Chicken Chow Mein with Best Chow Mein Sauce!
Chicken chow mein is probably already one of your favorite Chinese takeout dishes. This one-pan dinner is so satisfying with chicken, vegetables, classic chow mein noodles, and the best homemade chow mein sauce. Also, it’s way healthier than ordering takeout.
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Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients and minimal clean-up. I can’t wait to share this recipe for chicken chow mein with you because it hits all the marks!
Chicken Chow Mein
Chow mein is a traditional Chinese dish made with egg noodles and stir-fried veggies. We love adding a protein and our favorite is chicken, but you can try different meat or tofu. This dish is pan-fried so the noodles get a nice crisp to them and then tossed in a yummy sauce. Chow mein is perfect for those nights when you don’t want to dirty too many pans or make a big mess of the kitchen.
Chow mein gets its signature flavor from the thick, dark homemade sauce the noodles are tossed with. It’s the perfect balance of sweet and salty and makes putting down your chopsticks absolutely impossible.
Ingredients for Chow Mein:
- Chow Mein Noodles: Chow mein noodles are made with wheat and egg. They are very similar to Italian pasta noodles and have a wonderful bite to them. Most grocery stores carry dry chow mein noodles in the Asian aisle. But, if you are lucky, you will find pre-cooked chow mein noodles in the refrigerated section that can be thrown straight into your pan.
- Vegetables: Carrots, cabbage, green onions, and bean sprouts are the perfect combination of veggies to use for chow mein. However, they can easily be replaced with other veggies like bok choy, celery, broccoli, spinach, kale or baby corn. Feel free to get creative and use what you like or whatever you have hanging around in your fridge!
- Meats: Great quality chicken breasts are your best bet for slicing into chow mein-ready strips. If you like, feel free to swap chicken out for beef, shrimp or pork.
- Hot tip: Hosting vegetarians also? Use vegetable broth and set some of your noodles aside to toss them with cubes of baked tofu.
The BEST Chow Mein Sauce:
The homemade chow mein sauce is amazing in this recipe! Combine soy sauce, light sesame oil, oyster sauce, granulated sugar, cornstarch, and chicken broth to make the signature sweet and savory sauce that makes chow mein taste authentic.
How to Make Chow Mein:
- In a small mixing bowl, combine ingredients for chow mein sauce: oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
- Cook noodles according to package instructions, set aside.
- Heat a large wok or pan. Add a bit of oil to the pan and cook chicken until it’s golden brown. Remove chicken and set aside.
- Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened.
- Add chicken back to the pan, followed by cooked noodles and pour the sauce right on top. Cook for about 2 minutes, distributing all that saucy goodness around evenly.
- Add chopped green onions and remove from the heat. Serve hot!
We love recreating popular takeout recipes. Noodles are king in Chinese cooking! This Homemade Chow Mein Recipe is simple to make and oh-so-satisfying, these stir-fried noodles are sure to become a part of your weeknight dinner rotation.
More Quick Asian Recipes
- Chicken Stir Fry with Rice Noodles – Make this amazing dinner in just 30 minutes!
- Chicken Stir Fry– so much better than takeout.
- Beef Stir Fry Recipe with 3 Ingredient Sauce– So Easy- perfect weeknight dinner.
- Korean Stir-Fried Glass Noodles a.k.a Japchae– You will be going for seconds!
- Yakisoba Noodles Recipe– A Classic Yakisoba, made in one pan
Chicken Chow Mein with the Best Chow Mein Sauce
Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!
Ingredients
- 1 lb chicken breast, boneless, skinless
- 3 tbsp oil
- 12 oz chow mein noodles, (uncooked noodles)
- 2 cups cabbage
- 1 large carrot, julienned
- 1/2 batch green onions
- 2 garlic cloves
Chow Mein Sauce
- 6 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 3 tbsp light sesame oil, (not toasted)
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
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In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
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Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
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Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
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Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
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Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
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Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
Recipe Notes
Note: When using cooked Chow Mein Noodles, it should measure to about 1lb.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natalya Drozhzhin
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made this tonight and it was delicious! It’s the best stir fry we’ve ever made ourselves at home. So pleased I found this recipe, it will definitely be a meal we make regularly. Thanks for sharing 🙂
Thank you for your awesome review, Shelley!
This was absolutely delicious and quick and simple to make!
I will definitely be making this again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Silvana!
This was delicious! I’ll definitely be making this again. I did add fresh mushrooms.
