Name: Cantonese Chow Mein Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Cantonese
Ingredients: 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style); 1/2 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), divided; 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

If you have a craving for a comforting, crunchy, and savory noodle dish that bursts with authentic flavors, this Cantonese Chow Mein Recipe is exactly what you need. It’s a harmonious blend of crispy egg noodles, fresh crisp vegetables, and a luscious blend of sauces that strike the perfect balance between salty, sweet, and umami. Whether you’re looking to impress friends or just treat yourself on a busy weeknight, this Cantonese Chow Mein Recipe delivers quick, delightful satisfaction every time.

Ingredients You’ll Need

A clear glass bowl filled with thin yellow noodles soaking in water, with the noodles forming a loose, tangled layer sitting near the surface. The bowl is placed on a white marbled surface, giving a clean and bright background. The noodles have a soft, slightly curly texture and are evenly spread inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Although the ingredient list for this Cantonese Chow Mein Recipe is simple, each item plays a crucial role in building layers of flavor, texture, and color. From the fresh egg noodles to the mix of sauces, every element works together to bring this wok-fried masterpiece to life.

12 oz chow mein egg noodles: Use thin fresh noodles, Hong-Kong style, for that authentic texture and flavor.
1/2 small yellow onion: Thinly sliced to add mild sweetness and a slight crunch.
5 stalks green onions: Cut into 2-inch pieces with whites and greens separated for layering aroma and color.
2 cups bean sprouts: These add a refreshing, juicy crunch that brightens the dish.
3 tablespoons corn oil: Or any neutral oil, perfect for high-heat stir-frying without overpowering the dish.
1 teaspoon sesame oil: Added at the end for that toasty, fragrant finish.
2 tablespoons dark soy sauce: Provides a rich, deep color and robust flavor.
1 tablespoon regular soy sauce: Adds balanced saltiness and depth.
1 tablespoon oyster sauce: Boosts the umami elements with a hint of sweetness.
1/2 teaspoon fish sauce: Gives a subtle savory kick that rounds out the flavor profile.
1 tablespoon granulated sugar: Balances out the salty and savory notes for harmony.
1 tablespoon water: Helps to slightly thin the sauce for even coating.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Cantonese Chow Mein Recipe

Step 1: Cook the Noodles

Start by pouring boiling water over your chow mein egg noodles. Since these are fresh and thin, soaking for just 30 seconds to 1 minute until softened is enough. Drain the noodles and set them aside to prepare for frying. This step ensures the noodles get that signature chewy yet crisp texture after pan-frying.

Step 2: Whip Up the Sauce

While the noodles soak, mix together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Stir until the sugar fully dissolves. This sauce is the heart of the Cantonese Chow Mein Recipe, providing a deep, layered umami flavor that coats every noodle and vegetable perfectly.

Step 3: Sauté the Aromatics

Heat one tablespoon of corn oil in your wok over medium-high heat until it’s shimmering hot. Add the thinly sliced onion and the white parts of the green onions, sautéing for about 1 minute. This quick sauté helps to unlock their natural sweetness and fragrant aroma. Remove and set this mix aside for now.

Step 4: Pan-Fry the Noodles

Next, add another tablespoon of corn oil to the wok and heat it well for about 2 minutes. Add the drained noodles, spreading them out into a thin layer in the pan. Let them crisp up undisturbed for around 2 minutes before flipping carefully. Drizzle the remaining tablespoon of corn oil around the edges to ensure maximum crispiness. Cook for another 2 minutes until golden and crunchy on both sides.

Step 5: Combine Vegetables and Sauce

Return the sautéed onions to the wok, along with the green parts of the green onions and the fresh bean sprouts. Pour in the sauce you prepared earlier and gently mix everything together for 1 to 2 minutes. This step infuses the noodles with that signature saucy richness without losing their crispness. Taste and adjust seasoning if needed.

Step 6: Finish and Serve

Remove the wok from the heat and drizzle the teaspoon of sesame oil over the noodles for a fragrant finish. Toss everything gently once more, then plate your Cantonese Chow Mein Recipe immediately. The delightful contrast between the crisp noodles and fresh vegetables makes it simply irresistible.

How to Serve Cantonese Chow Mein Recipe

The image shows a pan filled with thin, cooked noodles that have a golden brown color, mixed with light-colored bean sprouts and a few green onion pieces scattered throughout. The noodles are slightly tangled and have a shiny texture from the sauce, lying evenly across the bottom of the pan. The pan itself is dark gray with a textured surface inside. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your plate with a sprinkle of toasted sesame seeds or some chopped fresh cilantro for a pop of freshness and subtle nuttiness. A wedge of lime on the side adds a nice acidic brightness if you want a citrusy twist that cuts through the richness.

Side Dishes

This dish pairs beautifully with light and cooling sides such as cucumber salad or simple steamed bok choy with garlic. For a heartier meal, serve alongside crispy spring rolls or hot and sour soup to round out the Cantonese dining experience.

Creative Ways to Present

Try serving your Cantonese Chow Mein Recipe in individual shallow bowls topped with crunchy fried shallots for an extra layer of texture. Alternatively, portion it inside lettuce cups for a fresh and fun handheld version that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover chow mein in an airtight container in the refrigerator for up to 2 days. The noodles may lose some crispiness but will still taste delicious when reheated.

Freezing

Cantonese Chow Mein is best enjoyed fresh, but you can freeze leftovers for up to one month. Place them in a freezer-safe container and thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a hot skillet with a splash of oil to help revive the crispiness. Avoid microwaving if possible, as it tends to make the noodles soggy.

FAQs

Can I use dried noodles instead of fresh chow mein noodles?

You can substitute dried egg noodles if necessary, but fresh chow mein-style noodles produce the best texture and flavor for this recipe.

Is it possible to make this dish vegetarian?

Absolutely! Simply omit the fish sauce and oyster sauce, or replace them with vegetarian versions or mushroom-based sauces for similar umami notes.

What oil is best for stir-frying chow mein?

A neutral oil with a high smoke point like corn, vegetable, or peanut oil works best. Sesame oil is reserved for finishing due to its strong flavor.

How do I achieve the perfect crispy noodles?

Make sure your wok is hot, spread the noodles thinly without overcrowding, and resist the urge to stir until they form a crust before flipping.

Can I add protein to this Cantonese Chow Mein Recipe?

Yes, cooked shrimp, chicken, or thinly sliced beef can be added along with the vegetables during the final cooking step for a more substantial meal.

Final Thoughts

Now that you’ve got this wonderfully simple yet delicious Cantonese Chow Mein Recipe under your belt, it’s time to bring that takeaway magic home. It’s the perfect blend of crispy noodles, fresh veggies, and savory sauce that’s ready in just minutes. Trust me, with each bite, you’ll fall even more in love with this dish. So roll up your sleeves, fire up your wok, and enjoy your kitchen adventure!