Chicken Chow Mein Noodles is the perfect easy ONE PAN meal for busy weeknights. Best of all, this authentic Chinese restaurant quality recipe comes together in 20 minutes so you can skip the takeout! Plus meal prep instructions and video.
These chow mein noodles also make an easy weeknight dish since they are ready in about 20 minutes.
WEEKLY MEAL PREP-TIPS FOR YOUR SCHOOL OR WORK LUNCH BOWLS
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- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- Add your favorite roasted or stir-fried vegetables to the your lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container
More lunch bowls:
Slow Cooker Orange Lunch Bowls
Some make-ahead / weekly meal prep tips and swap-ins for this Chicken Chow Mein
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- You can use fresh or dried egg noodles. Fresh noodles are usually found in your local Asian market or some large grocery stores carry it in the International / Ethnic section or refrigerated section. Here are some:
- Dried ramen, yakisoba noodles or very thin pasta would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 8 ounces (about 225 grams – 2 cups) when cooked.
- Swap out the chicken for your favorite protein – beef, pork and fried tofu work great in here.
- Use your favorite vegetables – Nappa cabbage, carrots and mung bean sprouts were used in this recipe but bok choy, broccoli and snap peas work equally as well.
- For easier weekly meal prep – The vegetables can be prepped ahead of time the day before and stored in a zip-top bag or airtight container.
- Try adding a couple teaspoons of sriracha sauce or some crushed red pepper flakes to spice things up.
- Makes great leftovers – make a batch on Sunday meal prep and pack for your weekly work or school lunch
Yields 4 servings
Chicken Chow Mein Noodles is made in one pan and full of authentic Cantonese flavors!
12 minPrep Time
10 minCook Time
22 minTotal Time
Save Recipe5 based on 12 review(s)
Ingredients
Sauce and Marinade
2 tablespoons oyster sauce oyster sauce (leave out & add more soy sauce (if allergic) or coconut aminos for paleo)
3-4 tablespoons LOW sodium soy sauce (gluten free tamari or coconut aminos for paleo)
1-2 teaspoon honey (or sugar)
1 tablespoon corn starch (arrowroot starch for paleo)
2 teaspoons sesame oil
1 teaspoon rice wine or dry sherry (leave out if you don't have it in your pantry already)
1/8 teaspoon ground white pepper or red pepper chili flakes
Salt and black pepper to taste
1-2 teaspoons red pepper chili flakes or Sriracha (optional)
1 tablespoon water or more, as needed to thin out sauce
For the noodles
6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles (see photos in post) (OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed)
One boneless skinless chicken breast or thighs (about 1/3 lb.), cut into 1” chunks
2 tablespoons cooking oil
2 garlic cloves, minced
½ teaspoon minced fresh ginger
1 cup shredded Napa cabbage (mixed cabbage slaw, bok choy or snap peas would work as well)
1/3 cup shredded or julienned carrots
2 green onions (cut into 2-inch length)
1/3 cup mung bean sprouts, rinsed and drained (leave out if can't find)
Sesame seeds, for garnish
For meal prep
Instructions
- In a medium bowl, whisk together all the ingredients for the sauce. Measure out 1/2 tablespoon and drizzle over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions and set aside.
- Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 4-5 minutes or until lightly brown. Add garlic and ginger and sauté for about 1 minute. Add cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
- Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Use tongs to toss noodles to coat with sauce. Season with more salt, pepper or Sriracha and add more water to thin out sauce, as needed.
- Stir in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds.
- For meal prep - divide into even portions in containers and store in fridge for up to 4 days. Reheat any leftovers in microwave or on stovetop.
Notes
*Chicken can be swapped out for turkey, beef or tofu. *Broccoli, spinach, snap peas or bok choy can be used instead of cabbage
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More noodles for Chinese New Year:
