Craving a quick, satisfying dinner that feels like a restaurant treat? You’re in the right place! Chow mein is the ultimate comfort food—versatile, flavorful, and perfect for busy weeknights. Whether you’re a stir-fry newbie or a seasoned pro, our roundup of 31 delectable recipes promises culinary delight. Let’s dive in and find your new favorite dish!
Classic Chicken Chow Mein
Let’s tackle this takeout favorite at home—Classic Chicken Chow Mein delivers savory satisfaction with minimal fuss. Loaded with tender chicken, crisp veggies, and chewy noodles, it’s a weeknight winner that beats delivery every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz of dried chow mein noodles
– 1 lb of boneless, skinless chicken breasts, sliced thin
– 2 tbsp of vegetable oil
– 3 cloves of garlic, minced
– a thumb-sized piece of ginger, grated
– 1 medium onion, sliced
– 2 cups of shredded cabbage
– 1 cup of sliced carrots
– 1 cup of sliced bell peppers
– 3 tbsp of soy sauce
– 1 tbsp of oyster sauce
– a splash of sesame oil
– a couple of green onions, chopped
Instructions
1. Cook the noodles according to package directions until al dente, then drain and rinse under cold water to stop cooking—this prevents mushiness.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat until shimmering.
3. Add the sliced chicken and stir-fry for 5–6 minutes until no longer pink and lightly browned.
4. Remove the chicken from the wok and set aside on a plate.
5. Add the remaining 1 tbsp of vegetable oil to the wok and heat for 30 seconds.
6. Toss in the garlic and ginger, stir-frying for 30 seconds until fragrant to avoid burning.
7. Add the onion, cabbage, carrots, and bell peppers, stir-frying for 4–5 minutes until crisp-tender.
8. Return the chicken to the wok and mix with the vegetables.
9. Pour in the soy sauce and oyster sauce, stirring to coat everything evenly.
10. Add the cooked noodles to the wok, tossing with tongs for 2–3 minutes until heated through and well combined.
11. Drizzle with sesame oil and sprinkle with green onions, then remove from heat.
You’ll love the contrast of tender chicken against the crunchy veggies and springy noodles, all coated in that umami-rich sauce. Serve it straight from the wok for a fun family-style meal, or top with extra green onions for a fresh kick.
Savory Beef Chow Mein
Grab your wok because this savory beef chow mein delivers restaurant-quality flavor in under 30 minutes. Ground beef cooks quickly while crisp vegetables add freshness. It’s the perfect weeknight dinner when you crave something satisfying but don’t want to spend hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of ground beef
– 8 ounces of dried chow mein noodles
– 2 cups of shredded cabbage
– 1 cup of sliced carrots
– 1/2 cup of chopped scallions
– 3 cloves of minced garlic
– A couple of tablespoons of vegetable oil
– 1/4 cup of soy sauce
– A splash of sesame oil
– 1 teaspoon of grated ginger
– 1/2 teaspoon of black pepper
Instructions
1. Bring a large pot of water to a boil over high heat.
2. Add the dried chow mein noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse them under cold water to stop the cooking process, then set aside.
4. Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
5. Add the ground beef to the wok and cook for 5-7 minutes, breaking it up with a spatula until it’s browned and no longer pink.
6. Tip: For extra flavor, don’t drain the beef fat—it adds richness to the dish.
7. Push the beef to one side of the wok and add the remaining tablespoon of vegetable oil to the empty space.
8. Add the minced garlic and grated ginger to the oil and sauté for 30 seconds until fragrant.
9. Add the shredded cabbage and sliced carrots to the wok and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
10. Tip: Keep the heat high to get a nice sear on the vegetables without making them soggy.
11. Return the cooked noodles to the wok with the beef and vegetables.
12. Pour in the soy sauce and a splash of sesame oil, then sprinkle with black pepper.
13. Toss everything together using tongs or two spatulas and cook for 2-3 minutes until heated through and well combined.
14. Tip: If the noodles seem dry, add a tablespoon of water to loosen them up.
15. Stir in the chopped scallions and cook for another 30 seconds.
16. Remove the wok from the heat and serve immediately.
Keep it simple by dishing this up straight from the wok—the noodles should be slightly chewy with a glossy soy sauce coating. That savory beef pairs perfectly with the crunch of carrots and cabbage, making each bite balanced. For a fun twist, top it with a fried egg or serve alongside steamed dumplings to turn it into a full feast.
