Home Healthy meals Chicken Chow Mein

Chicken Chow Mein

by Contributing Author

love for shaped noodles chicken fried noodlesWith juicy chicken, fresh veggies, and springy fried noodles in a simple, gooey sauce, this at-home version of a Chinese-American favorite is going to be your dinner date tonight!

Chopsticks in a pot of chicken yakisoba

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Sit down and eat this healthy meal, or enjoy authentic take-out style in front of a romantic comedy.

This easy chicken chow mein is perfect for any setting.

We eat stir fry here almost every week and for good reason.

  • Stir-fries serve as a complete meal that includes vegetables, protein, and whole grains. One and done.
  • You can throw whatever you have in your fridge. Yes, be flexible!

When cooking stir-fries, I tend to default to the “over rice” approach (teriyaki chicken stir-fry, tofu stir-fry, sweet and sour chicken).

However, nothing tastes better than a noodle-based stir-fry, especially when you really want takeout. Lomen with vegetables. Simple stir-fried noodles; Beef Ramen; swoon.

Healthy chicken yakisoba skillet

Yakisoba vs. Romaine

Chicken yakisoba is similar in taste to chicken lomen, but the noodles are handled differently.

  • Fried noodles It means “yakisoba”. The noodles are boiled and then fried.
  • romaine It means “tossed (or mixed or stirred) noodles”. The noodles are added last after they are fully cooked.

Yakisoba and lomain usually also differ in the type of noodles.

  • Yakisoba noodles They can be fresh or dried, and are usually thin, making them ideal for quick pan-frying.
  • lo-men noodles It’s thicker and chewier, perfect for stirring at the end.
Chicken yakisoba with chopsticks

How to make chicken yakisoba

Chinese chicken chow mein consists of noodles, vegetables and tender chicken chunks coated in a sweet, sticky and salty sauce.

This chicken chow mein recipe is my interpretation of the popular Chinese-American takeout dish and is made with ingredients that are usually on hand.

If you’re looking for an authentic chicken fried noodles recipe by a Chinese blogger, go here red house spiceHer site is great!


  • Yakisoba noodlesYakisoba is lightly grilled to a crispy texture and dipped in a sweet and sticky sauce that makes it irresistible. Plus, add protein to your cooking.

substitution tips

If you can’t find chow mein, you can substitute Italian spaghetti noodles (also made with eggs and flour).

We also have a variety of thin noodles called “yakisoba” that go well with this yakisoba recipe.

  • chickenTender chunks of chicken breast or thigh help make this a more satisfying meal.
  • red bell pepperRed bell peppers add beautiful color and sweetness to dishes.
  • broccoli slawBroccoli coleslaw is a great ingredient to use in stir-fry recipes like this!

market swap

No broccoli coleslaw in your store? Replace with shredded cabbage or your favorite vegetables.

The best chicken yakisoba in a skillet.
  • green onionFor the subtle flavor and color of onions.
  • Yakisoba sauceThe soy sauce brings out the umami, the sesame oil brings out the richness, and the oyster sauce and honey give it a sticky sweetness. I added chicken bouillon powder for a more complex flavor.


  1. Boil until the noodles are almost al dente. Drain, rinse, and drizzle with canola oil.
  2. Mix sauce ingredients.
chicken fillet in frying pan
  1. Fry the chicken in oil. Transfer to plate.
vegetables in frying pan
  1. Fry the paprika in the remaining oil.
Frying pan with broccoli coleslaw, peppers and onions
  1. Stir in coleslaw, onions, and noodles. Fry the chow mein in a frying pan for another 6-8 minutes. Stir in sauce and chicken. fun!

storage tips

  • to the storeStore chow mein in an airtight container in the refrigerator for up to 4 days.
  • reheatReheat leftovers in a skillet on the stove over medium-low heat.
  • To freezeChow mein will freeze for up to 3 months in an airtight, freezer-safe storage container. Thaw overnight in the refrigerator before reheating.

meal prep tips

Cut the chicken, green peppers, and green onions the day before. Place each ingredient in individual airtight storage containers and refrigerate until you are ready to complete the recipe.

