Nepali chow mein is a quick stir-fried noodle dish made with wheat noodles, chicken, crisp vegetables, and a savory, lightly tangy sauce. Common in Nepal in many home and street-food versions, it is filling, flexible, and easy to adapt to the vegetables or chili level you have on hand.
Ingredients
- 12 oz (340 g) dried wheat chow mein or Chinese-style noodles
- 12 oz (340 g) boneless, skinless chicken breast or thighs, sliced thinly across the grain
- 2 tablespoons (30 ml) neutral oil, divided
- 1 medium yellow onion, thinly sliced, about 1 cup (150 g)
- 1 medium carrot, cut into fine matchsticks, about 1 cup (110 g)
- 3 cups (210 g) thinly sliced green cabbage
- 1 medium red or green bell pepper, thinly sliced, about 1 cup (150 g)
- 3 scallions, thinly sliced, about ½ cup (50 g), with green and white parts separated
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 1 tablespoon (6 g) finely grated fresh ginger
- 2 tablespoons (30 ml) regular soy sauce
- 1 tablespoon (15 ml) dark soy sauce, or use another tablespoon of regular soy sauce
- 2 tablespoons (30 g) tomato ketchup
- 1 tablespoon (15 ml) rice vinegar or distilled white vinegar
- 1 tablespoon (15 ml) chili sauce, such as a Nepali-style chili sauce or another hot sauce, more or less to taste
- ½ teaspoon (2.5 ml) toasted sesame oil, optional
- ¼ teaspoon (0.5 g) ground black pepper
- 10 cups (2.4 L) water for boiling the noodles
- 1 teaspoon (6 g) salt for the noodle water
- 1 teaspoon (5 ml) neutral oil for coating the drained noodles, if they need to wait
Instructions
- Prepare the ingredients and sauce. Slice the chicken and vegetables before heating the pan; stir-frying moves quickly, and the ingredients should be ready to go. In a small bowl, combine the regular and dark soy sauces, ketchup, vinegar, chili sauce, sesame oil if using, and black pepper. Keep the scallion whites and greens separate. Use a separate board and knife for raw chicken, then wash your hands and utensils before handling ready-to-eat ingredients.
- Boil the noodles. Bring the measured water and salt to a boil in a large pot. Add the noodles and cook according to the package directions until just shy of tender, usually about 4 to 5 minutes for dried noodles. They will cook a little more in the pan, so avoid letting them turn soft. Drain well and shake off excess water. If the noodles will sit for more than a minute, toss them with the teaspoon of oil to reduce sticking; otherwise, leave them plain.
- Cook the chicken. Heat 1 tablespoon (15 ml) of the oil in a large wok or wide, heavy skillet over high heat until it shimmers. Add the chicken in a single layer, working in batches if the pan is crowded. Stir-fry for 5 to 7 minutes, turning the pieces so they cook evenly. Check the thickest pieces with an instant-read thermometer; the USDA FSIS safe minimum internal temperature for chicken is 165°F (74°C). Transfer cooked chicken to a clean plate.
- Stir-fry the aromatics and vegetables. Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the garlic, ginger, and scallion whites and stir for about 30 seconds, just until fragrant; do not let the garlic brown. Add the onion, carrot, and bell pepper and stir-fry for about 2 minutes. Add the cabbage and cook for 1 minute more. The vegetables should soften slightly but retain some bite.
- Combine everything. Return the chicken and any juices on the plate to the pan. Add the drained noodles and pour the sauce around the sides of the hot pan. Toss with tongs for 2 minutes, lifting and turning the noodles so the sauce coats them evenly and the chicken is hot throughout. If the noodles seem dry or stick to the pan, add 1 tablespoon (15 ml) water at a time and toss again.
- Finish and serve. Scatter over the scallion greens and toss once more. Taste a noodle and adjust with a little more chili sauce, vinegar, or soy sauce if needed. Serve promptly while hot.
Tips
- Keep the vegetables dry and the pan roomy. Wet vegetables and an overcrowded pan release steam, which can make the noodles soft rather than lightly stir-fried. If your skillet is small, cook the chicken and vegetables in batches, then bring everything together for the final toss.
- Use the noodle package as your guide. Noodle brands and thicknesses differ, so begin checking before the stated cook time ends. Drain as soon as they are flexible but still pleasantly firm. If using fresh noodles, check whether the package says to boil or loosen them directly in the wok; many fresh varieties need only a brief blanch.
- Adjust the sauce gradually. Soy sauces vary in saltiness, and chili sauces vary considerably in heat. Start with the amounts listed, then taste after tossing. Add extra soy sauce in small splashes for saltiness, vinegar for sharper tang, or ketchup for a rounder, slightly sweeter note.
- Cut ingredients evenly and have them ready. Thin, similar-size chicken strips cook quickly, while evenly cut vegetables soften at roughly the same pace. Once the wok is hot, there is little time to stop and chop or measure, so prepare everything before beginning the stir-fry.
