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Chow Mien recipe – How to cook like the Chinese restaurant (quick and easy) – Taste Of Asian Food

This text is about how to prepare Chow Mien (or Chow Mein) which is the American-Chinese model of fried noodles, which have been named based mostly on the Chinese character 炒面 means fried noodles.

It is far too basic to order a plate of Chow Mein in Asia as a result of there are such a lot of varieties, and the restaurant won’t know what to cook for you. It is like you order a pasta with out specifying how it’s cooked.

Nevertheless, the transliteration of this Chinese word does means a selected type of noodles in case you are in the English talking nations. This recipe is about the type of Chinese stir-fry noodles ready by the Chinese dwelling in English-speaking nations generally.

You should not anticipate the actual means of cooking discovered anyplace in China, as Chow Mein is a variation that has been modified and conforms to the local tastes outdoors China.

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The elements of chow mein

This recipe includes three teams of components: the protein, the vegetables, and the sauce. Let’s take a look at each of them intimately.

The protein

The most typical source of protein is pork and hen, adopted by beef. Tofu is usually the various for vegetarian chow mein. Aside from that, shrimps, squids and sometimes scallop are the favorite seafood for chow mein.

Most of the recipes will embrace just one sort of meat, however tofu, and seafood are often added in addition to meat. Since stir-frying is a quick cooking process, the meat, tofu, and seafood are minimize into small pieces of the similar measurement, so that they will be cooked evenly in a short while.

Marinate the meat

Minimize the meat (both pork, hen, beef) into skinny slices, throughout the grain. Marinate with mild soy sauce, floor white pepper, and some cooking oil for no less than fifteen minutes.

Marinate helps to tenderize and let the seasonings take up by the meat. The soy sauce, pepper, and oil are the essential elements. You can find other gadgets similar to egg whites, baking soda, cornstarch, rice wine, sesame oil in several recipes. All these components will produce a special set of flavor which are typical in Chinese cooking.

Cornstarch and egg whites add a velvety texture to the meat. Nevertheless, excessive cornstarch will trigger the meat stick to the wok/pan simply during stir-frying. Subsequently I want not to use it until I cook with plenty of oil like in the restaurant.

Baking soda can tenderize the meat. It is helpful, especially for marinating beef and hen. It won’t impart any style since a small amount is enough. Nevertheless, if you need to make sure that the style of baking soda is just not present, rub the baking soda with the meat first earlier than including other seasonings. Let it sits for twenty minutes and wash away the baking soda earlier than marinating the meat.

Marinate for fifteen minutes ought to be enough as the meat are minimize into thin slices.

Wash the shrimps with baking soda

There are two strategies to prepare the shrimps in Chinese restaurants. The primary technique is to shelled, washed, and deveined the shrimps with out going via different remedy. The feel is analogous to crab meat.

There’s one other technique which may make the shrimps springy and crunchy. Soak the shrimps in water with a small quantity of salt and baking soda for fifteen minutes. You determine which texture of the shrimps you want. The crunchy texture is properly accepted by the Chinese. Most of the dim sum cooks like to put together the well-known Har Gow (shrimp dumpling) with crunchy shrimps.

The vegetables

Chinese likes leafy vegetables like Choy sum and bok choy, which are incessantly used to put together fried noodles. Embrace at the very least considered one of them into the recipe.

Other generally used greens for chow mein are cabbage, carrots, capsicum (bell pepper), bean sprouts, Chinese chives, and scallions. Minimize all the vegetables into strips.

We’ll use some of the vegetables above for our recipe. There are different greens in some non-Chinese fried noodles, which I’ve talked about in other articles. A few of them embrace groundnuts, potatoes, cockles, fish desserts, and Chinese sausages. Please take a look at the Singapore noodles, Char Kuey Teow, and Pad Thai on this blog.