We’re glad you enjoyed this recipe, Mary!
This recipe is FANTASTIC! Was super quick to prepare and the whole family loved it! My mom said it reminded her of the food she ate while in Asia. Didn’t find it too salty personally. Will definitely be making this regularly. Thanks Natasha!
You’re welcome, thank you for sharing your comments with us!
This is so very good! I have made it twice and honestly could eat it 3 or 4 days in a row.
Delicious!
So glad you loved it, Beth!
just made this recipe and it was a hit!!! although icouldn’t find chow mein noodles so i used angel hair it was still veryyummy
I’m glad to hear that, Terry! Thank you for sharing.
What can I say… It’s just yumm… So simple dish in so little time. My whole family loved it and it will be on our menu list,😋
That’s wonderful, Ginta! Glad you found a new one to add to the menu. 🙂
Very good recipe! I’ve made it a couple of times and I enjoy that the sauce is light but flavorful. I varied the vegetables this time based on what I had – this is a perfect recipe to do that – use whatever you like or have on hand. Can’t wait to enjoy the leftovers! Thanks for a really good recipe!
You are very welcome! I’m happy to hear that you have already made this recipe a couple of times and have always loved it!
This isn’t the Chow Main we eastern people know. This has to say West Coast Chow Main.
The East Coast Chow Main is totally different. On the east coast, this recipe is LO-MAIN.
Thank you for sharing that with me, William! I hope you like our version and try it out soon!
Hi Natasha, thanks for the recipe, and it was delicious. It’s one of my favourite of what you make. Spatchcock chicken is another one. I love all of your recipes. Thanks again. 💕
I’m so glad to hear that, Marjorie! 🙂
Anxious to try this tonight – I have all the ingredients except noodles – would Ramen noodles work? Im sure it wont cost me
$12 – $18
Thank you for sharing.
Hi, I haven’t tried this with ramen noodles but we did it in our Beef and broccoli Ramen Stir fry and it was delicious. You might refer to that recipe to get a sense of how we prepared the noodles.
Very yummy!! A bit salty, I’ll cut down on soy sauce next time I make it. I didn’t have green onions so I made it without.
Hi Isabelle, feel free to make some minor changes to the seasoning according to your preference. Thanks for the feedback!
Hi Natalya. I can’t wait to try this but can you leave out the oyster sauce without ruining the recipe?
Hi Noni, The oyster sauce will give you the most authentic flavor but most people would substitute oyster sauce with soy sauce, so I would suggest adding soy sauce to taste. It will taste better if you mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here.
The sauce is too salty for me, even after reducing the soy by a tablespoon
Hi Karen, you can also try using low-sodium or sodium-free chicken broth to help with the additional saltiness.
Loved this recipe! Wished I could have given it 4 and a half star, but I couldn’t. I love how easy and quick the recipe is…. I have made a lot of Asian noodles but most are really time consuming and have a lot of ingredients that I don’t have on hand. The only thing I did was add lime juice…. I felt, for me it needed some acid. Thank you thank you😊😊
Hi Janet! Thank you for the wonderful feedback! So glad you loved this recipe.
Made this for supper this evening. It’s so good! Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Jean!
This is pretty dang good!!! I’m half Thai and I’m very picky about my Asian dishes. This will be a definite rotation in my dinner planning. I used dried chowmein noodles from China. They are a medium size and I loved the density of the noodle. Thank you for the recipe!!!
Thank you for your thoughtful feedback, Maryann! I’m so happy this was a hit!
Hands down, this is the BEST meal I have ever made!
THE BEST!
Hats off to you Natasha.
That’s great, Beth! So glad you loved this. Thank you for your feedback.
This is such a good recipe, it was quick to make easy, I served it with the cicken fried rice your recipe and egg rolls, my whole family loved it and my daughter who took two years of culinary in college asked me for the recipe. there will be many more repeats of last nights dinner, thanks Natasha!
That’s so great! That’s just awesome, Maria!
In order to make vegetarian, in addition your directions, you will also either need to omit the oyster sauce or use a replacement (vegetarian friendly oyster sauce can be found at Asian Markets).
Just made this dish for dinner tonight turned out awesome. Will definitely be making it again, so good. Thank you for sharing 😊
You’re welcome, Izzy! I’m glad you love this recipe. 🙂
WOW! So good, even my husband, who can be picky, ate 3 helpings. I used shrimp and left over bbq’d chicken. I used a half bag of coleslaw mix, taking most of the red cabbage out and it was so simple to make. I will definitely be making this again. Thank you so much for sharing it!!
