Name: Cantonese Chow Mein Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Cantonese
Ingredients: 12 oz fresh thin egg chow mein noodles (Hong Kong style); ½ small yellow onion, thinly sliced; 5 stalks green onions, cut into 2-inch pieces (white and green parts separated); 2 cups bean sprouts; 3 tablespoons corn oil (or any neutral oil with a high smoke point); 1 teaspoon sesame oil (for finishing); 2 tablespoons dark soy sauce; 1 tablespoon regular soy sauce; 1 tablespoon oyster sauce; ½ teaspoon fish sauce; 1 tablespoon granulated sugar; 1 tablespoon water

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Introduction

Let’s make crispy Cantonese chow mein noodles tossed in a sweet and savory soy sauce stir-fry sauce in under 15 minutes! This better-than-takeout recipe is easy to prepare at home and perfect for a quick, satisfying meal.

A large white bowl filled with stir-fried noodles that are brown and slightly shiny, mixed with light-colored bean sprouts and green vegetables, with a woman's hand using light pink chopsticks to lift a thick bundle of noodles above the bowl. In the background, there is another white bowl with more noodles, and a green plant in a white square pot against a white marbled surface with a pink and white checkered cloth partially visible in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz chow mein egg noodles (thin fresh noodles, Hong Kong style)
½ 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)
Stir Fry Sauce:
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water

Instructions

Step 1: Pour boiling water over the noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
Step 2: In a small bowl, mix dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar dissolves.
Step 3: Heat 1 tablespoon corn oil in a wok over medium-high heat until hot. Add the yellow onion and the white parts of the green onions and 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 (about 2 minutes). Add the noodles, spreading them into a thin layer to crisp up. Cook for about 2 minutes, then flip the noodles and add 1 tablespoon of oil around the pan’s edge. Cook for another 2 minutes until crispy.
Step 5: Add the sautéed onions, green parts of the green onions, bean sprouts, and the sauce. Gently mix until combined and heated through, about 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 chow mein egg noodles for the best texture and flavor; if unavailable, dry spaghetti or ramen noodles can work as substitutes.
Quickly blanch fresh noodles in hot water and pat dry to reduce splattering when frying.
Prep all ingredients before cooking for a smooth, efficient process.
Use a hot wok or skillet to achieve perfectly crispy noodles.
Add protein like chicken, beef, shrimp, or tofu, cooking it first before frying the noodles.
Incorporate extra vegetables such as broccoli, bell peppers, carrots, or mushrooms for added nutrition and color.
For a spicy kick, include fresh chili peppers, sriracha, chili flakes, or chili oil.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying in a wok until warmed through or microwaving covered. You can also freeze the chow mein in an airtight container for up to 3 months; defrost overnight in the refrigerator before reheating.

How to Serve

A bowl of stir-fried noodles with a glossy dark brown color fills a white bowl, mixed with thin light beige bean sprouts and small pieces of green vegetables scattered throughout. A woman's hand holding light pink chopsticks lifts a tangled clump of noodles above the bowl, showing the noodles' thin and slightly curly texture. In the background, there is a second white bowl filled with more noodles, partially blurred. The setting is on a white marbled surface with a pink and white checkered cloth at the front and a green potted plant on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What does Cantonese chow mein taste like?

Cantonese chow mein features a savory and slightly sweet soy sauce umami flavor with crisp, pan-fried noodles that offer a delightful texture contrast.

What is the difference between chow mein and lo mein?

Cantonese chow mein uses thin noodles that are pan-fried until crispy, while lo mein noodles are boiled and mixed with sauce, resulting in a softer, saucier dish.

What type of noodles do I use for this chow mein recipe?

Use fresh thin egg chow mein noodles labeled “chow mein” or “Hong Kong style chow mein,” typically found in the refrigerated section of Asian grocery stores.