Home > Main Course > Chicken Chow Mein with Best Chow Mein Sauce!

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.

A dish with Chicken Chow Mein

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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. 

Chow mein with chicken and vegetables close up in pan

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. 

Ingredients for the chicken chow mein.

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.

Chow mein sauce process, two bowls next to each other.

How to Make Chow Mein:

  1. In a small mixing bowl, combine ingredients for chow mein sauce: oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside. 
  2. Cook noodles according to package instructions, set aside. 
  3. 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.
  4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened. 
  5. 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.
  6. Add chopped green onions and remove from the heat. Serve hot!

Step by step photos of making chicken chow mein.

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. 

Chicken chow mein in a pan.

More Quick Asian Recipes

Chicken Chow Mein with the Best Chow Mein Sauce

4.97 from 690 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Chicken Chow Mein recipe in skillet with noodles, vegetables and homemade 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!

Author: Natalya Drozhzhin
Course: Main Course
Cuisine: Asian, Chinese
Keyword: chicken chow mein, chow mein
Skill Level: Easy/Medium
Cost to Make: $12-$18
Calories: 340
Servings: 8 servings

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

  1. In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

  2. Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

  3. 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.

  4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

  5. Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

  6. 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.

Nutrition Facts
Chicken Chow Mein with the Best Chow Mein Sauce
Amount Per Serving
Calories 340 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 914mg40%
Potassium 295mg8%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 19g38%
Vitamin A 1315IU26%
Vitamin C 8mg10%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Barbara
    March 20, 2023

    I really enjoyed this dish. I love stir fry food. I thought it was a little bit salty so next time I will use salt free broth.

    Reply

    • NatashasKitchen.com
      March 21, 2023

      Hi. Barbara! I’m glad you enjoyed the recipe. Thank you for the feedback. 🙂

      Reply

  • Patty
    March 19, 2023

    Hello, recipe looks delish. How well does this dish reheat? Thank you.

    Reply

    • Natasha's Kitchen
      March 19, 2023

      Hi Patty. Yes, you can make this ahead and reheat it. The noodles will absorb some of the moisture from the sauce, if they are dry, you can add more as needed.

      Reply

  • A Britton
    March 17, 2023

    Can I make and then put in crockpot to keep warm? I am having 12 people over so I need to triple recipe and I hate it not being ready when guest arrive.

    Reply

    • Natashas Kitchen
      March 17, 2023

      Hi A! I haven’t tried that, but I imagine it may work to keep it warm, I wouldn’t keep it on heat for an extended amount of time though.

      Reply

  • BB
    March 16, 2023

    Delicious! I used tofu and added more veggies. Swapped veggie broth for chicken broth.. so good!! Thanks!

    Reply

    • Natasha's Kitchen
      March 16, 2023

      Sounds good, I’m glad you loved it!

      Reply

  • Chealsae
    March 13, 2023

    Hi Natasha. Do you season the chicken at all? I didn’t see it in your instructions. I want to make this tonight because it looks delicious. Thanks

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Chealsae! The sauce has plenty of flavor and saltiness so there is no need for additional seasoning on the chicken. 🙂

      Reply

  • Melody
    March 13, 2023

    This was really good. I did make some changes in that I used coleslaw mix instead of chopping up the cabbage and carrots. This made so much that next time I will cut the recipe in half, but I won’t cut the cabbage in half. I found this to be a little bit noodle heavy, and wanted more of the veggie.

    Reply

    • NatashasKitchen.com
      March 13, 2023

      Hi Melody! I’m glad you liked the recipe. Thank you for sharing.

      Reply

  • Virginia McNamara
    March 13, 2023

    Show me the recipe. How much is a serving? It doesn’t say on the nutritional value facts. I have high blood pressure so I have to watch my sodium.

    Reply

    • Natashas Kitchen
      March 13, 2023

      Hi Virgina, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” This recipe serves 8. Hope that helps!

      Reply

  • Emily O.
    March 12, 2023

    Loved this recipe!!!! American white girl that loves Asian and Asian fusion cuisine. I did your recipe near exact but with thighs instead of breasts as that’s what I had. Have you tried this recipe with velvetting the chicken first? Where you marinade in a cornstarch mixture first. Just curious as is took my Kung Poa to the next level. Love your recipes – looking forward to the cookbook!!!

