This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren’t enough ways for me to rave about it!
Chicken Chow Mein is one of my all time favourite meals
Ever since I can remember, Chicken Chow Mein has been one of my favourite meals.
As I’ve grown up, my favourite things to eat have changed but Chicken Chow Mein has always remained up there. Anytime we have a Chinese takeaway or go to a Chinese restaurant, I have to order it because it is hands down the best part of a Chinese meal for me.
I have eaten so many Chicken Chow Mein’s over the years that I feel qualified to give a trusted opinion.
In an attempt to recreate it myself at home, I have tried numerous different chow mein recipes. Each one was a disappointment. They tasted nice enough, but they weren’t what I think of as being a proper Chicken Chow Mein.
Finding an amazing recipe
I don’t remember exactly how I stumbled across The Woks of Life blog, but I am so pleased I did! It’s a blog run by a family who all come up with delicious authentic Chinese cooking.
I was initially sceptical after being let down by Chicken Chow Mein recipes so many times before. But the step of frying the noodles was something I hadn’t seen before and was what convinced me to give it a go.
Oh my goodness it was amazing. The flavours are exactly what you want from a Chicken Chow Mein. I have tried quite a few of their recipes now and they are all delicious.
I have adapted their Cantonese Soy Sauce Pan-Fried Noodle recipe to create my Chicken Chow Mein recipe. I’ve tweaked the sauce slightly and added chicken.
Chicken Chow Mein cooking tips
There are a few tips you really should stick to when making this recipe. Firstly it is essential to get the correct ingredients.
They’re not very expensive and can easily be found at your local Chinese supermarket, or even in the world food aisle of large supermarkets. If you are able to go to a Chinese supermarket I would definitely recommend doing so as things seem very reasonably priced.
Also you can pick up some great things you wouldn’t find in standard supermarkets. The other thing to remember is to keep your wok/pan hot. Turn it up as high as it will go!
Definitely do not skip the step of crisping up the noodles in the pan. I think this is an essential step that is the secret behind their amazing taste. It isn’t much effort to do this; Mr Curly often makes this by himself!
This is a great way of using up leftover roast chicken, but if you don’t have any leftover chicken do not panic! Just cook a chicken breast in the oven at 180ºC for 15-20 minutes until cooked through.
Leave to cool for 10 minutes or so until it is cool enough to shred and then you’re ready to make the dish!
What is the difference between chow mein and lo mein?
The main difference between chow mein and lo mein are the methods of cooking.
Authentic chow mein involves crisping the noodles before you add the rest of the ingredients.
Lo mein noodles are usually just boiled so they are soft.
Which noodles are best to use?
Chicken Chow Mein is traditionally made with medium egg noodles.
You can buy egg noodles in all standard supermarkets but I prefer to buy them from an Asian supermarket. This is because you can get larger bags for a really reasonable price.
In my local Asian supermarket they are labelled as chow mein noodles which makes it really easy to make sure you are buying the right ones!
Like I said you can buy egg noodles in any supermarket, but make sure you buy the medium noodles and not the fine ones for this recipe.
Easy to find ingredients
I know a lot of people worry when they are looking to try new recipes that they might struggle to find the ingredients they need.
The great thing about this Chicken Chow Mein is that all of the ingredients you will be able to find in a large supermarket.
Over the last few years, supermarkets have really improved the range of ingredients they provide. Remember to check out the world food’s aisle as this is where you usually find the better priced and more authentic brands.
Although you can find all of the ingredients in your supermarket, I would really recommend visiting your local Asian supermarket.
I absolutely love browsing the aisles and looking at ingredients I might not have seen before.
Can I add more vegetables?
Although it isn’t traditional to add any other vegetables apart from spring onions and beansprouts, you can add them if you would like.
You should add these to the pan or wok after you have added the spring onions. Cook them for a couple of minutes, stirring often before continuing with the recipe.
Other recipes you might like
- Baked Sweet & Sour Chicken
- Vegetable Fried Rice
- Steamed Pork Buns
- Tenderstem Broccoli with Oyster Sauce & Garlic
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Chicken Chow Mein
This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren’t enough ways for me to rave about it!
Ingredients
- 230 g chow mein or egg noodles
- 3½ tbsp light soy sauce
- 1 tbsp dark soy sauce
- ½ tsp sugar
- 1 tsp sesame oil
- 3 tbsp shaoxing wine
- pinch MSG
- 200 g cooked chicken shredded
- 3 ½ tbsp sunflower oil
- 3 spring onions finely sliced length ways
- 300 g beansprouts
Instructions
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Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil, shaoxing wine and MSG. Stir until the chicken is completely coated and leave to one side
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Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet’s instructions – usually in boiling water for around 3 minutes. Drain the noodles and set aside
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Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side
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Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan
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After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles
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Add the chicken and beansprouts making sure you add any sauce that hasn’t soaked into the chicken
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Cook for two minutes, stirring continuously until the beansprouts are softened slightly.
Recipe Notes
If the noodles start to burn instead of turn crisp, turn the heat down slightly and add a small amount of oil.
If you would like to leave out the chicken, just mix the sauce ingredients together and add with the beansprouts. Gradually add it as you may not need all of the sauce.
Nutritional information is given as a guide only and may vary.
Clare says
This is my kinda food – flipping lovely!
Cat says
Thanks 🙂
Rebecca says
I love, love, love chow mien, I used to get my hubby to buy me some when we first dated (how old am I!) and we’d sit in his car in a car park and scoff a whole portion each! This looks just like the dish I remember so will be sure to recreate the dish..maybe we can go and eat it in the car on the driveway hahahaha!
