Cantonese Chow Mein Recipe

Introduction

Cantonese Chow Mein is a classic stir-fried noodle dish known for its crispy texture and flavorful sauce. This recipe highlights fresh egg noodles, crunchy vegetables, and a savory blend of soy and oyster sauces that create an irresistible meal perfect for any night.

Ingredients

• 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
• 1/2 small yellow onion (thinly sliced)
• 5 stalks green onions (cut into 2-inch pieces, whites and greens divided)
• 2 cups bean sprouts
• 3 tablespoons corn oil (or any neutral oil)
• 1 teaspoon sesame oil (to finish)
• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon fish sauce
• 1 tablespoon granulated sugar
• 1 tablespoon water

Instructions

1. Step 1: Cook the noodles by pouring boiling water over them and soaking for 30 seconds to 1 minute until softened. Drain and set aside.
2. Step 2: Make the sauce by mixing dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl until the sugar dissolves.
3. Step 3: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the sliced onions and the white parts of the green onions, sauté for 1 minute, then remove and set aside.
4. Step 4: Heat another tablespoon of corn oil in the wok over medium-high heat until hot, about 2 minutes. Add the noodles, spread them thinly in the pan, and cook for about 2 minutes until the bottom crisps up. Flip the noodles, drizzle 1 tablespoon of oil around the edges, and cook for an additional 2 minutes to crisp the other side.
5. Step 5: Add the sautéed onions, both the white and green parts of the green onions, bean sprouts, and the prepared sauce to the crispy noodles. Gently toss and cook for 1-2 minutes to combine and heat through. Taste and adjust seasoning if needed.
6. Step 6: Remove from heat, drizzle with sesame oil, toss to combine, and serve immediately.

Tips & Variations

• For extra protein, add thinly sliced chicken, shrimp, or beef when sautéing the aromatics.
• If fresh egg noodles are unavailable, dry thin egg noodles can be used but soak them slightly longer to soften.
• Add a splash of rice vinegar for a slight tang that brightens the dish.
• To keep noodles crispy, avoid overcrowding the pan and cook in batches if necessary.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to help maintain some crispiness, adding a little oil if needed. Avoid microwaving as it may make the noodles soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, while fresh chow mein egg noodles are ideal for texture and flavor, you can substitute with other thin egg noodles or even thin ramen noodles. Adjust soaking and cooking times accordingly.

How do I keep the noodles crispy?

Make sure the oil in the wok is hot before adding the noodles and spread them out in a thin layer to crisp evenly. Avoid stirring too often and allow each side to brown before flipping. Cooking in batches can prevent overcrowding that causes sogginess.

Cantonese Chow Mein Recipe

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★★★★★

4.6 from 110 reviews

• Author: lina
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Cantonese Chow Mein is a classic Chinese stir-fried noodle dish featuring crispy egg noodles tossed with sautéed onions, fresh bean sprouts, and green onions, all coated in a savory, slightly sweet soy-based sauce. This recipe highlights the perfect balance of textures and flavors, finished with fragrant sesame oil for an authentic taste of Hong Kong-style chow mein.

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Ingredients

Scale 1x2x3x

Noodles and Vegetables

• 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
• 1/2 small yellow onion (thinly sliced)
• 5 stalks green onions (cut into 2-inch pieces, whites and greens divided)
• 2 cups bean sprouts

Oils and Sauces

• 3 tablespoons corn oil (or any neutral oil), divided
• 1 teaspoon sesame oil (to finish)
• 2 tablespoons dark soy sauce
• 1 tablespoon regular soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon fish sauce

Other Ingredients

• 1 tablespoon granulated sugar
• 1 tablespoon water

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Instructions

1. Cook the noodles: Pour boiling water over the chow mein egg noodles and soak them for 30 seconds to 1 minute or until they soften. Drain thoroughly and set aside to prevent sogginess in the stir-fry.
2. Make the sauce: In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar is completely dissolved to create the flavorful sauce base.
3. Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly sliced yellow onions and the white parts of the green onions. Sauté for about 1 minute until fragrant and slightly softened, then remove from the wok and set aside.
4. Pan-fry the noodles: Add another tablespoon of corn oil to the wok and heat over medium-high heat until hot, approximately 2 minutes. Add the drained noodles, spreading them out into a thin layer. Let them crisp on one side for about 2 minutes. Flip the noodles carefully; drizzle the final tablespoon of corn oil around the edges of the wok. Continue cooking for 2 more minutes until the noodles are crisp and golden.
5. Add the vegetables and sauce: Return the sautéed onions and white parts of the green onions to the wok. Add the green parts of the green onions, bean sprouts, and the prepared sauce. Gently toss everything together to combine evenly, cooking for 1 to 2 minutes to warm through and marry the flavors. Taste and adjust seasoning if needed.
6. Serve: Remove the wok from heat, drizzle the teaspoon of sesame oil over the noodles, and toss everything gently to infuse the fragrant aroma. Serve immediately while hot and enjoy the perfect texture contrast and bold flavors.

Notes

• Use fresh Hong Kong-style chow mein egg noodles for the best texture; dried noodles will not crisp the same way.
• Soaking noodles briefly rather than boiling prevents overcooking and sogginess.
• The fish sauce adds subtle umami but can be omitted for a less pungent flavor.
• Corn oil or any neutral oil is preferred for high-heat frying due to its high smoke point.
• For a vegetarian version, omit oyster sauce and replace it with vegetarian mushroom sauce or additional soy sauce.
• Adjust the amount of sugar and soy sauce according to taste preferences for sweetness and saltiness balance.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Frying
• Cuisine: Chinese

Keywords: Cantonese chow mein, crispy chow mein, Chinese stir-fry noodles, egg noodles recipe, chow mein sauce, wok fried noodles, Hong Kong style chow mein