    Reply

    • Natasha's Kitchen
      March 13, 2023

      Hi Emily, that’s lovely feedback! Thanks a lot for sharing your experience trying this recipe, so glad you enjoyed it!

      Reply

  • ellen
    March 9, 2023

    My go to recipe. Everyone loves it but I double the amount of sauce because it’s that good.

    Reply

    • Natashas Kitchen
      March 9, 2023

      Thank you so much for sharing that with me, Ellen! I’m so glad you all loved it!

      Reply

  • Virginia
    March 6, 2023

    Can rice noodles be used in this recipe instead? Also, what kind of cabbage?

    Reply

  • Carlita
    March 3, 2023

    Hi, I’m making this tonight. It sounds amazing and all the great reviews confirm that. Curious about the mention of bean sprouts and how you would use them. Robert on Feb 1 asked this same question but I didn’t see a reply. Hoping you can fill us in. Thanks so much! –Robert February 1, 2023
    I am making this tomorrow for supper and wish to use bean sprouts. You mention them in the vegetables to use for the perfect chow mein. But i didn’t see it in the recipe on how to use them. I am wondering if they are added towards the end or if I stir-fry them with the rest of the vegetables.

    Reply

    • NatashasKitchen.com
      March 3, 2023

      Hi Carlita! It’s best to add them in toward the end. They cook very fast so you’ll need to watch them and bake them to your preference. I like them to still be a bit crunchy (2 mins or so).

      Reply

  • Amanda
    March 3, 2023

    Hello, love this – wondering if it can be successfully frozen?

    Reply

    • Natasha's Kitchen
      March 3, 2023

      Hi Amanda, I haven’t tried freezing this but you can make this ahead and reheat it. The noodles will absorb some of the moisture from the sauce, if they are dry, you can add more as needed.

      Reply

  • Karen
    February 22, 2023

    Hi there,

    First, thanks so much for a wonderful easy to follow and practical recipe site. Just wondering if I can use stock instead of broth for Chow Mein sauce please. Thanks so much. Karen.x

    Reply

    • Natasha's Kitchen
      February 22, 2023

      You’re welcome, it’s my pleasure. That will work too, I hope you’ll love it!

      Reply

  • Cathy
    February 21, 2023

    I used frozen chow mein veges that included 7 types—(saved a lot of work), cooked the noodles and chicken, and added your sauce~~~SO good~~and quick with the precut veges!!

    Reply

    • Natasha's Kitchen
      February 21, 2023

      Sounds great, I’m glad you loved it!

      Reply

  • Sarah
    February 19, 2023

    Hi Natasha,
    I am just wondering if I am able to do this same recipe with beef mince?
    Thank you Sarah

    Reply

    • Natasha's Kitchen
      February 19, 2023

      Hi Sarah, I’m sure that will work just fine too. Enjoy!

      Reply

  • Melody
    February 15, 2023

    I have been cooking for close to 60 years. I have super sensitive taste buds, and I am a foodie. I can usually find a recipe or two or three on some of the more “well-known“ blogs, but I have to say that I’ve not had a bad thing yet from your site and it’s one of the first I go to. I can’t say I don’t tweak the recipes a little bit because we all do you have different tastes, and what we like. However, I didn’t have to do anything to this one. I love cabbage so I figured I’d try it. Well done! We will probably see this recipe at a few times every month, because it was that good. Thank you for sharing!

    Reply

    • NatashasKitchen.com
      February 15, 2023

      Hi Melody! That’s wonderful. So glad you enjoyed the recipe. Thank you for sharing.

      Reply

  • Suzanne
    February 12, 2023

    I made this last week. It was DELICIOUS. I made the sauce exactly as written. I love cabbage, hubby doesn’t so I omitted that. I used sliced mushroom, celery and big white onion chunks. Next time I make it I want to use bean sprouts instead of noodle for lower carb. Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      February 12, 2023

      Thank you for following the recipe as it is, we’re so glad that you enjoyed it! Sounds like a good plan too, I think bean sprouts will be great too.

      Reply

  • Kammura Webber
    February 8, 2023

    I made this tonight my picky large family loved it. I used bok chow instead of cabbage but ill probably use cabbage next time and doubled the recipe. I should have trippled it. I also added garlic and red pepper flakes to the sauce since my family prefers spicy asian food. Otherwise I flowed and it turned out great! Thank you for a quick easy dinner everyone loved!!

