This chicken chow mein with vegetables is easy to prepare, healthier than takeout, and full of flavor. Thin Chinese egg noodles are stir-fried with lean chicken and a colorful mix of vegetables, then tossed in a savory chow mein sauce made from soy, oyster sauce, and sesame oil.
The recipe uses fresh or quick-cooked egg noodles that are briefly pan-fried to build texture, then combined with a simple sauce and crisp-tender vegetables. It’s a fast weeknight meal that’s ready in about 25 minutes and scales easily for families or meal prep.
Quick, balanced, and customizable—this chicken chow mein delivers the familiar takeout taste with better control over ingredients and sodium.
Ingredients you’ll need
- Chow mein noodles – thin Chinese egg noodles (fresh refrigerated or dried). You can substitute ramen or yakisoba noodles if needed.
- Vegetables – a mix such as cabbage, carrots, shiitake mushrooms, and bell pepper work well; use whatever you have for about 3 to 4 cups total.
- Chicken – boneless, skinless chicken breast cut into bite-sized pieces; other proteins like shrimp, pork, beef, or tofu are fine substitutes.
Chow Mein Sauce
The sauce balances salty, sweet, and umami flavors using soy sauce, oyster sauce, a touch of dark soy for color, brown sugar, sesame oil, garlic, and ginger.
- Oyster sauce – adds a rich, savory depth; hoisin or teriyaki will change the flavor but can be used in a pinch.
- Dark soy sauce – deepens color and adds body; regular soy sauce works if dark soy is unavailable.
How to make chicken chow mein
- Combine all the sauce ingredients in a small bowl and stir until the sugar dissolves. Reserve about 1 tablespoon of the sauce to marinate the chicken pieces while you prepare the other ingredients.
- Prepare and chop the vegetables in advance. Aim for a total of roughly 3 to 4 cups so the dish has good vegetable-to-noodle balance.
- If using fresh refrigerated chow mein noodles, soak them in hot water for about 2 minutes to loosen, then drain thoroughly. If using dried noodles, cook slightly less than package directions and drain well. Pan-fry the noodles in a large skillet with oil over medium-high heat, spreading them into an even layer so they crisp and turn golden on the bottom, then flip to crisp the other side.
Pan-frying firms the noodles and creates texture that helps them soak up the chow mein sauce without becoming soggy. Fresh noodles will look lighter and feel more pliable than pan-fried noodles.
- Cook the marinated chicken in the skillet until done, then remove and set aside. Add the vegetables to the pan and stir-fry for 2–3 minutes until they begin to soften but remain crisp.
- Add the pan-fried noodles back to the skillet along with the remaining sauce and the cooked chicken. Stir-fry everything together for about 1 minute so the sauce coats the noodles and vegetables evenly.
- Turn off the heat, then toss in mung bean sprouts and chopped scallions. If the noodles seem dry—particularly with fresh refrigerated noodles—add a few tablespoons of chicken stock or water to loosen the sauce to your preferred consistency.
- Garnish with toasted sesame seeds and serve right away while the noodles are hot and the vegetables are still crisp.
Expert tips & tricks
- Drain the noodles thoroughly before pan-frying; excess water prevents crisping and causes splatter when they hit hot oil.
- Pan-frying adds texture and helps the noodles absorb the sauce. Removing excess liquid keeps both noodles and vegetables pleasantly crisp.
Ingredient substitutions & variations
- Noodles – use ramen, yakisoba, or any thin egg noodles. Thin pasta works too but may not crisp the same way.
- Protein – swap chicken for shrimp, beef, pork, or tofu based on preference.
- Vegetables – try snow peas, bok choy, broccoli, carrots, mushrooms, cabbage, or bell peppers.
To make it spicy, stir in sriracha, chili flakes, chili crisp, sambal, or your favorite hot sauce to taste.
