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Easy Chow Mein Noodles

Easy Chow Mein Noodles

Easy Chow Mein Noodles are the weeknight dinner game-changer you've been searching for. This recipe delivers all the savory, slurpable goodness of your favorite takeout, made surprisingly simple and budget-friendly right in your own kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces dried chow mein noodles (or spaghetti noodles as a substitute)
  • 1 tablespoon vegetable oil (or other neutral oil)
  • 1 pound boneless, skinless chicken thighs or breasts thinly sliced
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced bell pepper (any color)
  • 1/2 cup sliced yellow onion
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
Sauce Ingredients
  • 1/4 cup soy sauce (low sodium is recommended)
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon vegetable oil for tossing noodles

Equipment

  • Large pot
  • Wok or skillet
  • Small Bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the chow mein noodles and cook according to package directions until al dente. Drain the noodles well and toss them with a teaspoon of vegetable oil to prevent them from sticking together. Set aside.
    8 ounces dried chow mein noodles, 1 teaspoon vegetable oil
  2. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and 2 tablespoons of water. Ensure the cornstarch is fully dissolved. Set aside.
    1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry until it's cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set it aside on a plate.
    1 tablespoon vegetable oil, 1 pound boneless, skinless chicken thighs or breasts
  4. Add a little more oil to the wok if needed. Add the broccoli florets, sliced carrots, bell pepper, and sliced onion. Stir-fry the vegetables for 3-5 minutes until they are tender-crisp, still retaining a slight bite.
    1 cup broccoli florets, 1 cup sliced carrots, 1 cup sliced bell pepper, 1/2 cup sliced yellow onion
  5. Push the vegetables to the side of the wok. Add the minced garlic and grated ginger to the center and stir-fry for about 30 seconds until fragrant. Then, mix them in with the vegetables.
    2 cloves garlic, 1 teaspoon fresh ginger
  6. Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over everything in the wok. Stir and toss to coat all ingredients evenly. The sauce will thicken as it heats up.
    1 pound boneless, skinless chicken thighs or breasts, 1 cup broccoli florets, 1 cup sliced carrots, 1 cup sliced bell pepper, 1/2 cup sliced yellow onion, 2 cloves garlic, 1 teaspoon fresh ginger, 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon cornstarch, 2 tablespoons water
  7. Add the drained chow mein noodles to the wok. Toss everything together gently to ensure the noodles are well coated with the sauce and mixed with the chicken and vegetables. Cook for another 1-2 minutes until everything is heated through and the noodles are deliciously coated.
    8 ounces dried chow mein noodles
  8. Serve the Easy Chow Mein Noodles immediately. You can garnish with chopped green onions or toasted sesame seeds for extra flavor and presentation.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months.