How long does chow mein keep?

Place the leftover chow mein inside an airtight container, then store it in the refrigerator for a period of up to 3-4 days in order to preserve freshness. Reheat it in a skillet on medium heat with a splash of water or broth for loosening up the noodles. You can also use the microwave for heating it up until it is thoroughly heated through. The noodles become firmer during their rest. Meanwhile, the added liquid effectively brings back a certain level of movement within the pan. I utilize the skillet for the process of heating the noodles. It enables such individuals to warm more uniformly.

Can I double the recipe?

You can. However, please prepare it in two separate batches. A doubled amount crowding the wok results in the ingredients steaming instead of stir-frying. Combine the two batches after cooking both of them fully in order to serve everyone together.

What noodles can I use?

Spaghetti or linguine work effectively, as do ramen noodles in the absence of the seasoning packet. Before proceeding with the process of stir-frying, cook them until they reach at an al dente texture.

How do I make it vegetarian?

Please exclude the chicken and instead make use of firm tofu or alternatively consider opting for extra vegetables in its place. Employ either vegetarian oyster sauce or hoisin sauce in the sauce blend. Bell peppers, broccoli florets, snap peas, along with sliced mushrooms also work well in the wok.

What's different about chow mein and lo mein?

Chow mein noodles are stir-fried in the pan and may develop crisp edges on them. Lo mein consists of boiled noodles that are tossed with sauce in order to achieve a softer texture throughout the overall dish. To achieve crispier chow mein, one should sauté the boiled noodles in a little oil for several minutes on each side before adding them to the stir-fry.

Chicken Chow Mein with Crisp Vegetables

By Miles CarrOct 20, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Chicken chow mein makes four bowls in 30 minutes, handy after a busy day when dinner needs to cover tonight and a packed lunch for tomorrow, while the noodles soak up a savory sauce and the cabbage and carrot, along with celery in the mix, stay crisp-tender in the hot wok (I like the cabbage with some bite).

I use the biggest wok or skillet that I possess, and I make sure to get it hot before the oil is added. This is important because the chicken achieves color without being confined in a crowded pan, turns golden, and also cooks through in about 3-4 minutes inside the skillet. Garlic as well as ginger require just 30 seconds of cooking. After that particular time, those items will burn away. With high heat applied to them, the vegetables will remain firm. They will not go soft at any moment before the noodles do arrive.

Once the vegetables go in, I desire them to be crisp-tender after 2-3 minutes, with cabbage softened at the edges but firm in the middle, while I add the noodles together with the bean sprouts only at the end. Toss continuously for 1-2 minutes until the sauce thickens while coating the panful in the sprouts only just warm through.

Serve immediately with sliced green onions, if those green onions are preferred. I would eat it while the noodles are hot. The heat that originates from the wok.

Why you'll love this recipe

1Tongs effectively turn the noodles through the rich sauce in the pan. This happens during the final 1-2 minutes.
2Once the chopping is done, the full batch cooks in a single pan. This particular method leaves a lesser number of dishes remaining at dinner.
3The sauce does not need a separate pot for use on the stove.
4A large wok provides the vegetables, as well as the noodles, ample space to move about in the hot pan.
5Four bowls make it quite easy to serve up portions for different lunches after dinner.

Instructions

Cook the chow mein noodles according to the package instructions, then drain and rinse them with cold water.

Whisk the soy sauce, oyster sauce, sesame oil, and cornstarch together in a small bowl.

Heat the vegetable oil in a large wok or skillet over high heat.

Cook the sliced chicken until golden and cooked through, about 3-4 minutes.

Add the garlic and ginger, then stir-fry for 30 seconds until fragrant.

Add the cabbage, carrots, and celery, then stir-fry for 2-3 minutes until crisp-tender.

Add the cooked noodles and bean sprouts to the wok.

Pour the prepared sauce over the stir-fry.

Toss continuously for 1-2 minutes until the noodles are heated through and coated in the thickened sauce.

Serve immediately.

FAQ

Have the chopped vegetables, along with the mixed sauce, cooked noodles, and chicken, prepared for use and ready. Make certain that they are prepared thoroughly before one turns on the stove. The stir-fry moves quickly in the moment the wok is heated. Keeping everything beside the pan during cooking means the garlic also ginger don't sit in the heat while you search for the next ingredient.

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Dinner Chicken Asian Chinese Meal Prep Stovetop

Chicken Chow Mein with Crisp Vegetables

Name: Chicken Chow Mein with Crisp Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz chow mein noodles (fresh or dried); 1 lb boneless, skinless chicken breast (thinly sliced); 1 tbsp vegetable oil; 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 2 cups cabbage (shredded); 1 cup carrots (julienned); 2 stalks celery (thinly sliced); 1 cup bean sprouts; 3 tbsp low-sodium soy sauce; 2 tbsp oyster sauce; 1 tsp toasted sesame oil; 1 tsp cornstarch

By Miles CarrOct 20, 2026

Prep

15 min

Cook

15 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Serve immediately with sliced green onions, if those green onions are preferred. I would eat it while the noodles are hot. The heat that originates from the wok.

Why you'll love this recipe

1Tongs effectively turn the noodles through the rich sauce in the pan. This happens during the final 1-2 minutes.
2Once the chopping is done, the full batch cooks in a single pan. This particular method leaves a lesser number of dishes remaining at dinner.
3The sauce does not need a separate pot for use on the stove.
4A large wok provides the vegetables, as well as the noodles, ample space to move about in the hot pan.
5Four bowls make it quite easy to serve up portions for different lunches after dinner.

Ingredients

Servings4

•8 oz chow mein noodles (fresh or dried)
•1 lb boneless, skinless chicken breast (thinly sliced)
•1 tbsp vegetable oil
•2 cloves garlic (minced)
•1 tsp fresh ginger (grated)
•2 cups cabbage (shredded)
•1 cup carrots (julienned)
•2 stalks celery (thinly sliced)
•1 cup bean sprouts
•3 tbsp low-sodium soy sauce
•2 tbsp oyster sauce
•1 tsp toasted sesame oil
•1 tsp cornstarch

Instructions

1
Cook the chow mein noodles according to the package instructions, then drain and rinse them with cold water.
2
Whisk the soy sauce, oyster sauce, sesame oil, and cornstarch together in a small bowl.
3
Heat the vegetable oil in a large wok or skillet over high heat.
4
Cook the sliced chicken until golden and cooked through, about 3-4 minutes.
5
Add the garlic and ginger, then stir-fry for 30 seconds until fragrant.
6
Add the cabbage, carrots, and celery, then stir-fry for 2-3 minutes until crisp-tender.
7
Add the cooked noodles and bean sprouts to the wok.
8
Pour the prepared sauce over the stir-fry.
9
Toss continuously for 1-2 minutes until the noodles are heated through and coated in the thickened sauce.
10
Serve immediately.