This easy Chinese-inspired Chow Mein recipe includes noodles, vegetables and chicken with a simple chow mein sauce. It's healthy and quick to make from home.

If you like to make take-out inspired dishes from home, check out Kung Pao Shrimp, Lettuce Wraps, or General Tso's Chicken.

A bowl with an easy Chow Mein recipe with chicken and veggies, with chopsticks.

Why I love this recipe:

  • 30 Minute Meal – You can have this fresh chow mein on the table in less than 30 minutes!
  • Fresh – This easy chow mein recipe hits the spot every time, and I love how it includes veggies and protein.
  • Easy to Customize – I often use this recipe to help use up any vegetables lying in my fridge. You can adapt it to your liking by tossing in your favorite vegetables. See some of my favorites in the variation section below.

What is Chow Mein?

Chow mein is a stir-fry noodle dish that is made in many different variations, but typically made with noodles, cabbage, celery, green onions, and garlic. Traditional chow mein is made with fried noodles but often it is prepared with boiled lo mein, chow mein, or yaki-soba noodles. Then it is added to a vegetable stir fry with chicken or beef and a simple sauce.

I can't call this Chow Mein recipe authentic! This is just the version I like to make from home, to mimic the flavors I love from take-out. For a more authentic version, try this recipe.

How to make Chow Mein:

Cook Chicken: Heat a large pan or wok on high heat then pour in 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through then remove to a plate. Whisk sauce ingredients together and set aside.

A wok with chicken sautéed until golden brown for the best chow mein recipe.

Add Vegetables: Add another tablespoon of oil. Once hot, add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.

Shredded cabbage, carrots, celery, and green onion being sautéed in a wok for homemade Chow Mein.

Combine: Add last tablespoon of oil to the pan and add the noodles. Cook for 1 minute. Add the sauce and cook, tossing to coat then return veggies and chicken to the pan, along with fresh bean sprouts.

Two images showing a simple sauce being added to yakisoba noodles in a wok, then after chicken, veggies, and bean sprouts are added to make easy Chow Mein.

Serve immediately, garnished with green onion.

Fresh Chow Mein in a serving bowl with some of it being lifted by chopsticks.

What's the difference between lo mein and chow mein?

Lo Mein and Chow Mein are two popular Chinese-American dishes that are very similar and often even used interchangeably. The main difference between these two Chinese dishes is in the noodles. Lo Mein is typically made with thicker noodles where Chow Mein is made with thinner noodles that are traditionally fried and crispy.

Recipe Variations:

  • Cabbage and Carrots: If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots.
  • Vegetables: Try adding more veggies like Bok choy, bell peppers, mushrooms, snap peas, broccoli, and water chestnuts would all work well.
  • Protein: Substitute beef, tofu, or shrimp.
  • Vegetarian: Leave out the chicken, or swap with tofu or your favorite vegetarian protein source.
  • Vegan: Leave out the chicken, or swap with your favorite vegan protein source. Substitute hoisin sauce instead of the oyster sauce.
  • Chow Mein Noodles: I often use Yakisoba noodles because I can get them at my local grocery stores (discard the seasoning packet), but for the most authentic noodles, use fresh chow mein noodles from a local Asian foods market, or Dry chow mein noodles that are labeled as “hong kong” or “pan fried” noodles, which have already been par-boiled and can be added right to the pan. You could also use dry wonton noodles or lo mein noodles, but cook according to package instructions, drain well, and remove excess moisture from them before adding to stir-fry.

