How to Use chow mein in a Sentence

chow mein

noun

• Maybe a plate of chicken chow mein.
  — Seth Abramovitch, HollywoodReporter, 30 Jan. 2026
• This broccoli beef is served with chow mein.
  — Shaun Goodwin, Idaho Statesman, 22 Aug. 2025
• The scent of turkey chow mein lingered in the air, but nobody seemed to mind.
  — Brooks Barnes, New York Times, 22 Dec. 2019
• Also on the bottom is Laurence, whose chow mein was too sweet.
  — Roxana Hadadi, Vulture, 12 May 2026
• The basic chow mein with skinny noodles and bits of green onion also was on point.
  — Kate Washington, sacbee, 25 May 2018
• Those looking for pad Thai, chow mein and pho will not find such foods at this festival.
  — Kimi Robinson, azcentral, 18 Feb. 2020
• Insert 8 chow mein noodles into each ball as legs of the spider.
  — Woman's Day Kitchen, Woman's Day, 13 Sep. 2019
• Enjoy the chicken and veggies over chow mein noodles, rice, or your favorite grain.
  — Kelsey Ogletree, Better Homes & Gardens, 25 June 2026
• The Chinese menu is made up of daily specials, chow mein and stir-fries, as well as noodles and rice bowls.
  — Nancy Ngo, Twin Cities, 20 Nov. 2019
• Sweet and slightly tangy, these chicken salad wraps get a hit of crunch from roasted almonds and crispy chow mein noodles.
  — The Good Housekeeping Test Kitchen, Good Housekeeping, 2 July 2019
• The restaurant draws lines in front of its tiny storefront daily, as fans line up to order sesame noodles, chow mein, and pork dumplings.
  — Sunset Magazine, 24 Jan. 2020
• Mai kept the Americanized offerings — chow mein, egg rolls, sweet and sour chicken.
  — Amy Drew Thompson, orlandosentinel.com, 29 Aug. 2021
• Immediately stir in the bag of chow mein noodles, coating evenly.
  — The Denver Post, 3 Dec. 2019
• Some of the lunch combo options include shrimp chop suey, sweet and sour pork, beef with broccoli, vegetable chow mein, salt and pepper chicken wings.
  — Carlos Rico, San Diego Union-Tribune, 2 May 2024
• Now, Tahitian-Chinese dishes can even be found on the streets of the islands, like chow mein sandwiches.
  — Kaila Yu, Condé Nast Traveler, 19 Jan. 2022
• Dishes include easy mac and cheese, chow mein, cottage pie, chicken korma, chocolate truffles and pancakes.
  — Stephanie Breijo, Los Angeles Times, 9 Apr. 2021
• The tender beef feeds into the chow mein, and the broccoli pieces are substantial in size, soaking up some flavors while providing their own fresh and earthy taste.
  — Shaun Goodwin, Idaho Statesman, 22 Aug. 2025
• The menu is still dominated by chow mein and chop suey but also contains Szechuan and Cantonese specialties.
  — Rebecca Stumpf, Smithsonian Magazine, 24 Aug. 2022
• Jess spends time with all three of her children making peanut butter blossoms and chocolate chow mein clusters and decorating sugar cookies.
  — Lacey Howard, Better Homes & Gardens, 14 Oct. 2021
• Patrons had previously enjoyed low-cost, Americanized chop suey and chow mein.
  — Halley Bondy, NBC News, 28 Dec. 2020
• As chefs continue to push the culinary envelope, things like sushi nachos, chow mein sandwiches, and taco salads are popping up on menus around the country.
  — Nicole Kagan, BostonGlobe.com, 27 June 2023
• Patois is a festive restaurant serving Caribbean-Asian dishes like jerk chicken chow mein.
  — Ingrid K. Williams, New York Times, 11 Apr. 2024
• Also, Indian and Chinese influences have made curries and chow meins part of the national menu.
  — Roger Sands, Forbes, 5 May 2023
• The restaurant received a yellow placard after chow mein on the prep table measured outside of proper holding temperatures.
  — Sacbee.com, 5 Sep. 2025
• The nonchalant eatery right by the Historic Chinatown Gate also serves stir-fries, noodles, and chow mein on top of a wide variety of dumplings.
  — Rachel Chang, Travel + Leisure, 7 June 2024
• Aside from macaroni salad and chow mein noodles on the Pacific Island Salad, everything is gluten-free.
  — Bahar Anooshahr, The Arizona Republic, 22 Mar. 2023
• The Times of India found workers in Chirag Dilli, the city’s dumpling-making capital, so stretched for fuel that some had given up on steaming and had turned operations over to chow mein.
  — Nathan Heller, New Yorker, 30 Mar. 2026