30 Minute Chicken Chow Mein

Name: 30 Minute Chicken Chow Mein
Total time: 30 min
Yield: 4
Cuisine: Quick Meals
Ingredients: 400 g Chicken Breast, thinly sliced; 10 g Extra Virgin Olive Oil; 3 g Fine Sea Salt, or to taste; 1 g Freshly Ground Black Pepper, or to taste; 75 g Onion, diced; 8 g Garlic, minced; 250 g Carrots, julienned; 150 g French beans, trimmed and sliced; 100 g Bok Choy; 250 g Whole Wheat Fresh Noodles; 15 g Light Soy Sauce; 25 g Vegetarian Oyster Sauce; 8 g Dark Soy Sauce; 0.5 g Ground Pepper; 5 g Sesame Oil

Main Dish · Quick Meals · Dairy-Free · Egg-Free · Time: 30 min · Servings: 4 · Difficulty: Easy

This easy 30 minute chicken chow mein is a quick and flavourful homemade noodle dish made with tender chicken, fresh vegetables, whole wheat noodles, and a savoury soy-based sauce. Everything comes together in one wok, making it perfect for a busy weeknight dinner when you're craving homemade Chinese-style stir-fried noodles.

Stir fried noodles are a big part of the recipe repertoire in many Asian households, and this chicken chow mein is my take on a dish that has always felt familiar to me. Growing up, I was used to noodles made with dried yellow noodles, tossed in dark soy sauce and fish sauce. It was simple, savoury, and the kind of food that was always easy to turn to at home.

As I travelled, I started discovering different versions of Chinese stir fried noodles, and my trips to Hong Kong and Macau especially stayed with me. I loved the way the noodles there balanced savoury, salty and umami flavours without feeling too heavy. Those meals made me think about the noodles I grew up eating and how I could bring some of those flavours into my own kitchen.

That is what inspired this recipe. I wanted to keep the comfort and familiarity of the noodles I grew up with, while incorporating some of the flavours I enjoyed during my travels. Instead of using dark soy sauce and fish sauce as the main seasoning, I use a combination of light soy sauce, dark soy sauce, and vegetarian oyster sauce to create a deeper, more rounded umami flavour.

This easy 30 minute chicken chow mein is made with tender chicken breast, fresh whole wheat noodles, colourful vegetables, and a simple savoury sauce. The chicken is stir fried until lightly golden, then tossed with carrots, French beans, bok choy, and fresh noodles until everything is coated in the sauce.

It is a recipe that brings together a little bit of where I grew up and a little bit of what I discovered along the way — my own take on chicken chow mein, inspired by the noodles I grew up eating and the flavours I came to love through travelling.

If you enjoy travel inspired noodle dishes, you might also like my Japanese-Inspired Stir-Fried Udon with Shrimp & Tofu, inspired by a memorable meal during our honeymoon in Japan, or my Scallion Noodles, inspired by a comforting bowl of noodles I had after a long day in Hong Kong.

What Is Chicken Chow Mein?

Chicken chow mein is a popular Chinese stir-fried noodle dish made with noodles, vegetables, and chicken, all tossed together in a savoury sauce. The ingredients are cooked quickly over high heat and tossed with a savoury sauce.

The name chow mein comes from the Cantonese term chāu-mèn, meaning stir fried noodles. Depending on the regional style, chow mein can be made with soft noodles or noodles that are fried until crisp.

My version uses soft noodle version made with tender chicken, fresh vegetables, and whole wheat fresh noodles.

Chicken Chow Mein vs Filipino Pancit Canton

Chicken chow mein and Filipino pancit canton may look similar, but they are different noodle dishes with different culinary histories.

Chow mein originated in China and traditionally consists of stir fried noodles cooked with vegetables and other ingredients. Different regional versions use different noodles and cooking techniques.

Pancit canton developed in the Philippines from Chinese culinary influences and became a distinctly Filipino noodle dish. Pancit is also closely associated with Filipino celebrations, particularly birthdays, where long noodles traditionally symbolise long life.

Although both dishes are stir fried noodle dishes, they are not the same recipe. This chicken chow mein is made in a Chinese style stir fry with tender chicken, vegetables, fresh noodles, and a savoury soy based sauce.

