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Cantonese Chow Mein Recipe

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★★★★★

4.9 from 125 reviews

This Cantonese Chow Mein recipe features thin Hong Kong-style egg noodles that are first soaked in boiling water, then pan-fried to a perfect crispy texture. Tossed with sautéed onions, fresh bean sprouts, and a flavorful stir-fry sauce made from a blend of dark soy, oyster sauce, and a hint of fish sauce, this dish balances savory and slightly sweet flavors. Finished with sesame oil for aroma, this chow mein is a quick, delicious classic Chinese stir-fry perfect for a satisfying weeknight dinner.

Ingredients

Scale

Noodles and Vegetables

  • 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

Oils

  • 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

  1. Cook the noodles: Pour boiling water over the chow mein egg noodles and soak them for 30 seconds to 1 minute until softened. Drain the noodles and set them aside.
  2. Make the sauce: In a small mixing bowl, combine the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir well until the sugar fully dissolves, creating a balanced stir-fry sauce.
  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 about 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, around 2 minutes. Add the drained noodles and spread them evenly into a thin layer. Let them cook undisturbed for about 2 minutes to develop a crispy bottom. Flip the noodles over, drizzle an additional tablespoon of oil around the edge of the wok, and cook for another 2 minutes to crisp the other side.
  5. Add the vegetables and sauce: Return the sautéed onions along with both white and green parts of the green onions to the wok. Add the fresh bean sprouts and pour in the prepared stir-fry sauce. Gently toss and combine the ingredients for 1 to 2 minutes to allow the flavors to meld. Taste the dish and adjust seasoning as needed.
  6. Serve: Remove the wok from heat, drizzle the sesame oil over the chow mein, and toss once more to incorporate the nutty aroma. Serve immediately to enjoy the noodles at their crispy, flavorful best.

Notes

  • If fresh Hong Kong-style egg noodles are unavailable, dried thin egg noodles can be substituted but adjust soaking and cooking times accordingly.
  • You can add protein like sliced chicken, beef, or shrimp by stir-frying before the onions in step 3.
  • For a vegetarian version, omit the fish sauce and substitute oyster sauce with a vegetarian alternative.
  • To enhance the crispiness, avoid overcrowding the noodles in the wok during frying.
  • Serve chow mein immediately as the noodles can soften upon standing.

Keywords: Cantonese Chow Mein, Chinese stir-fry noodles, crispy chow mein, egg noodles recipe, Asian noodle dish, easy Chinese dinner

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