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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.

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

  1. 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.
  2. 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.
  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 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/cantonese-chow-mein-recipe/