Chow Mein

Chow mein features pan-fried noodles crisped in a hot wok until they develop golden, slightly crunchy strands, then tossed with vegetables, protein, and a light soy-based sauce. Unlike saucy lo mein, chow mein is drier and prizes textural contrast between crisp noodle edges and tender fillings.

By YumYum Editorial · Chinese

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 12 oz fresh chow mein noodles (or dried, boiled and dried well)
• 4 tbsp neutral oil, divided
• 8 oz chicken breast or pork, thinly sliced
• 1 tbsp soy sauce (for marinade)
• 1 tsp cornstarch
• 2 cloves garlic, minced
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 scallions, sliced into 2-inch pieces
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/2 tsp white pepper

Instructions

1. Toss sliced chicken or pork with 1 tbsp soy sauce and cornstarch; set aside 10 minutes.
2. Boil noodles until just tender, drain thoroughly, and spread on a sheet pan to air-dry and cool slightly — excess moisture prevents proper crisping.
3. Heat 2 tbsp oil in a wok or large skillet over high heat until nearly smoking. Add noodles in an even layer and let them sit undisturbed 2-3 minutes to crisp on one side, then flip and crisp the other side. Remove to a plate.
4. Add 1 tbsp oil and stir-fry the chicken or pork until cooked through, 3 minutes. Remove.
5. Add remaining 1 tbsp oil, garlic, carrot, and cabbage; stir-fry 1-2 minutes until crisp-tender.
6. Add bean sprouts and scallions; stir-fry 30 seconds.
7. Return the noodles and meat to the wok. Add soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper.
8. Toss quickly over high heat for 1 minute to combine without over-softening the crispy noodles. Serve immediately.