Chicken Chow Mein with the Best Chow Mein Sauce

For the Chow Mein:

For the Sauce:

Prepare the noodles:
- Boil the chow mein noodles (or thin spaghetti) in salted water according to package directions.
- Drain, rinse with cold water to stop cooking, and toss lightly with a bit of oil to prevent sticking. Set aside.
Make the sauce:
- In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and minced garlic.
- In another small bowl, combine 1 tsp cornstarch with 1 tbsp cold water to create a slurry.
- Stir the slurry into the sauce just before using to thicken it during cooking.
Cook the chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add sliced chicken, season lightly with salt and pepper, and cook until browned and fully cooked (about 5–7 minutes).
- Remove the chicken from the pan and set aside.
Sauté the vegetables:
- In the same pan, add another tablespoon of oil if needed.
- Add the shredded cabbage, julienned carrots, and the white parts of the green onions.
- Stir-fry for 2–3 minutes, just until slightly softened but still crisp.
Combine everything:
- Add the cooked noodles and chicken back into the pan.
- Pour the prepared sauce over the mixture.
- Toss everything together using tongs or two spatulas until all ingredients are evenly coated and heated through (about 1–2 minutes).
Finish & garnish:
- Turn off the heat and sprinkle in the green parts of the onions.
- Optionally garnish with sesame seeds or a drizzle of chili oil.

Slice chicken thinly for quick and even cooking—partially freezing the chicken for 15–20 minutes makes slicing easier.
Use high heat when stir-frying to get that authentic wok-seared flavor.
Rinse noodles in cold water after cooking to keep them from becoming mushy when stir-frying.
Don’t overcook veggies—you want them vibrant and slightly crisp, not soggy.
Make it ahead by prepping the chicken, sauce, and veggies in advance and assembling at the last minute.

Veggie Boost: Add bell peppers, snap peas, baby corn, or mushrooms.
Spicy Kick: Add 1 tsp chili garlic sauce or a pinch of red pepper flakes to the sauce.
Protein Swap: Use shrimp, tofu, or thinly sliced beef instead of chicken.
Noodle Options: Swap chow mein noodles for yakisoba, ramen, or rice noodles (gluten-free if needed).

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended as noodles may become soggy when reheated.
To Reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce.