Restaurant Style Chicken Chow Mein Noodles is a simplified version of a popular Chicken Chow Mein recipe loaded with delicious chicken, cabbage and noodles in a tasty restaurant style Chow Mein sauce! This recipe is fool proof, not labor intensive at all and can even be made with regular Spaghetti in a regular skillet!
Restaurant Style Chicken Chow Mein Noodles Recipe in a nutshell
Which noodles to use for this Chicken Chow Mein Noodles Restaurant Style
Wheat noodles with egg is the typical type of noodles used in Chow Mein. And both fresh and dried egg noodles noodles can be used.
If you are shopping in the supermarket and are confused by the packaging, here’s the list of most common names these noodles can go by: “Lo Mein“, “Chow Mein“, “Ramen” and “Yakisoba”. Some of might also be called “Steamed Egg Noodles”, “Cantonese Style Steamed Egg Noodles”
If you can’t find any of these, look for “Chinese Egg Noodles”, “Canton Noodles”, “Hong Kong Style Noodles” or “Pan Fry Noodles”.
Will Spaghetti work for this Chicken Chow Mein Recipe?
Yes, I found that plain spaghetti will work too. First, boil the spaghetti as you normally would. Then drain and lightly dry them, then fry — it is as simple as that. Just be careful to not overcook your spaghetti and it will make a tasty noodle dish! Try it out and see if you like it.
What Sauce to use in Restaurant Style Chicken Chow Mein Noodles
The sauce in this recipe is a combination of soy sauce, oyster sauce and sherry wine. Using sesame oil can help enhance the flavor of the dish with it’s fragrant scent, but is not necessary if you don’t have it in your cupboard. I didn’t use it in this recipe, but if you decide to use it add 2 teaspoons of sesame oil to the sauce.
Can I use a regular skillet instead of wok for this Chow Mein Noodles Recipe?
Yes, I didn’t use a wok and it worked out very well. Just make sure that you are using a large skillet, such as this 12 inch Stainless Steel Skillet.
With that being said, there is a reason why wok is the preferred type of cookware for Chicken Chow Mein. The curvature of a wok allows you to easier toss foods. Another benefit of the wok is that the heat is concentrated at the bottom.
This allows very high heat cooking for short duration as you toss the foods around. Another important factor is that the cooking oil concentrates at the bottom. This means you can use very small amount of oil to stir fry a relatively larger amount of food.
If you are looking for a good quality wok, this carbon steel wok comes with a domed lid and bamboo spatula.
Substitutions for this Chicken Chow Mein Noodles Recipe
Restaurant Style Chicken Chow Mein Noodles is a simplified version of a popular Chicken Chow Mein recipe loaded with delicious chicken, cabbage and noodles. This recipe is fool proof, not labor intensive at all and can even be made with regular Spaghetti in a regular skillet!
- 1/2 lb. chicken breasts cut in chunks
- 1 tbsp avocado or canola oil
- 2 tsp oyster sauce
- Salt and pepper
- 10 oz noodles or spaghetti
- 2 cups cabbage thinly cut
- 3 cloves garlic chopped
- 3 scallions sliced lengthwise
- 2 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp dark brown sugar
- 1/3 cup sherry wine
Make sure your chicken is cut up in cubes, cabbage is thinly sliced, scallions are sliced lengthwise and garlic is chopped.
Prepare noodles according to directions on package. Drain and set aside.
Preheat a large skillet or wok over medium high heat. Add oil and oyster sauce. Once the oil is hot, add chicken, seasoning it with salt and pepper right in the pan.
Cook on medium high heat for 3 minutes without flipping. Reduce heat to medium, flip and cook for 3 additional minutes (for a total of 6). By the way, using oyster sauce while frying chicken is what gives chicken that nice brownish color. Remove chicken from skillet to preserve that nice color (you can also leave it if color is not an issue).
Add thinly cut cabbage to the skillet and cook until wilted, add garlic only after cabbage is wilted. Next add soy sauce, oyster sauce, dark brown sugar and sherry wine - bring to low simmering point. Add scallions at the very end (they should be barely cooked for this recipe).
Add chicken (if removed before) to the skillet. Mix with the cabbage and scallions and reheat for 1-2 minutes. Add noodles (or spaghetti) to the skillet with chicken, cabbage and scallions. Mix well. Serve in bowls.