I fell in love with this homemade chow mein recipe because it packs a punch of bold flavors. The combination of tender chicken (or tofu) with fresh, crunchy veggies all enveloped in a rich, dark sauce simply hits the spot. Every bite feels memorable and satisfying, making it my go-to for a fun, quick dinner.
I love making chow mein because it’s a super quick and healthier alternative to takeout. In my kitchen, I always start with 8 oz chow mein noodles and 2 boneless chicken breasts (or firm tofu if you’re vegan) and toss them with plenty of veggies like a red bell pepper, snow peas, shredded cabbage, and a julienned carrot.
I think the secret is in the sauce. I use 2 tbsp vegetable oil to sauté 2 cloves garlic and a 1-inch piece of grated ginger before stirring in 3 tbsp soy sauce, 2 tbsp oyster sauce (or mushroom sauce for a vegan twist), 1 tbsp hoisin sauce, 1 tbsp rice vinegar, a tsp of sugar, and 1/2 tsp sesame oil.
I also add 1/4 cup chicken broth and finish with a tsp of cornstarch mixed with water so that the sauce thickens nicely. This easy meal packs proteins and vitamins from its ingredients, making it a nutritious Chinese chow mein recipe.
Why I Like this Recipe
I like this recipe because the sauce is just amazing. Its deep, dark flavor really ties all the ingredients together and makes each bite so satisfying even though it’s super simple. I also love that it’s really flexible – sometimes I use chicken and other times tofu, plus I can change up the veggies to match what I have in the fridge. Plus, it comes together in just 30 minutes, so it’s perfect for a quick dinner that still feels way better than any takeout. Lastly, there’s something really special about cooking a meal yourself that turns out so flavorful, and this recipe never fails to impress me every time I make it.
Ingredients
- Chow mein noodles: provide smooth carbohydrates that energize and balance crisp stir-fried vegetables.
- Chicken (or tofu): supplies robust protein essential for muscle growth and long-lasting satiety.
- Garlic: infuses a bold, aromatic flavor while boosting health and adding subtle spice.
- Ginger: introduces a zesty, warm note that aids digestion and balances stir-fry sauce.
- Red bell pepper
Ingredient Quantities
- 8 oz chow mein noodles
- 2 boneless chicken breasts (or 8 oz firm tofu for a vegetarian version)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 1 cup shredded cabbage
- 1 carrot, julienned
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (use mushroom sauce if you’re going vegan)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/4 cup chicken broth (or vegetable broth for a vegetarian twist)
- 1 tsp cornstarch mixed with 1 tbsp water
- Optional: sliced green onions for garnish
- Salt and pepper to taste
How to Make this
1. Cook the chow mein noodles according to the package directions, then drain and set aside.
2. If using chicken, slice the breasts into thin strips; if using tofu, cut it into cubes.
3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until they’re fragrant.
4. Add the chicken strips (or tofu) and cook until they’re golden on all sides. Season with a little salt and pepper.
5. Toss in the red bell pepper slices, snow peas, shredded cabbage, and julienned carrot. Stir-fry these veggies until they’re tender-crisp.
6. In a small bowl, mix together the soy sauce, oyster sauce (or mushroom sauce for a vegan twist), hoisin sauce, rice vinegar, sugar, sesame oil, and chicken broth.
7. Pour the sauce mixture over the cooked veggies and chicken (or tofu) in the wok. Stir well so all the flavors combine.
8. Mix in the cornstarch slurry (cornstarch mixed with water) and let the sauce simmer for a minute until it thickens.
9. Add the cooked chow mein noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
10. Serve hot, garnish with sliced green onions if you like, and enjoy your homemade chow mein that beats any takeout!Equipment Needed
1. A large pot for boiling the chow mein noodles
2. A colander or strainer for draining the noodles
3. A large wok or skillet for stir-frying the ingredients
4. A sharp knife for slicing the chicken or cutting the tofu and veggies
5. A cutting board for prepping the garlic, ginger, and vegetables
6. Measuring spoons and cups for accurately adding sauces and seasonings
7. A small bowl for mixing the sauce and the cornstarch slurry
8. A spatula or wooden spoon for stirring the ingredients during cooking
9. A serving bowl or plates for plating the finished dishFAQ
- Q: Can I substitute tofu for chicken?
