A perfect blend of noodles, vibrant veggies, and a savory sauce makes this Better Than Takeout Chow Mein Recipe a dinner favorite that is ready in 20 minutes.
This Better Than Takeout Chow Mein is loaded with tender noodles, crisp vegetables, and a savory homemade sauce that coats every bite. It comes together quickly in one pan, making it an easy weeknight dinner that tastes fresher and more flavorful than anything from a takeout container.
Make it a night and recreate all your takeout favorites! Try my cashew chicken, fried rice, sesame chicken, sweet and sour chicken, or Szechuan beef.
Table of Contents
What is Chow Mein?
Chow Mein (Hong Kong-style pan-fried noodles) are crispy, while Lo Mein noodles are soft and boiled—the difference is all about the texture!
Why We Love This Chow Mein
- Ready in under 20 minutes, it’s the perfect quick meal for busy nights.
- Loaded with fresh veggies, making it a healthy option for any meal.
- No need to order takeout—this tastes better and is faster to make.
Recipe Ingredients
Oyster Sauce – Sweet and savory with a syrupy texture, this sauce enhances the flavor of the dish.
Vegetables – A mix of carrots, cabbage, celery, and Bok choy creates the perfect balance of crunch and freshness.
Soy Sauce – A key ingredient for the savory flavor, soy sauce adds depth and saltiness. Opt for regular, low-sodium, dark soy sauce, or light soy sauce based on your preference.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Noodle Substitutes – Chow mein noodles are traditional, but egg noodles, soba, rice noodles, udon, or spaghetti are great alternatives. Be sure to cook them properly to avoid mushy noodles.
Add Protein – Enhance your recipe by adding chicken, shrimp, pork, beef, or tofu. Stir-fry the protein separately and mix it back in when combining the noodles and vegetables.
How to Make Chow Mein
Step 1: In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, ginger, salt, and pepper. Set aside.
Step 2: Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions, about 2-3 minutes. Drain.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the carrots, onion, and celery, and cook for 3-4 minutes until tender. Add the garlic and cook until fragrant.
Step 4: Stir in the cabbage, bok choy, and water chestnuts, then add the cooked noodles. Pour in the sauce and cook for 2-3 minutes, until the cabbage and bok choy are slightly wilted. Serve immediately.
FAQs
You can add veggies like broccoli, snap peas, bean sprouts, spinach, kale, bell peppers, or even baby corn. This recipe is versatile, so feel free to use what you have on hand.
To achieve crispy noodles, sauté them in a hot pan with a little oil until golden brown. Set them aside, cook the vegetables, and then proceed with the recipe as directed. This adds a delightful texture to your dish!
Storage Information
To STORE leftover Chow Mein, place it in an airtight container in the refrigerator for 3-4 days or FREEZE it in a freezer-safe Ziploc bag for 2-3 months.
To REHEAT, avoid using the microwave as it can create a mushy texture. Instead, reheat in a pan on the stovetop with a little oil over medium heat until warmed through.
Dishes to Serve with Your Chow Mein
Better Than Takeout Chow Mein Recipe
Ingredients
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1/8 tsp ground ginger
- pinch salt and pepper
- 12-14 oz refrigerated chow mein noodles*
- 2 tablespoons olive oil
- 1 carrot - sliced into rounds
- 1/2 yellow onion - sliced into strips
- 2 stalks celery - sliced
- 4 cloves garlic - minced
- 2 cup cabbage - shredded
- 1 baby bok choy - shredded (optional)
- 1/3 cup water chestnuts - sliced (optional)
Instructions
- In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, ginger, salt, and pepper. Set aside.
- Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package instructions, about 2-3 minutes. Drain.
- Heat olive oil in a large skillet over medium-high heat. Add the carrots, onion, and celery, and cook for 3-4 minutes until tender. Add the garlic and cook until fragrant.
- Stir in the cabbage, bok choy, and water chestnuts, then add the cooked noodles. Pour in the sauce and cook for 2-3 minutes, until the cabbage and bok choy are slightly wilted. Serve immediately.
These noodles were so good, coated in sauce with a savory flavor.
My family loves your recipe! I made it last week and there wasn’t much left over!
I love a good chow mein and this looks like perfection!
So good! I love that I can make this at home and not spend a fortune on take out for my huge family.