Cat says
Aww how cute! Haha love it! Definitely put it in a takeaway container and sit in the car x
Donna says
This is one of my favourites! I’ve never made it myself though. Yum!! #CookBlogShare
Cat says
This recipe is definitely the one to try if you do make it yourself – I’ve tested enough to know 😉 x
Jacqui Bellefontaine says
Ok you have convinced me to try this. It sounds and look great. I too love chicken chow mein but made at home it never seems quite right. ‘ll let you know how I get on.
Thank you for linking to #CookBlogShare.
Cat says
I’m really hoping you like it! x
Jhuls @ The Not So Creative Cook says
Ahhh, I love the sound of this one! I love anything noodles. 😀 Thanks for sharing!
PS: I hope you could join Fiesta Friday as well. It is happening at http://fiestafriday.net/ hosted by Angie. It is co-hosted by different co-hosts weekly. Hope to see you there. 🙂
Cat says
Oooh I’ll take a look, thanks x
Liam says
Just made this with prawns instead was amazing.
Curly says
Great idea! So pleased you loved it 🙂
James says
Thanks for this great yet simple recipe. Please note that the “magic” ingredient here is the Shaoxing rice wine which, in my opinion, has no substitute, not even dry sherry. I tried making another version using beef by slicing a 200g lean sirloin steak and leaving it in a cup of water with 1tsp of bi-carb to tenderise it. I didn’t pre-cook the steak as it’s doesn’t need much cooking anyway, I just put it in when crisping the noodles. All I can say is that the beef just melted in the mouth and it tasted fantastic too! A little sprinkle of MSG works wonders also 😉
I lived in Hong Kong from 1994-1997 as an expat and was there for the “Great Chinese Takeaway” on 1st July 1997, so I know a thing or two about Chinese food, enough to say that this superb recipe is as good as it gets!
Oh… this recipe states that it serves 3, but it only managed to serve 1 in my case as it was so good that I scoffed the lot!
I’ve added a duck breast to this week’s shopping list and I’m hoping that’ll be even better!
Curly says
Thanks James, that’s so love to hear. I’m really pleased you liked it. I also think frying the noodles is an essential step. Without this it just doesn’t have the right flavour or texture. The beef sounds delicious!
Haha I know it says 3 but I think of that as most people’s appetites, my husband and I eat the lot between the two of us!
Hope it is just as tasty with duck.
Sue says
OMG Delicious
This is the first time I’ve ever made Chicken Chow Mein and your recipe is absolutely the best… it tasted just as good (if not better) than getting a takeaway. Thank you so much for this ❤️
Curly says
Aww thank you so much Sue! I know you shouldn’t have favourites but this is definitely one of mine!
Ed Harding says
This recipe looks great! I need some advice though. The last time I made a chow mein (not this recipe) I added the noodles later to cook through. They ended up sticking terribly in the pan. Should they be cold when they go in? Was my pan too hot? Should the pan be screaming hot? (If got an induction job and pretty well seasoned wok…) HELP!
Curly says
Hi Ed, the critical step that makes this recipe different is frying the noodles once they have been cooked. I do this on a high heat – I don’t get my wok quite to the smoking hot level for this stage. And then you just need to make sure you stir frequently so they don’t burn. You do need to make sure there is enough oil in the pan to help prevent them from sticking too. So although it isn’t the healthiest step it really makes a difference. Hope that helps 🙂
Dean says
Great recipe but it is even better with half a teaspoon of MSG.
Curly says
Glad you like it Dean. I agree, MSG makes it even better, I add a little whenever I cook Asian food.
Gail says
Are the noodles supposed to go in dry as when you brought them or cook them before hand??? really not clear
Curly says
Hi Gail, I think you might have missed step 2 in the recipe – ‘Cook the noodles as per the packet’s instructions – usually in boiling water for around 3 minutes. Drain the noodles and set aside’. So yes, the noodles need to be boiled in water for a couple of minutes before continuing with the rest of the recipe.
James says
I think this is the closest I have got to the same taste as our local. Great recipe and I really enjoyed putting it altogether. Mine came out too dry, I don’t know what causes this, too long cooking or needing to add something more, as a novice I’m guessing a touch more oil?! Don’t want to make too greasy, a fine balance! Definitely tempted to add the MSG, must be what most takeaways do!
Phil says
Yeah, definitely add the MSG. Just a little, about half a teaspoon. Or, do what I did and add mushrooms for the same umami flavour.
Phil says
OK, I’ve made a lot of copy cat takeaway recipes and chow mein is one of my favourite dishes. I can honestly say this was exactly the same as my takeaway. I did add a drop of sesame oil when frying the noodles, as well as sliced mushrooms with the spring onions. I can’t believe this has been here since 2017 and I’ve only just found it.
I agree with others though, the portion size is very small if making this as a main. Would be fine as a side option though.
Iris says
are the egg noodles the dry weight or wet weight?
Curly says
Hi Iris, the dry weight.
Jim says
This is a quality recepi am I okay with the noodles that are ready to put straight in the wok..
Curly says
Hi Jim, no for this recipe the straight to work wouldn’t be the best. You could try them but as you need to fry them for this recipe, dried noodles you boil yourself would be better.
Cherry says
Hi!
I just wanted to say I have now made this recipe over 5 times and will continue to do so!! I live outside of the UK with no access to any chinese restaurants and this is exactly the flavour I crave! It is near identical to every chinese takeaway I’ve had in the UK and hits the spot every time. Perfect for leftovers too (I sometimes cook a huge batch of this and take leftovers to work for my lunch!) I recommend this to all my friends and everyone has loved it.
Thank you SO much for sharing!! 10/10