(Better Than Takeout Noodle Recipe)

If you’re craving restaurant-style chicken chow mein, this recipe delivers everything you love about a great takeaway: charred noodles, crispy golden chicken, savoury chow mein sauce and crunchy vegetables.

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My Crispy chicken chow mein is better than takeout. Charred noodles and beansprouts tossed in my chow mein sauce. Ready in under 30 minutes.

Why You’ll Love This Chicken Chow Mein

It comes together in under 35 minutes and tastes even better than your local takeaway! It is far healthier as you know exactly what’s going into it too.

Key Tips for the Best Chicken Chow Mein

Use high heat to get the signature wok flavour
Press noodles into the pan to create crispy charred bits
Add garlic at the end for a fresh kick
Don’t overcook the beansprouts so they stay crunchy
Fry chicken in batches so it stays crispy

What Noodles Are Best for Chicken Chow Mein?

Egg noodles are the traditional choice for chow mein because they hold the sauce well and develop great texture when stir-fried.

What Is the Difference Between Chow Mein and Lo Mein?

Chow mein noodles are stir-fried until slightly crispy, while lo mein noodles are typically softer and tossed with sauce.

Can You Reheat Chicken Chow Mein?

Yes. Reheat chow mein in a hot frying pan with a splash of water or soy sauce to loosen the noodles and restore the texture.

Ingredients

For the Crispy Chicken

400–500g chicken breast sliced
Salt
Black pepper
1 egg, whisked
Cornstarch (for coating)
Oil for deep frying

Chow Mein Sauce

3 tablespoons oyster sauce
1/2 tsp msg
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
4 teaspoons cornstarch
4 teaspoons white pepper
6 tablespoons lukewarm water

For the Chow Mein

300g egg noodles (fresh or dried, cooked)
2 red onions, sliced
4 cloves garlic, finely chopped
Whites of 2 spring onions, sliced
Green stalks of 2 spring onions, sliced
Half a bag of beansprouts
Extra 4 cloves garlic, finely chopped

How to Make Crispy Chicken Chow Mein

deep frying chicken so it becomes crispy chicken

1. Prepare the chicken

Whisk the eggs and season with salt and black pepper, add the whisked eggs to the chicken and stir well
Dip each piece of chicken, shake off the excess egg in the cornstarch
Coat thoroughly in cornstarch, pressing it into the chicken so the coating sticks well

2. Deep fry the chicken

Heat oil to around 180°C
Fry the coated chicken pieces for 4–5 minutes until golden brown and crispy
Remove and drain on a rack or paper towel
Set aside

3. Make the chow mein sauce

In a bowl combine oyster sauce, MSG, dark soy sauce, rice vinegar, cornstarch, white pepper and lukewarm water
Whisk until smooth
Set aside

4. Start to stirfry

Heat a wok or large frying pan over high heat
Add a little oil
Fry sliced red onion and 4 cloves of chopped garlic
Cook for about 1 minute until fragrant

5. Char the noodles

Add the cooked noodles to the pan
Spread them out evenly
Press them down into the pan
Leave undisturbed for 1–2 minutes so they develop char and colour

6. Add the sauce

Pour the chow mein sauce into the pan
Add the white parts of the spring onions
Stir fry for 30 seconds to 1 minute until the sauce thickens and coats the noodles

7. Finish the chow mein

Add beansprouts, green parts of spring onions and the remaining chopped garlic
Stir fry for 30–60 seconds until the prawns are cooked and everything is combined
The garlic goes in raw at this stage to add the classic takeout style flavour

8. Add the crispy chicken

Add the fried chicken back into the pan
Toss everything together until evenly combined
Serve immediately and I promise you it will taste just like restaurant/takeout style chicken chow mein!