cooking fast on high heat to keep veggies crisp and vibrant. Here’s how to do it:
- Prep all ingredients before you start because the cooking goes quickly.
- Cook chicken first and set aside to avoid overcooking later.
- Use high heat for your wok or pan, and only add oil once it’s hot.
- Stir-fry veggies in order: hardest first (carrots, snap peas), then softer ones (mushrooms, bok choy).
- Add noodles last and toss gently but thoroughly with sauces to coat evenly.
- Avoid overcooking noodles in water; they should be al dente to hold up in the stir-fry.
Following these steps ensures crisp veggies, tender chicken, and noodles that soak up flavor without becoming mushy.
Equipment You’ll Need
- Large wok or skillet – I prefer a wok because its shape helps toss ingredients easily and cooks everything evenly.
- Pot for boiling noodles – a large pot makes it quick to cook noodles without sticking.
- Chef’s knife and cutting board – for slicing chicken and chopping vegetables quickly and safely.
- Slotted spoon or tongs – to turn and toss ingredients while stir-frying.
- Measuring spoons – for soy sauce, oyster sauce, and sesame oil, ensuring the flavors are balanced.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to make it seafood or vegetarian friendly.
- Add a drizzle of hoisin or black bean sauce for extra sweetness and depth.
- Include sliced bell peppers, broccoli, or bean sprouts for more crunch and color.
- Finish with a squeeze of lime or chopped fresh cilantro for brightness and freshness.
How to Make Chicken Vegetable Chow Mein
Ingredients You’ll Need:
- 8 oz chow mein noodles (or thin egg noodles)
- 2 tablespoons vegetable oil
- 1 chicken breast, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon fresh ginger, minced
- 1 cup sliced mushrooms (button or cremini)
- 1 carrot, julienned
- ½ cup snap peas, trimmed and halved
- ½ cup bok choy or Napa cabbage, chopped
- ¼ cup sliced green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes in total, including 10 minutes to prep ingredients and 10 minutes to cook. It’s a quick and satisfying meal you can have on the table in no time!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil the chow mein noodles according to the package instructions until they are just tender (al dente). Drain the noodles and rinse them under cold water to stop cooking and prevent sticking. Set them aside for later.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breast and cook, stirring often, until the chicken turns white and is cooked through—about 4–5 minutes. Remove the chicken from the pan and keep it aside.
3. Stir-Fry the Aromatics and Vegetables:
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the minced garlic and ginger, stirring quickly for about 30 seconds until you can smell their wonderful aroma. Add the mushrooms, carrots, snap peas, and bok choy. Stir-fry the vegetables for 3 to 4 minutes. The vegetables should be tender but still a little crisp.
4. Combine Everything:
Put the cooked chicken back into the pan with the vegetables. Add the cooked noodles on top. Pour in the soy sauce, oyster sauce (if you’re using it), and sesame oil. Toss everything together gently but thoroughly so the noodles and ingredients get evenly coated with the sauce and heated through.
5. Final Touches and Serve:
Give the dish a taste and add salt and pepper as you like. Stir in the sliced green onions at the last moment, just before taking the pan off the heat. Serve your colorful, tasty Chicken Vegetable Chow Mein hot—perfect on its own or alongside your favorite Asian-inspired sides.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water until defrosted. Pat dry before slicing to avoid extra moisture in the pan.
What Can I Substitute for Chow Mein Noodles?
If you can’t find chow mein noodles, thin egg noodles or even spaghetti work well as substitutes. Just cook them until al dente and rinse under cold water to prevent sticking before stir-frying.
Can I Make Chicken Vegetable Chow Mein Ahead of Time?
Absolutely! Prepare and cook the dish fully, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
How Do I Keep the Vegetables Crunchy?
Cook the veggies quickly over high heat and add them to the pan in order from hardest to softest: carrots and snap peas first, then mushrooms and bok choy. Avoid overcooking by stir-frying just until they’re tender but still crisp.