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Cantonese Chow Mein Recipe

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4.2 from 14 reviews

Cantonese Chow Mein is a classic Hong Kong-style stir-fried noodle dish featuring thin egg noodles crisped in a hot wok and tossed with sautéed onions, fresh bean sprouts, and a savory sauce made from a blend of dark soy, oyster, and fish sauces. This quick 15-minute recipe delivers a perfect balance of textures and flavors with a hint of sesame oil, ideal for a satisfying two-person meal.

Ingredients

Noodles and Vegetables

  • 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

Oils and Sauces

  • 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

Other Ingredients

  • 1 tablespoon granulated sugar
  • 1 tablespoon water

Instructions

  1. Cook the noodles: Pour boiling water over the chow mein noodles and let them soak for 30 seconds to 1 minute until softened. Drain thoroughly and set aside to prevent sogginess.
  2. Make the sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar dissolves to create a balanced savory-sweet 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. Remove from wok and set aside.
  4. Pan-fry the noodles: Heat another tablespoon of corn oil in the wok over medium-high heat until shimmering, approximately 2 minutes. Add the noodles and spread them out into a thin, even layer to crisp up. Allow the noodles to cook undisturbed for about 2 minutes. Flip the noodles over, drizzle the remaining tablespoon of corn oil around the sides of the wok, and cook for another 2 minutes until the noodles are crispy on both sides.
  5. Add the vegetables and sauce: Return the sautéed onions, add both the white and green parts of the green onions, bean sprouts, and pour the prepared sauce into the wok. Gently toss and mix everything together for 1 to 2 minutes until the noodles are well coated and the vegetables are slightly cooked but still crunchy. Taste and adjust seasoning if necessary.
  6. Serve: Remove the wok from heat. Drizzle the sesame oil over the dish and toss once more to evenly incorporate the finishing flavor. Serve immediately while hot to enjoy the perfect texture and flavor.

Notes

  • Use fresh Hong Kong-style chow mein egg noodles for authentic texture and flavor.
  • Do not over-soak the noodles, as they should remain firm enough to crisp in the wok.
  • Adjust the amount of soy and fish sauce to suit your taste preferences, especially if you prefer less salty flavors.
  • For a vegetarian version, omit oyster and fish sauces and replace with vegetarian alternatives like mushroom sauce.
  • Be careful when flipping noodles to maintain the crisp texture and avoid breaking them.
  • Serve immediately after cooking to enjoy the crispy texture of the noodles.

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