Why You'll Love This Chicken Chow Mein

Ready in 30 minutes: A quick homemade dinner when you want something faster than takeout.
Packed with vegetables: Carrots, French beans, onion, and bok choy add colour, texture, and freshness.
Easy to customise: Swap the chicken or vegetables depending on what you have available.
Simple savoury sauce: Light soy sauce, dark soy sauce, and vegetarian oyster sauce create a flavourful coating for the noodles.
One pan dinner: Everything comes together in one wok or large frying pan.
Fresh whole wheat noodles: They give the chow mein a satisfying texture and make the dish more substantial.

Ingredients You'll Need

You'll need chicken breast, thinly sliced, along with fine sea salt, freshly ground black pepper, and extra virgin olive oil for stir frying.

For the stir fry, this recipe uses onion, garlic, carrots, French beans, bok choy, and fresh whole wheat noodles. The vegetables add colour, texture, and freshness to the chow mein, while the fresh noodles give the dish a soft, springy texture.

The simple chow mein sauce combines light soy sauce, dark soy sauce, vegetarian oyster sauce, and ground white pepper. Light soy sauce provides saltiness, while dark soy sauce adds deeper colour and flavour. Vegetarian oyster sauce adds another layer of savoury umami to the sauce.

A small drizzle of sesame oil at the end adds a nutty aroma without overpowering the other flavours.

Fresh chow mein noodles work particularly well because they cook quickly and have a soft, springy texture. If you're using refrigerated noodles, gently separate them before adding them to the wok so they don't cook in large clumps. Regular fresh egg noodles can also be used, while dried noodles are another option. If using dried noodles, prepare them according to the package instructions and drain them well before adding them to the stir fry.

Tips for Making the Best Chicken Chow Mein

Slice the chicken thinly. Thin slices cook quickly and remain tender without requiring a long cooking time.
Prepare everything before you start cooking. Stir frying moves quickly, so have the chicken, vegetables, noodles, and sauce ready before heating the wok.
Don't overcrowd the pan. A large wok or frying pan gives the ingredients enough room to stir fry rather than steam.
Loosen fresh noodles first. If your refrigerated noodles are stuck together, gently separate them before adding them to the pan.
Cook the vegetables to your preference. Cook them slightly longer for softer vegetables, or reduce the cooking time if you prefer more bite.
Add water if the noodles become dry. A small splash of water helps loosen the sauce and prevents the noodles from becoming too dry.

Easy Ingredient Substitutions

Chicken thighs: Prefer darker meat? Chicken thighs are a great substitute for chicken breast. They are juicier and more forgiving, although they may take slightly longer to cook depending on how thickly they are sliced.
Fresh chow mein noodles: You can use regular fresh egg noodles or other suitable chow mein noodles instead of whole wheat noodles. For a vegetarian or vegan chicken chow mein, choose noodles that contain no egg or other animal ingredients.
More vegetables: Chicken chow mein is easy to customise with vegetables you already have on hand. Try mushrooms, bean sprouts, snow peas, baby corn, cabbage, bell peppers, or broccoli. Add firmer vegetables first so everything finishes cooking at roughly the same time.
Vegetarian or vegan protein: For a vegetarian chicken chow mein, replace the chicken with tofu, tempeh, or another plant based protein. For a vegan chow mein, use a plant based protein and make sure your noodles and sauces are vegan friendly.
Vegetarian or vegan sauce: If making this recipe vegetarian or vegan, use vegetarian oyster sauce or a vegan oyster-style sauce instead of regular oyster sauce. Check the labels of your soy sauces, noodles, and other ingredients to make sure they meet your dietary requirements.