Very nice! Thanks for sharing and I hope your family will love all the recipes that you will try for them.
I loved it! I used bean sprouts in place of cabbage and my sesame seed oil was toasted which I think added even more delightful taste. Will do it again for sure.
So glad you enjoyed the recipe, Patsy!
So tasty, we both loved it, will be a staple in our house from now on! ❤️ Thanks
I’m happy you found a favorite! Thank you for sharing, Helen. 🙂
This was my foray into Chinese cooking and I’ve made it twice now – first time exactly as your recipe and then today I add fresh bean sprouts and ‘velveted’ the chicken which was something I’d just heard about (not sure it made much difference though!). Either way, best Chow Mein I’ve ever had! So simple and incredibly delicious, it’s inspiring me to seek out other Asian recipes to try. Thank you so much for sharing.
You’re very welcome, Caroline! So glad you enjoyed this recipe.
Ridiculously good my only change was to include fresh bean sprouts. Hands down the best Chow Mein I’ve ever had in a restaurant or at home. The house still smells heavenly.
Aww, thank you for the wonderful feedback, Sonia! I’m so glad you enjoyed this recipe.
I picked this recipe because unlike other chow mein recipes, the sauce didn’t require mirin or any other ingredient that I’d have to make a trip to the store to get. Very simple ingredients, easy recipe, and boy was this a huge hit with my family! Now in our rotation. Delicious sauce makes all the difference!
Yay, lovely feedback! Thanks a lot for sharing that with us.
I love it, it is one of the best foods i ever tasted. Keep up your good work. Bye
Thank you, Vlad! 🙂
This is Chicken Lol Mein. Chicken Chow Mein does not have noodles.
It actually does. The difference between the 2 is the noodles. One uses thin the other uses thicker, fatter noodles.
If you are not Asian you wouldn’t know. Chow Mein always have noodles!
Nice ripe but it tastes even better if you add half a teaspon of MSG.
not bad, actually. One thing left out is how to cook the beef and chicken like they do in Chinese restaurants. I steamed my meat, then let it sit in warm water with the veggies for an hour. Softer meat, but still didnt have the right taste or texture (tho closer than just frying it) – so what’s the secret? 🙂
Try coating in cornstarch. Softens up the meat. Try this, works very well….https://www.bonappetit.com/story/velveting-meat
How come I can’t ever find “Chow Mein” noodles in the stores? Only “Ramen” noodles 🤔 I wonder if it would taste different with chow mein noodles than it does with Ramen noodles.
We prefer it with chow mein. I recommend asking the store if they have it in stock in a special section; you can order some online or go to your local Asian market.
I can’t find them either but Ive used the crispy noodles (from a can) and they worked well for me. I actually love the crispy noodles
Look in the refrigerated dept for the fresh chow mein noodles. They’re great. You just rinse them with warm water and drain well. I recommend frying the noodles in a separate pan to get crispy and adding them last with bean sprouts.
The sauce is PERFECT!!
Did you try looking in the international isle? I believe that is whereI I found mine.
I buy on Amazon they come bulk in a box, very good and cost effective, boil for 3 minutes.
I made this yesterday and it was good. And my family liked it. It was easy to put together.
That is the best when the family loves what we moms make. That’s so great!
What else could you use besides oyster sauce or any fish sauce? Have a severe fish allergy but this looks amazing!
The oyster sauce will give you the most authentic flavor but most people would substitute oyster sauce with soy sauce, so I would suggest adding soy sauce to the taste. It will taste better if you mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here.
How much is a batch of green onions in cup measurements and also 1 carrot in cup measurements since I always buy carrots already cut up.
Hi Gloria, I do not have this exact measurement but a quick google search suggested that 1 cup of chopped green onions is about 9 and 1 cup chopped carrots is about 2 medium carrots. I hope that helps.
This was delicious! I used corn oil instead of sesame(can’t stand it) purple cabbage, carrots and asparagus(cut small) and it was all SOOOO good! My husband likes spice and I forgot to add chili flakes so he ate it with Sriracha and loved it!
So glad you enjoyed this recipe, Kelly! Thank you for the review.
I did this with chicken and now going to do it with beef,can I substitute beef broth in place of the chicken broth?
Hi Sherry, yes that will work!
no sesame oil in chow mein is like no paprika in Hungarian goulash – corn oil ain’t gonna cut it, generally, but yeah, if you dont like the taste, no point 🙂 but I would not recommend using corn oil to others …
Can you please email me the chow me in recipe. I don’t have a printer.