A: Yeah, you sure can. Just use firm tofu instead of the chicken breasts. Make sure to drain and press it so it cooks up nicely. - Q: What if I don’t have all the veggies listed?
A: No worries, the recipe is pretty flexible. Swap or leave out any veggies you don’t have and use your favs. - Q: Why do I need the cornstarch mixture?
A: It helps thicken that chow mein sauce real quick, giving it a smooth, glossy finish that tastes awesome. - Q: How long is it going to take me to make this?
A: Expect about 20-25 minutes total once you got your ingredients prepped. It’s a pretty fast meal! - Q: Can I add some spice to the dish?
A: Totally! Feel free to throw in some chili sauce or red pepper flakes if you wanna give it an extra kick.
Chow Mein With The Best Chow Mein Sauce! Recipe Substitutions and Variations
- Instead of chicken, you can use tofu for a vegetarian version or even shrimp if you’re feeling adventurous.
- If you dont have vegetable oil, you can use canola oil or peanut oil for a slightly different flavor.
- Oyster sauce can be tricky so if you dont have it try mushroom sauce or add a bit more hoisin sauce.
- For the soy sauce, tamari or coconut aminos work great if you need a gluten-free option.
- If you dont have sugar, you could drizzle a little honey as a natural sweetener.
Pro Tips
1. Make sure to chop all your veggies and proteins before you start cookin so you dont lose momentum in the wok and end up overcooking some ingredients while others are barely done.
2. If you’re usin tofu, press it first to get rid of excess water so it crisps up nicer instead of just stewin in its own juices.
3. Dont crowd the pan; cook in batches if you have to so that the ingredients sear nicely instead of stewin in steam.
4. When you add the cornstarch slurry, do it slowly and keep stirrin so the sauce thickens evenly without any lumps forming.Chow Mein With The Best Chow Mein Sauce! Recipe
My favorite Chow Mein With The Best Chow Mein Sauce! Recipe
Equipment Needed:
1. A large pot for boiling the chow mein noodles
2. A colander or strainer for draining the noodles
3. A large wok or skillet for stir-frying the ingredients
4. A sharp knife for slicing the chicken or cutting the tofu and veggies
5. A cutting board for prepping the garlic, ginger, and vegetables
6. Measuring spoons and cups for accurately adding sauces and seasonings
7. A small bowl for mixing the sauce and the cornstarch slurry
8. A spatula or wooden spoon for stirring the ingredients during cooking
9. A serving bowl or plates for plating the finished dishIngredients:
- 8 oz chow mein noodles
- 2 boneless chicken breasts (or 8 oz firm tofu for a vegetarian version)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 1 cup shredded cabbage
- 1 carrot, julienned
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (use mushroom sauce if you’re going vegan)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/4 cup chicken broth (or vegetable broth for a vegetarian twist)
- 1 tsp cornstarch mixed with 1 tbsp water
- Optional: sliced green onions for garnish
- Salt and pepper to taste
Instructions:
1. Cook the chow mein noodles according to the package directions, then drain and set aside.
2. If using chicken, slice the breasts into thin strips; if using tofu, cut it into cubes.
3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until they’re fragrant.
4. Add the chicken strips (or tofu) and cook until they’re golden on all sides. Season with a little salt and pepper.
5. Toss in the red bell pepper slices, snow peas, shredded cabbage, and julienned carrot. Stir-fry these veggies until they’re tender-crisp.
6. In a small bowl, mix together the soy sauce, oyster sauce (or mushroom sauce for a vegan twist), hoisin sauce, rice vinegar, sugar, sesame oil, and chicken broth.
7. Pour the sauce mixture over the cooked veggies and chicken (or tofu) in the wok. Stir well so all the flavors combine.
8. Mix in the cornstarch slurry (cornstarch mixed with water) and let the sauce simmer for a minute until it thickens.
9. Add the cooked chow mein noodles to the wok and toss everything together until the noodles are evenly coated with the sauce.
10. Serve hot, garnish with sliced green onions if you like, and enjoy your homemade chow mein that beats any takeout!
![Creamy Chicken Noodle Soup [Video] Recipe](https://pekingplates.com/wp-content/uploads/2025/09/Collage_Creamy-Chicken-Noodle-Soup-Video-_1757014445-90x75.webp)
