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Cantonese Chow Mein Recipe

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★★★★★

4.6 from 93 reviews

Cantonese Chow Mein is a classic stir-fried noodle dish featuring thin fresh Hong-Kong style egg noodles pan-fried to a perfect crispness, then tossed with a savory sauce and fresh vegetables like bean sprouts and green onions. This quick and flavorful recipe balances soy, oyster, and fish sauces with a touch of sweetness, creating the iconic taste of traditional Cantonese street food.

Ingredients

Scale

Noodles

  • 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)

Vegetables

  • 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)

Sauces & Seasonings

  • 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 stir-frying.
  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 dissolves completely to create a balanced savory and slightly 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 onion and the white parts of the green onions, stir-frying for about 1 minute until fragrant and just beginning to soften. Remove the aromatics from the wok and set aside.
  4. Pan-fry the noodles: Add another tablespoon of corn oil to the hot wok and let it heat for about 2 minutes. Add the drained noodles and spread them into a thin, even layer. Let cook undisturbed for approximately 2 minutes to develop a crispy base. Flip the noodles, drizzle the remaining tablespoon of corn oil around the edges of the wok, and cook for an additional 2 minutes until the noodles are golden and crispy on both sides.
  5. Add vegetables and sauce: Return the cooked onions and white parts of the green onions to the wok along with the green parts, bean sprouts, and prepared sauce. Gently toss and mix all ingredients together for 1-2 minutes to fully combine and heat through. Taste and adjust seasoning if necessary.
  6. Serve: Remove the wok from heat, drizzle with the finishing teaspoon of sesame oil, and give everything a final toss to distribute the aromatic oil evenly. Serve immediately for the best texture and flavor enjoyment.

Notes

  • Using fresh chow mein egg noodles yields the best authentic texture and flavor.
  • If fresh noodles are unavailable, dried thin egg noodles can be used but adjust soak/cook times accordingly.
  • Be careful not to over-soak noodles to avoid mushiness.
  • The pan-fry step creates the signature crispy edges that are essential in Cantonese chow mein.
  • You can substitute corn oil with vegetable or canola oil as neutral alternatives.
  • Adjust the amount of soy sauce and oyster sauce to your preferred saltiness and savoriness.
  • Adding protein such as sliced chicken, beef, or shrimp can turn this into a complete meal.

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

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