Vegetable Chow Mein with Tofu
Just the thing for a busy weeknight, this vegetable chow mein with tofu comes together fast and packs plenty of flavor. It’s a complete, satisfying meal in one pan.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14-ounce) block of extra-firm tofu, pressed and cubed
– 8 ounces of dried chow mein noodles
– 2 tablespoons of vegetable oil, divided
– 1 red bell pepper, thinly sliced
– 1 cup of shredded carrots
– 3 cloves of garlic, minced
– A 1-inch piece of fresh ginger, grated
– 3 tablespoons of soy sauce
– 1 tablespoon of oyster sauce (or hoisin for vegetarian)
– 1 teaspoon of toasted sesame oil
– A big handful of bean sprouts
– 2 green onions, sliced
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the dried chow mein noodles and cook for 4 minutes, or until just tender.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking; set aside.
4. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add the cubed tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown on all sides; remove to a plate.
6. Add the remaining 1 tablespoon of oil to the wok.
7. Add the sliced bell pepper and shredded carrots; stir-fry for 3-4 minutes until they start to soften.
8. Add the minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
9. Return the cooked tofu and the drained noodles to the wok.
10. Pour in the soy sauce, oyster sauce, and toasted sesame oil.
11. Use tongs to toss everything together for 2-3 minutes until the noodles are heated through and evenly coated.
12. Tip: For the best texture, don’t overcrowd the pan when browning the tofu—work in batches if needed.
13. Turn off the heat and stir in the bean sprouts and most of the sliced green onions.
14. Tip: Rinsing the cooked noodles in cold water prevents them from sticking and becoming mushy.
15. Serve immediately, garnished with the remaining green onions.
16. Tip: Grate the ginger directly over the wok to capture all its flavorful juices.
What you get is a dish with fantastic contrasts: chewy noodles, crispy-edged tofu, and crunchy fresh vegetables. The savory sauce clings perfectly to every strand. Try it with a sprinkle of crushed peanuts or a drizzle of chili crisp for an extra kick.
Shrimp and Lobster Chow Mein
Perfect for a quick weeknight dinner that feels fancy, this Shrimp and Lobster Chow Mein comes together fast. Packed with seafood and crisp veggies, it’s a satisfying one-pan meal you’ll want to make again.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz of fresh chow mein noodles
– ½ lb of raw shrimp, peeled and deveined
– ½ lb of cooked lobster meat, chopped
– 1 red bell pepper, thinly sliced
– 2 cups of shredded cabbage
– 3 cloves of garlic, minced
– 1 tbsp of fresh ginger, grated
– ¼ cup of soy sauce
– 2 tbsp of oyster sauce
– 1 tbsp of sesame oil
– 2 tbsp of vegetable oil
– A splash of rice vinegar
– A couple of green onions, chopped for garnish
Instructions
1. Cook the chow mein noodles according to package directions until al dente, then drain and set aside—rinse with cold water to prevent sticking.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp and cook for 2–3 minutes per side until pink and opaque, then remove and set aside.
4. In the same pan, add the remaining 1 tbsp of vegetable oil and sauté the garlic and ginger for 30 seconds until fragrant to build flavor.
5. Toss in the red bell pepper and cabbage, stir-frying for 3–4 minutes until slightly softened but still crisp.
6. Tip: Keep the heat high to get a nice sear on the veggies without making them soggy.
7. Return the shrimp to the pan and add the lobster meat, stirring gently to combine.
8. Pour in the soy sauce, oyster sauce, and sesame oil, mixing everything evenly for 1 minute.
9. Add the cooked noodles to the pan, tossing with tongs to coat them thoroughly in the sauce.
10. Tip: Use tongs for better control to avoid breaking the noodles.
11. Drizzle with a splash of rice vinegar and cook for another 2 minutes until heated through.
12. Tip: Taste and adjust seasoning with a pinch of salt if needed, but the sauces usually provide enough flavor.
13. Remove from heat and garnish with chopped green onions.
Luxuriously tender shrimp and lobster pair with the chewy noodles for a rich, savory bite. The crisp veggies add a refreshing crunch, making this dish ideal for serving straight from the wok with extra soy sauce on the side.