    Reply

    • NatashasKitchen.com
      February 8, 2023

      I’m so glad it was a hit for the family. Thank you for the feedback.

      Reply

  • sheila doiron
    February 6, 2023

    do you shred or just chop the cabbage or does it really matter also could you shred the carrots

    Reply

    • Natashas Kitchen
      February 6, 2023

      Hi Sheila, we chopped it – we have a photo of the cabbage in the recipe for reference. I hope that helps!

      Reply

  • Steve
    February 5, 2023

    This recipe was so good and so easy to make! Definitely restaurant quality!

    Reply

    • Natasha's Kitchen
      February 5, 2023

      Hello Steve, thanks a lot for your good comments and feedback!

      Reply

  • Adrienne
    February 4, 2023

    I found this recipe to be far too sweet, even though I used half the amount of sugar. In all honesty it didn’t taste like chow mein at all.

    Reply

    • Natasha
      February 5, 2023

      Hi Adrienne, I don’t recall many reports of it being too sweet. Did you make any substitutions to ingredients or quantities in the sauce?

      Reply

  • Tina Lim
    February 4, 2023

    I have made this chow mein many times. It has become a family favourite. I often add shrimp. So delicious and it is the best sauce! Thank you Natasha!

    Reply

    • NatashasKitchen.com
      February 4, 2023

      Hi Tina! That’s wonderful to hear. Thank you for sharing. I’m glad you love this recipe.

      Reply

  • Amanda
    February 3, 2023

    Just tried this recipe, and using chow mein noodles in a recipe for the first time. Delicious. Everyone loved it. Will definitely make again!!

    Reply

    • NatashasKitchen.com
      February 3, 2023

      So glad you loved it, Amanda! Thank you for sharing.

      Reply

  • Kara Straney
    January 31, 2023

    I followed the sauce directions exactly. I even measured. This is too much sesame oil, in my opinion. It’s also missing something…. I probably won’t make this again.

    Reply

    • Natasha
      February 1, 2023

      Hi Kara, I’m sorry to hear it didn’t hit the mark for you. This has been a very popular recipe on my site. Did you change or substitute anything in the sauce possibly or change the volume of noodles? I have found that adding too much noodles without increasing the sauce can make it seem a bit bland.

      Reply

  • Tori
    January 31, 2023

    Hi, can this be made ahead and reheated when needed? I’m putting together a Chinese feast so don’t want to have to do all the cooking at the last minute

    Reply

    • NatashasKitchen.com
      January 31, 2023

      Hi Tori! Yes, you can make this ahead and reheat it. The noodles will absorb some of the moisture from the sauce, if they are dry, you can add more as needed.

      Reply

      • Heathiopian
        February 18, 2023

        Followed the recipe for the sauce to the t but found it didn’t taste like any core mein I’ve ever had, it was still tasty but not what I imagined it to taste like, I think there may have been to much Oyster sauce next time I may halve it to only 3 tbsp

        Reply

        • Natashas Kitchen
          February 20, 2023

          Thank you so much for sharing that with me! I hope you liked our take on Chow mein!

          Reply

  • Beena
    January 26, 2023

    Holy chalupas! This recipe was amazing. I used angel hair pasta but other than that followed the recipe. So good. So delicious. Thank you so much Natasha!

    Reply

    • Natashas Kitchen
      January 26, 2023

      You’re welcome! I’m so happy you enjoyed it, Beena!

      Reply

  • Shannon
    January 24, 2023

    I cannot find non toasted sesame oil anywhere. Is there a substitute? Thank you.

    Reply

    • NatashasKitchen.com
      January 24, 2023

      Hi Shannon! The sesame oil adds a nice authentic flavor profile, so you may miss that in the recipe with out it. You can use another oil, and possibly add some sesame seeds on top for a nice addition.

      Reply

    • Robert
      February 1, 2023

      I am making this tomorrow for supper and wish to use bean sprouts. You mention them in the vegetables to use for the perfect chow mein. But i didn’t see it in the recipe on how to use them. I am wondering if they are added towards the end or if I stir-fry them with the rest of the vegetables.

      Reply

  • JEANNINE
    January 23, 2023

    Loved this recipe! Had to change a couple things. Used cooked spaghetti noodles, hot sesame oil (reduced to 3 tsp) and an Xtra Tbls of sugar, and added broccoli. My family loved it!

