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Chicken Chow Mein (炒面)

A white bowl of chicken chow mein with wide flat noodles, shredded chicken, cabbage, carrots, and scallions, garnished with sesame seeds.

Chow mein is one of those Chinese takeout staples that always hits. But did you know you can make it at home... with pasta?

Fettuccine or spaghetti work great here. The key is to boil it with some baking soda, which gives the pasta a chewier texture, closer to real Chinese stir-fry noodles.

This recipe uses my shredded stir-fry chicken and lots of veg, and comes together with a flavorful, umami, slightly spicy sauce. It takes just 20 minutes to make, and you've got yourself a high-protein, balanced meal.

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Ratings 5 from 1 votes
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 2
Calories: 465
Dietary: Dairy-free, High-protein
Description

Chinese takeout-style chicken chow mein... using pasta. Fettuccine or spaghetti work just fine! No specialty ingredients are required here. Toss it with veggies and tender shredded chicken, and you've got a takeout classic ready in 20 minutes or less.

Ingredients
  • 4 oz fettuccine or spaghetti
  • 1/2 tbsp baking soda
  • 8 oz uncooked shredded chicken breast
  • 1/2 tbsp neutral oil
  • 2 cloves garlic, minced
  • 4 scallions, cut into 2” pieces (white and green parts separated)
  • 1/2 small cabbage, shredded
  • 1/2 medium carrot, shredded
  • Salt to taste
  • 1 tsp sesame oil
    • Sauce:
  • 1 tbsp soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tbsp oyster sauce
  • 1 tsp chili crisp
Instructions
  1. 1
    Bring a pot of salted water to a boil over high heat. Add the baking soda and boil the fettuccine until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
    The baking soda will make the pasta's texture more chewy, like the noodles used for stir fries.
  2. 2
    In a small bowl, combine the sauce ingredients (soy sauce, dark soy sauce, oyster sauce, and chili crisp).
  3. 3
    Heat half the oil in a wok or pan over medium-high heat. Add the shredded chicken and cook for 2-3 minutes per side, until fully cooked through. Remove and set aside.
  4. 4

    Add the remaining oil to the same pan. Sauté the garlic and scallion whites until fragrant, about 30 seconds. Add the cabbage and carrot, and stir-fry until the cabbage has wilted, about 2-3 minutes.

  5. 5
    Add the noodles and sauce to the pan, stirring to combine. Add the cooked chicken and scallion greens, and stir-fry for another minute. Turn off the heat. Season with salt to taste.
  6. 6
    Drizzle with sesame oil before serving.
    Adding the sesame oil at the end will help preserve its aroma.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 465kcal
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 57g19%
Dietary Fiber 6g24%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe uses my shredded chicken breast recipe, which you can find here!

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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.