Spicy Szechuan Chow Mein
You’re craving something bold and fiery that comes together fast. Spicy Szechuan Chow Mein delivers that punch with minimal fuss—tender noodles, crisp veggies, and that signature numbing heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz of dried chow mein noodles
– A couple of tablespoons of vegetable oil
– 1 lb of chicken breast, thinly sliced
– 2 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– A splash of soy sauce
– 2 tablespoons of Szechuan chili paste
– 1 teaspoon of Szechuan peppercorns, crushed
– A handful of sliced bell peppers
– A handful of shredded carrots
– A couple of green onions, chopped
– A splash of sesame oil
Instructions
1. Cook the noodles according to package directions until al dente, then drain and rinse under cold water to stop cooking—this prevents mushiness.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the sliced chicken and stir-fry for 5–7 minutes until no longer pink and lightly browned.
4. Push the chicken to one side, add another tablespoon of oil, then toss in the garlic and ginger, stirring for 30 seconds until fragrant to avoid burning.
5. Stir in the Szechuan chili paste and crushed peppercorns, coating everything evenly for 1 minute to bloom the spices.
6. Add the bell peppers and carrots, stir-frying for 3–4 minutes until crisp-tender but still vibrant.
7. Pour in the soy sauce and mix well, then add the cooked noodles, tossing to combine for 2 minutes.
8. Finish with a splash of sesame oil and the green onions, stirring for 1 final minute.
9. Remove from heat and serve immediately.
Grab your chopsticks—this dish boasts a chewy noodle texture with a fiery, tingly kick from the peppercorns. For a fun twist, top it with a fried egg or serve alongside a cool cucumber salad to balance the heat.
Honey Garlic Chicken Chow Mein
Kick off your weeknight dinner with this sweet-savory honey garlic chicken chow mein that comes together faster than takeout. It’s a one-pan wonder packed with crisp veggies and tender chicken, all coated in a glossy, sticky sauce. You’ll have a restaurant-quality meal on the table in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– A splash of vegetable oil
– 3 cloves of garlic, minced
– A quarter of a yellow onion, thinly sliced
– A couple of carrots, julienned
– A couple of cups of shredded cabbage
– 8 ounces of chow mein noodles, cooked according to package directions
– A third of a cup of soy sauce
– A quarter cup of honey
– A tablespoon of sesame oil
– A teaspoon of cornstarch mixed with a tablespoon of water
– A sprinkle of sliced green onions for garnish
Instructions
1. Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil.
2. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until they’re golden brown and cooked through—no pink should remain.
3. Tip: Don’t overcrowd the pan to ensure the chicken gets a good sear instead of steaming.
4. Push the chicken to one side of the skillet and add the minced garlic and sliced onion.
5. Sauté for 2–3 minutes until the onion softens and the garlic becomes fragrant.
6. Add the julienned carrots and shredded cabbage, stirring everything together.
7. Cook for another 4–5 minutes until the veggies are tender-crisp but still have a bit of crunch.
8. Tip: Keep the heat high to quickly cook the vegetables without making them soggy.
9. In a small bowl, whisk together the soy sauce, honey, and sesame oil until smooth.
10. Pour the sauce mixture over the chicken and vegetables in the skillet.
11. Stir in the cooked chow mein noodles, tossing to coat everything evenly.
12. Add the cornstarch slurry and cook for 1–2 minutes, stirring constantly, until the sauce thickens and clings to the noodles.
13. Tip: The cornstarch slurry is key for that glossy, restaurant-style sauce—don’t skip it!
14. Remove from heat and garnish with sliced green onions.
What you get is a dish with perfectly chewy noodles, crisp-tender vegetables, and juicy chicken all wrapped in a sticky-sweet garlic sauce. Serve it straight from the skillet for a fun family-style meal, or top it with extra green onions and a drizzle of sriracha for a spicy kick.