Frequently Asked Questions
Chow mein noodles are thin Chinese wheat-and-egg noodles used for stir-frying. The term “chow mein” means “stir-fried noodles.” Depending on regional styles, chow mein may be served with crispy pan-fried noodles or softer noodles tossed in sauce. This recipe uses pan-fried noodles for a golden, slightly crispy texture.
Yes. Chow mein is typically thinner noodles that are fried to develop some crispiness, while lo mein uses thicker, softer noodles that are boiled and then tossed with sauce. Lo mein dishes often have thicker sauces and chewier noodles, while chow mein emphasizes a crisp or pan-fried texture.
Fresh, pre-cooked chow mein noodles are commonly sold in the refrigerated section of Asian grocery stores and are often vacuum packed. You can also use dried chow mein, ramen, or yakisoba noodles. Any thin egg noodle will work for this recipe, though some substitutes may not crisp the same way.
More Chinese takeout recipes to try:
- The Best Chicken Lo Mein
- Chinese Hot and Sour Soup
- Egg Drop Soup – Easy and Authentic
- Panda Express String Bean Chicken Breast (copycat)
- Panda Express Kung Pao Chicken (copycat)
- Honey Garlic Chicken Stir Fry
- Panda Express Mushroom Chicken (copycat)
Chicken Chow Mein with Vegetables
Ingredients
- 16 oz refrigerated fresh chow mein noodles – cooked and drained well
- 1 lb boneless skinless chicken breast – cut into bite-sized pieces
- 3 Tablespoons avocado oil
- 1 ½ cups shiitake mushrooms – sliced
- 2 ½ cups cabbage – sliced into 1-inch pieces (napa, green cabbage, or bok choy)
- 1 large carrot – shredded (about 1 cup)
- ½ large red bell pepper – sliced
- 3 stalks scallions or chives – cut into 2-inch pieces
- 1 ½ cup mung bean sprouts – rinsed and drained
- 1 teaspoon toasted white sesame seeds
Chow Mein Sauce
- 3 Tablespoons soy sauce
- 3 Tablespoons oyster sauce
- 1 Tablespoon dark soy sauce
- ½ Tablespoon dark brown sugar
- 1 Tablespoon toasted sesame oil
- 3 cloves garlic – minced
- 1 teaspoon ginger – minced
(Optional) Make it spicy
- Lao Gan Ma spicy chili crisp or another chili oil
- Crushed Szechuan chili peppers
- Sambal chili paste
- Sriracha
Instructions
- Add all sauce ingredients to a bowl and stir until sugar dissolves. Toss 1 tablespoon of the sauce with the chicken to marinate briefly.
- If using fresh packaged chow mein noodles, soak them in warm water for 2 minutes and drain well. If using dried noodles, cook slightly less than package directions and drain.
- Heat a large pan over medium-high heat and add half the oil. Add the noodles, spreading to an even layer. Let the bottom fry for 2–3 minutes until golden and crispy, then flip to crisp the other side. Remove and set aside.
- Add remaining oil and cook the marinated chicken 3–4 minutes until cooked through; remove and set aside.
- Stir-fry mushrooms, cabbage, bell pepper, and carrots for about 3 minutes until vegetables soften slightly.
- Add the pan-fried noodles, the rest of the sauce, and the chicken back to the pan. Stir-fry together for 1 minute so everything is evenly coated. Turn off the heat, then add bean sprouts and scallions and toss to combine. If the noodles seem dry, add a few tablespoons of chicken stock or water.
- Sprinkle with toasted sesame seeds and serve immediately.
Notes
- Substitutions: Substitute chow mein noodles with ramen, yakisoba, thin pasta, or other thin egg noodles. Cook slightly less than package directions and drain well. Fresh refrigerated chow mein noodles are common in Asian grocery stores.
- Pan frying: Pan-frying removes excess moisture and adds texture so the noodles soak up the sauce better.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
If you tried this recipe, leave a comment and let others know how you adapted it.