how to make

Chicken Chow Mein Noodles

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Chow mein, originating in Cantonese cuisine as "fried noodles", has a history rooted in China. It evolved from a simple stir-fried noodle dish to incorporate vegetables, meat, or seafood. The dish gained popularity in the late 19th and early 20th centuries among Chinese immigrants in the United States, particularly in cities like San Francisco and New York.

Chow mein's popularity extends beyond China and the United States, becoming a beloved dish in many parts of the world. Its versatility and ability to adapt to regional ingredients and preferences contribute to its widespread appeal.

Image of dish Chicken Chow Mein Noodles


  • 300g fresh Chinese egg noodles
  • 2 chicken thighs, thinly sliced
  • 2 tablespoons soy sauce (for marinade)
  • 1 tablespoon Chinese Shaoxing wine (for marinade)
  • 1/4 teaspoon bicarbonate of soda (for marinade)
  • 1/4 teaspoon white pepper (for marinade)
  • 2 tablespoons soy sauce (for stir-fry sauce)
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese Shaoxing wine (for stir-fry sauce)
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil (for cooking)
  • 2 spring onions, separate white and green parts, finely sliced
  • 2 cloves garlic, minced
  • 1-inch ginger, julienned
  • 1 carrot, julienned
  • 1 cup cabbage, thinly sliced
  • 1 tablespoon sesame oil
  • Chili oil (optional, for garnish)


  1. Separate and blanch fresh Chinese egg noodles for 20 seconds. Drain and cool in the refrigerator for 30 minutes.
  2. Marinate thinly sliced chicken thighs with soy sauce, Shaoxing wine, bicarbonate of soda, and white pepper for 10-15 minutes.
  3. Mix together soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and sugar to prepare the stir-fry sauce.
  4. Slice spring onions, separating the white and green parts.
  5. Heat vegetable oil in a wok or large skillet over high heat.
  6. Stir-fry the white parts of the spring onions, minced garlic, and julienned ginger for 30 seconds until fragrant.
  7. Add the marinated chicken and stir-fry until cooked through.
  8. Toss in julienned carrots and sliced cabbage, stir-fry for 2-3 minutes until tender-crisp.
  9. Cook the noodles in batches until crispy and golden.
  10. Add the stir-fry sauce to the wok and toss everything together until well combined.
  11. Toss in the green parts of the spring onions and drizzle with sesame oil. Briefly combine.
  12. Optionally, garnish with a drizzle of chili oil.
  13. Serve hot and enjoy your delicious chicken chow mein noodles!