Mushroom and Bok Choy Chow Mein
Mushroom and bok choy chow mein is a quick, savory stir-fry that comes together in under 30 minutes. It’s packed with umami from the mushrooms and a fresh crunch from the bok choy. Perfect for a busy weeknight when you want something satisfying without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 oz of dried chow mein noodles
– 2 tbsp of vegetable oil, divided
– 1 lb of cremini mushrooms, sliced
– 4 baby bok choy, chopped
– 3 cloves of garlic, minced
– 1 tbsp of fresh ginger, grated
– ¼ cup of soy sauce
– 2 tbsp of oyster sauce
– 1 tsp of sesame oil
– A splash of rice vinegar
– A couple of green onions, sliced
Instructions
1. Cook the chow mein noodles according to package directions until al dente, about 4-5 minutes.
2. Drain the noodles and rinse under cold water to stop the cooking; set aside.
3. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add the sliced cremini mushrooms and cook for 5-6 minutes, stirring occasionally, until browned and tender.
5. Push the mushrooms to the side of the wok and add the remaining 1 tbsp of vegetable oil.
6. Add the minced garlic and grated ginger to the oil and stir-fry for 30 seconds until fragrant.
7. Add the chopped baby bok choy and stir-fry for 2-3 minutes until wilted but still crisp.
8. Tip: Keep the heat high to prevent the vegetables from getting soggy.
9. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and rice vinegar.
10. Add the cooked noodles to the wok with the vegetables.
11. Pour the sauce mixture over the noodles and toss everything together until well coated, about 2 minutes.
12. Tip: Use tongs to mix evenly and prevent breaking the noodles.
13. Remove from heat and stir in the sliced green onions.
14. Tip: Let it sit for a minute before serving to allow the flavors to meld.
15. Plate the chow mein immediately while hot.
Packed with a chewy noodle texture and a savory-sweet sauce, this dish balances earthy mushrooms with crisp bok choy. Serve it straight from the wok for a family-style meal, or top with extra green onions and a sprinkle of sesame seeds for added crunch. It reheats well for leftovers, making it a practical choice for meal prep.
Pork and Prawn Chow Mein Stir-Fry
Savor a quick, satisfying weeknight dinner with this pork and prawn chow mein stir-fry—it’s packed with flavor and ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces of fresh chow mein noodles
– 1 pound of pork tenderloin, thinly sliced
– 1/2 pound of large prawns, peeled and deveined
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1/2 cup of sliced carrots
– 1 bell pepper, thinly sliced
– 1/2 cup of snow peas
– 3 tablespoons of soy sauce
– 1 tablespoon of oyster sauce
– A splash of sesame oil
– A couple of green onions, chopped
Instructions
1. Cook the chow mein noodles according to package directions until al dente, about 3–4 minutes, then drain and set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the sliced pork and stir-fry until browned and cooked through, about 4–5 minutes, then remove from the wok and set aside.
4. Add the remaining 1 tablespoon of vegetable oil to the wok and heat for 30 seconds.
5. Toss in the prawns and stir-fry until pink and opaque, about 2–3 minutes, then remove and set aside with the pork.
6. Add the minced garlic and grated ginger to the wok and stir-fry for 30 seconds until fragrant.
7. Throw in the sliced carrots, bell pepper, and snow peas, and stir-fry until crisp-tender, about 3–4 minutes.
8. Return the pork and prawns to the wok with the vegetables.
9. Pour in the soy sauce, oyster sauce, and a splash of sesame oil, stirring to coat everything evenly.
10. Add the cooked noodles to the wok and toss with the sauce and ingredients for 1–2 minutes until heated through.
11. Sprinkle with chopped green onions and serve immediately.
Perfectly balanced, this dish offers tender pork and juicy prawns with a savory, umami-rich sauce clinging to the chewy noodles. For a creative twist, top it with a fried egg or serve alongside a crisp cucumber salad to cut through the richness.
Sweet and Sour Chow Mein
Bust out your wok for this classic takeout favorite that’s faster and fresher than delivery. Sweet and sour chow mein balances tangy, savory, and sweet flavors with crisp-tender veggies and chewy noodles. It’s a weeknight win that comes together in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces of dried chow mein noodles
– A splash of vegetable oil, about 2 tablespoons
– A couple of boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 pound)
– 1 red bell pepper, sliced thin
– 1 cup of broccoli florets
– 2 cloves of garlic, minced
– For the sauce: 1/3 cup of ketchup, 1/4 cup of rice vinegar, 3 tablespoons of brown sugar, 2 tablespoons of soy sauce, and 1 tablespoon of cornstarch mixed with 2 tablespoons of water
Instructions
1. Cook the noodles according to the package directions until al dente, then drain and set aside. Tip: Rinse briefly with cold water to prevent sticking.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the chicken pieces in a single layer and cook undisturbed for 3 minutes to get a good sear.