    Reply

    • NatashasKitchen.com
      January 23, 2023

      Hi Jeanne! Thank you for sharing. I’m glad you’re family loved the recipe. 🙂

      Reply

  • Anneke
    January 14, 2023

    I had 1 pound of ground beef and a package of cole slaw, chopped an onion and voila, delicious! The sauce recipe makes it great thank you!

    Reply

    • Natashas Kitchen
      January 14, 2023

      That’s so great, Anneke! Thank you for your lovely review!

      Reply

  • vanessa darmofal
    January 14, 2023

    Hi Natasha,
    Love your recipes. My son has food allergies so I cannot use sesame oil but can use sesame seeds and don’t have a safe oyster sauce I can use. How can I substitute in this recipe?

    Reply

    • Natashas Kitchen
      January 14, 2023

      Hi Vanessa, the sesame oil adds a nice authentic flavor profile, so you may miss that in the recipe with out it, but sesame seeds will be a nice addition.

      Reply

  • Heather
    January 13, 2023

    I’m working my way through the best recipes of 2022 and this Chicken Chow Mein is the first. SO DELICIOUS!!
    My husband loves it and it was very easy to make – thank you!
    It’s going in “the book.”

    Reply

    • NatashasKitchen.com
      January 14, 2023

      So glad you found another one to add to the book, Heather! Thank you for the feedback.

      Reply

      • Emma
        January 31, 2023

        It turned out delicious. I added mushrooms. Will be making again soon.

        Reply

        • NatashasKitchen.com
          January 31, 2023

          So glad you love it, Emma! Thank you.

          Reply

  • Elizabeth
    January 11, 2023

    I am making this tonight for our dinner. Whenever I get an idea for making something new, I always go to you first. You never disappoint. Looking forward to your cookbook in the fall! Happy New Year and keep those recipes coming!

    Reply

    • NatashasKitchen.com
      January 11, 2023

      Aww, thanks so much, Elizabeth! I’m so glad you love my recipes. Happy New Year. Be Blessed!

      Reply

  • Crys
    January 11, 2023

    Could I use spaghetti noodles instead? My children love anything made with noodles Especially spaghetti noodles

    Reply

    • Natashas Kitchen
      January 11, 2023

      Hi Crys, 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!

      Reply

  • Kelly
    January 8, 2023

    I’ve made many of Natasha’s recipes. Loved them all.
    I had some shiitakes, spinach, celery tossed them in too. If you’re thinking bout making this one, don’t think. Just make it. It’s outstanding.

    Reply

    • NatashasKitchen.com
      January 8, 2023

      Thanks, Kelly! I’m glad you loved the recipe. I appreciate the review.

      Reply

  • Eden West
    January 8, 2023

    I love just about everything you make. Love watching how you make cooking so fun and not a chore. If you make a cook book I’m definitely buyinh.

    Reply

    • NatashasKitchen.com
      January 8, 2023

      Thank you, Eden! That means a lot to me. So glad you love my recipes. My first cookbook will release Fall of 2023! 🙂

      Reply

  • Alexis
    January 7, 2023

    Hi! I’m curious is there a way to sub the oyster sauce? I have someone who is highly sensitive to the taste of fish or seafood in general. Doesn’t even like seaweed. So I just wanted to know if there was a good alternative.

    Reply

    • Natashas Kitchen
      January 7, 2023

      Hi Alexis, 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.

      Reply

  • Karen
    January 7, 2023

    Hi. I’m making this tonight and only have toasted sesame oil. Should I use less, the same amount or not at all?

    Thank you.

    Reply

    • Natashas Kitchen
      January 7, 2023

      Hi Karen, toasted sesame oil is intended to be used in salads and not in cooked recipes. It’s a tough one to replace since olive oil doesn’t even come close in flavor. If you had the toasted one, I would probably drizzle it over the finished dish and toss to combine.

      Reply

  • Mick
    January 7, 2023

    I made this chow mein yesterday for my wife and wow ot was great thanks heaps will be making for all the family when we get together next.

    Reply

    • NatashasKitchen.com
      January 7, 2023

      Wonderful to hear, Mick! Thank you for trying my recipe.

