Chicken Chow Mein Sandwich

“Don’t knock it till you try it” absolutely applies to the Chicken Chow Mein Sandwich. This local favorite layers tender chicken and vegetables in rich gravy with crunchy chow mein, all heaped generously onto a bun—it’s messy, unexpected, and completely delicious.

The chow mein sandwich is a regional specialty found in parts of southeastern Massachusetts and Rhode Island. At first glance, it might seem there’s too much filling for the small bun. However, with this sandwich, the saying seems to be “the more, the better.” It’s common to see a dinner plate piled high with chow mein and noodles, served on a tiny hamburger bun that seems too small for the pile.

The origin of the chow mein sandwich is believed to date back to the 1920s or 1930s in Fall River, Massachusetts. (I have not been able to find any substantiated dates.) It was a time of booming industrial business, particularly in the textile industry. With a large population of European and Canadian workers unfamiliar with Chinese food, Chinese restaurants adapted their menus to suit this demographic. The chow mein sandwich was born and became a staple.

I’m using the round chow mein noodles that are widely available, but purists will tell you that a true chow mein sandwich calls for flat, crispy chow mein noodles. These iconic noodles are made exclusively by The Oriental Chow Mein Company in Fall River, Massachusetts, and are supplied to local restaurants and supermarkets throughout the region. For many locals, there’s simply no substitute—anything else just isn’t the real deal.

Unfortunately, I live outside their distribution area, so getting my hands on them requires either a special trip to southeastern Massachusetts or ordering them online. If you’d like to try the authentic version, you can order them online here (this is an affiliate link, but it’s a product I genuinely use and love).

Recipe highlights:

• Season chicken with 3/4 of the salt and pepper. Sautée in a preheated, greased skillet until mostly cooked through. Transfer chicken to a bowl.

• Add celery, onion, garlic, and the remaining salt and pepper to the skillet. Cook until tender.

• Add molasses, soy sauce, oyster sauce, garlic powder, and onion powder to the skillet.
• Add the cornstarch, broth, and water mixture. Bring to a boil to thicken slightly.
• Add chicken and bean sprouts. Reduce heat to a simmer until the sprouts are tender and the chicken is cooked through. Salt and pepper to taste.
• Assemble sandwiches.
• See the recipe card below for detailed instructions.

How many sandwiches does this make?

This recipe makes between 3 to 6 servings, depending on appetite size. This one batch of chow mein yields 3 large plate-size servings or 6 smaller sandwiches.

It is not uncommon for restaurants to pile a mountain of crispy noodles and chow mein onto the plate. When I make them, I prefer smaller portions because I like to eat them by hand 🙂

How do I assemble the sandwich?

To assemble, place the bottom of a hamburger bun on a plate. Cover with a handful of crispy noodles. Ladle on chow mein and top with the other half of the bun. Enjoy!

Can other kinds of meat be used?

This dish can also be made with beef, pork, or shrimp. Any of the meats can be made using the ground version. Swap out the chicken broth for beef broth if you’re making ground beef chow mein. 

This sandwich might sound strange, but it’s really good!! Those of us who have had it can see the appeal. Even if you don’t make this recipe, the next time you have chow mein, put some on a hamburger bun and give it a whirl!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• This 10-inch stainless steel skillet comes with a lid. It’s the perfect size for this recipe.
• A wooden spatula is my favorite kitchen tool for cooking and sauteing.
• Oyster sauce can be found in the Asian food aisle, but you can also get it online.
• Chow mein noodles can also be found in the Asian food aisle, but you can also get it online.

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Chicken Chow Mein Sandwich

Author: In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Chinese Courses:Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:6 ServingsCalories:300 kcal Best Season:Summer

Description

“Don’t knock it till you try it” absolutely applies to the Chicken Chow Mein Sandwich. This local favorite layers tender chicken and vegetables in rich gravy with crunchy chow mein, all heaped generously onto a bun—it’s messy, unexpected, and completely delicious.

Ingredients

• 1 to 1 1/4 pounds boneless skinless chicken breast, cut into strips less than 1/4-inch thick
• 2 teaspoons cooking oil
• 1 cup thinly sliced onions
• 1 cup thinly sliced celery
• 2 cups bean sprouts
• 1 generous teaspoon chopped garlic
• 1 generous teaspoon chopped ginger
• 1/4 rounded teaspoon salt, divided
• 1/4 rounded teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon + 1 teaspoon molasses
• 1 1/2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons cornstarch
• 1 (14.5-ounce) can less-sodium chicken broth
• 1/2 cup water
• 1 (5-ounce) canister chow mein noodles
• 3 to 6 hamburger buns

Instructions

1. Add oil to a preheated 10-inch skillet on medium heat.
2. Season chicken with 3/4 of the salt and pepper. Add to skillet. Sautée until chicken is mostly cooked through. Transfer chicken and any juices to a bowl. It will be added back to the sauce to finish cooking.
3. Return the skillet to heat. Add celery, onion, garlic, and the remaining salt and pepper. Stir. Cover and reduce the heat to medium-low. Cook until tender, about 7-9 minutes, stirring occasionally.
4. In the meantime, place cornstarch in a small bowl. Slowly whisk in water. Add to chicken broth. Set aside.
5. Add molasses, soy sauce, oyster sauce, garlic powder, and onion powder to the skillet of vegetables.
6. Increase the heat to medium-high. Add broth. Bring to a boil. The sauce will thicken slightly.
7. Add chicken and bean sprouts. Reduce the heat to a simmer. Cook until bean sprouts are tender and chicken is cooked through, about 3-5 minutes. Salt and pepper to taste.
8. To serve: place the bottom half of a hamburger bun on a plate. Add a handful of chow mein noodles, cover with the chow mein mixture, and top with the other half of the hamburger bun. (See notes below for serving size.)
9. Makes 3 overstuffed or 6 regular burgers.

Notes

• Use 1/3 of the chow mein noodles and 1/3 of the chow mein mixture for a large serving. This makes 3 large, oversized, wonderfully messy sandwiches. Or use half the amount for 6 smaller, easy-to-hold sandwiches.
• Beef, pork, or shrimp versions can be made. Ground forms of the meat can be used. Swap out chicken broth for beef broth when making beef chow mein.

Keywords:Chow Mein Sandwich, Chicken Chow Mein, Chow Mein Noodles, Chicken Chow Mein Sandwich, Southeastern Massachusetts

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