Vegetable and Chicken Chow Mein

This easy Chow Mein recipe comes together in less than 30 minutes in one pan. This authentic Chinese restaurant quality noodle dish is made with tender chicken, stir-fried vegetables and is so much better than takeout!

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Updated August 2020

Easy Vegetable and Chicken Chow Mein

You’re going to love this easy dinner recipe that tastes just like the real stuff from your favorite Chinese restaurant. This delicious vegetable and chicken chow mein is loaded with flavor and filled with healthy vegetables and protein. If you are looking for an easy dinner recipe that comes together in less than 30 minutes in one then, then is quickly going to become your new favorite recipe.

What we love the most about this traditional recipe is the fact that it is super interchangeable with ingredients. If you want to leave the chicken out, then you can substitute with your favorite non-gmo tofu. If you like this Asian recipe, then be sure to check out our other recipes like Mongolian Beef, Slow Cooker Teriyaki Chicken, or Cauliflower Fried Rice.

Why We Love This Easy Chinese Recipe

• it’s gluten-free, paleo, and refined sugar-free with options that include low carb / keto and Whole30 diets
• super versatile with ingredients such as vegetables and protein and noodles
• ready in one pan and ready for dinner in less than 30 minutes
• perfect for meal prep throughout the week

What is chicken chow mein made of?

Chow Mein is a traditional Chinese dish made with yellow fried noodles that can be gluten-free, protein, and thinly sliced vegetables such as cabbage, carrots, and green onions. It’s also one of the most popular and most ordered dish from most North American Chinese restaurants.

Ingredients You Need To Make Homemade Chow Mein

For the noodles

• Noodles– can be swapped with shirataki/konjac/Miracle noodles for Whole30/keto/low carb. Feel free to use your favorite gluten free pasta
• Chicken– boneless & skinless; can also use thicken thighs
• Avocado oil
• Garlic & ginger– we like to use fresh ingredients, but ground garlic and ginger will work for this recipe
• Napa cabbage– thinly sliced for extra crunch and flavor; can sub with chopped broccoli florets or bok choy
• Carrots– shredded or julienned for extra flavor and nutrients
• Green onions
• Optional– mung bean sprouts, chopped bell peppers, snow peas, or sesame seeds for garnishment

For the sauce

• Oyster sauce
• Coconut aminos– can sub with gluten free tamarin or low sodium soy sauce if not paleo/Whole30
• Sweetener-can use maple syrup or a low carb liquid sweetener such as Lakanto Sugar-Free Maple Syrup or Sukrin Gold for low carb or keto chow mein. Leave out or sub with date paste or orange juice for Whole30.
• Arrowroot starch- can sub with tapioca starch or xanthum gum for keto
• Sesame oil– for that nutty flavor
• Rice wine
• Red pepper chili flakes– for a little beat of heat; optional
• Salt & black pepper– to taste for extra flavor
• Water– to mix with the arrowroot starch to create a sauce

What I love about this easy Chow Mein recipe is that it comes together in under 30 minutes. Everything cooks in just one pan and is simple to customize.

The great thing about making your own Chinese restaurant-quality dishes at home? They are usually a lot healthier, quicker and you can easily switch out the ingredients that you like or have in your pantry or fridge.

Most people get intimated when it comes to making Chinese takeout dishes at home but it’s really not as hard as you think.

The best part about making chow mein at home is that it will taste even better than-takeout! Plus, it’s so much easier than having to call and wait or stand in line at the local takeout joint.

• Protein:
  • chicken for chicken chow mein
  • beef for beef chow mein,
  • cantonese chow mein includes a combination of shrimp and char siu
  • use tofu for a vegetarian chow mein –
• Vegetables
  • cabbage
  • carrots
  • bean sprouts
  • bok choy
  • snow peas
  • green onions

HOW TO MAKE CHINESE TAKEOUT CHOW MEIN:

1. MAKE THE SAUCE: Whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over protein in a separate bowl and allow to marinate.
2. HOW TO COOK CHOW MEIN NOODLES: Prepare noodles according to package instructions and set aside.
3. COOK THE PROTEIN AND VEGETABLES: Heat oil in a non-stick pan or wok over medium-high heat. Add protein and stir-fry almost cooked through. Add garlic and ginger and sauté for another minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
4.  ADD THE NOODLES: Stir in the noodles and 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.
5. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.

Chicken Chow Mein vs Lo Mein

Both chow mein and lo mein are stir-fried noodle dishes. The main difference is the type of noodles that are used for each recipe.

Cantonese chow mein uses thin crispy egg noodles. These noodles can be found at most authentic Chinese restaurants in Hong Kong, and the noodles are usually shaped into a bird’s nest. The noodles are then deep-fried/flashed-fried for that extra crispy noodle texture.

Lo Mein noodles are typically wider and yellow compared to chow mein noodles.

TIPS FOR MAKING BETTER THAN TAKEOUT CHOW MEIN

• make your sauce and have all your ingredients prepped and ready to go before stir-frying
• season protein and allow to marinate for at least 20 minutes
• use a wok or cast-iron pan
• try adding a couple teaspoons of sriracha sauce or some crushed red pepper flakes to spice things up.

CAN I MAKE CHOW MEIN AHEAD OF TIME?

Yes! Chow Mein makes delicious leftovers and works great on your Sunday meal prep day.

• 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.
• Divide into containers to pack into weekly work or school lunches
• Add your favorite roasted or stir-fried vegetables to the your lunch bowls
• Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container

More Chinese takeout dishes you might like:

Keto Cashew Chicken

Slow Cooker Orange Chicken

Kung Pao Chicken

Instant Pot Chicken and Broccoli Stir Fry

5 from 2 votes

Print

Chow Mein

Prep Time

12 mins

Cook Time

10 mins

Total Time

22 mins

 

Course: Main Course

Cuisine: Chinese

Keyword: cantonese chow mein, chinese takeout, chow mein, chow mein recipe, keto, low carb, paleo

Servings: 4 servings

Calories: 180 kcal

Author: Kelly

Ingredients

Sauce and Marinade:

• 2 tablespoons oyster sauce , for low carb or paleo - leave out & use fish sauce
• 3-4 tablespoons LOW sodium soy sauce , use coconut aminos for paleo
• 1-2 teaspoons coconut sugar OR low carb sweetener
• 1 tablespoon arrowroot starch , leave out for low carb & use 1/2 teaspoon xanthan gum
• 2 teaspoons sesame oil
• 1 teaspoon rice wine , leave out for paleo / low carb
• 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

For the Noodles:

• 6-8 ounces 225 grams fresh OR prepared dried chow mein for low carb use Shirataki noodles)
• 1 boneless skinless chicken breast or thighs , about 1/3 lb., cut into 1” chunks
• 2 tablespoons avocado oil
• 2 garlic cloves minced
• ½ teaspoon minced fresh ginger
• 1 cup shredded Napa cabbage OR chopped broccoli florets OR bok choy
• 1/3 cup shredded or julienned carrots
• 2 green onions , cut into 2-inch length
• OTHER VEGETABLES: mung bean sprouts , chopped bell peppers, snow peas
• Sesame seeds for garnish

Instructions

1. 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.
2. 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.
3. 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.
4. Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
5. 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.

Nutrition Facts

Chow Mein

Amount Per Serving (1 serving)

Calories 180 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g5%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 13g26%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.