Recipe

Gourmet Chow Mein Recipe

Crisp-edged noodles, glossy ginger garlic sauce, and a rainbow of veggies in a fast, restaurant-style stir-fry that still feels weeknight-friendly.

By Matt Campbell

•

4.8

A skillet of chow mein with crisp golden noodles, glossy sauce, chicken, and colorful vegetables, shot in natural window light

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If you have ever ordered chow mein and thought, “Why can I never get those crisp noodles at home?” this one is for you. This is my slightly chaotic, very reliable method for chow mein that hits all the good parts: savory sauce that clings, veggies that stay snappy, and noodles that get those golden edges without turning into a sad, steamy pile.

We are going “gourmet” with flavor, not with hard-to-find ingredients. The trick is simple: cook in stages, keep the pan hot, and build a sauce that tastes like something you would happily pay for. Tasting as you go is encouraged and honestly kind of required.

A cutting board with sliced carrots, cabbage, scallions, minced garlic, and grated ginger prepped for stir-fry

Why It Works

Crisp-tender noodles: Pan-frying the noodles briefly before saucing gives you chewy centers and golden edges.
Bold, glossy sauce: A soy oyster base plus toasted sesame oil and a quick cornstarch slurry makes that clingy takeout-style finish.
Vegetables that still have a pulse: We stir-fry fast and finish in sauce so everything stays bright and crunchy.
Flexible protein: Chicken, shrimp, pork, tofu, or go all-veg. Same method, with small timing tweaks.

Pairs Well With

Storage Tips

Cool fast, store smart: Get leftovers into the fridge within 2 hours. I like to spread them on a plate for about 10 minutes so steam can escape, then transfer to an airtight container.

Fridge: Store up to 3 to 4 days.
Freezer: Possible, but the noodles soften. If you do it, freeze up to 2 months and thaw overnight in the fridge.

Reheat (best method): Use a hot skillet with a tiny splash of water or chicken broth. Cover for 30 seconds to loosen, then uncover and stir-fry until glossy again. Microwave works, but the noodles will be softer.

Common Questions

What noodles should I use for chow mein?

Look for chow mein noodles (usually thin, yellow, wheat noodles) often found in the refrigerated section or as shelf-stable packs. They vary a lot by brand, so follow the package prep if it gives one. If you cannot find them, lo mein noodles work too, just expect a softer bite. In a true pinch, cooked spaghetti is acceptable if you keep it al dente. Drain very well and toss with a little oil so it does not glue itself together. Consider it a last-resort swap.

Do I have to use oyster sauce?

No, but it adds that savory depth. Swap with hoisin (slightly sweeter) or use extra soy sauce plus a little brown sugar. For vegetarian, use vegetarian oyster sauce made from mushrooms.

How do I keep chow mein from getting soggy?

Three things: keep the pan hot, do not overcrowd, and add sauce at the end. Also, briefly pan-frying the noodles before saucing helps a lot.

Can I make it gluten-free?

Yes. Use gluten-free stir-fry noodles or rice noodles, and choose tamari plus a gluten-free oyster sauce alternative. Cornstarch is naturally gluten-free, but always check labels. Rice-based noodles can be more delicate, so toss gently and keep the sauce step quick.

What protein works best?

Chicken thighs stay juicier than breast. Shrimp cooks fastest. Tofu gets best texture if you press it and sear until golden before adding sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok or large skillet: Bigger surface area equals better sear.
Medium pot: For boiling noodles if needed.
Two small bowls or cups and a whisk: One for the sauce, one for the cornstarch slurry.
Tongs: The easiest way to toss noodles without breaking them.
Sharp knife and cutting board: Fast prep keeps stir-fry stress low.

Chow mein is one of my favorite “I need dinner but I also need a win” meals. The first time I tried making it, I did what we all do. I dumped everything in the pan at once, drowned it in sauce, and ended up with tasty noodles that had the texture of a warm scarf. Still edible, but not the vibe.

Now I treat it like a tiny, delicious production line. Noodles get their moment, veggies stay bright, sauce comes in at the end like a mic drop. It is the kind of cooking that feels like teamwork, even if it is just you and a skillet and a little chaos.

Gourmet Chow Mein Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the sauce

1/3 cup low-sodium soy sauce
2 tbsp oyster sauce (or vegetarian mushroom oyster sauce)
1 tbsp Shaoxing wine (or dry sherry, or chicken broth)
1 tbsp brown sugar
1 tsp toasted sesame oil
1/2 tsp white pepper (or black pepper)
1/2 cup chicken broth (or water)
1 tbsp cornstarch
2 tbsp cold water (for the cornstarch slurry)

For the stir-fry

12 oz chow mein noodles (fresh or dried)
2 tbsp neutral oil (avocado, canola, or grapeseed), plus more as needed
1 lb boneless skinless chicken thighs, thinly sliced (or shrimp, pork, tofu)
1 tsp kosher salt
2 tsp fresh ginger, grated
4 garlic cloves, minced
1 small onion, thinly sliced
2 cups green cabbage, thinly sliced
1 cup carrots, julienned
1 red bell pepper, thinly sliced
3 to 4 scallions, sliced (whites and greens separated)
2 cups bean sprouts (optional but very classic)
1 tbsp soy sauce (for finishing, optional)
Toasted sesame seeds and chili crisp, for serving (optional)

Instructions

Mix the sauce. In a small bowl, whisk soy sauce, oyster sauce, Shaoxing wine, brown sugar, toasted sesame oil, white pepper, and broth. In a separate small cup, whisk cornstarch with 2 tbsp cold water to make a slurry. Set both next to the stove.
Prep the noodles. If using dried noodles, boil until just shy of tender, about 1 minute less than the package suggests. Drain well. Rinse quickly under cool water only to stop the cooking, then drain again and toss with 1 tsp oil so they stay loose. If using fresh chow mein noodles, loosen them with your hands. If they are stiff or tightly packed, dip them in hot water for 10 to 20 seconds, then drain well and toss with a little oil.
Sear the chicken. Heat a wok or large skillet over medium-high. Add 1 tbsp oil. Season chicken with salt, then stir-fry 3 to 4 minutes until browned and just cooked through. Remove to a plate. Protein swap notes: Shrimp usually needs 1 to 2 minutes per side. Tofu benefits from a longer sear, about 5 to 7 minutes total, until golden.
Stir-fry the aromatics and veggies. Add a touch more oil if the pan looks dry. Add ginger and garlic and stir for 15 seconds. Add onion, cabbage, carrots, bell pepper, and scallion whites. Stir-fry 2 to 3 minutes until crisp-tender. If your pan is not very large (or you are doubling the recipe), cook the veggies in batches so they sear instead of steam.
Crisp the noodles. For maximum crispiness, either use a very large wok or briefly move the veggies back to the plate so the noodles get direct pan contact. Add 1 tbsp oil, then add noodles. Let them sit 45 to 60 seconds without stirring to pick up golden edges, then toss. Let them sit again 30 to 60 seconds after tossing if you want extra crisp spots.
Sauce and gloss. Return veggies (if removed) and chicken to the pan. Pour in the sauce and toss for 30 seconds. Whisk the cornstarch slurry again, then drizzle it in while tossing. Cook 30 to 60 seconds until the sauce turns glossy and coats everything. If it gets too thick, loosen with a splash of broth or water.
Finish and serve. Fold in bean sprouts and scallion greens for 15 seconds. Taste and adjust with a small splash of soy sauce if needed. Top with sesame seeds and chili crisp if you like a little heat.

Chow mein being tossed in a hot wok with tongs as the sauce turns glossy

Nutrition information is estimated.

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