      Reply

  • Jo K
    January 6, 2023

    This is the most fabulous homemade chicken chow Mein recipe ever! I didn’t change a thing, and it was so fantastic, I turned right around and made your general tsao chicken, and I’m gonna try a whole lot more of your recipes!!! Just fantastic! You are so much fun to watch too!

    Reply

    • NatashasKitchen.com
      January 6, 2023

      Thanks so much, Jo! I’m glad you love the recipe. I hope you find many more to enjoy.

      Reply

  • Kathy
    January 6, 2023

    Wow, do we love this recipe! I have to leave out the garlic (I added half an onion, diced instead) and I also use mushroom-based oyster sauce and it is absolutely delicious! I will be using this sauce in all my stir fry dishes, regardless of the protein or carb. I’m thinking of beef and broccoli with rice…

    Reply

    • NatashasKitchen.com
      January 6, 2023

      Hi Kathy! I’m so glad you loved the recipe. The sauce is amazing! Thanks for sharing.

      Reply

  • Sharon Baker
    January 5, 2023

    The recipe was great except it was highly salty. How can I change it so it’s not as salty?

    Reply

    • NatashasKitchen.com
      January 5, 2023

      Hi Sharon! Did you use low sodium soy sauce? You could also use sodium free or low sodium broth and that would help as well.

      Reply

      • Sarah
        January 21, 2023

        I am making this for the first time tonight. I am adding in sprouts. O hope it turns out good.

        Reply

        • NatashasKitchen.com
          January 21, 2023

          Let us know how you like the recipe! 🙂

          Reply

      • Sheila
        February 19, 2023

        A great substitute for soy sauce is coconut Aminos! Has no coconut taste at all and has a fraction of salt! If you were blind folded you could not taste the difference from soy sauce. All grocery stores sell it near the soy sauce. I got mine at Trader Joes. ☺ you’ll love it!

        Reply

        • Natasha's Kitchen
          February 19, 2023

          Thanks for the tip, Sheila. It’s hepful!

          Reply

  • Claire
    January 5, 2023

    What is the correct term … I’m not sure… does one say fool proof or flop proof ? Both are good words. I’ve made this recipe at least once a month for about 6 months… NEVER FAILED ! My family love it … add all those veggies and more … you won’t regret it.

    Reply

    • Natashas Kitchen
      January 5, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Claire!

      Reply

  • Regina
    December 24, 2022

    Thank you for sharing this recipe, it turned out great. Differently will make it again

    Reply

  • LCT
    December 17, 2022

    Really good and a thumb’s up from both kids! I made it with shrimp and also made a batch with rice noodles for my gluten-free kiddo. It was a hit!

    Reply

    • NatashasKitchen.com
      December 19, 2022

      So glad it was a hit! Thank you for sharing.

      Reply

  • Spencer Tolliver
    December 12, 2022

    Great recipe!! I also substituted the noodles with “zoodles”, vegetable broth and salmon instead of chicken. It was just as yummy and I was able to get more veggies (instead of starch) in my meal.

    Reply

    • NatashasKitchen.com
      December 13, 2022

      That’s great, Spencer! So glad you loved this recipe!

      Reply

  • Belen Aquino
    December 12, 2022

    This is a great recipe. Made it with tofu instead of chicken. It was great.

    Reply

    • Natasha's Kitchen
      December 12, 2022

      Glad you enjoyed this using tofu!

      Reply

  • Jackie Kerr
    December 8, 2022

    Very good!! My husband usually puts sauce on every Chinese food but not today!! He said it had a good flavor in cabbage and didn’t need it! Ty Natasha, Jackie Kerr ❤️

    Reply

    • NatashasKitchen.com
      December 8, 2022

      That’s great, Jackie! I’m so glad it was enjoyed.

      Reply

  • Nickey Humbert
    November 27, 2022

    I made this without the chicken and added onions came out great.

    Reply

    • Natasha's Kitchen
      November 27, 2022

      Good to know that you still enjoyed this without chicken. Thanks for sharing that with us!

      Reply

  • Miminunnn
    November 26, 2022

    I tried the recipe with a few changes.I brought shredded cabbage and precut carrots.I added onion and more green onion than it said. Using pkgs off 2 noodles I would suggest using double shredded cabbage and 2 containers of carrots precut.

    Reply

  • Shelley
    November 20, 2022

    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 🙂

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Thank you for your awesome review, Shelley!