Frequently Asked Questions

Is chicken chow mein healthy?
I think of this as a balanced homemade meal, with chicken, plenty of vegetables, and whole wheat fresh noodles all in one dish. Making chow mein at home also gives you more control over how much oil and sauce you use, which can make a difference depending on your preferences.
How long does chicken chow mein take to make?
It takes about 30 minutes from start to finish, including preparation and cooking. Once everything is sliced and ready to go, the stir frying itself comes together quite quickly.
Can I use dried noodles instead of fresh noodles?
Absolutely. Dried noodles work well if that's what you have on hand. Cook them according to the package instructions, then drain them well before adding them to the wok. You want to remove as much excess water as possible so it doesn't thin out the sauce.
Why are my chow mein noodles soggy?
This usually happens when the noodles are overcooked, haven't been drained well, or the pan is too crowded. Make sure your noodles are well drained and try not to leave them in the wok for too long. A hot pan and quick tossing will give you a much better texture.
How do I prevent chow mein noodles from sticking together?
If you're using fresh noodles, gently loosen them before adding them to the wok. I also find that adding them straight into a hot pan and tossing them with the sauce right away helps keep the noodles nicely separated.
What is the difference between chow mein and lo mein?
The main difference comes down to how the noodles are cooked. With chow mein, the noodles are stir fried in the wok with the vegetables, protein, and sauce, which gives them more time to pick up the flavours of the stir fry. Lo mein is usually made by cooking the noodles separately before tossing them with the sauce and other ingredients. Both can be delicious, but the finished dishes have a slightly different texture and character.
Can I make this chicken chow mein vegetarian or vegan?
Of course. For a vegetarian version, you can replace the chicken with tofu or another plant based protein and use vegetarian oyster sauce. If you'd like to make it vegan, simply choose a vegan protein and check that your noodles and sauces are free from animal ingredients. It's an easy recipe to adapt depending on what you have in your kitchen.

If you enjoyed this easy Chicken Chow Mein, you might also love these quick and flavourful dinner recipes from Lievito Fresco:

Tofu Pad Krapow (Thai Basil Stir-Fry) – A quick and flavourful Thai-inspired stir-fry made with crumbled tofu, fresh Thai basil, vegetables, and a savoury sauce.
Scallion Noodles – A simple and comforting noodle recipe packed with aromatic scallion flavour.
Oven-Baked Gnocchi with Plant-Based Sausage – An easy and comforting weeknight meal that comes together with minimal effort.
Baked Salmon with Orzo, Arugula & Roasted Tomatoes – A wholesome and flavourful dinner with tender salmon and fresh ingredients.

Ingredients

For the Chicken

400 g Chicken Breast, thinly sliced
10 g Extra Virgin Olive Oil
3 g Fine Sea Salt, or to taste
1 g Freshly Ground Black Pepper, or to taste

For the Stir Fry

75 g Onion, diced
8 g Garlic, minced
250 g Carrots, julienned
150 g French beans, trimmed and sliced
100 g Bok Choy
250 g Whole Wheat Fresh Noodles

For the Sauce

15 g Light Soy Sauce
25 g Vegetarian Oyster Sauce
8 g Dark Soy Sauce
0.5 g Ground Pepper

To Finish

5 g Sesame Oil

Directions

Cook the Chicken Heat the olive oil in a large wok or frying pan over medium-high heat. Season the chicken with salt and pepper, then stir-fry for about 6 minutes, or until fully cooked and lightly golden. Transfer the chicken to a plate and set aside.
Sauté the Aromatics Using the same pan, add the sliced onion and cook for about 2½ minutes, until softened and translucent. Add the minced garlic and cook for another 45 seconds, just until fragrant.
Cook the Vegetables Add the carrots and stir-fry for 2 minutes. Add the French beans, 45 g water (3 tbsp), and 5 g (1 tsp) of the prepared sauce. Cover the pan and cook for another 2–3 minutes, until the vegetables begin to soften. This extra steaming step is optional, but it's how I make this dish because my husband prefers softer vegetables. If you prefer your vegetables with more bite, simply stir-fry the carrots and French beans for about 3 minutes without adding the water or covering the pan.
Add the Noodles Add the fresh whole wheat noodles to the pan and pour in the remaining sauce. Toss everything together for about 2 minutes, until the noodles are evenly coated. Add the bok choy and gently toss until it begins to wilt. Return the cooked chicken to the pan and continue stir-frying for another 2–3 minutes, until everything is heated through and well coated in the sauce. If the noodles seem dry, add 15 g water (1 tbsp) to loosen the sauce and help it coat the noodles evenly.
Finish With Sesame Oil Drizzle the sesame oil over the noodles and give everything one final toss before removing the pan from the heat.
Serve Serve the chicken chow mein immediately while hot.