Thanks
Hi Chris, you may go directly to the recipe it’s just the same as emailing you the link.
We LOVED it! Only gave it a 4 as we went to an Asian market and told us to use LoMein noodles. Not good! They were frozen, thick and doughy. Will try finding the noodles.
You took a star off your rating because you made it with the wrong ingredients? Alright.
Great recipe! I didn’t change a thing and my family loved it.
Can you substitute spaghetti noodles for the chow main noodles in a pinch?
Hi Jessica, I prefer the chow mein noodles, but thin spaghetti noodles will work great too! Here’s what one of our readers wrote: “We have tried this recipe with spaghetti noodles and don’t notice a difference from chow mein noodles! It’s great either way!” I hope this helps!
Great recipe. Whole family loves it (including our fussy kids). Thank you.
Happy to hear that, Marc!
My husband loved this! First time making it and I will make it again. Next time, to our liking, I will add more cabbage, carrots and chicken to make it a little more hardy! Thanks for a very good and healthy recipe!
You’re welcome! I’m so happy you enjoyed it, Elaine!
My first time making this and it was good and easy to make! Thanks for posting the recipe!
You’re welcome! I’m so happy you enjoyed it, Paul!
My whole family loved it. I will be saving this recipe. Thanks for sharing! Xx
Glad to hear that, Rachel! Thanks for the review and good feedback.
Oh my!!!! Yum Yum YUM!!! I used half the soy sauce, half a bag of plain ramen noodles…I red onions instead of garlic. Cooking is not my forte…but this recipe is a keeper! Also used tri-color coleslaw mix for shred cabbage. Thanks for your recipe and ideas!
Thanks for sharing that with us, Maureen. Good to know that the recipe turned out well using some of the substitutions you used!
What can you substitute the oysters sauce..fir allergies to shellfish?? In my family??
Hi Marlene, The oyster sauce will give you the most authentic flavor but most people would substitute oyster sauce with soy sauce, so I would suggest adding soy sauce to taste. It will taste better if you mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here.
I just saw vegetarian “oyster” sauce at the asian supermart made from shiitake mushrooms
Tried it yesterday and was great. Family loved it. Will make it also for special family gatherings.
That’s wonderful!
Our new favourite dish. Tastes amazing, everyone loves it and always want more. Love your recipes
Hi Petra, thanks for the awesome feedback! I’m glad you love it.
hi natasha..i love all your recipes!!!..now as with some i can’t stomach oyster sauce..so using the ratio you described like 3 tlbs. soy and 3 tbls hoisen is that also going to be along with the soy sauce already in the recipe tia huggzz
HI Gail, I haven’t tried that but I hope you love it!
Simply wonderful, better than all our local Chinese restaurants.
Lots of left-overs.
Just an added note: ALL your recipes turn out perfectly, so many other sites do not, sometimes I am disappointed with the results.
Thank you so much, David! So glad you enjoy this recipe and my content. Thanks for the review.
We tried these yesterday and they were phenomenal loved it ! We want to make then again today !
I’m so happy you enjoyed that. Thank you for sharing that with us, Tarah!
Have made this a couple times now – it is excellent. The first time I followed the recipe exactly. The next time I substituted hoisin sauce for the oyster sauce, through in some chili peppers for some heat, and added some pineapple. It was excellent both ways! Thanks so much for the recipe.
Hello Patti, thank you for your detailed feedback, we appreciate it a lot!
Hi Natashas my name is Debbie what is Oyster Sauce? and any substitute?
Hi Debbie, Oyster sauce is a rich, syruplike sauce that is used in Chinese cuisine. The oyster sauce will give you the most authentic flavor but most people would substitute oyster sauce with soy sauce, so I would suggest adding soy sauce to taste. It will taste better if you mix equal parts of soy sauce and hoisin sauce to get that sweet and salty flavor you are looking for here.
My go to recipe for chow mein. It’s a regular in my house! I’ll sub the chicken for shrimp sometimes and to keep it really fast I’ll add in a bag of broccoli slaw. So good!
Shrimp sounds great too! Thank you for the good review!
I have an extreamly fussy husband, who doesnt like vege apart from cabbage and cauliflower, this is one of his favourites!!! And I sneak in other vege too, I use cabbage, bean sprouts, mushroom carrot.
