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.
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This Cantonese 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.
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 as well!
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.
MEAL PREP TIPS FOR THIS CHICKEN CHOW MEIN
- 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:
WHERE CAN I FIND THE INGREDIENTS TO MAKE 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.
- Try adding 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
You may need these supplies to make these Chicken Cow Mein Noodles:
- 2 Tablespoons oyster sauce oyster sauce leave out & add more soy sauce (if allergic or coconut aminos for paleo)
- 3-4 Tablespoons LOW sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 1-2 teaspoon honey or sugar
- 1 Tablespoon corn starch arrowroot starch for paleo
- 2 teaspoons sesame oil
- 1 teaspoon rice wine or dry sherry leave out if you don't have it in your pantry already
- 1/8 teaspoon ground white pepper or red pepper chili flakes
- salt and black pepper to taste
- 1-2 teaspoons red pepper chili flakes or Sriracha optional
- 1 Tablespoon water as needed to thin out sauce
- 6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles see photos in post; OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed
- 1 boneless skinless chicken breast or thighs about 1/3 lb., cut into 1” chunks
- 2 Tablespoons cooking oil
- 2 garlic cloves minced
- ½ teaspoon minced fresh ginger
- 1 cup shredded Napa cabbage mixed cabbage slaw, bok choy or snap peas would work as well
- 1/3 cup shredded or julienned carrots
- 2 green onions cut into 2-inch length
- 1/3 cup mung bean sprouts rinsed and drained (leave out if can't find)
- Sesame seeds for garnish
- In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
Heat oil in a non-stick pan or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
- Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out the sauce, as needed.
- Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
- For meal prep - divide into even portions in containers and store in the fridge for up to 4 days. Reheat any leftovers in the microwave or on the stovetop.
*Chicken can be swapped out for turkey, beef or tofu.
*Broccoli, spinach, snap peas or bok choy can be used instead of cabbage
More noodles for Chinese New Year: