Plain Chicken Chow Mein | CookOS

Plain Chicken Chow Mein

Name: Plain Chicken Chow Mein
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 8 oz thick egg noodles; 1 chicken breast, sliced into strips; 2 tbsp vegetable oil; salt, to taste; MSG (monosodium glutamate), to taste; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1 tsp sesame oil

Plain Chicken Chow Mein is a classic stir-fried noodle dish with tender chicken strips, egg noodles, and dark-light soy sauce finish, executed with high-heat wok technique for authentic takeaway-style results.

🌍Chinese 🏷️Chicken chow mein 🏷️Chow mein 🏷️Noodles 🏷️Stir-fry Takeaway-style

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by mayflowermotherwell

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Ingredients

8 oz thick egg noodles
1 chicken breast, sliced into strips
2 tbsp vegetable oil
salt, to taste
MSG (monosodium glutamate), to taste
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil

8 Ingredients

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Instructions

1
Bring a large pot or wok of water to a boil. Add the thick noodles and cook for 5 minutes.
2
While the noodles are cooking, slice one chicken breast into thin strips.
3
Once the noodles are cooked, drain them using a strainer.
4
Immediately plunge the drained noodles into a bowl of cold water to stop the cooking process, then drain again thoroughly.
5
Heat a clean wok over high heat until smoking. Add the vegetable oil.
6
Add the sliced chicken to the hot wok and stir-fry until it's cooked through.
7
Season the chicken with a pinch of salt and MSG, continuing to stir-fry.
8
Add the cooked and drained noodles to the wok with the chicken.
9
Toss the noodles and chicken together to combine.
10
Season the noodles with another pinch of salt and MSG.
11
Pour in the dark soy sauce and toss everything vigorously to coat the noodles evenly.
12
Finish by adding the light soy sauce and sesame oil.
13
Give the chow mein a final toss to incorporate the last sauces.
14
Transfer to a plate and serve immediately.

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Tips & Notes

Pro tips

Slice chicken breast against the grain into thin, even strips to ensure tender, quick-cooking pieces in the high heat.
Get your wok smoking hot before adding oil and ingredients—this is essential for proper stir-frying and prevents sticking.
Cook noodles until just al dente, then drain and toss lightly with a bit of oil before wok cooking to prevent clumping.
Add soy sauces and sesame oil at the very end to preserve their flavor and prevent over-reduction.

Substitutions

Thick egg noodles → ramen noodles or thin egg noodles (adjust cooking time slightly)
Chicken breast → chicken thighs, shrimp, or tofu (thighs and tofu add more flavor; shrimp cooks faster)
Vegetable oil → neutral oil like peanut or canola oil
Dark soy sauce + light soy sauce → tamari or gluten-free soy sauce for dietary needs

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or soy sauce to restore moisture.

Equipment

wok or large skillet

Common Questions

Can I use fresh or frozen noodles instead of dried egg noodles?

Yes. Fresh noodles require less cooking time and cook faster in the wok; frozen noodles should be thawed first. Adjust cooking time accordingly to avoid mushiness.

What is the purpose of MSG in this recipe?

MSG enhances savory umami flavor. It is optional; omit if you prefer, though it's traditional in takeaway-style chow mein.

How do I prevent the noodles from clumping when stir-frying?

Cook noodles al dente, drain well, and lightly coat with a small amount of oil before adding to the hot wok to separate strands.

Can I scale this recipe?

Yes. Scale all ingredients proportionally; maintain high wok heat and cook in batches if doubling to avoid crowding and steaming instead of stir-frying.