How do I scale chow mein for a crowd?

You can scale the recipe by adding more noodles and other ingredients in the same proportions. Cooking smaller batches of noodles in the pan is easier. You'll likely need to cook several batches of chicken or other items to brown them rather than steam them. If many people are eating, serve smaller amounts of noodles with other foods.

How can I make it milder for kids?

Omit Anaheim peppers to make the dish less spicy. Other seasonings in the sauce include white pepper, oyster sauce, soy sauce, sugar, and sesame oil. Offer chili oil on the side instead of adding it to the dish when cooking. This allows diners to add chili oil to their servings of the dish without altering other servings.

What noodles can I use instead?

Fresh chow mein noodles are ideal because they cook quickly and hold their shape when stir-fried. Dried chow mein noodles can be used instead. Japanese yakisoba and spaghetti are other possible substitutes, according to the reference. Chow mein and other types of noodles used in this recipe should be cooked to al dente or slightly less than al dente, one minute earlier than the package suggests, and rinsed and drained thoroughly before stir-frying.

Why are my chow mein noodles clumping?

Clumping may happen if the noodles are overcooked or not drained well the first time. To prevent clumping, cook the noodles one minute less than directed and rinse them under cold running water before stir-frying. Rinse noodles that have clumped on the serving plate again before stir-frying. Use tongs rather than pushing the noodles into a pile to keep them from clumping while stir-frying.

Can I store and reheat leftovers?

Yes, leftover chow mein can be kept covered and eaten at a later date. Briefly sautéing it in a hot nonstick pan with additional oil and water will make the sauce more palatable and improve the texture of the noodles. The microwave is another option that may work well for those who prioritize convenience. Freezing chow mein in a container or press-sealed plastic bag, as directed in the recipe, and thawing it overnight in the refrigerator are recommended methods.

Chicken Chow Mein with Springy Noodles and Glossy Brown Sauce

By Emma CollinsOct 17, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Easy

Jump to recipe

For a weeknight meal, this chicken chow mein recipe features bouncy noodles, marinated chicken, and cabbage and carrots cooked in oyster sauce and Shaoxing wine and soy sauce. This Chinese takeout dish can be made in a single pan. The noodles need to be briefly boiled before cooking.

Chicken Chow Mein with Springy Noodles and Glossy Brown Sauce

Chicken breast or thigh slices are marinated in Shaoxing wine and cornstarch to retain juiciness when stir-fried. Shaoxing wine, chicken broth, oyster sauce, soy sauce, sugar, white pepper, and sesame oil help flavor the sauce. Fresh chow mein noodles are suggested for stir-frying to take advantage of the noodles' precooked, springy texture and relatively fast cooking time. Other stir-fry ingredients include cabbage, carrot, ginger, garlic, green pepper, and green onion.

Prep ingredients ahead of time. Chicken cooks quickly once added to the skillet. Brown one side of the chicken and cook the other side only to the point that it is still white. Remove chicken from skillet to avoid overcooking. Slightly cook vegetables. Other common mistakes include overcooking and poor draining of pasta added to the skillet, leading to a gummy texture.

Serve chow mein hot to eat as a meal in small bowls. Offer chili oil for an extra spicy kick. Other full-course meal options include hot and sour soup and Chinese cucumber salad. Other side dishes that would pair well with a full meal are steamed ribs in black bean sauce. To reheat leftovers, cook them in a pan with oil and a splash of water.

Why this recipe works

Good recipe for a family meal because most of the ingredients can be cooked together in one dish, and the noodles require little preparation time.
Works for making meals while going shopping. Cabbage, carrots, peppers, and a frozen chicken product provide a complete meal.
Please explore take-out options such as springy wheat noodles in a glossy oyster sauce base with vegetables commonly found in restaurants, including cabbage and carrots.
Serves flexible portions for a family meal because it can be served alone or combined with other foods, such as soup, salad, and ribs, to serve multiple people.
Works for leftovers because reheated thigh meat does not dry out, and leftovers can be cooked in a hot skillet with water to soften noodles.
Offers a convenient solution on nights when you're short on time and can use a bagged coleslaw mixture of shredded cabbage and carrots instead of fresh cabbage and carrots.

Instructions

Add the chicken, Shaoxing wine, cornstarch, and salt to a medium bowl. Mix with your hands until the chicken is evenly coated.

Combine the chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl. Stir until well mixed.

Boil the noodles according to the package instructions until al dente, cooking them 1 minute less than the package recommends. For fresh noodles, briefly dip them in boiling water for about 1 minute. Rinse with tap water, drain thoroughly, and set aside.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan with minimal overlap and cook until lightly golden, 30 to 45 seconds. Flip and cook until just white, 30 to 45 seconds, then transfer to a plate.

