Print

Cantonese Chow Mein Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

A quick and delicious Cantonese Chow Mein recipe featuring crispy pan-fried Hong Kong-style egg noodles tossed with savory soy-based sauce, fresh vegetables, and a hint of sesame oil for authentic flavor. Ready in just 15 minutes, this stir-fried noodle dish highlights the perfect balance of textures and bold seasoning.

Ingredients

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

Sauces & Oils

  • 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

  1. Cook the noodles. Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
  2. Make the sauce. In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar dissolves completely.
  3. Sauté aromatics. 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. Sauté for 1 minute until fragrant and slightly softened, then remove from the wok and set aside.
  4. Pan-fry the noodles. Heat another tablespoon of corn oil in the wok over medium-high heat until hot, about 2 minutes. Add the noodles and spread them into a thin layer to let them crisp up, cooking for about 2 minutes. Flip the noodles, drizzle the remaining 1 tablespoon of oil around the edge of the wok, and cook for an additional 2 minutes until the noodles have a crispy, golden texture.
  5. Add the vegetables and sauce. Return the sautéed onions along with both the white and green parts of the green onions, bean sprouts, and the prepared sauce into the wok. Gently toss and mix everything together for 1 to 2 minutes until well combined and heated through. Taste and adjust seasoning if needed.
  6. Serve. Remove the wok from heat, drizzle with 1 teaspoon of sesame oil, toss to evenly coat the noodles and vegetables, then serve immediately for the best texture and flavor.

Notes

  • Use fresh, thin chow mein egg noodles for authentic texture. If not available, thin dried egg noodles can be substituted but adjust soaking time accordingly.
  • Be sure to spread the noodles thinly to achieve a desirable crispy crust during pan-frying.
  • Adjust soy sauce quantities according to taste preference, especially if you prefer a less salty dish.
  • This dish is best enjoyed immediately to maintain the crispy texture of the noodles.
  • For added protein, consider adding cooked shrimp, chicken, or tofu during the vegetable and sauce step.

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