Chicken Chow Mein Noodles is the perfect easy ONE PAN meal for busy weeknights. Best of all, this authentic Chinese restaurant quality recipe comes together in 20 minutes so you can skip the takeout! Plus meal prep instructions and video.
Chow Mein is a classic ONE POT Chinese dish that my parents made often whenever they had lingering vegetables in the fridge. It was one of our favorites and we never grew tired of seeing it show up at the dinner table.
This is one of those older recipes I shared back when I first started the blog and it’s also a favorite in my cookbook. I’ve since updated those photos and if you’re looking for a lower carb option —-> these Chicken Chow Mein Zoodles would totally hit the spot!
With Chinese New Year this Saturday, I thought I would republish this recipe for any new set of eyes. Spring rolls and noodles are traditionally served during this celebration because they symbolize long life and happiness.
These chow mein noodles also make an easy weeknight dish since they are ready in about 20 minutes.
WEEKLY MEAL PREP-TIPS FOR YOUR SCHOOL OR WORK LUNCH BOWLS.
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- Add your favorite roasted or stir-fried vegetables to the your lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container
More lunch bowls:
Some make-ahead / weekly meal prep tips and swap-ins for this Chicken Chow Mein
- You can use fresh or dried egg noodles. Fresh noodles are usually found in your local Asian market or some large grocery stores carry it in the International / Ethnic section or refrigerated section. Here are some:
- Dried ramen, yakisoba noodles or very thin pasta would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 8 ounces (about 225 grams – 2 cups) when cooked.
- Swap out the chicken for your favorite protein – beef, pork and fried tofu work great in here.
- Use your favorite vegetables – Nappa cabbage, carrots and mung bean sprouts were used in this recipe but bok choy, broccoli and snap peas work equally as well.
- For easier weekly meal prep – The vegetables can be prepped ahead of time the day before and stored in a zip-top bag or airtight container.
- For an extra kick of heat, try using a couple teaspoons of sriracha sauce or some crushed red pepper flakes to spice things up.
- Makes great leftovers – make a batch on Sunday meal prep and pack for your weekly work or school lunch
More noodles for Chinese New Year: