Chicken Chow Mein Noodles

Chicken chow mein is my go-to fix when I crave takeout but want something fresher and faster at home. Packed with juicy chicken and crunchy veggies tossed in a savory sauce, it always comes together in under half an hour and tastes just as good leftover for lunch the next day.

The first time I whipped this up after a crazy workday, my whole family devoured it and we have been making it on repeat ever since. There is something so comforting about twirling chopsticks through saucy noodles straight from the pan.

Ingredients

• Chow mein noodles: chewy texture soaks up the savory sauce and cooks quickly in boiling water select authentic chow mein or substitute with thin spaghetti if needed
• Chicken tenderloins: lean and juicy cooks quickly and stays tender slice evenly for the best sear
• Napa cabbage: adds crunch and sweetness look for firm crisp leaves
• Yellow onion: aromatic base with mild sweetness slice thinly for fast cooking
• Shredded carrots: boost color and provide a subtle sweetness use pre shredded bagged carrots for convenience
• Green onions: fresh flavor and garnish select vibrant stalks and slice for both cooking and topping
• Chicken broth: forms the sauce base use low sodium for better control of saltiness
• Low sodium soy sauce: savory depth opt for good quality to avoid harsh salt flavor
• Oyster sauce: boosts the umami in the sauce adds restaurant style richness
• Sugar: balances the savory notes use regular white granulated
• Sesame oil: adds nutty aroma drizzle it in the end to keep the flavor fragrant
• Rice vinegar: gives the sauce a little lift with gentle acidity
• Cornstarch: thickens the sauce smoothly
• Fresh garlic: punches up the aromatics mince it fresh for best results
• Hot pepper flakes: optional for a little kick sprinkle in to taste
• Toasted sesame seeds: for optional garnish adds a nutty crunch and beautiful finish

Step-by-Step Instructions

Prepare Sauce:

In a small bowl whisk together chicken broth soy sauce oyster sauce sugar sesame oil rice vinegar cornstarch garlic and hot pepper flakes if using until smooth and set aside This prevents any clumps before hitting the heat

Cook Chicken:

Heat a large saute pan or wok over medium high with one tablespoon oil Swirl to coat the bottom Add sliced chicken and cook stirring constantly until the chicken is cooked through and lightly golden about four to five minutes Remove chicken to a plate to keep it juicy

Sauté Vegetables:

Add remaining oil to the same pan Let it get hot before scattering in the napa cabbage sliced onion and shredded carrots Stir fry for about three minutes until cabbage softens but still keeps some texture You are looking for a mix of tenderness and crunch

Bring It All Together:

Return chicken to the pan Add the sauce mixture Pour it over the meat and vegetables Stir and let the liquid bubble until the sauce turns glossy and thick about two to three minutes

Finish with Noodles:

Add in the cooled chow mein noodles Using tongs or chopsticks gently toss everything together Make sure each strand is coated evenly with sauce and chicken is well distributed

Garnish and Serve:

Remove from heat Plate immediately Top with extra green onion slices and toasted sesame seeds for color and flavor Serve piping hot

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One of my favorite ingredients here is oyster sauce It is the secret to capturing that restaurant flavor at home I remember my kids peeking over the counter the first time I made chow mein and squabbling over who got the last scoop

Storage Tips

Chicken chow mein is at its best served fresh for the perfect noodle texture Leftovers still taste delicious though Store in a sealed container in the refrigerator for up to two days When reheating add a splash of chicken broth and heat slowly in a covered pan on low to prevent the noodles from drying out

Ingredient Substitutions

Thin spaghetti or even instant ramen noodles without the flavor packet work well if you cannot find chow mein noodles Tofu makes a great swap for chicken if you want it vegetarian For more vegetables try adding bell peppers snap peas or baby broccoli

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Serving Suggestions

This dish can totally stand on its own but if you want to build it out for a party serve with a simple Asian style cucumber salad or some pan fried dumplings A few orange wedges finish out the meal nicely

Cultural Notes

Chow mein loosely translates to stir fried noodles and is a staple in both Chinese and Chinese American homes The version here leans on classic takeout flavors with a quick cooking method you can do on a busy night

Recipe FAQs

→ What type of noodles work best for this dish?

Chow mein noodles are traditional, but thin spaghetti, lo mein, or instant ramen (without seasoning) can be substituted if needed.

→ How can I keep the vegetables crisp?

Add cabbage, carrots, and onions to a hot pan and sauté briefly, cooking just until they are crisp-tender for the best texture.

→ What protein alternatives can be used instead of chicken?

Try sliced beef, shrimp, tofu, or pork for a different spin on this classic stir fry.

→ How do I prevent the noodles from getting mushy?

Cook noodles just until al dente, rinse with cold water, and add them at the end so they retain their bite.

→ Can this meal be made ahead of time?

It's best enjoyed fresh, but leftovers can be reheated gently with a splash of broth to revive the sauce and noodles.