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Cantonese Chow Mein Recipe

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★★★★★

4.5 from 106 reviews

This Cantonese Chow Mein recipe features thin, crispy pan-fried egg noodles tossed in a savory, slightly sweet soy sauce-based stir-fry sauce. Enhanced with aromatic onions, fresh bean sprouts, sesame oil, and a rich blend of soy, oyster, and fish sauces, this dish is flavorful and quick to prepare. Perfect for a satisfying meal at home, it captures the authentic taste of Hong Kong-style chow mein with a delightful crisp texture and umami depth.

Ingredients

Scale

Main 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)

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

  1. Cook the noodles: Pour boiling water over the fresh egg noodles and soak for 30 seconds to 1 minute until softened. Drain thoroughly and set aside to prevent excess moisture.
  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 form the stir-fry sauce.
  3. Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the yellow onion slices and the white parts of the green onions. Sauté for about 1 minute until fragrant and slightly softened. 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, spreading them evenly in a thin layer to crisp up. Cook for about 2 minutes, then carefully flip the noodles. Add the remaining tablespoon of corn oil around the pan’s perimeter and cook for an additional 2 minutes until the noodles become crispy and golden brown.
  5. Add vegetables and sauce: Return the sautéed onions along with the green parts of the green onions and bean sprouts back to the wok. Pour in the prepared stir-fry sauce. Gently toss and mix everything together for 1–2 minutes to evenly combine and heat through. Taste and adjust seasoning if needed.
  6. Finish and serve: Remove the wok from heat, drizzle the sesame oil over the noodles, and toss to coat. Serve immediately while hot for the best texture and flavor.

Notes

  • Use fresh chow mein egg noodles for optimal texture and flavor; if unavailable, substitute with fresh lo mein or dry spaghetti/ramen noodles.
  • Quickly blanching fresh noodles in boiling water rehydrates them and prevents excessive splattering during frying.
  • Prep all ingredients before cooking (mise en place) for a seamless cooking process.
  • Ensure the wok and oil are very hot before adding noodles to achieve the characteristic crispiness.
  • If adding protein such as chicken, beef, pork, shrimp, or tofu, cook it first separately and set aside, then toss back in at the end.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months; reheat by pan-frying or microwaving.
  • Adjust seasoning with extra soy sauce, sugar, or spices as desired.

Keywords: Cantonese chow mein, chow mein noodles, pan-fried noodles, Chinese stir-fry, soy sauce noodles, crispy noodles, Hong Kong style chow mein, easy chow mein recipe

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