Serving Suggestions
Serve Nepali chow mein as a complete meal in warm bowls, with the scallion greens scattered over the top. A small side of fresh cucumber, sliced radish, or a simple cabbage-and-carrot salad adds a cool, crisp contrast to the hot noodles. For a more substantial spread, offer the chow mein alongside vegetable momos, a light soup, or grilled vegetables, keeping the portions modest because the noodles are already filling.
Set extra chili sauce, vinegar, and soy sauce on the table rather than making the whole pan very spicy or salty. That lets each person season their own serving. A squeeze of lime is not essential, but a little can brighten the sauce; use it sparingly so it does not overwhelm the soy, tomato, and toasted notes. If packing lunches, divide the noodles into individual portions while they are still warm, then cool and refrigerate them promptly.
Variations
Vegetarian or vegan: Leave out the chicken and use 8 oz (225 g) firm tofu, pressed and cut into strips, or add another 2 cups (about 150 g) of mushrooms and vegetables. Brown tofu in the hot oil before the vegetables, then return it to the pan at the end. Check that the noodles and sauces are free of egg or other animal ingredients if making the dish vegan. The result is less meaty but still savory and satisfying.
Different proteins: Thinly sliced pork or beef can replace the chicken; cook it in a single layer until done, taking care not to crowd the pan. For any meat substitution, follow safe handling guidance and use an appropriate thermometer. Shrimp are another quick option: cook until opaque and firm, reaching 145°F (63°C) according to USDA FSIS guidance. Add cooked proteins back at the end so they do not overcook while the vegetables soften.
More vegetables or a different heat level: Snow peas, thinly sliced green beans, mushrooms, or bean sprouts can replace some of the cabbage or pepper. Add firm vegetables with the carrot and softer ones near the end. For gentler noodles, reduce the chili sauce or leave it out and provide it at the table; for a hotter batch, add chopped fresh green chili with the garlic and ginger. Dark soy sauce gives the noodles a deeper color and a slightly fuller flavor. If it is unavailable, regular soy sauce works well, though the noodles will look lighter.
Use another noodle: Dried egg noodles, fresh wheat noodles, or even spaghetti can work if chow mein noodles are not available. Cook according to the package and stop while the noodles are still firm. Spaghetti has a different texture and less of the familiar wheat-noodle character, but the sauce still clings well. If using a very thin noodle, shorten the final tossing time so it does not break apart.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. If the noodles have been sitting out longer than 2 hours, discard them rather than saving them. For the best texture, store any extra chili sauce separately and add it after reheating.
Reheat one portion in a skillet over medium heat with 1 to 2 teaspoons (5 to 10 ml) water, tossing until steaming hot. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Avoid reheating the same portion repeatedly, since the noodles become softer each time. You can freeze the cooked dish in a freezer-safe container for up to 2 months, though the vegetables may lose some crispness after thawing. Thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Is Nepali chow mein the same as Chinese chow mein?
They share the idea of noodles stir-fried with vegetables and seasonings, but recipes vary by place and cook. Nepali versions often use a combination of soy sauce, chili, vinegar, and tomato ketchup, and may include chicken, egg, or extra vegetables. This recipe is one practical chicken version, not a claim that there is only one fixed way to make the dish.
Can I make the noodles ahead?
For the best texture, cook and toss the noodles shortly before stir-frying. You can slice the chicken and vegetables and mix the sauce a few hours ahead; cover them and refrigerate, keeping raw chicken separate from the vegetables and sauce. If you do boil the noodles early, drain them very well, toss with a little oil, and refrigerate in a covered container. Use within a day and expect them to need a splash of water when tossed in the pan.
Why did my chow mein turn soggy?
The most common causes are overcooked noodles, a crowded pan, or vegetables that release too much water. Boil the noodles just short of tender, drain them thoroughly, and stir-fry in batches if needed. Keep the heat high and toss rather than letting the noodles sit in pooled sauce. Add water only a spoonful at a time if the pan is dry.
Can I use fresh noodles instead of dried?
Yes. Fresh wheat noodles can be a good substitute, but their preparation varies: some need a quick boil, while others only need loosening or a short blanch. Follow the package directions and stop before they are fully soft, because they will finish in the pan. Since fresh noodles may carry more moisture, drain them especially well before stir-frying.
What can I use instead of dark soy sauce?
Use an equal amount of regular soy sauce. The flavor will remain savory, but the noodles will have a lighter color and may taste a little less rounded. Do not add extra soy automatically; taste the finished noodles first, because regular soy sauce can be quite salty.
How do I keep the chicken tender?
Slice it thinly across the grain, preheat the pan, and cook it in a single layer without crowding. Remove it as soon as it reaches the safe temperature, then return it only for the brief final toss. Thigh meat is a little more forgiving than breast, but either works when cut evenly and not left cooking in the pan longer than necessary.
Related
- Nepali Dal Bhat Recipe with Rice, Lentils and Sides
- Nepali Momo Chutney: A Bright, Spicy Tomato Dip
- Nepali Aloo Dum Recipe for Rich, Spiced Potato Curry
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).