      Reply

  • Silvana
    November 15, 2022

    This was absolutely delicious and quick and simple to make!
    I will definitely be making this again!

    Reply

    • Natashas Kitchen
      November 15, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Silvana!

      Reply

  • Maryy
    November 7, 2022

    This was delicious! I’ll definitely be making this again. I did add fresh mushrooms.

    Reply

    • Natasha's Kitchen
      November 7, 2022

      We’re glad you enjoyed this recipe, Mary!

      Reply

  • Savannah
    November 7, 2022

    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!

    Reply

    • Natasha's Kitchen
      November 7, 2022

      You’re welcome, thank you for sharing your comments with us!

      Reply

  • Beth
    November 3, 2022

    This is so very good! I have made it twice and honestly could eat it 3 or 4 days in a row.
    Delicious!

    Reply

    • NatashasKitchen.com
      November 3, 2022

      So glad you loved it, Beth!

      Reply

  • terry holden
    November 2, 2022

    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

    Reply

    • NatashasKitchen.com
      November 2, 2022

      I’m glad to hear that, Terry! Thank you for sharing.

      Reply

  • Ginta
    October 31, 2022

    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,😋

    Reply

    • NatashasKitchen.com
      October 31, 2022

      That’s wonderful, Ginta! Glad you found a new one to add to the menu. 🙂

      Reply

  • Gee Gee
    October 26, 2022

    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!

    Reply

    • Natasha's Kitchen
      October 26, 2022

      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!

      Reply

  • William Demick Jr
    October 25, 2022

    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.

    Reply

    • Natashas Kitchen
      October 25, 2022

      Thank you for sharing that with me, William! I hope you like our version and try it out soon!

      Reply

  • Marjorie
    October 25, 2022

    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. 💕

    Reply

    • NatashasKitchen.com
      October 25, 2022

      I’m so glad to hear that, Marjorie! 🙂

      Reply

  • Nark
    October 24, 2022

    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.

    Reply

  • Isabelle
    October 23, 2022

    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.

    Reply

    • Natasha's Kitchen
      October 23, 2022

      Hi Isabelle, feel free to make some minor changes to the seasoning according to your preference. Thanks for the feedback!

      Reply

  • Noni
    October 21, 2022

    Hi Natalya. I can’t wait to try this but can you leave out the oyster sauce without ruining the recipe?

    Reply

    • Natashas Kitchen
      October 21, 2022

      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.

      Reply

  • Karen
    October 14, 2022

    The sauce is too salty for me, even after reducing the soy by a tablespoon

    Reply

    • NatashasKitchen.com
      October 14, 2022

      Hi Karen, you can also try using low-sodium or sodium-free chicken broth to help with the additional saltiness.

      Reply

  • Janet Cross
    October 13, 2022

    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😊😊

    Reply

    • NatashasKitchen.com
      October 13, 2022

      Hi Janet! Thank you for the wonderful feedback! So glad you loved this recipe.

      Reply

  • Jean Martin
    October 11, 2022

    Made this for supper this evening. It’s so good! Thanks for the recipe!

    Reply

    • Natashas Kitchen
      October 11, 2022

      You’re welcome! I’m so happy you enjoyed it, Jean!

      Reply

  • Maryann
    September 29, 2022

    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!!!

    Reply

    • Natashas Kitchen
      September 29, 2022

      Thank you for your thoughtful feedback, Maryann! I’m so happy this was a hit!

      Reply

  • Beth Dnhr
    September 26, 2022

    Hands down, this is the BEST meal I have ever made!
    THE BEST!
    Hats off to you Natasha.

    Reply

    • NatashasKitchen.com
      September 26, 2022

      That’s great, Beth! So glad you loved this. Thank you for your feedback.

      Reply

  • Maria
    September 25, 2022

    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!

    Reply

    • Natashas Kitchen
      September 25, 2022

      That’s so great! That’s just awesome, Maria!

      Reply

    • Bryan
      October 14, 2022

      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).

      Reply

  • Izzy
    September 24, 2022

    Just made this dish for dinner tonight turned out awesome. Will definitely be making it again, so good. Thank you for sharing 😊

    Reply

    • NatashasKitchen.com
      September 24, 2022

      You’re welcome, Izzy! I’m glad you love this recipe. 🙂

      Reply

  • Mavis
    September 21, 2022

    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!!

