This chow mein rice noodles recipe is my go-to when I need dinner on the table fast. It’s a one-pan wonder that’s packed with flavor and crunch, and it’s way better than takeout.
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I love how versatile it is. You can use whatever veggies you have on hand, and the sauce comes together with pantry staples. It’s the perfect way to clean out the fridge and still feel like you’re eating something special.
The best part? It’s ready in 30 minutes flat. So even on the busiest weeknights, you can whip up a delicious, homemade meal that the whole family will love.
Why You'll Love This Recipe
About the Ingredients
8 oz (225g) flat rice noodles
Also called chow mein noodles or pad thai noodles. If you can't find them, use fettuccine or linguine as a substitute.
2 tbsp (30ml) vegetable oil, divided
Use a neutral oil like canola or grapeseed. You can substitute with peanut oil for extra flavor.
2 boneless, skinless chicken breasts (about 1 lb/450g), thinly sliced
Chicken adds protein. You can substitute with beef, shrimp, or tofu for a vegetarian version.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1/2 tsp garlic powder.
1 tbsp fresh ginger, grated
Fresh ginger adds a zing. You can use 1/2 tsp ground ginger if needed.
1 medium carrot, julienned
Julienning means cutting into thin strips. You can use a peeler to make ribbons if you prefer.
1 red bell pepper, thinly sliced
Any color bell pepper works. For a spicy kick, use a jalapeño instead.
2 cups (150g) shredded green cabbage
Napa cabbage or regular cabbage both work. You can also use a coleslaw mix for convenience.
4 green onions, sliced into 2-inch pieces
Reserve some for garnish. You can use chives as a substitute.
1/4 cup (60ml) soy sauce
Use low-sodium soy sauce if you prefer. Tamari or coconut aminos are great gluten-free options.
2 tbsp (30ml) oyster sauce
This adds a rich umami flavor. For a vegetarian version, use mushroom oyster sauce or hoisin.
1 tbsp (15ml) rice vinegar
Substitute with apple cider vinegar or white wine vinegar if needed.
1 tsp sesame oil
This gives a nutty aroma. Don't skip it – it's essential for flavor.
1 tbsp (15g) brown sugar
Balances the saltiness. You can use honey or maple syrup instead.
Tips & Tricks
- Don't overcook the noodles – they should be al dente. Rinse with cold water to stop cooking and prevent sticking.
- Cook in batches to avoid overcrowding the pan. Overcrowding steams the food instead of stir-frying, making it soggy.
- Have all ingredients prepped before you start – stir-frying goes fast. This is called 'mise en place' and ensures everything is ready.
Pro Tips
Step-by-Step Instructions
1. Cook the noodles
Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until just tender (usually 8-10 minutes). Drain and rinse with cold water to stop cooking. Toss with 1 teaspoon of vegetable oil to prevent sticking. Set aside.
2. Whisk the sauce
In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar. Stir until the sugar dissolves. Set aside.
3. Sear the chicken
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat (about 400°F/200°C). Add the chicken slices in a single layer and cook without stirring for 2-3 minutes until golden brown. Stir-fry for another 2-3 minutes until cooked through. Remove from the wok and set aside.
4. Sauté aromatics and veggies
Add the remaining 1 tablespoon of oil to the wok. Add garlic, ginger, carrot, and bell pepper. Stir-fry for 2 minutes until fragrant. Add cabbage and green onions, and cook for another 2 minutes until the cabbage is slightly wilted but still crisp.
5. Combine everything
Return the chicken to the wok. Add the cooked noodles and the sauce. Toss everything together using tongs, making sure the noodles are well coated. Cook for 1-2 minutes until everything is heated through.
6. Serve hot
Transfer to serving plates. Garnish with extra green onions and sesame seeds if desired. Serve immediately and enjoy!
Delicious Variations
Vegetarian
Swap chicken for extra-firm tofu or tempeh, and use mushroom oyster sauce.
Spicy
Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture.
Shrimp
Use 1 lb of peeled and deveined shrimp. Cook for 2-3 minutes per side until pink and opaque.
How to Store Chow Mein Rice Noodles
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a hot wok or skillet over medium-high heat with a splash of water or soy sauce to refresh the sauce. You can also microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I use regular pasta instead of rice noodles?
Yes, you can use fettuccine or linguine as a substitute. Cook according to package instructions until al dente, then proceed with the recipe.
Q: How do I keep the noodles from sticking together?
Rinse the cooked noodles with cold water and toss them with a little oil. Also, make sure the wok is hot and the oil is shimmering before adding the noodles.
Q: What can I use instead of oyster sauce?
For a vegetarian option, use mushroom oyster sauce or hoisin sauce. You can also mix 1 tablespoon soy sauce with 1 teaspoon sugar as a substitute.
Q: Can I make this ahead of time?
Yes, you can prepare the noodles and sauce in advance, but stir-fry everything just before serving. Leftovers can be stored and reheated, but the veggies will lose some crunch.
Q: Is this dish gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free or substitute with a gluten-free hoisin.
Try this chow mein rice noodles tonight – it’s a simple, delicious way to bring takeout flavor home. Small steps, big impact.
Chow Mein Rice Noodles
Easy Chow Mein Rice Noodles: a quick, savory stir-fry with crisp veggies and tender noodles, ready in 30 minutes for a perfect weeknight dinner.
🧂 Ingredients
- 8 oz (225g) flat rice noodles
- 2 tbsp (30ml) vegetable oil, divided
- 2 boneless, skinless chicken breasts (about 1 lb/450g), thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 cups (150g) shredded green cabbage
- 4 green onions, sliced into 2-inch pieces
- 1/4 cup (60ml) soy sauce
- 2 tbsp (30ml) oyster sauce
- 1 tbsp (15ml) rice vinegar
- 1 tsp sesame oil
- 1 tbsp (15g) brown sugar
📋 Instructions
- 1Cook the noodles — Bring a large pot of water to a boil. Cook the rice noodles according to package instructions until just tender (usually 8-10 minutes). Drain and rinse with cold water to stop cooking. Toss with 1 teaspoon of vegetable oil to prevent sticking. Set aside.
- 2Whisk the sauce — In a small bowl, combine soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar. Stir until the sugar dissolves. Set aside.
- 3Sear the chicken — Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat (about 400°F/200°C). Add the chicken slices in a single layer and cook without stirring for 2-3 minutes until golden brown. Stir-fry for another 2-3 minutes until cooked through. Remove from the wok and set aside.
- 4Sauté aromatics and veggies — Add the remaining 1 tablespoon of oil to the wok. Add garlic, ginger, carrot, and bell pepper. Stir-fry for 2 minutes until fragrant. Add cabbage and green onions, and cook for another 2 minutes until the cabbage is slightly wilted but still crisp.
- 5Combine everything — Return the chicken to the wok. Add the cooked noodles and the sauce. Toss everything together using tongs, making sure the noodles are well coated. Cook for 1-2 minutes until everything is heated through.
- 6Serve hot — Transfer to serving plates. Garnish with extra green onions and sesame seeds if desired. Serve immediately and enjoy!
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.