Begin to stir-fry the vegetable that wants the longest time to cook. I’ll start with carrot strips and leafy greens. Bean sprouts, Chinese chives, and scallions want only flash stir-fry, which should add in the final thirty seconds.

Bean sprouts have one other usage in stir-frying the noodles. If the noodles are about to stick to the wok/pan, add a handful of bean sprouts to the noodles and they may instantly free from sticking. It really works because it incorporates plenty of water, and at the similar time, separate the noodles from the surface of the wok.

Dry noodle that is suitable for chow mien recipe (chow mein)Dried noodles with eggs- suitable for chow mien.


Dry noodles

For those who select to use dry noodles, soften the noodles in accordance to instruction on the packaging.

Normally, most of the dry noodles are too exhausting to stir fry instantly. When you use dry egg noodles, be sure to comply with the package deal instructions to boil the noodles first.

You need to both soak or blanch in water before utilizing it. The time required is determined by the varieties and thickness of the noodles, which may vary from two to ten minutes.

You possibly can choose any Chinese noodles for making chow mein, not essentially must use those labeled specifically for chow mien.

Moist noodles

Use recent noodles if you would like the greatest and genuine do-it-yourself Chow Mein.

Most of the moist noodles can be used instantly for stir-frying. The alternatives are aplenty in Asia, and every of them has totally different texture and flavor.

I am using dry noodles on this recipe since not everyone might be in a position to get the wet noodles conveniently.

Make certain to cook the noodles until al dente as it can proceed to cook in the wok. You don’t want them to turn out to be mushy. Switch it immediately to a pot of chilly water to cease cooking.

The only (and greatest) chow mien sauce

An incredible Chow Mein comes down to the sauce – it takes more than simply soy sauce and sugar!

Here’s a record of widespread components to constitute the chow mien sauce. These components usually are not only used for frying noodles however are almost universal for all Cantonese stir-fry delicacies. Chinese cooks will use these components in numerous proportions to create sauces with totally different flavors.

  • Mild soy sauce– Often this is the important elements for the sauce. It contributes to the flavor and the saltiness. Typically it is changed partially or all by the fish sauce.
  • Darkish soy sauce– It is a lot darker and thicker than the mild soy sauce. It is less salty and is used primarily to add the colour to the sauce.
  • Oyster sauce– It is massively fashionable amongst the Cantonese. It adds another layer of the taste of the sauce in addition to soy.
  • Fish sauce– It has robust umami and could be very salty. Be careful not to add an excessive amount of.
  • Sesame oil– It’s your decision to add the sesame oil at the finish of cooking. That may depart a robust sesame flavor to the Chow Mien.
  • Salt– It all is determined by how much soy, oyster, and fish sauce you employ. I often don’t use salt but add slightly extra mild soy sauce to get to the degree of saltiness I would like.
  • Sugar– It helps to caramelize the sauce and present a stability of taste to the saltiness. Watch out not to add an excessive amount of, mainly in the event you embrace oyster sauce since it accommodates sugar.
  • Floor white pepper– All the time use white as an alternative of black pepper in case you are on the lookout for the unique Asian flavor.
  • Rice wine– Chinese rice wine is the selection, and sherry if the wonderful substitute in the event it isn’t obtainable.
  • Cornstarch– It acts as a thickener to assist the chow mein sauce achieve body and stick to the noodles. Some individuals choose to stir-fry the noodles until it becomes dryer and not to use cornstarch. It’s the personal choice of the chef what sort of texture of the noodles they want to obtain.

You possibly can put together the chow mien sauce according to the formulation and quantity as said in the recipe under, then improvise with the elements as above once you are feeling the confidence to make your personal.

Chow mien 炒面 recipe, the classic American-Chinese version of Chinese fried noodles. Prepare with cast iron wok and the special chow mein sauce.

The stir-frying process

Listed here are the steps to put together Chinese type chow mien in detail.

Put together the dry noodles

  • Place the dry noodles right into a pot of boiling water.
  • Loosen the cake of noodles with a pair of chopsticks of tongs.
  • As soon as the noodles turn into al dente, remove from the boiling water and place them in chilly water to cease cooking. Drained and put aside.

Prepare the elements

  • Reduce the hen breast meat into thin slices. Marinate with mild soy sauce and a small amount of cornstarch for fifteen minutes.
  • Minimize the bell pepper (both purple and green) into lengthy strips.
  • Similarly, minimize the carrots into thin strips.
  • Wash the bean sprouts in water, and take away the tail at the finish of it. Put aside.
  • Clean the choy sum, minimize it into brief sections. Minimize the stem into shorter sections than the leafy half in order that it is simpler to turn delicate while cooking.
  • Reduce an onion into skinny slices and separate them into strips.
  • Crush three cloves of garlic as an alternative of chopping if to avoid burning whereas sauteing.
  • Put together the chow mien sauce as indicated in the recipe.


  • Add the crushed garlic and onion into the wok. As soon as it turns aromatic,
  • Warmth some oil in a wok and stir-fry the hen pieces till it turns barely brown. Take away and drain off the additional oil.
  • Add the carrot strips and proceed stir-frying, comply with by the choy sum, then the bell pepper.
  • Add the cooked noodles, then flip the heat to medium and continue stir-frying.
  • Add the chow mien sauce. Continue stir-frying and turn up the warmth. Add a part of the bean sprouts for those who discover the noodles have a tendency to stick to the wok. Bean sprouts assist to forestall the elements from sticking.
  • Add the hen items back. Flip to excessive heat and stir-fry till you’ll be able to odor the wok aroma rising and permeate the kitchen.
  • Finally, add the remaining bean sprouts. Flash fry for fifteen seconds to maintain them crunchy. Turn off the heat. Add some sesame oil and some chopped scallion to garnish. Serve.

Prep Time
20 minutes

Cook Time
10 minutes

Complete Time
30 minutes


(A) For the hen:

(B) Other components:

  • 2 tbsp vegetable oil

  • 3 crushed garlic

  • 50g onion, minimize into skinny slices

  • 50g choy sum, minimize into small sections

  • 100 g dry noodles (after cooked = 220 g)

  • 30 g bean sprout

  • 30 g carrots, minimize into skinny strips

  • 60g bell pepper, reduce into skinny strips

  • 1/4 tsp sesame oil

  • 10 g spring onion minimize into small items

(C) Chow mien sauce:


Prepare the dry noodles

  1. Place the dry noodles right into a pot of boiling water.
  2. Loosen noodles with a pair of chopsticks of tongs.
  3. Once the noodles turn out to be al dente, remove from the boiling water and place them in cold water to cease cooking. Drained and set aside.

Put together the components

  1. Reduce the hen breast meat into thin slices. Marinate components (A) for fifteen minutes.
  2. Reduce the bell pepper, carrots, onion into skinny strips.
  3. Remove the tail at the end of it. Set aside.
  4. Clean the choy sum into brief sections.


  1. Saute the crushed garlic and onion with cooking oil. Add the hen pieces until it turns slightly brown. Remove.
  2. Stir-fry the carrot strips and choy sum with the remaining oil in the wok,
  3. then adopted by the bell pepper and the cooked hen.
  4. Add the cooked noodles and the sauce (C) Continue stir-frying and sluggish turn up the heat further.
  5. Finally, add the bean sprouts. Flash fry for fifteen seconds Turn off the warmth and add some chopped scallion sesame oil. Serve.


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Vitamin Info:



Serving Measurement:

1 serving

Amount Per Serving:

Energy: 648 Complete Fats: 34g Saturated Fat: 4g Trans Fat: 1g Unsaturated Fat: 28g Ldl cholesterol: 53mg Sodium: 3058mg Carbohydrates: 57g Fiber: 6g Sugar: 10g Protein: 29g

This knowledge was offered and calculated by Nutritionix on 5/14/2019