20-Minute Chicken Chow Mein Noodles
Chow mein noodles are one of the easiest stir-fries to pull off on a busy night. In about 20 minutes, you get a pan of chewy noodles, crisp-tender vegetables, and juicy chicken coated in a savory, garlicky sauce.
It’s the kind of meal that feels like a takeout treat but comes together faster than you can order one, all in a single wok.
What Makes This Chow Mein So Good
The wok hei, that subtle smoky char, gives chow mein its depth and you can achieve it at home with a screaming-hot pan and a quick toss. High heat keeps the vegetables crisp and the noodles chewy rather than soft and soggy.
The sauce is simple but hits all the right notes: salty from soy sauce, a little sweet from oyster sauce, and a nutty finish from sesame oil.
Ingredients
- 8 oz dried chow mein noodles: parboiled according to package directions and drained well
- 1 lb boneless, skinless chicken thighs: cut into thin strips (chicken breast works too)
- 2 tbsp vegetable oil: divided, for stir-frying
- 3 cloves garlic: minced
- 1 tsp grated fresh ginger
- 1 cup shredded cabbage
- 1 medium carrot: julienned or cut into thin matchsticks
- 1 bell pepper: any color, thinly sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce: gives the sauce its signature depth
- 1 tsp toasted sesame oil: for finishing
- 1 tsp sugar: balances the salt
- 2 scallions: sliced, for garnish
Variations / Substitutions
- Protein swap: thinly sliced beef, shrimp, or pressed extra-firm tofu all work with the same high-heat method.
- Veggie swap: bok choy, snow peas, or sliced mushrooms add different textures and cook just as fast.
- Gluten-free: use tamari instead of soy sauce and look for gluten-free chow mein noodles or wide rice noodles.
If you like this, try our Garlic Noodles with Shrimp.
How to Make Chicken Chow Mein Noodles
Step 1: Whisk the Sauce
In a small bowl, whisk the 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon sugar until the sugar dissolves, about 30 seconds. Set the sauce next to the stovetop so it’s ready when you need it.
The mixture will look thin, but it thickens the moment it hits the hot wok and clings to every strand of noodle.
Step 2: Sear the Chicken
Set a large wok or heavy skillet over high heat until it’s just starting to smoke. Add 1 tablespoon of the vegetable oil and swirl to coat the surface. Spread the chicken strips in a single layer and let them sear without moving for 1 minute. Then toss and continue cooking until the chicken is browned on all sides and about halfway cooked through, 3 to 4 minutes total. Scoop the chicken onto a plate and set it aside.
The pieces should have a deep golden sear on at least one side, which adds a layer of savory flavor to the finished dish.
Step 3: Stir-Fry the Vegetables
Add the remaining 1 tablespoon oil to the wok. Toss in the minced garlic and grated ginger and stir for 15 seconds until fragrant. Immediately add the shredded cabbage, julienned carrot, and sliced bell pepper. Cook, tossing constantly, for 2 to 3 minutes until the vegetables are just wilted but still have a noticeable snap.
They should be bright in color and slightly softened, not limp. The quick high heat keeps their crunch intact.
Step 4: Toss and Serve
Return the seared chicken and any juices to the wok, then add the drained, parboiled noodles and the sauce mixture. Use tongs or two spatulas to toss everything together for 1 to 2 minutes, until the noodles are heated through and evenly coated.
The noodles will pick up a little char at the edges and the sauce will glaze every strand. Pile the chow mein onto plates, scatter the sliced scallions over the top, and serve right away while it’s hot.
Tips for the Best Chow Mein
- Use day-old cooked noodles or parboil and cool them first. Dry noodles get better char and won’t steam in the wok.
- Have everything chopped and sauces measured before you turn on the stove. Stir-frying moves fast once the heat is on.
- Keep the heat as high as you can without burning. That’s how you get that faint smoky finish at home.
- If your wok isn’t big enough, cook the chicken and vegetables in batches so they sear rather than stew.
This timeline helps you move from one step to the next without losing heat:
| Step | Heat | Time |
|---|---|---|
| Sear chicken | High | 3–4 minutes |
| Stir-fry aromatics + vegetables | High | 2–3 minutes |
| Toss with noodles and sauce | High | 2 minutes |
Storing Leftover Chow Mein
- Refrigerate: store in an airtight container for up to 3 days.
- Reheating: stir-fry the noodles in a hot skillet with a splash of water to loosen the sauce and re-crisp the edges.
What to Serve With Chicken Chow Mein Noodles
This is a full meal on its own, but a crisp cucumber salad with rice vinegar cuts through the richness of the noodles. Steamed edamame tossed with a little salt adds an easy protein boost, and a few pan-fried vegetable spring rolls turn the meal into something that feels like a banquet.
Frequently Asked Questions
Can I use fresh chow mein noodles instead of dried?
Absolutely. Fresh noodles just need a quick rinse in hot water to loosen them before they go into the wok.
The sauce didn’t stick to the noodles. What went wrong?
Usually it’s because the noodles were too wet. Pat them dry after parboiling and toss them quickly over high heat so the sauce coats instead of pooling.
What if I don’t have a wok?
A large, heavy skillet works. You want a pan that can hold high heat and has enough surface area to keep ingredients in a single layer.
Chicken Chow Mein Noodles Recipe
Ingredients
Method
- Whisk soy sauce, oyster sauce, sesame oil, and sugar until the sugar dissolves. Set aside.
- Heat 1 tablespoon oil in a wok over high heat. Sear chicken strips in a single layer until browned on one side, then toss and cook until halfway done, about 3–4 minutes. Remove to a plate.
- Add remaining 1 tablespoon oil, garlic, and ginger; stir for 15 seconds. Add cabbage, carrot, and bell pepper; stir-fry 2–3 minutes until just softened.
- Return chicken and any juices to the wok. Add noodles and sauce; toss with tongs for 1–2 minutes until hot and glossy. Top with scallions and serve immediately.
