The chicken chowmein masala recipe - a fakeaway chicken chow mein is a perfect option for a quick and easy dinner or a party to please the crowd. Serve it as a main course or a side dish to enjoy the exciting combined flavours from India and China.
Chowmein today, chicken bread rolls tomorrow - double the yum!
Did you know?
Chowmein’ means stir-fried noodles, and this chicken version is India’s spicy twist on a Chinese classic!
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In this Indo‑Chinese chow mein recipe, I’ve added a unique twist by marinating the chicken in garam masala, vinegar, and soy sauce, allowing the flavors and aroma to infuse beautifully.
The result is a masala‑infused chicken chow mein recipe that’s irresistibly flavorful and fragrant, so much so that it tastes just like street‑style noodles, yet made right at home. Once you try it, you’ll truly appreciate the vibrant flavors, textures, and care that go into creating this delicious Indian‑style chow mein.
For those who enjoy bold flavors, Schezwan Maggi and spicy cucumber pineapple salad are perfect!
Reasons to🧡chicken chowmein
- It delivers that street-style “takeaway” flavour - crispy, spicy, and aromatic, but made homemade.
- Better (and often cheaper) than a takeaway order - and you control the ingredients.
- A smart way to use leftover chicken and vegetables.
- Highly adaptable - swap veggies, change proteins, or adjust spice levels to suit your taste.
- Colours, textures, and aromas combine beautifully, perfect for casual dinners or party-style meals.
Ingredients
To make these keto chicken chow mein, you need the following:
Noodles - Thin egg noodles provide the best texture for the chow mein noodles.
Vinegar - It helps tenderize meat and vegetables. It also adds flavour.
Soy Sauce - Just like in curried chicken drumsticks, soy sauce enhances taste and gives a rich color.
Tomato sauce - Adds tangy flavor and a hint of sweetness to the noodles.
Chicken - Thighs work well, but you can use any cut you prefer.
Vegetables - Carrots, cabbage, bell peppers, onion, ginger, garlic, and spring onion.
Enjoy more veggies with this guilt-free, low-calorie snack recipe!
Seasoning - Salt, garam masala, and chilli paste.
You can also use Schezwan sauce or chilli chutney to impart flavor.
See the recipe card for quantities.
How to make chicken chowmein masala
Wash and cut the chicken into bite-sized pieces. Thoroughly wash all the vegetables, and cut them into Julienne (thin and long strips image below)
Meanwhile, boil the egg noodles as per the packet instructions. I use Wok noodles, boil water, and leave them in boiling water for 5 minutes. Strain and keep them aside.
Marinate the chicken by combining salt, chilli paste, vinegar, and soy sauce for at least 10 minutes (image below).
Pour oil into a medium-hot wok and spread it with a turner/spatula to coat the sides of the wok.
Fry garlic and ginger briefly, then add the chicken. Cook on high for 2–5 minutes until the chicken is partially cooked. Add onion and stir-fry.
Then toss in bell peppers. After a minute, add carrot and cabbage. Stir on high for another minute.
Lower the heat; add soy sauce, vinegar, and stir gently. Then add noodles, a pinch of salt (remember, soy sauce adds saltiness), and tomato sauce. Mix well.
Stir-fry quickly on high heat, just enough to combine everything and heat through. Finish with chopped spring onions as garnish. Serve hot and enjoy the restaurant-style chicken chow mein recipe.
Substitutions
- Use Chinese 5-spice powder if garam is unavailable. It is nearly close to garam masala.
- Use green chillies or Schezwan sauce for a spicier flavour.
- Replace chicken with tofu, paneer, or other protein for vegetarian options.
- For a gluten-free option, swap the soy sauce with tamari soy sauce and wheat noodles with rice noodles.
FAQs
To make chow mein, always use Chinese egg noodles that are prepared with wheat flour and eggs. These are thin noodles, perfect for crispy, stir-fried noodles. You can also use regular noodles, but they will have a slightly different taste and texture.
Lo mein is made with fresh noodles, mixed into the sauce at the end of the preparation, whereas chow mein is stir-fried noodles that tend to be dry and fragrant.
Chicken chowmein is not gluten-free as the base of noodles is wheat flour, and the soy sauce also contains wheat as a primary ingredient. To make chicken chowmein masala gluten-free, substitute these with other gluten-free options.
Tips
- Use a wok on high heat to get that perfect wok-fried texture.
- Don’t overcook the noodles, as thin egg noodles can turn mushy fast.
- Stir-fry veggies just enough to keep some crunch. It gives your chowmein great texture.
- Add salt carefully, as dark soy sauce already has salt.
- Use tomato sauce sparingly if you prefer a mildly sweet tang rather than a strong tomato flavour.
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More Chicken Recipes
Looking for other recipes like this? Try these:
🧾Recipe
Chicken Chowmein Masala Recipe
↑ Click stars to rate now!
Equipment
- Wok
- bowl
- Knife
- Spatula/ turner
- Spoon
- Strainer
- Cooking pot
Ingredients
- 220 g Egg noodles
- 100 g Chicken
- 2-3 cloves Garlic
- 1 Onion
- ½ inch Ginger
- 1 tablespoon Garam masala or 5-spice Chinese powder
- 1.5 teaspoon Salt
- 1 teaspoon Chilli paste
- 2 tablespoon Tomato sauce
- 2 tablespoon Soy sauce dark
- 2 tablespoon Vinegar
- 1 Spring onion
- ¼ cup Bell pepper red
- ¼ cup Bell pepper green
- ¼ cup Carrot
- ½ cup Cabbage
Instructions
Preparation
- Wash and cut the chicken into bite-size.
- Combine chicken, soy sauce, vinegar, garam masala and salt in a bowl. Allow it to marinate for 10 minutes.
- Cook the egg noodles as per the package instructions.
- Chop all the veggies (julienne cut) after thoroughly washing them.
Cooking
- Add oil to a wok. Fry ginger and garlic.
- Stir-fry chicken for 2-3 minutes on high heat.
- Stir-fry bell peppers, followed by carrot and cabbage.
- Once veggies are partialy cooked, add soy sauce and vinegar. Mix well.
- Stir-in boiled noodles. Add salt and tomato sauce.
- Stir them for a minute on high heat
- Garnish with freshly chopped spring onions.
- Serve hot Indo-Chinese chicken chowmein masala!
Video
Notes
- Use a wok on high heat to get that perfect wok-fried texture.
- Stir-fry veggies just enough to keep some crunch. It gives your chowmein great texture.
- Drizzle 2-ingredient chili oil for a spicy twist.
- Add salt carefully, as dark soy sauce already has salt.
- Use tomato sauce sparingly if you prefer a mildly sweet tang rather than a strong tomato flavour.
- Avoid overcooking the noodles, as thin egg noodles can turn mushy fast.
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Nutrition
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century-foods says
Thank you so much for such a lovely article with informative content. I hope to see more similar articles.