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Close-up of golden brown chow mein noodles speckled with vegetables and chicken, showcasing the Double-Sear Noodle Method for extra crispiness.

Easy Chow Mein Recipe

Rebecca Blumer
Takeout-style chow mein with tender chicken, crisp-tender veg, and springy noodles made smoky and glossy with a quick double-sear method.
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Prep Time 15 minutes
Cook Time 6 minutes
Marinate/Rest 10 minutes
Total Time 31 minutes
Course Main Course
Cuisine Chinese
Servings 4 Servings
Calories 430 kcal

Equipment

  • Wok or large fry pan
  • Mixing Bowl
  • Colander

Ingredients
 

  • 200 g 200g /6 oz chicken breast or thigh fillets , thinly sliced /6 oz; thinly sliced
  • 4 cups green cabbage , finely shredded finely shredded
  • 1 1/2 tbsp peanut oil (or other cooking oil) or other cooking oil
  • 2 cloves garlic , finely chopped finely chopped
  • 200 g chow mein noodles /6 oz
  • 1 carrot , julienned julienned
  • 1 1/2 cups bean sprouts
  • 3 green onions , cut into 5cm/2” pieces cut into 5cm/2” pieces
  • 1/4 cup water (65 ml)
  • 2 tsp cornflour / cornstarch
  • 1 1/2 tbsp soy sauce , all purpose or light all purpose or light
  • 1 1/2 tbsp oyster sauce (sub Hoisin) sub Hoisin
  • 1 1/2 tbsp Chinese cooking wine OR Mirin OR Mirin
  • 2 tsp sugar (reduce to 1 tsp if using Mirin) reduce to 1 tsp if using Mirin
  • 1/2 tsp sesame oil
  • White pepper (sub black) sub black

Instructions
 

Mix the sauce and velvet the chicken

  • Stir the cornflour / cornstarch and soy sauce together first until smooth, then mix in the oyster sauce, Chinese cooking wine OR Mirin, sugar, sesame oil, and white pepper.
  • Pour 1 tbsp of the sauce over the sliced chicken, mix well to coat, then set aside for 10 minutes.

Prep the noodles, then double-sear for char and bounce

  • Prepare the noodles according to the packet instructions (example: soak in boiled water for 1 minute), then drain.
  • Rinse briefly in cold water to stop carryover cooking, then drain very well.
  • Pat the noodles dry until they feel almost “bone-dry,” then quickly sear them in a very hot wok or pan with a little sesame oil until you see light char marks, about 2 minutes total, tossing so they don’t stick.

High-heat stir-fry and final toss

  • Heat oil in a wok or large fry pan over high heat until it shimmers.
  • Add garlic and stir-fry for 10 seconds or until it turns golden, then keep it moving so it does not burn.
  • Add chicken and stir-fry until the surface gets a tinge of browning but inside is still raw, about 1 minute.
  • Add the cabbage, carrot, and the white pieces of shallots, then stir-fry for 1 1/2 minutes until the cabbage is mostly wilted.
  • Add the noodles, remaining sauce, and water. Stir-fry for 1 minute, tossing constantly until the sauce turns glossy and clings.
  • Add bean sprouts and remaining shallots/scallions, then toss for 30 seconds so the sprouts stay crisp-tender.
  • Remove from heat and serve immediately.

Notes

Dry the noodles until they feel almost “bone-dry” before searing for the best char and bounce. Don’t crowd the pan, and keep bean sprouts to a quick 30-second toss so they stay crisp-tender.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 430kcalCarbohydrates: 54gProtein: 27gFat: 12gSaturated Fat: 2gCholesterol: 55mgSodium: 980mgPotassium: 640mgFiber: 5gSugar: 7gVitamin A: 320IUVitamin C: 55mgCalcium: 90mgIron: 3mg
Keyword chow mein, double-sear noodles, stir-fry noodles, velveting chicken, wok hei
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