4. Stir and continue cooking the chicken until no pink remains, about 3-4 more minutes, then transfer to a plate.
5. Add the remaining 1 tablespoon of oil to the wok.
6. Toss in the bell pepper and broccoli and stir-fry for 3 minutes until bright and slightly tender.
7. Add the minced garlic and cook for 30 seconds until fragrant. Tip: Keep the garlic moving so it doesn’t burn.
8. Pour in the ketchup, rice vinegar, brown sugar, and soy sauce, stirring to combine.
9. Bring the sauce to a simmer over medium heat.
10. Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce, stirring constantly until the sauce thickens, about 1 minute.
11. Return the cooked chicken and any juices to the wok, stirring to coat in the sauce.
12. Add the drained noodles to the wok and use tongs to toss everything together until heated through and evenly coated, about 2 minutes. Tip: If the noodles clump, add a splash of water to loosen.
Vibrant and glossy, this dish delivers a perfect chew from the noodles against the crisp vegetables. The sauce clings beautifully, offering a tangy punch that’s balanced by the savory chicken. For a fun twist, serve it in lettuce cups for a lighter, handheld meal.
Teriyaki Turkey Chow Mein
Oven-baked casseroles are great, but sometimes you crave something that comes together fast. This teriyaki turkey chow mein hits the spot with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground turkey
– 8 oz chow mein noodles
– 1 red bell pepper, thinly sliced
– 2 carrots, julienned
– 3 green onions, chopped
– 3 cloves garlic, minced
– A splash of vegetable oil
– A couple of tablespoons of soy sauce
– 1/4 cup teriyaki sauce
– A pinch of sesame seeds for garnish
Instructions
1. Bring a large pot of water to a boil over high heat. Add the chow mein noodles and cook for 3-4 minutes until al dente, then drain and set aside. Tip: Rinse the noodles under cold water to prevent sticking.
2. Heat a splash of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until no pink remains and it’s browned.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the thinly sliced red bell pepper and julienned carrots to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. Pour in the soy sauce and teriyaki sauce, stirring to coat everything evenly. Tip: Let the sauce bubble for 1 minute to thicken slightly.
7. Add the cooked chow mein noodles to the skillet and toss everything together until well combined and heated through, about 2 minutes. Tip: Use tongs for easier mixing.
8. Remove from heat and stir in the chopped green onions.
9. Garnish with a pinch of sesame seeds before serving.
Crunchy veggies and tender noodles soak up the sweet-savory teriyaki glaze, while the ground turkey adds a hearty bite. Serve it straight from the skillet for a casual dinner, or pack leftovers cold for a next-day lunch—the flavors meld even better overnight.
Lemon Garlic Veggie Chow Mein
Kick off your weeknight dinner with this vibrant Lemon Garlic Veggie Chow Mein that comes together in under 30 minutes. It’s packed with crisp vegetables and coated in a tangy, savory sauce that clings perfectly to every noodle. You’ll want to make this one on repeat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces of dried chow mein noodles
– 2 tablespoons of vegetable oil
– 4 cloves of garlic, minced
– 1 red bell pepper, sliced thin
– 2 medium carrots, julienned
– 2 cups of shredded cabbage
– 1 cup of snap peas, trimmed
– A splash of soy sauce (about 3 tablespoons)
– A couple of tablespoons of oyster sauce (about 2 tablespoons)
– The juice of 1 lemon
– A pinch of sugar (about 1 teaspoon)
– A handful of chopped green onions for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried chow mein noodles and cook according to package directions until al dente, about 4-5 minutes.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking; set aside.
4. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
5. Add the minced garlic and stir-fry for 30 seconds until fragrant but not browned.
6. Toss in the sliced red bell pepper and julienned carrots; stir-fry for 3 minutes until slightly softened.
7. Add the shredded cabbage and snap peas, continuing to stir-fry for another 2 minutes until crisp-tender.
8. Pour in the soy sauce, oyster sauce, lemon juice, and a pinch of sugar, stirring to combine.
9. Add the drained noodles to the wok, using tongs to toss everything together until evenly coated, about 2 minutes.
10. Remove from heat and garnish with a handful of chopped green onions.
Crave that perfect bite? The noodles should be springy with a slight chew, while the veggies retain a satisfying crunch. The lemon brightens the rich garlic-soy sauce, making it irresistibly tangy. Serve it straight from the wok for a family-style meal, or top with extra green onions and a squeeze of fresh lemon for a restaurant-worthy finish.