More Chinese-Inspired Recipes:

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Recipe

A bowl with an easy Chow Mein recipe with chicken and veggies, with chopsticks.
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Save Recipe

Ingredients
  

  • 14 oz yakisoba refrigerated noodles , or 16 oz chow mein noodles*
  • 1 lb boneless skinless chicken breasts
  • salt and pepper
  • 3 Tablespoon vegetable oil , or canola oil, divided
  • 2 cups finely shredded cabbage* *
  • 1 large carrot , shredded
  • 2 ribs celery , chopped
  • 4 green onions , chopped, white and green separated
  • 3 cloves garlic , minced
  • 2 teaspoons freshly grated ginger
  • 1 cup fresh bean sprouts (optional)

Sauce:

Instructions
 

  • Chow mein sauce: In a small bowl, whisk the sauce ingredients together and set aside.
  • Cook chicken: Heat a large pan or wok on high heat. Add 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through, then remove to a plate.
  • Cook Veggies: Add another tablespoon of oil. Once hot add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.
  • Noodles: Add last tablespoon of oil to the pan and add the noodles. Cook for 1 minute. Add the sauce and cook, tossing to coat. Return veggies and chicken to the pan, along with fresh bean sprouts.
  • Serve immediately, garnished with green onion.

Notes

Cabbage and Carrots: If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots.
Chow Mein Noodles: I often use Yakisoba noodles because I can get them at my local grocery stores (discard the seasoning packet), but for the most authentic noodles, use fresh chow mein noodles from a local Asian foods market, or Dry chow mein noodles that are labeled as “hong kong” or “pan fried” chow mein noodles, which have already been par-boiled and can be added right to the pan. You could also use dry wonton noodles or lo mein noodles, cook according to package instructions, drain well, and remove excess moisture from them before adding to stir-fry.
Add More Vegetables like Bok choy, bell peppers, mushrooms, snap peas, broccoli, and water chestnuts would all work well.
Protein: Substitute beef, tofu, or shrimp.
Vegetarian: Leave out the chicken, or swap with tofu or your favorite vegetarian protein source.
Vegan: Leave out the chicken, or swap with your favorite vegan protein source. Substitute hoisin sauce instead of the oyster sauce.

Nutrition

Calories: 563kcalCarbohydrates: 66gProtein: 34gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 58mgSodium: 1609mgPotassium: 601mgFiber: 6gSugar: 7gVitamin A: 2265IUVitamin C: 18mgCalcium: 50mgIron: 4mg

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I originally shared this recipe March 2019. Updated July 2022 and January 2024.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.96 from 269 votes (230 ratings without comment)
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Stephanie Valladares’s-Herrera
1 month ago

5 stars
I am wonder what is a serving size, if anyone knows please let me know.

I used fettuccini instead and I was out of oyster sauce so I used hoisin and realized it was like a general tsao chow mein.

The recipe was very good.

King
2 months ago

3 stars
Way too much oyster sauce and soy sauce for 14-16 oz of noodles.

It ended up being way too strong and salty. Everyone usually tells me I put too much salt/sauce on stuff, so that’s saying a lot.

Every other recipe I see online asks for 1 tbsp or less. This asks for 1/4 cup oyster sauce, which is 4 tbsp.

Tricia Rampata
2 months ago

5 stars
Just made this the other day for the family and they licked the pot clean! So much better than takeout!

DeNene Jensen
2 months ago

5 stars
We enjoyed it. Funny thing we went to a Chinese cage a week layer and their Chowmein tasted just like the one I made.

Angie
3 months ago

5 stars
This is delicious! All 4 of my kids loved this and so did the adults! It’s a miracle. This is a new go-to recipe for us.

ur
7 months ago

1 star
It sucks, hate this recipe don’t recommend😡

midobo@protonmail.com
3 months ago
Reply to  ur

How rude. How can anything about the recipe be wrong. All great ingredients, easy technique.

emma
2 months ago

It is an opinion rating. They are just saying what they thought about the recipe.

rick.wallace@gmail.com
2 months ago
Reply to  ur

5 stars
This comment is extremely rude and very disrespectful to anyone who is looking for actual reviews and not immature childish comments like this.

When you don’t have anything constructive to say you should learn to keep your comments to yourself.

Your parents must be proud

Shelly
8 months ago

5 stars
Once you’re done with all the chopping, this comes together quickly and sooo good! Love your recipes, haven’t found a miss yet!

Momma Bean
1 year ago

5 stars
This was SO GOOOOOD! I thought we were going to have leftovers but we ate every last bite. Keeping this recipe and will be on repeat.

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