Red Capsicum and spring onions. Its always a hit! Thank you soooo much for this beautiful recipe. Everyone Ive shared it with loves it too.
This is the perfect recipe to sneak veggies in! I’m so glad you both loved it, Mon! Thank you so much for sharing that with me.
Absolutely delicious! I didn’t have low sodium soy sauce on hand as the recipe called for so mine was a little salty. I will definitely add that to the shopping list as I will be making this again! Super yummy and sooooo easy!
I’m so happy you enjoyed that. Thank you for sharing that with us, Susan!
Very yummy, I found out I didn’t have noodles but it made a good seasoning anyway. I love how versatile this dish is! The only thing I did different was velveting the meat beforehand. #asian approved
Thank you so much for sharing that with me, Christina! We love this dish, and I’m happy you enjoyed it also!
You are definately my “Go To” for recipes. I am making your Chicken Chow Mein tonight for the fourth time and shared this recipe with friends and coworkers.
Love it! Thank you for sharing the recipe to others, I appreciate it.
This sounds wonderful! I’m allergic to oysters and all seafood. Is there anything that I can substitute?
Hi Sherry, I haven’t tried this, but I’m reading that by mixing soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to the oyster sauce to get you by. I hope that helps.
We loved this recipe. I have made it twice and both times it the sauce was VERY spicy hot. The second time I made it I cut the Oyster sauce to one third and it was still hot. Am I doing something wrong? Love your recipes.
Hi Susan, I’m not sure why it turned out very spicy for you as it’s not supposed to be that way. Could it be the brand of sauce that you used had a spicy flavor in it?
Simple, excellent, quick, yummy! Thank you!
I’d love to look at your other recipes . Well done.
Thank you, I hope you’ll love all the recipes that you will try.
Love, love , love ….. added all the veggies that I had in the fridge and no one in the family realised it….. sauce is amazing ….
I’m so glad you enjoyed it, Claire!
SO GOOD. I didn’t have oyster sauce so I used 1/2 soy sauce & 1/2 hoisin sauce (3 Tbsp each) per Natasha’s suggestion in the comments and it turned out amazing. Also used broccoli instead of cabbage since that’s what I had on hand. This will be added to the regular rotation with the sauce as a base for whatever veggies I have on hand. Everything I make from this site is so easy and delicious!
Thank you so much for sharing that with me, Stefanie! I’m so glad you enjoyed it!
Excellent recipe,very easy!!
Please do one for pork sub gum chow mein no noodles.
Thank you for your great comments, Linda. I’ll take note of your suggestion.
Loved this recipe as I do many of your others. I did think that a 12 oz. package of of chow mein noodles was way too many, but since no one else seems to agree, I suspect it’s just me. I do want to thank you for the many great recipes even if I only use 6 oz. in the future.(just joking)(no I’m not)
Hi Dave, thanks for sharing your experience trying this recipe. Feel free to use fewer noodles next time, I’m happy to hear that you loved it!
I just made this tonight for my family and it turned out super delicious! It is so flavorful and easy to prepare! Thankful for the thorough recipe!! I just topped it off with some sriracha sauce for that extra kick.
Sounds great! I’m happy to know that you enjoyed the result.
Hi Natasha
Made your chicken chow Mein for the third time on Saturday it is my partner’s favourite Chinese meal, not mine, but we both love your recipe / dish it is brilliant. Also made Duck chow Mein with the recipe and it too was amazing. Thank You
I’m so glad you both enjoyed it! Thank you so much for sharing that with me!
Hi Natasha,
I was just wondering if the sauce (which is amazing btw) can be made 1-2 days in advance and stored in the fridge?
Hi Evelyn, I think that will be okay to make the sauce ahead. I hope you love and enjoy it!
Food was okay, but the amount of salt is obscene. Definitely make sure you get low sodium everything because I’m worried my hearts going to explode.
It tastes amazing and this is not a gimmick it really does take good ‼️
I’m so glad you enjoyed it! Thank you for the wonderful review!
Thanks for this review! It sounds honest and real, I’m going to try the recipe because of your review ! I have been searching for a good homemade chicken chow mein recipe and have been reading reviews. Yours stood out, thank you!
I hope you love this recipe, Deneen! 🙂
Added an extra clove of garlic, some thinly sliced red peps and peas. So very delish!!
I’m so glad you enjoyed it! Thank you for the wonderful review, Kate!
