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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