Pour the remaining 1 tablespoon oil into the skillet. Add the ginger and garlic and stir a few times until fragrant.

Add the carrot and cabbage. Cook and stir until the vegetables just start to soften, about 1 minute.

Add the drained noodles and toss a few times with tongs. Add the cooked chicken, pour over the sauce, and toss with tongs until everything is evenly coated.

Add the pepper and green onion. Toss until the sauce is absorbed, then transfer to serving plates and serve hot.

FAQ

Chicken chow mein can be served as a complete meal in soup bowls. Add chili oil to the side, as instructed in the recipe, for extra spice. Other dishes that can be served with chicken chow mein as a complete meal are hot and sour soup, cucumber salad, and steamed ribs with black bean sauce. Smaller portions of chicken chow mein can be served alongside other dishes so people can try multiple dishes.

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Dinner Soups & Stews Chicken Asian Quick Meals

Chicken Chow Mein with Springy Noodles and Glossy Brown Sauce

Name: Chicken Chow Mein with Springy Noodles and Glossy Brown Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 oz boneless chicken breast or thighs (thinly sliced); 1 tbsp Shaoxing wine (or dry sherry); 2 tsp cornstarch; 1/4 tsp salt; 1/4 cup chicken broth; 2 tbsp Shaoxing wine (or dry sherry); 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tsp dark soy sauce (optional, for dark brown color); 2 tsp sugar; 1/4 tsp white pepper (or ground black pepper); 1 tsp sesame oil; 2 tbsp peanut oil (or vegetable oil); 4 cups shredded cabbage; 2 cloves garlic (finely chopped); 1 tbsp ginger (minced); 10 oz fresh chow mein noodles (or 6 oz dried chow mein noodles); 2 small carrots (julienned, yields 1 cup); 1 Anaheim pepper or other hot pepper (sliced, optional); 4 green onions (cut into 2-inch pieces, white part halved lengthwise)

By Emma CollinsOct 17, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Good recipe for a family meal because most of the ingredients can be cooked together in one dish, and the noodles require little preparation time.
Works for making meals while going shopping. Cabbage, carrots, peppers, and a frozen chicken product provide a complete meal.
Please explore take-out options such as springy wheat noodles in a glossy oyster sauce base with vegetables commonly found in restaurants, including cabbage and carrots.
Serves flexible portions for a family meal because it can be served alone or combined with other foods, such as soup, salad, and ribs, to serve multiple people.
Works for leftovers because reheated thigh meat does not dry out, and leftovers can be cooked in a hot skillet with water to soften noodles.
Offers a convenient solution on nights when you're short on time and can use a bagged coleslaw mixture of shredded cabbage and carrots instead of fresh cabbage and carrots.

Ingredients

Servings4

•6 oz boneless chicken breast or thighs (thinly sliced)
•1 tbsp Shaoxing wine (or dry sherry)
•2 tsp cornstarch
•¼ tsp salt
•¼ cup chicken broth
•2 tbsp Shaoxing wine (or dry sherry)
•2 tbsp oyster sauce
•1 tbsp soy sauce
•1 tsp dark soy sauce (optional, for dark brown color)
•2 tsp sugar
•¼ tsp white pepper (or ground black pepper)
•1 tsp sesame oil
•2 tbsp peanut oil (or vegetable oil)
•4 cups shredded cabbage
•2 cloves garlic (finely chopped)
•1 tbsp ginger (minced)
•10 oz fresh chow mein noodles (or 6 oz dried chow mein noodles)
•2 small carrots (julienned, yields 1 cup)
•1 Anaheim pepper or other hot pepper (sliced, optional)
•4 green onions (cut into 2-inch pieces, white part halved lengthwise)

Instructions

1
Add the chicken, Shaoxing wine, cornstarch, and salt to a medium bowl. Mix with your hands until the chicken is evenly coated.
2
Combine the chicken broth, Shaoxing wine, oyster sauce, soy sauce, sugar, white pepper, and sesame oil in a small bowl. Stir until well mixed.
3
Boil the noodles according to the package instructions until al dente, cooking them 1 minute less than the package recommends. For fresh noodles, briefly dip them in boiling water for about 1 minute. Rinse with tap water, drain thoroughly, and set aside.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan with minimal overlap and cook until lightly golden, 30 to 45 seconds. Flip and cook until just white, 30 to 45 seconds, then transfer to a plate.
5
Pour the remaining 1 tablespoon oil into the skillet. Add the ginger and garlic and stir a few times until fragrant.
6
Add the carrot and cabbage. Cook and stir until the vegetables just start to soften, about 1 minute.
7
Add the drained noodles and toss a few times with tongs. Add the cooked chicken, pour over the sauce, and toss with tongs until everything is evenly coated.
8
Add the pepper and green onion. Toss until the sauce is absorbed, then transfer to serving plates and serve hot.