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Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Directions provided for making this two ways: from scratch, or using my this All Purpose Stir Fry Sauce. Have all the ingredients ready to go before you start cooking because it's done in 5 minutes!



Total time

15 minutes




  • 200 g Chicken thigh fillets (cut into bite size pieces, note 1 tenderise option )))
  • 3 cups green cabbage (or chinese cabbage (, finely shredded)
  • 1½ tbsp peanut oil (or other cooking oil )))
  • 2 cloves garlic (finely chopped)
  • 200 g chow mein noodles (fresh)
  • 1 carrot (julienned)
  • 1 cup bean sprouts
  • 3 shallot (cut into 5 cm / 2 " pieces)
  • ¼ cup water
  • 2 tsp cornflour
  • 1½ tbsp soy sauce
  • 1½ tbsp oyster sauce
  • 1½ tbsp chinese cooking wine
  • 2 tsp sugar
  • ½ tsp sesame oil
  • white pepper


  1. Mix together cornflour and soy sauce, then mix in remaining ingredients. 
  2. Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
  3. Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
  4. Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
  5. Heat oil in wok or large fry pan over high heat.
  6. Add garlic and stir fry for 10 seconds or until it starts to turn golden - don\'t let it burn!
  7. Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute. 
  8. Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
  9. Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly. 
  10. Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
  11. Remove from heat and serve immediately.
  12. View the recipe instructions at

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