Thai-inspired Peanut Chow Mein
Grab your wok for a quick weeknight dinner that packs bold flavor. This Thai-inspired peanut chow mein comes together in under 30 minutes, with a savory-sweet sauce coating chewy noodles and crisp veggies. It’s a customizable stir-fry that beats takeout any day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces of dried chow mein noodles
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 2 carrots, julienned
– 2 cups of shredded cabbage
– 2 green onions, chopped
– 1/4 cup of creamy peanut butter
– 2 tablespoons of soy sauce
– 1 tablespoon of lime juice
– 1 teaspoon of sriracha
– A splash of water to thin the sauce
– A handful of chopped peanuts for garnish
Instructions
1. Cook the chow mein noodles according to package directions until al dente, about 4-5 minutes, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic and grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant to prevent burning.
4. Toss in the sliced red bell pepper and julienned carrots, stir-frying for 3-4 minutes until slightly softened but still crisp.
5. Add the shredded cabbage and chopped green onions, cooking for another 2 minutes until wilted.
6. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, and sriracha until smooth, then add a splash of water to achieve a pourable consistency.
7. Pour the peanut sauce over the vegetables in the wok, stirring to coat evenly and heat through for 1 minute.
8. Add the cooked noodles to the wok, tossing everything together for 2-3 minutes until well combined and heated.
9. Remove from heat and garnish with chopped peanuts before serving.
All done—this dish boasts a creamy, nutty sauce clinging to tender noodles with a satisfying crunch from the veggies. Amp up the heat with extra sriracha or serve it alongside grilled chicken for a heartier meal, making it a versatile favorite for busy nights.
Chili Ginger Chow Mein with Cashews
You’ve probably got those weeknight dinner blues—this chili ginger chow mein with cashews is your quick-fix solution. It’s packed with bold flavors and comes together in under 30 minutes, making it perfect for busy evenings when you want something satisfying without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 oz of chow mein noodles
– 2 tbsp of vegetable oil
– 1 lb of chicken breast, thinly sliced
– 1 red bell pepper, sliced into strips
– 1 cup of snow peas
– 3 cloves of garlic, minced
– 1 tbsp of fresh ginger, grated
– 2 tbsp of soy sauce
– 1 tbsp of rice vinegar
– 1 tsp of chili flakes
– ½ cup of roasted cashews
– A splash of sesame oil
– A couple of green onions, chopped
Instructions
1. Cook the chow mein noodles according to package directions until al dente, then drain and set aside.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add the sliced chicken and cook for 4-5 minutes, stirring occasionally, until no longer pink and lightly browned.
4. Remove the chicken from the wok and set aside on a plate.
5. Add the remaining 1 tbsp of vegetable oil to the wok and heat for 30 seconds.
6. Toss in the red bell pepper and snow peas, stir-frying for 3-4 minutes until crisp-tender.
7. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant—be careful not to burn it.
8. Return the cooked chicken to the wok and mix with the vegetables.
9. Pour in the soy sauce, rice vinegar, and chili flakes, stirring to coat everything evenly.
10. Add the cooked noodles to the wok and toss with the mixture for 2 minutes until heated through.
11. Stir in the roasted cashews and a splash of sesame oil, cooking for another minute.
12. Remove from heat and garnish with chopped green onions.
For a final touch, this dish delivers a satisfying crunch from the cashews against the tender noodles, with a spicy kick from the chili and ginger that lingers pleasantly. Freshly chopped cilantro or a squeeze of lime can brighten it up if you’re feeling adventurous, and it pairs wonderfully with a simple cucumber salad for a complete meal.
Conclusion
Whether you’re craving takeout-style classics or creative twists, these 31 chow mein recipes offer endless inspiration for delicious weeknight dinners. We hope you find a new favorite to whip up in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and pin this roundup on Pinterest to save all these tasty ideas for later.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