I like this, but it’s definitely not the kind of chow mein you get from a fast casual restaurant. This one is definitely more ”wet/saucy. Next time I make this, I think I’ll use a little less sauce and maybe add sesame oil half and half with the olive oil since I love the flavor of it so much. 😀
Sounds good Kirby. Feel free to make some adjustments according to your preference. Thanks for your review!
You are SO kind and diplomatic ! This is why I could Not have a food blog. My response would be , “ So? Make it with less sauce, this is how I make it, it’s my blog “. LOL!
Made this tonight. Both me and my husband loved it. I used a bag of leftover coleslaw mix and since I like hot added hot chili oil. Will definitely make again.
Yum! Thank you so much for sharing that with me, Barb! I’m so glad you enjoyed it!
I decided to give this recipe a try since I had most ingredients available except for the chow mein noodles and easily found them at supermarket. I had leftover filet mignon and sliced the filets very thin. Since they had been prepared medium rare, I just quickly sautéed the strips. I also added bean sprouts and broccoli to the vegetables. Additionally, I made a separate 1/2 batch for my adult son who doesn’t eat meat and used tofu for protein and just used water in place of chicken stock. My husband and I loved this dish and felt the sauce was perfectly balanced in flavor. My son loved his plate too and said it only needed a little bit more salt. This one is a keeper!!
I’m so happy this is a keeper, Nancy! Thank you so much for sharing that with me.
Can I use ramen noodles for this recipe? I can’t find chow mein noodles anywhere! Love all your other stuff!
Hi Sarah, I haven’t tried that yet to advise but I think that will work. If you do an experiment, please share with us how it goes!
Hi Natasha,
I was just wondering how should the cabbage be cut? Chunks, slices, or shredded like cole slaw?
Thanks!
Hi Tami, both will work it will just depend on your preference.
Thanks so much! I’m making it right now, decided to do large shreds, and my kitchen smells divine! My adult kids are never moving out now… they just informed me. Lol
Haha, that’s good news too, more time to spend with them. Lol
What the heck???? The sauce was so hot (as in spicy) I could not eat it! What ingredient makes it that way, as I followed recipe to the T. Looked beautiful, but unfortunately I could not eat
Hi Linda, I’m not sure why it turned out very spicy for you as it’s not supposed to be that way. Could it be the brand of sauce that you used had a spicy flavor in it?
Did you possibly use Sesame Oil with Hot Chili Oil added, kind of a reddish color and usually a smaller bottle, instead of just regular Sesame Oil? It’s very common and many times it’s right next to the Sesame Oil on the shelf. It’s DEFINITELY QUITE HOT! Otherwise, none of the ingredients that are included in the sauce mixture have any level of spice/heat whatsoever. The only possible way of the sauce being spicy would be if an incorrect ingredient used in the sauce.
Natasha, I love your recipes, everything I have ever cooked has been delicious and easy to follow.
Thank you for that wonderful compliment, Isabel!
Pumped for grilling season. Excited to start grilling. Just bought a new smoker! Can’t wait to get out there and give this a shot. {Appreciate the post. Thank you. This looks amazing|.
Sounds fun! I hope you love all the recipes that you will try.
Proper chow mein has crispy noodles. Crispy noodles need more sauce. Otherwise a structurally sound recipe. Less oyster sauce, more stock, 1/2 to 1 tsp of fragrant sesame oil. pinch of white pepper is good. You wont taste the pepper but you will taste the difference. No need for plain sesame oil in sauce because noodles are fried. Best to fry everything in pork fat or liquid lard(pork) for authentic flavor.
Thank you so much for sharing that with us.
I stand by my previous comment….😉
Aaaaaaaaanyway,
LOVED THIS !
Thanks for perfecting this and doing the thinking FOR me, it’s a great recipe and it was ON.POINT!
( which is WHY I specifically search BLOGS for recipes and not generally just random food product’s sites.)
Made this with a fried rice recipe I make From another bloggers site ( I found that one two years ago and magically IT worked perfectly too!) and dinner was great!
Thanks Hun!
Hugs,
Deneen 💛
I’m so glad you tried and loved it Deneen! Sounds like you found the perfect rice to go with this recipe!
I used Insta-potted chicken from a different recipe my wife made and lo mein noodles (not a huge difference, although I didn’t get to fry them as much as I’d like). I’ll use fewer noodles and more cabbage next time, as well as a bit more garlic (or add garlic later). I’ll also need to fry up the noodles a little bit before, although I’ve no complaints about the recipe. It’s what I’ll be eating for lunch this week at work!
