Name: Cantonese Chow Mein Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Chinese
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

Introduction

Cantonese Chow Mein is a classic stir-fried noodle dish featuring crispy egg noodles, fresh vegetables, and a savory sauce. This recipe balances textures and flavors for a quick, satisfying meal that’s perfect for any night of the week.

A white bowl filled with dark brown noodles mixed with light beige bean sprouts and green vegetable pieces. The noodles look shiny and slightly oily, resting as the main layer in the bowl. A woman's hand uses light brown chopsticks to lift a thick portion of the noodles, showing their thin, curly texture. The bowl sits on a white marbled surface with a pink and white checkered cloth in the front and another white bowl with more noodles blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
Step 3: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the sliced yellow onion and the white parts of the green onions, then sauté for 1 minute. Remove from the wok and set aside.
Step 4: Add another tablespoon of corn oil to the wok and heat over medium-high heat until hot, about 2 minutes. Add the noodles, spreading them in a thin layer to crisp up. Cook for about 2 minutes, then flip the noodles, add the remaining tablespoon of oil around the edges, and cook for another 2 minutes until crispy.
Step 5: Add the sautéed onions, remaining green onions, bean sprouts, and the prepared sauce to the noodles. Gently mix everything together for 1 to 2 minutes to combine and heat through. Taste and adjust seasoning if needed.
Step 6: Remove from heat, drizzle with sesame oil, and toss to combine. Serve immediately and enjoy your crunchy, flavorful Cantonese Chow Mein.

Tips & Variations

For extra protein, add sliced chicken, shrimp, or tofu during the vegetable sauté step.
If fresh chow mein noodles are unavailable, substitute with dried egg noodles but adjust soaking time accordingly.
To add more vegetables, try bell peppers or snap peas for extra color and crunch.
Use a high smoke point oil like peanut or vegetable oil if you prefer over corn oil for better stir-frying.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispness or microwave briefly, though it may soften the noodles.

How to Serve

The image shows a close-up of stir-fried noodles in a black non-stick pan. The dish has one main layer of thin, golden-brown noodles tangled together, mixed with long white bean sprouts and some chopped green onions scattered throughout. The noodles have a slightly shiny texture from the sauce, and the bean sprouts add a crisp, smooth contrast. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cantonese Chow Mein ahead of time?

While you can prepare components ahead, the noodles are best crisped and mixed just before serving to retain their texture and flavor.

What is the best substitute for chickpea fish sauce?

If you don’t have fish sauce, a splash of soy sauce combined with a small amount of anchovy paste can mimic the umami flavor.

Cantonese Chow Mein Recipe

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4.6 from 99 reviews

Cantonese Chow Mein is a classic Chinese stir-fried noodle dish featuring thin Hong Kong-style egg noodles pan-fried to a crispy texture and tossed with sautéed onions, green onions, bean sprouts, and a savory sauce made from soy sauces, oyster sauce, fish sauce, and sugar. Finished with a hint of fragrant sesame oil, this quick and flavorful dish is perfect for a satisfying meal at home.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Chinese

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

3 tablespoons corn oil (or any neutral oil)
1 teaspoon sesame oil (to finish)

Sauce

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

Cook the noodles: Pour boiling water over the chow mein egg noodles and soak them for 30 seconds to 1 minute until they soften. Drain thoroughly and set aside to prevent sogginess during frying.
Make the sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir well until the sugar has fully dissolved to create a balanced savory-sweet sauce.
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 for about 2 minutes. Spread the noodles in a thin layer and let them cook undisturbed for 2 minutes to crisp up the bottom. Flip the noodles carefully, adding the remaining tablespoon of oil around the pan’s perimeter, and cook for another 2 minutes until the other side is also crispy and golden.
Add the vegetables and sauce: Return the sautéed onions along with both the white and green parts of the green onions and the bean sprouts to the wok. Pour the prepared sauce over the noodles and vegetables and gently toss everything together, cooking for 1 to 2 minutes until well combined and heated through. Taste and adjust seasoning if necessary.
Serve: Remove the wok from heat, drizzle the sesame oil evenly over the chow mein, and toss to combine. Serve immediately to enjoy the perfect balance of crispy noodles and tender vegetables.

Notes

Use fresh Hong Kong-style chow mein egg noodles if possible for the best texture.
Soaking noodles briefly in boiling water rather than boiling helps maintain their chewiness and prevents overcooking.
When pan-frying noodles, avoid stirring too much to allow crispy layers to form.
Adjust the amount of soy sauce and oyster sauce according to your taste preference for saltiness.
The addition of sesame oil at the end enhances the dish’s aroma and flavor—do not skip it.
For a vegetarian version, replace oyster sauce with mushroom sauce or omit it.

Keywords: Cantonese Chow Mein, stir-fried noodles, crispy noodles, Chinese noodles, chow mein recipe, egg noodles, quick Chinese dinner