Name: Cantonese Chow Mein Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cantonese
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

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Introduction

Cantonese Chow Mein is a classic stir-fried noodle dish that perfectly balances crispy noodles with savory, flavorful sauce and fresh vegetables. This recipe guides you through creating the iconic Hong Kong–style chow mein that’s both satisfying and easy to prepare at home.

A white bowl filled with stir-fried noodles that are a deep golden brown color, tangled together with thin, light beige bean sprouts and small pieces of green leafy vegetables scattered evenly throughout. The noodles look slightly glossy from the sauce, and some green stalks add a fresh touch on top. The bowl is set on a white marbled surface, with pink chopsticks and part of another bowl with similar noodles visible nearby. A pink checkered cloth is partially seen at the bottom. 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 yellow onion and the white parts of the green onions, then sauté for 1 minute. Remove and set aside.
Step 4: Heat another tablespoon of corn oil in the wok over medium-high heat until hot. Add the noodles and spread them into a thin layer; cook for about 2 minutes to crisp up. Flip the noodles, drizzle 1 tablespoon of oil around the pan’s edge, and cook an additional 2 minutes until crispy.
Step 5: Add the sautéed onions, the rest of the green onion pieces, bean sprouts, and the prepared sauce to the wok. Gently mix all ingredients together for 1-2 minutes. Taste and adjust seasoning if needed.
Step 6: Remove from heat, drizzle with sesame oil, toss to combine, and serve immediately.

Tips & Variations

Use fresh Hong Kong–style egg noodles for authentic texture; if unavailable, substitute with thin fresh or dried egg noodles.
For added protein, toss in cooked shrimp, chicken, or beef with the vegetables.
Adjust the sauce ingredients to your taste, adding more oyster or soy sauce for a saltier flavor.
To make noodles crispier, cook them longer on each side but watch carefully to prevent burning.

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 preserve the noodles’ texture, adding a splash of water if needed to prevent dryness.

How to Serve

The image shows a pan filled with cooked noodles that are dark golden brown and slightly shiny, mixed with light, translucent bean sprouts and small pieces of green onions. The noodles are thin and tangled together in several layers, creating a textured look. The bean sprouts and green onions are spread throughout, adding contrast to the dense mass of noodles. The pan is black with a subtle hexagon pattern inside and a silver rim, 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 use dried noodles instead of fresh chow mein noodles?

Yes, dried egg noodles can be used; soak them in hot water according to package instructions and adjust cooking times accordingly.

How do I prevent the noodles from sticking together?

After draining, toss the noodles lightly with a little oil to prevent sticking. Also, avoid over-soaking them in water to keep the texture firm.