Sounds good and I’m glad you liked it!
IS there something I could substitute for the oyster sauce. I can’t find that in the grocery store.
Hello Betty, I haven’t tried this, but I’m reading that by mixing soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to the oyster sauce to get you by. I hope this helps.
How is Natalya related to Natasha’s kitchen? Is she a relative? I’m confused since I came from instagram to your site but then read greeting from Natalya.
Hi Nancy, Natalya is a guest blogger, and she shared her recipe with us! See this note in the recipe: “Hi there! My name is Natalya, and I run the blog Momsdish.” 🙂
Hi Betty, I haven’t tried this, but I’m reading that by mixing soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to the oyster sauce to get you by. I hope this helps.
I apologize to all for my multiple comments of the same question! I didn’t see my 1st or 2nd comment after I posted, and now just saw it posted multiple times!!! Sorry! 🙂
Hi Natasha! I can’t wait to make this recipe tomorrow night! However, I couldn’t find the light sesame oil, or the chow mein noodles in the Asian Food aisle, and I went to a couple different stores! Do you have any suggestions on where I can find it? I did find Egg Noodles in the Asian Food Aisle…would that work? And if I can’t find the light sesame oil, should I just put on the toasted sesame oil at the end, right before serving? If you could help that would be appreciated! Sincerely, Stacey P.S. I love your recipes! Actually, made your Teriyaki Salmon tonight and it was delish!
Hi Stacey, You can also try purchasing it only. I found that local Asian stores usually have them in stock.
This was soooo good. I didn’t want to go to the store for the noodles so I used spaghetti. I think it’s the sauce that makes it so wonderful.
Thank you for your wonderful review, Becky! I’m so happy you enjoyed that!
my family rated this “better than the local take away” I am so glad i tried the recipe.
That’s just awesome! Thank you for sharing your wonderful review, Claire!
Very tasty. Definitely better than take out. Two things. I would add more cabbage next time and wait to add the garlic until I add chicken and noodles. Too easy to burn the garlic and no one likes burnt garlic.
Hi Sue, that sounds like a good plan. Glad you enjoyed the recipe, thank you for the review!
Love the recipe …great way to do an end of the week clean the fridge recipe..I actually make about 6 times the sauce recipe and freeze in small jars then pull one out the morning before I want to use …makes a really fast dinner if you prep everything the night before…
Thank you so much for sharing that with me, Lynda! We love fast dinners also, and this recipe is so perfect for that!
It’s delicious and super easy to make. I feel like this is more of a lo mein style dish since the noodles aren’t actually fried. Super yummy cross between lo mein and chow mein.
I’m so happy you enjoyed that. Thank you for sharing that with us, Brandie!
Really good- highly recommend! Added about 2 tsp grated fresh ginger, otherwise made as written. This is a keeper!
Thanks for the review and for sharing that with us, Julie!
What type of cabbage do you recommend for this dish? Green cabbage or chinese cabbage/Napa.
Hi Barbara, we used regular green cabbage. I bet it could work with another kind, but I haven’t tested that myself to provide feedback. I hope you love this recipe!
Excellent. I used 1 chicken breast and 3 eggs instead of 1 pound chicken breast. I also used 2 TBSP sesame oil and 1 TBSP chili/sesame oil. It gave is just the right amount of heat. Delicious dish, my son said it was his favorite out of all the stir frys I’ve ever made.
Wow, that’s a great compliment from your son. Thank you for the review and for sharing that with us!
Sorry Natashas, I still don’t know if I can make the sauce up ahead to take with me this weekend.
Hi Sharon, I think that will be okay to make the sauce ahead. I hope you love and enjoy it!
We had this for supper last night and loved it, much better than takeout. I’m going to my daughter’s this coming weekend and I was wondering if I can make the sauce (just the sauce) up ahead to take…we are doing a Chinese style meal. Thanks for sharing your recipes.
I’m so glad this recipe was a hit, Sharon! Thank you so much for sharing that with me.
This was sooooo good. I did mine with Shrimp and put in also straw mushrooms and baby corn. This is so good cold also. I’m obsessed with it. Next time I make it I’m going to use scallops.
Hi Denise, I’m glad you loved it! Thank you for the review.
Hi Natasha, I really want to make this recipe but my husband is allergic to shellfish. Is there any way that I can substitute the oyster sauce with something else?
Hi Tungalag, I haven’t tried this, but I’m reading that by mixing soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to oyster sauce to get you by. I hope this helps.
