Lunch

Chow Mein

Golden, crispy-edged noodles tossed with tender vegetables, protein, and a savory soy-based sauce. This is the definitive takeout-style chow mein: noodles fried until they have texture, then combined with a quick stir-fry of cabbage, carrots, and onions.

757calper serving 31gprotein 86gcarbs 32gfat 25min prep 15min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Chow Mein — common questions

Can I use canned chow mein noodles?

Canned noodles are pre-fried and will become gummy. Fresh or dried chow mein noodles cooked to al dente, then crisped in the wok, give the proper texture. If you must use canned, skip the frying step and toss them directly with the stir-fried vegetables and sauce.

Can I make this with shrimp or pork instead?

Yes—substitute 8 oz peeled shrimp (cook 2 minutes until pink) or thinly sliced pork tenderloin (cook 3–4 minutes until cooked through). Timing and protein content remain similar.

What's the most common mistake?

Not drying the cooked noodles before frying them, so they stick and steam rather than crisp. Spread them flat on a plate for 10 minutes uncovered, and cook them in a thin layer undisturbed in the hot wok.

What should I serve with chow mein?

Soy sauce and sriracha on the side, plus steamed bok choy or a simple cucumber salad. A hot-and-sour soup or egg drop soup is the classic pairing.

Can I make it ahead?

The stir-fried vegetables can be prepped 1 day ahead and refrigerated. Cook the noodles fresh just before serving, as they harden when chilled and will not crisp properly when reheated.

How do I reheat leftovers?

Reheat in a wok or skillet over medium-high heat with a splash of broth for 2–3 minutes, breaking up clumps. The noodles will soften; they won't re-crisp. Chow mein is best served fresh.