I’ve been on a serious homemade takeout kick lately, there’s just something so satisfying about recreating your favorite dishes at home, without the delivery fees or the questionable ingredients.
(Did you catch my Chinese crockpot meals post? That orange chicken was chef’s kiss.)
Anyway, this chow mein recipe?
Total win.
It’s earned a permanent spot in our weekly dinner rotation.
The sauce is super simple—no weird ingredients you have to hunt down at a specialty store.
Just a few pantry staples that come together fast and taste amazing.
And the best part?
You don’t need a wok or any fancy equipment.
A big skillet will do the job just fine.
You can keep it classic with just noodles and sauce, or toss in whatever lonely veggies are sitting in your fridge drawer.
Bell peppers, snap peas, shredded carrots—if it cooks quick, it belongs in this dish.
I’ll walk you through every step so you can get that takeout-style flavor right at home—minus the sodium overload and that one weird bite you definitely didn’t order.
What You Need to Make Chinese Chow Mein
These are all things you can grab during one quick grocery run.
Most of it might already be hanging out in your pantry or fridge, which is always a win in my book.
- Chow mein noodles – The kind that cook up fast and soak in all the flavor.
- Vegetable oil – For that classic stir-fry sizzle.
- Cabbage – Shredded and a little crunchy, it bulks things up nicely.
- Carrots – Thin strips add a sweet little bite and bright color.
- Onion – Sliced up to bring some extra savory goodness.
- Garlic – Because garlic makes everything better, obviously.
- Green onions – Tossed in at the end for that fresh pop.
- Soy sauce – The salty backbone of the whole dish.
- Oyster sauce – Adds richness and that umami hit.
- Hoisin sauce – Sweet, tangy, and just a little sticky in the best way.
- Sesame oil – A little drizzle goes a long way with this one.
- White pepper – Milder than black pepper but still adds warmth.
- Cooked chicken, shrimp, or tofu (optional) – If you want to bulk it up with some protein, go for it.
How to Make Chinese Chow Mein
1. Boil the Noodles
Cook your chow mein noodles according to the package instructions, then rinse them with cold water and set aside.
This stops the cooking and keeps them from getting mushy.
Toss them with a little oil after draining so they don’t stick together in a sad clump.
2. Make the Sauce
Whisk together the soy sauce, oyster sauce, hoisin, sesame oil, and white pepper in a small bowl.
This is your flavor bomb, so don’t skip or eyeball it!
If you like things spicy, feel free to sneak in a dash of chili sauce here too.
My homemade stir fry sauce would work well here.
3. Sauté the Veggies
Heat the oil in a big skillet or wok over medium-high.
Add the onions, garlic, cabbage, and carrots, and stir-fry until everything’s just starting to soften, about 2–3 minutes.
4. Add the Noodles and Sauce
Toss the noodles into the pan with the veggies, then pour that glorious sauce right over top.
Use tongs or two big forks to mix everything until it’s evenly coated.
5. Finish with Greens and Protein
Stir in the green onions and any cooked chicken, shrimp, or tofu.
Let it all heat through for another minute or two, then you’re done.
Authentic Chinese Chow Mein Recipe
A quick and flavorful noodle stir-fry that’s perfect for weeknights and tastes just like your favorite takeout without the extra grease or guilt.
Ingredients
- 12 oz chow mein noodles (or thin egg noodles)
- 2 tbsp vegetable oil
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- Optional: cooked chicken, shrimp, or tofu
Instructions
- Cook noodles according to package directions, then drain and rinse with cold water. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and white pepper.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add onion, garlic, cabbage, and carrots. Stir-fry for 2–3 minutes until veggies begin to soften.
- Toss in the noodles and pour the sauce over top. Use tongs to combine everything well.
- Add green onions and any cooked protein, if using. Stir-fry another 2 minutes until heated through.
- Serve hot with extra green onions or sesame seeds if you’re feeling fancy.
Chow Mein Night Just Got Easier
There’s something so satisfying about pulling off a full-on noodle dish without ordering takeout or dirtying every pan in the kitchen.
This chow mein hits all the right notes and it’s easy enough to throw together on a busy weeknight.
Once you’ve made it a couple times, you’ll probably stop measuring the sauce and just go by instinct (that’s when you know it’s become a staple).
