Summary: Chow Mein is a beloved Chinese stir-fried noodle classic featuring tender wheat noodles tossed with crisp vegetables, savory soy-based sauce, and your choice of protein, prepared in just 25 minutes for 6 servings.
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Category: Main Dishes, Chinese Cuisine
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Quick overview
- Dish: Chow Mein (炒面)
- Category: Main Dishes, Chinese Cuisine
- Cuisine: Chinese
- Main ingredient: Chow Mein noodles, 1 lb (fresh wheat noodles)
- Guide: 12 Most Popular Chinese Dishes: Favorite Recipes of Chinese Cuisine
- Total time: 25 minutes (10 min prep + 15 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: High-heat wok stir-frying
- Preparation types: Boiling noodles, stir-frying vegetables and protein
- Dietary info & Allergens: Contains wheat, soy
- Suitable for: Quick weeknight dinners, family gatherings
- Nutritional values (per 1 serving): 420 kcal, Protein: 22.0 g, Fat: 14.0 g, Carbs: 52.0 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Jasmine tea, Tsingtao beer, crisp Riesling
- In a nutshell: Savory, crisp, and lightning-fast stir-fried noodles loaded with fresh vegetables and your favorite protein.
- Last updated: 2026-03-30
WAGUU says: “Mastering the wok toss is the secret to achieving authentic restaurant-style Chow Mein at home.”
Key facts
| Prep time: | 10 min |
| Cooking time: | 15 min |
| Temperature: | High heat (450 °F) |
| Number of servings: | 6 |
In a nutshell
Experience the vibrant street food flavors of China with this authentic Chow Mein recipe, combining chewy noodles, crunchy bean sprouts, and aromatic soy sauce.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Chow Mein noodles | 1 lb | Fresh wheat noodles |
| Chicken breast | ¾ lb | Sliced thin |
| Napa cabbage | 3 cups | Shredded |
| Bean sprouts | 2 cups | Fresh and crisp |
| Carrot | 1 cup | Julienned |
| Scallions | 1 bunch | Cut into 2-inch pieces |
| Soy sauce | 4 tbsp | Regular and dark blend |
| Oyster sauce | 3 tbsp | High quality |
| Sesame oil | 1 tbsp | Toasted |
| Vegetable oil | 3 tbsp | High smoke point |
| Garlic | 3 cloves | Minced |
| Salt | 1 tsp | Fine sea salt |
Why you’ll love this recipe
- Lightning Fast: Ready from scratch in just 25 minutes, making it ideal for busy weeknights.
- Authentic Taste: Delivers genuine restaurant-quality flavors using simple household ingredients and proper wok technique.
- Versatile Protein Options: Easily customize with chicken, beef, shrimp, or firm tofu based on your dietary preference.
Success guaranteed: Follow the precise high-heat steps and your noodles will never stick or become soggy.
Recipe overview
Prep: 10 min | Cooking: 15 min | Difficulty: Easy | Servings: 6 | Type: Main Dish | Origin: Chinese
Detailed instructions
Overall progress: 0% completed
Phase 1: Noodle Preparation – 3 min
Appliances: Stove, Pot
1. Bring a large pot of water to a rolling boil. Add 1 lb of Chow Mein noodles and cook for 2 minutes until just tender, then drain thoroughly and rinse with cold water to stop cooking.
CP: Noodles are pliable and slightly undercooked in the center.
Before moving to the next step:
Ensure noodles are completely drained so they do not water down the stir-fry sauce.
Phase 2: Sauce Mixing – 2 min
Appliances: None
2. In a small bowl, whisk together 4 tbsp of soy sauce, 3 tbsp of oyster sauce, 1 tbsp of sesame oil, and 1 tsp of fine sea salt until smooth and well combined.
CP: Sauce mixture is uniform in color and aroma.
Before moving to the next step:
Verify salt is fully dissolved into the liquid mixture.
Phase 3: Protein Searing – 4 min
Appliances: Stove, Wok
3. Heat 1.5 tbsp of vegetable oil in a wok over high heat (450 °F) until shimmering. Add 0.75 lb of sliced chicken breast and stir-fry for 4 minutes until golden brown and cooked through (165 °F core temperature), then remove from the wok.
CP: Chicken reaches internal temperature of 165 °F.
Before moving to the next step:
Remove cooked chicken to a clean plate to prevent overcooking.
Phase 4: Vegetable Stir-Fry – 3 min
Appliances: Stove, Wok
4. Add remaining 1.5 tbsp of vegetable oil to the wok. Toss in 3 cloves of minced garlic, 3 cups of shredded Napa cabbage, 2 cups of fresh bean sprouts, and 1 cup of julienned carrot. Stir-fry vigorously for 3 minutes until vegetables begin to soften.
CP: Vegetables retain vibrant color and a slight crunch.
Before moving to the next step:
Keep heat high to prevent vegetables from releasing excess water.
Phase 5: Combining Ingredients – 2 min
Appliances: Stove, Wok
5. Return the cooked chicken and drained Chow Mein noodles to the wok with the vegetables. Toss everything together over high heat for 2 minutes until heated through.
CP: Noodles and chicken are evenly distributed among vegetables.
Before moving to the next step:
Ensure wok temperature remains high before adding sauce.
Phase 6: Final Seasoning and Garnish – 1 min
Appliances: Stove, Wok
6. Pour the prepared sauce mixture evenly over the noodle mixture. Add 1 bunch of scallions and toss continuously for 1 minute until noodles absorb the sauce and develop a glossy finish.
CP: Noodles are uniformly coated and glossy.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Wok | 14 inches | Large skillet | Overcrowding |
| Boiling pot | 4 quarts | Any large soup pot | Water boiling over |
| Chef’s knife | 8 inches | Santoku knife | Uneven vegetable cuts |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 120.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 4.0 g | 14.0 g | 84.0 g |
| of which saturates | 0.8 g | 2.8 g | 16.8 g |
| Carbohydrates | 14.8 g | 52.0 g | 312.0 g |
| of which sugars | 1.5 g | 5.2 g | 31.2 g |
| Protein | 6.3 g | 22.0 g | 132.0 g |
| Salt | 0.9 g | 3.1 g | 18.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always use pre-boiled fresh wheat noodles for the best bouncy texture.
- Tip 2: Ensure your wok is screaming hot before adding oil to prevent sticking.
- Tip 3: Cut all vegetables to uniform sizes so they cook evenly in minutes.
- Tip 4: Mix the soy and oyster sauces in advance for effortless dosing.
Scientific background
High-heat stir-frying initiates the Maillard reaction between amino acids and reducing sugars in the protein and noodles, creating complex savory flavor compounds while locking in vegetable crunch through rapid moisture evaporation.
Fine Dining – Professional techniques
- Plate composition: Mound the noodles neatly in the center with protein and vegetables cascading outward.
- Texture contrasts: Combine chewy noodles with crisp bean sprouts and tender seared chicken.
- Temperature contrast: Serve immediately piping hot straight from the wok.
- Aromatic garnishes: Finish with finely shredded fresh scallions and toasted sesame seeds.
Sensory radar
- Appearance: Glossy golden-brown noodles accented with vibrant green and orange vegetables.
- Aroma: Rich toasted sesame, savory soy, and fragrant garlic notes.
- Taste: Perfectly balanced savory, umami, and lightly sweet profile.
- Texture: Bouncy noodles paired with tender meat and crisp-tender vegetables.
Pairing
- BEER: Chilled crisp Tsingtao lager.
- WINE: Off-dry German Riesling or Gewürztraminer.
- NON-ALCOHOLIC: Iced jasmine green tea with a squeeze of fresh lime.
Various preparation methods
- Vegetarian Chow Mein: Substitute firm tofu cubes or mushrooms for the chicken.
- Shrimp Chow Mein: Replace chicken with succulent peeled tiger prawns.
Allergens and dietary information
Contains: Gluten, soy, shellfish (oyster sauce) • Gluten: Contains wheat noodles and regular soy sauce • Not suitable for: Celiac diets, soy allergies
Suitable for
Quick weeknight dinners, family gatherings, casual weekend lunches
Substitution guide
- Oyster sauce: Mushroom vegetarian stir-fry sauce
FAQ
Can I use dried noodles instead of fresh?
Yes, boil dried egg noodles according to package directions until al dente before tossing into the wok.
Why are my noodles sticking to the wok?
The wok was likely not hot enough or insufficient oil was used. Heat the wok thoroughly before adding oil.
Can I make this dish vegetarian?
Absolutely, simply omit the chicken and add cubed firm tofu along with extra vegetables.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat in a hot skillet.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook in two separate batches to maintain proper high wok heat • 20+ people: Prep all ingredients in advance and use multiple large woks simultaneously
Sides and serving
- Hot and Sour Soup – Traditional spicy appetizer soup (not included in the recipe)
- Pickled Cucumber Salad – Crisp garlic cucumber salad (not included in the recipe)
Serving: Serve piping hot garnished with chopped scallions and sesame seeds.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Stir-fry in a hot skillet with a splash of water until steaming hot.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
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Common mistakes
- Overboiling noodles – Cooking noodles completely before stir-frying results in a mushy texture.
- Overcrowding the wok – Adding too much food at once lowers the temperature and steams instead of searing.
- Adding cold wok oil – Pouring oil into a cold wok causes food to stick instantly.
- Skipping sauce preparation – Measuring sauces mid-cook leads to burnt ingredients.