Easy chicken yakisoba in a frying pan

What to eat with chicken yakisoba

roasted broccoli in a bowl

grilled broccoli

40 minutes

A skillet that makes sautéing carrots easy

sautéed carrots

20 minutes

Fresh and healthy Asian cabbage salad with raw cabbage, almonds, peppers and carrots in a ginger peanut dressing in a clear salad bowl

Asian cabbage salad

twenty five minutes

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Recommended tools for making this recipe

  • liquid measuring cupOptimal for weighing and mixing sauces.
  • panYou can also use a large frying pan.
  • colander. Essential for draining noodles. These colanders can be folded for easy storage.

best cast iron skillet

Thanks to its non-stick surface, this wok is easy to clean up. Plus, it comes with its own lid to keep oil from splattering on your stovetop.

Chopsticks in a pot of chicken yakisoba

Are you the one who made this recipe?

Let us know what you think!

Let us know how you liked the recipe by leaving a rating below in the comments.

Takeaway, takeout-style chicken yakisoba!

Frequently Asked Questions

Can you make vegetarian yakisoba?

absolutely! Swap out the chicken for tofu (try air fryer tofu or crispy tofu) or omit it entirely. Vegetarian oyster sauce should be used.

What if I can’t find my oyster sauce?

There are many types of oyster sauce, and the taste is unique, so it’s worth trying. If the grocery store doesn’t have oyster sauce, try using hoisin.

How can I make yakisoba spicy?

To add heat to your yakisoba, season the finished dish with sriracha. You can also sprinkle with red pepper flakes.

Stir fry:

  • 12 ounce Yakisoba or similar fried noodles See Note*
  • 2 1/2 tablespoon canola oil or grapeseed oil or similar neutral edible oil, split
  • 2 lb boneless and skinless chicken breast or thigh cut into bite size pieces
  • 2 red bell pepper sliced ​​into 1/4 inch thick strips
  • 1 (12 oz) Bag Broccoli Coleslaw or shredded cabbage or other vegetable of your choice
  • 1 small bunch of green onions cut into 1 inch pieces

For yakisoba sauce:

  • 1/3 cup Reduced salt soy sauce
  • 3 tablespoon hot water
  • 2 1/2 tablespoon Oyster sauce
  • 1 tablespoon sesame oil Prefer toasted, but works untoasted
  • 1 1/2 tablespoon honey
  • 1 tablespoon chicken bouillon powder

  • Boil salted water in a large pot. Cook noodles slightly below al dente according to package directions. Drain and rinse with cold water until completely cool, then shake the noodles in a colander to remove as much excess water as possible. The noodles should be springy and chewy enough when you taste them. Drizzle with 1 tablespoon canola oil and stir to coat. set aside.

  • In a liquid measuring cup with a spout, mix the sauce ingredients (soy sauce, water, oyster sauce, sesame oil, honey, bouillon powder) until there are no lumps. Installed near the stove.

  • In a large wok or similar large, sturdy skillet, heat 1 tablespoon of canola oil over medium-high heat. Add chicken and sauté until browned, about 5 minutes. Transfer to plate.

  • Return skillet to skillet and add remaining ½ tablespoon canola oil. Raise the heat to high. When the oil is hot, add paprika and stir to coat, then spread in one layer and cook for 1 minute.

  • Stir in broccoli coleslaw and green onions. Cook for 1 more minute (coleslaw should remain crisp).

  • Shake the noodles again to remove as much moisture as possible and add to the skillet. You can see the noodles 1 or 2 brown, stirring at least once a minute, until the noodles are slightly dry, about 6-8 minutes.

  • Add the sauce and chicken and stir to coat the noodles evenly. Please enjoy freshly made hot.

  • *Buy yakisoba designed to be boiled and cooked, not the crisp kind designed to be sprinkled on salads. My grocery store has noodles called “fried noodles” that go well with yakisoba. You may also find noodles already cooked in the refrigerated section. If so, you can add it directly to your stir-fry (16 ounces of cooked noodles are required).
  • store: Store yakisoba in an airtight container and refrigerate for up to 4 days.
  • reheat: Reheat leftovers in a skillet on the stove over medium-low heat.
  • To freeze: Freeze fried noodles for up to 3 months in an airtight freezer-safe storage container. Thaw overnight in the refrigerator before reheating.

Serving: 1(out of 4)calorie: 763kcalcarbohydrate: 78gprotein: 66gthick: 20gsaturated fat: 3gPolyunsaturated fat: FivegMonounsaturated fat: 9gTrans fat: 0.1gcholesterol: 145mgpotassium: 1399mgfiber: 7gsugar: 11gVitamin A: 2520IUVitamin C: 163mgcalcium: 87mgiron: Fivemg

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