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chicken chow mein noodles with vegetables, bean sprouts, peppers in a pan
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5 from 138 votes

Chicken Chow Mein with Vegetables

Chicken chow mein with vegetables is easy, healthy, and better than takeout! Delicious stir fried Chinese egg noodles tossed with chow mein sauce, lean chicken, and crunchy vegetables!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian, Chinese
Servings: 6
Calories: 317kcal

Ingredients

  • 16 oz refrigerated fresh chow mein noodles* - cooked and drained well; *see Note 1 for substitutions
  • 1 lb boneless skinless chicken breast - cut into bit size pieces
  • 3 Tablespoons avocado oil
  • 1 ½ cups shiitake mushrooms - sliced into ½ inch pieces
  • 2 ½ cups cabbage - sliced into 1 inch pieces; use napa, green cabbage, or bok choy
  • 1 large carrot - shredded; about 1 cup
  • ½ large red bell pepper - sliced into ⅓ inch pieces
  • 3 stalks scallions or chives - chopped in 2 inch long pieces
  • 1 ½ cup mung bean sprouts - rinsed and drained
  • 1 teaspoon toasted white sesame seeds

Chow Mein Sauce

(Optional) Make it spicy:

Instructions

  • Add all the ingredients for the chow mein sauce in a medium bowl and stir until the brown sugar dissolves. Add 1 Tablespoon of the marinade to the chicken pieces and set it aside.
    chicken breast mixed with soy marinade in a white bowl
  • If using fresh packaged chow mein noodles, soak it in warm water for 2 minutes and then drain well. If using dried egg noodles, cook slightly less than the directions state and drain well.
    Chinese chow mein noodles in an orange bowl
  • Heat a large pan on medium high heat and add half of the oil. Add the noodles to the pan and spread it to an even layer. Let the bottom of the noodles pan fry for 2 to 3 minutes or until golden brown and crispy. Then flip it over and let the other side crisp up. Remove the noodles and set it aside. See Note 2 for more details.
    Chinese egg noodles pan fried until crispy
  • Add the remaining oil to the pan and cook the marinated chicken pieces for 3 to 4 minutes or until fully cooked. Remove the chicken and set it aside.
    chicken stir fried in a pan
  • Add the mushrooms, cabbage, red bell pepper, and carrots to the pan and stir fry together for 3 minutes or until the vegetables start to soften.
    cabbage, carrots, and other vegetables stir fried in a pan
  • Add the pan fried noodles, the rest of the sauce, and the chicken back to the pan and stir fry everything together for 1 minute. Turn off the heat, then add the bean sprouts and scallions and toss it together. (Note: If your noodles seem dry and you prefer more sauce, add a few tablespoons of chicken stock or water. This can happen if using fresh chow mein noodles.)
    chow mein noodles with bean sprouts, chicken, chives, and red peppers in a pan
  • Sprinkle toasted sesame seeds on top and serve immediately.
    chicken chow mein with vegetables and bean sprouts in a pan

Notes

  1. Substitutions: Substitute chow mein noodles with ramen noodles, yakisoba noodles, thin pasta noodles, or any type of thin egg noodles. Cook them slightly less than their directions state and drain them well. Note: some noodles may not get crispy like chow mein noodles but would still taste delicious. Find fresh, refrigerated chow mein noodles in Asian grocery stores. They come sealed and vacuum packed.
  2. Pan frying: Pan frying the chow mein noodles add texture and help them absorb more of the sauce by removing any excess liquid. Pan fried noodles will look thinner and darker. See the photos in the post for comparison. 
  3. Storing leftovers: Store any leftovers in an airtight container and keep in the fridge for up to 3 days.

Nutrition

Calories: 317kcal | Carbohydrates: 32g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 877mg | Potassium: 681mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2505IU | Vitamin C: 36mg | Calcium: 42mg | Iron: 2mg