Name: Cantonese Chow Mein Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Cantonese
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); 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

Jump to Recipe

Introduction

Cantonese Chow Mein is a classic stir-fried noodle dish that perfectly balances crisp textures with savory flavors. This recipe features thin Hong Kong-style egg noodles, fresh vegetables, and a rich, flavorful sauce. It’s a quick and satisfying meal for any night of the week.

A white bowl filled with a large serving of brown, stir-fried noodles mixed with white bean sprouts and green vegetable pieces, with the top layer of shiny noodles being lifted by a woman's hand holding wooden chopsticks. In the background, there is another white bowl filled with the same noodles, and a small white rectangular pot with green plants is visible. The scene is set on a white marbled surface with a pink and white checkered cloth 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: 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 corn oil in a wok over medium-high heat until hot. Add the yellow onion and the white parts of the green onions, sauté for 1 minute, then remove and set aside.
Step 4: Increase heat to high and add 1 tablespoon corn oil to the wok. Add noodles, spreading them into a thin layer. Cook for about 2 minutes to crisp up the bottom.
Step 5: Flip the noodles, add another tablespoon of oil around the pan’s edge, and cook for 2 more minutes until the noodles are crispy.
Step 6: Add the sautéed onions, remaining green onions, bean sprouts, and the prepared sauce to the wok. Gently toss and cook for 1-2 minutes until everything is combined and heated through. Taste and adjust seasoning as needed.
Step 7: Remove from heat, drizzle with sesame oil, toss gently, and serve immediately.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu when adding the vegetables and sauce.
Use fresh bean sprouts for crunch, or substitute with shredded cabbage if unavailable.
If you prefer softer noodles, reduce the crisping time but keep some texture.
Adjust the amount of oyster sauce or fish sauce to suit your taste preference.

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 restore some crispness, adding a splash of water or oil if the noodles feel dry. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white bowl filled with thin, cooked noodles that are golden brown in color. Mixed in with the noodles are white bean sprouts and small pieces of green vegetables. A woman's hand is holding light pink chopsticks lifting a portion of noodles above the bowl, displaying the tangle of noodles clearly. In the background, there is another white bowl of noodles, some green plants, and a white marbled surface. A pink checkered cloth is placed in the bottom foreground. The overall look is bright and fresh with a focus on the noodles. 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, but cook the dried noodles according to package instructions, drain well, and cool before stir-frying. Fresh noodles give a more authentic texture and crispness.

What can I substitute for corn oil in this recipe?

You can use any neutral oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil. Avoid strong-flavored oils that might overpower the dish.