Made the chicken chow me in tonight it was delicious. Family loved it. Thank you
Hello Elsa, good to know that you all enjoyed this recipe! Thanks for your good comments and feedback.
Hi is there any adjustment to the recipe if you use pre cooked chow me in noodles?
How many servings are in the chicken chow mein and how much is a serving size?
Hi Erin, this recipe serves 8 people. So 1/8th of the recipe.
NEVER, Repeat NEVER use Olive oil in a Chinese recipe of ANY kind, it will taste wrong (Chinese cuisine most definitely would not use it as it cant be used at such high temperatures required & would taste burnt).
Only ever use Vegetable oil for frying and only Sesame oil as a seasoning.
Thank you for the reminder and suggestion, Jezza.
We feed about 50-60 people at our home every sunday. I made this for the crew in Aug. 2021. it was a huge hit! Very delicious!! The computer did the math on how to mulpitply the ingredients :). I too added more veggies, broccoli,purple cabbage, celery etc. It is a favorite now. Thank you
I’ve been cooking asian cuisine for 16 years in a restaurant, and I must say her technique is quite good. Granted you’re cooking at home so certain things would be different than cooking in a restaurant but every step is correct. I thought we were gonna have a Gordon Ramsey situation.
Thank you for your good comments and feedback!
I have to say, when I first mixed the sauce and tasted it, I was skeptical, but after mixed in with everything it turned out so DELICIOUS! This was amazing and got the vote as a keeper from the family. We will definitely put this in our rotation. I did add fresh ginger to the sauce and loaded it up with veggies.. celery, cabbage, carrots, water chestnuts and baby corn. Yum, thank you! I just deleted all my other chow main recipies!
Thank you for trying the recipe, Janene. I’m happy to know that you enjoyed it!
Everything you have made looks so great. I would love to make all of them. Thank you.
Thanks so much! I hope you’ll love all the recipes that you will try from my website, Sharon.
You’ve just given me inspiration for tomorrow’s dinner!
Sounds good, Mark. Hope you love it!
Made this the other day and I have to say it was delicious. Thank you for recipe it’s definitely a keeper
I’m so glad you enjoyed the recipe.😊. Thanks for the great review!
Allergic to anything with shellfish, what can you substitute for oyster juice?
Hi Barbara, I haven’t tried this, but I’m reading that by mixing soy sauce and hoisin sauce at a 1:1 ratio, the result will be close enough to oyster sauce to get you by. I hope this helps.
Hi Natasha I loved The taste Of this Chow mien and I followed your directions to a T ,However my sauce really thickened up .Do you think I could leave out the cornstarch ?
Hi Cynthia, it sounds like it was either cooked down too much or too much cornstarch was added. It needs cornstarch, but maybe try adding less of it.
Natasha I just added That the 2nd day it was great .Not sure what difference overnight made LOL
That’s just awesome! Thank you for sharing your wonderful review, Cynthia!
Hi! I love your recipes! The chicken chow mein recipe sounds delicious. Instead of cutting up the chicken in pieces, could I cook it ahead of time and use shredded chicken? Would it affect the taste of the recipe? Thank you!
Hi Kathy, we prefer to precut it, so each piece gets more flavor but cooking one big piece pays work. If you experiment, let me know how you liked the recipe.
Hi Natasha. I made this dish last weekend and it was AMAZING. It was so easy to make too. One thing, I have been unable to find “light” sesame oil. Could you share the brand that you used?? I have looked everywhere and none are labeled “light”. I did use regular sesame oil but would love to find what you listed in recipe. It will then be AMAZINGLY PERFECT.
I’m so happy to hear that! Thank you for sharing your great review, Susan!
I’ve been trying to make this dish but the sauce was never right. Finally this is it! Thank you!
Hi Darlene, great to hear that you finally found this recipe that you liked! Thanks for your review.
Could avocado oil be substituted for the sesame oil
Hi Anne, it will alter the flavor profile a bit but it may work. We preferred it with sesame oil
For chicken chow mein, what can I substitute for the soy sauce? Thanks so much. I love all your recipes! You are a blessing! I thank God for you!
Hi Connie, I haven’t tested any substitutes but you might try Coconut Aminos (a soy sauce substitute) but you would need to season to taste since coconut aminos is a little sweeter and less salt than soy sauce.
Chicken chow Mein was amazing I am excited to try other recipes
I’m so happy you loved this recipe, Theressa! That’s so great!