To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com.

Food

How to Make Chow Mein: Takeout-Style Chicken Chow Mein

Written by MasterClass

Last updated: May 27, 2020 • 2 min read

Learn how to make your favorite takeout stir-fried noodles at home.

Save

Share


Thomas Keller Teaches Cooking TechniquesThomas Keller Teaches Cooking Techniques

Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

Learn More

What Is Chow Mein?

Chow mein is a Chinese-American dish that gets its name from chao mian (literally "stir-fried noodles"); it contains parboiled egg noodles stir-fried with vegetables and sometimes meat.

What Is the History of Chow Mein?

Fried noodles were first introduced to the West Coast of the United States by Cantonese immigrants in 1849, and the dish became famous stateside as early as the 1920s. In the early twentieth century, American-style chow mein egg noodles were typically stir-fried with celery, water chestnuts, green cabbage, and sliced meat.

What Is the Difference Between Chow Mein and Lo Mein?

Chow mein and lo mein are both Chinese-American noodle dishes—the difference between them has to do with how wheat egg noodles are cooked and served. Traditionally chow mein noodles are served crispy and fried, whereas lo mein noodles are served boiled with sauce.

The terms are not used consistently, though. On the East Coast of the United States, chow mein refers to crispy noodles—also known as Hong Kong-style chow mein, which features noodles that are deep-fried until crunchy. On the West Coast, chow mein refers to a dish made with soft noodles that is known as lo mein on the East Coast.

Thomas Keller Teaches Cooking Techniques
Alice Waters Teaches The Art of Home Cooking
Wolfgang Puck Teaches Cooking
Gordon Ramsay Teaches Cooking I

Takeout-Style Chicken Chow Mein Recipe

Serves
2
Prep Time
20 min
Total Time
30 min
Cook Time
10 min

Ingredients

  • 6 ounces dried Chinese wheat flour egg noodles
  • 1 ½ pounds boneless, skinless chicken breast, sliced into strips
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon cornstarch
  • 2 tablespoons peanut oil or vegetable oil
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 1 bell pepper, chopped
  • ½ cup bean sprouts
  1. In a large pot of boiling water, cook noodles until just barely al dente. Drain and set aside.
  2. Meanwhile, marinate the chicken. In a shallow bowl, sprinkle chicken with 1 tablespoon soy sauce.
  3. Make the chow mein sauce. In a small bowl, combine the remaining 1 tablespoon soy sauce with the oyster sauce, sesame oil, Shaoxing wine, and cornstarch.
  4. In a wok or large skillet over high heat, heat peanut oil until shimmering. Add the chicken and stir-fry until cooked through, about 2 minutes. Add garlic, green onions, bell pepper, and bean sprouts and stir-fry until slightly softened and lightly browned, about 1 minute.
  5. Add the cooked noodles and toss to combine. Pour the sauce over the noodles and veggies, and toss to coat. Stir-fry until the noodles have absorbed the sauce, about 1 minute more.

  6. In a large pot of boiling water, cook noodles until just barely al dente. Drain and set aside.

  7. Meanwhile, marinate the chicken. In a shallow bowl, sprinkle chicken with 1 tablespoon soy sauce.

  8. Make the chow mein sauce. In a small bowl, combine the remaining 1 tablespoon soy sauce with the oyster sauce, sesame oil, Shaoxing wine, and cornstarch.

  9. In a wok or large skillet over high heat, heat peanut oil until shimmering. Add the chicken and stir-fry until cooked through, about 2 minutes. Add garlic, green onions, bell pepper, and bean sprouts and stir-fry until slightly softened and lightly browned, about 1 minute.

  10. Add the cooked noodles and toss to combine. Pour the sauce over the noodles and veggies, and toss to coat. Stir-fry until the noodles have absorbed the sauce, about 1 minute more.

Become a better chef with the MasterClass All-Access Pass. Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

Save

Share