    Reply

    • Natasha's Kitchen
      September 21, 2022

      Very nice! Thanks for sharing and I hope your family will love all the recipes that you will try for them.

      Reply

  • Patsy
    September 18, 2022

    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.

    Reply

    • Natasha's Kitchen
      September 18, 2022

      So glad you enjoyed the recipe, Patsy!

      Reply

    • Helen
      October 4, 2022

      So tasty, we both loved it, will be a staple in our house from now on! ❤️ Thanks

      Reply

      • NatashasKitchen.com
        October 4, 2022

        I’m happy you found a favorite! Thank you for sharing, Helen. 🙂

        Reply

  • Caroline Sevy
    September 2, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 2, 2022

      You’re very welcome, Caroline! So glad you enjoyed this recipe.

      Reply

  • Sonia
    September 1, 2022

    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.

    Reply

    • NatashasKitchen.com
      September 1, 2022

      Aww, thank you for the wonderful feedback, Sonia! I’m so glad you enjoyed this recipe.

      Reply

  • Reem
    August 31, 2022

    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!

    Reply

    • Natasha's Kitchen
      September 1, 2022

      Yay, lovely feedback! Thanks a lot for sharing that with us.

      Reply

  • Vlad
    August 19, 2022

    I love it, it is one of the best foods i ever tasted. Keep up your good work. Bye

    Reply

    • NatashasKitchen.com
      August 19, 2022

      Thank you, Vlad! 🙂

      Reply

  • Anonymous
    August 16, 2022

    This is Chicken Lol Mein. Chicken Chow Mein does not have noodles.

    Reply

    • Jules
      August 20, 2022

      It actually does. The difference between the 2 is the noodles. One uses thin the other uses thicker, fatter noodles.

      Reply

    • Marico
      August 23, 2022

      If you are not Asian you wouldn’t know. Chow Mein always have noodles!

      Reply

  • Dean Allison
    August 11, 2022

    Nice ripe but it tastes even better if you add half a teaspon of MSG.

    Reply

  • Travis
    August 7, 2022

    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? 🙂

    Reply

    • Tracey
      August 9, 2022

      Try coating in cornstarch. Softens up the meat. Try this, works very well….https://www.bonappetit.com/story/velveting-meat

      Reply

      • Christina
        January 14, 2023

        Best Chow Mein I have made and I’ve tried several other recipes. It was a big hit with the whole family!. This will be my new go-to Chow Mein Recipe. I followed it exactly and added baby corn.Very Authentic tasting and to me tastes better than the take out version. Can’t wait to try more of your recipes!

        Reply

        • NatashasKitchen.com
          January 14, 2023

          Wonderful Christina! I’m so glad you like it. I hope you find many more recipes to enjoy on my blog! 🙂

          Reply

  • Natalya
    August 4, 2022

    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.

    Reply

    • Natashas Kitchen
      August 4, 2022

      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.

      Reply

    • Patty
      August 22, 2022

      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

      Reply

      • Paula
        September 17, 2022

        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!!

        Reply

    • Sue
      September 16, 2022

      Did you try looking in the international isle? I believe that is whereI I found mine.

      Reply

    • JK
      September 17, 2022

      I buy on Amazon they come bulk in a box, very good and cost effective, boil for 3 minutes.

      Reply

  • Deanna
    July 28, 2022

    I made this yesterday and it was good. And my family liked it. It was easy to put together.

    Reply

    • Natashas Kitchen
      July 28, 2022

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Kathleen
    July 18, 2022

    What else could you use besides oyster sauce or any fish sauce? Have a severe fish allergy but this looks amazing!

    Reply

    • NatashasKitchen.com
      July 18, 2022

      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.

      Reply

  • Gloria Gonzales
    July 18, 2022

    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.

    Reply

    • NatashasKitchen.com
      July 18, 2022

      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.

      Reply

  • Kelly
    July 14, 2022

    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!

    Reply

    • NatashasKitchen.com
      July 14, 2022

      So glad you enjoyed this recipe, Kelly! Thank you for the review.

      Reply

      • Sherry
        September 25, 2022

        I did this with chicken and now going to do it with beef,can I substitute beef broth in place of the chicken broth?

        Reply

        • Natasha's Kitchen
          September 25, 2022

          Hi Sherry, yes that will work!

          Reply

    • Travis
      August 7, 2022

      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 …

      Reply

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