If you’ve been craving a dish that perfectly balances the flavors of tender noodles, crisp vegetables, and a savory sauce, this Cantonese Chow Mein Recipe is an absolute must-try. It’s a quick and satisfying meal that highlights the elegance of Cantonese-style cooking, where fresh egg noodles get pan-fried to a delightful crisp, then tossed with a harmonious blend of soy and oyster sauces, fresh aromatics, and crunchy bean sprouts. Whether you’re cooking for a weekday dinner or impressing friends, this recipe never fails to deliver that comforting, restaurant-quality experience right at home.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in crafting authentic Cantonese chow mein. Fresh noodles bring the signature chewiness, while the combination of sauces creates a deep, umami-packed flavor. The vegetables add crunch and freshness, and the oils ensure that perfect crisp finish.
- 12 oz chow mein egg noodles: Using thin fresh Hong-Kong style noodles gives the dish its iconic texture and flavor.
- 1/2 small yellow onion: Thinly sliced for a mild, sweet bite that balances the savory sauce.
- 5 stalks green onions: Cut into 2-inch pieces, whites and greens divided to layer flavor effectively.
- 2 cups bean sprouts: These provide a fresh, crunchy contrast to the tender noodles.
- 3 tablespoons corn oil: Or any neutral oil, perfect for high-heat stir-frying without overpowering flavors.
- 1 teaspoon sesame oil: Added at the end for a fragrant finish and rich aroma.
- 2 tablespoons dark soy sauce: Brings depth and color to the dish.
- 1 tablespoon regular soy sauce: Adds saltiness and balances the dark soy sauce’s richness.
- 1 tablespoon oyster sauce: The secret to that signature savory, slightly sweet Cantonese flavor.
- 1/2 teaspoon fish sauce: A small amount intensifies the umami without fishiness.
- 1 tablespoon granulated sugar: Balances all the salty and savory notes with a hint of sweetness.
- 1 tablespoon water: Helps marry the sauces together into a smooth mixture.
How to Make Cantonese Chow Mein Recipe
Step 1: Cook the Noodles
Start by pouring boiling water over the fresh chow mein egg noodles and let them soak just until softened, about 30 seconds to a minute. This quick soak preserves their texture and prevents clumping later. After draining, set them aside—the noodles need to be pliable but not overcooked before frying.
Step 2: Make the Sauce
Mix together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl until the sugar dissolves fully. This harmonious blend is the heart of the Cantonese Chow Mein Recipe, balancing salty, sweet, and umami notes to saturate every bite.
Step 3: Sauté Aromatics
Heat one tablespoon of corn oil in a wok over medium-high heat. Toss in the yellow onions and the white parts of the green onions, sautéing just until softened and aromatic—about one minute. These aromatics release their sweetness and create the essential flavor base for the dish. Remove and set aside for now.
Step 4: Pan-Fry the Noodles
Time to get that signature crispy texture! Add another tablespoon of corn oil to the wok, and once hot, spread in the noodles evenly to create a thin layer. Allow them to fry undisturbed for about two minutes, so a golden crust develops. Then flip the noodles, add the last tablespoon of oil around the edges, and fry for an additional two minutes. This crispy noodle layer is what sets this version of chow mein apart.
Step 5: Add Vegetables and Sauce
Return the sautéed onions, add both the white and green parts of the green onions along with the fresh bean sprouts. Pour the prepared sauce over, then gently toss everything together in the wok over medium heat for about 1 to 2 minutes. The key here is to combine evenly while keeping the bean sprouts fresh and crunchy. Taste and adjust the seasoning if needed before moving to the final step.
Step 6: Serve Immediately
Remove the wok from the heat, drizzle the teaspoon of fragrant sesame oil over the noodles, and toss to finish. Serving right away ensures you enjoy the noodles at their crispiest and freshest. The luscious sauce clings beautifully to the noodles and vegetables, making every mouthful irresistible.
How to Serve Cantonese Chow Mein Recipe
Garnishes
While the dish is fantastic on its own, a sprinkle of finely chopped green onions or toasted sesame seeds on top adds a pleasant crunch and an extra layer of flavor complexity. For a bit of heat, try a few fresh chili slices or a light drizzle of chili oil to personalize your bowl.
Side Dishes
This Cantonese Chow Mein Recipe pairs wonderfully with light sides such as steamed or stir-fried greens like bok choy or gai lan. A simple bowl of hot broth soup or classic dim sum items complements the meal without overpowering it, helping to keep the overall spread balanced and authentic.
Creative Ways to Present
If you want to impress guests or share this dish during a casual gathering, serve your chow mein in individual mini woks or shallow bowls to keep that freshly-cooked charm front and center. For a fun twist, garnish portions with crispy fried shallots or fresh cilantro leaves. Adding colorful vegetable ribbons or julienned carrots also amps up the visual appeal, inviting everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftovers of this delicious chow mein can be stored in an airtight container in the refrigerator for up to 2 days. However, the noodles do lose some crispness over time, so it’s best to enjoy the dish as fresh as possible.
Freezing
Because of the fresh vegetables and texture, freezing this Cantonese Chow Mein Recipe is not recommended. The bean sprouts and green onions tend to become mushy upon thawing, which can affect the overall dish quality.
Reheating
When reheating, use a non-stick skillet or wok with a little oil over medium heat. Gently toss the leftover chow mein to warm it through and try to revive some crispness in the noodles. Avoid microwaving, as it can make the noodles soggy and limp.
FAQs
Can I use dried chow mein noodles instead of fresh?
While fresh chow mein noodles are ideal for that authentic texture, dried noodles can be used. Just be sure to cook them according to package instructions until al dente, then stir-fry as directed. The texture will be slightly different but still delicious.
Is oyster sauce essential in this recipe?
Oyster sauce plays a vital role in providing a savory sweetness characteristic of Cantonese flavors. While you could substitute with vegetarian mushroom sauce for a vegan option, the taste will be somewhat altered.
Can I add meat or tofu to this chow mein?
Absolutely! Stir-fried chicken, shrimp, beef, or tofu all make great protein add-ins. Just cook them separately or before adding the vegetables to keep flavors distinct and textures balanced.
How can I keep the noodles from sticking together?
Soaking the fresh noodles briefly in hot water softens them without overcooking. Tossing them with a bit of oil before cooking and spreading them evenly in the wok ensures they crisp up rather than clump.
What if I prefer softer noodles rather than crispy?
Simply reduce the frying time and avoid spreading the noodles too thinly in the wok. Gentle tossing over medium heat with the sauce and vegetables will give you a softer, more stir-fried effect while still capturing the essence of this Cantonese classic.
Final Thoughts
Trying out this Cantonese Chow Mein Recipe is like bringing a slice of a beloved Hong Kong street food stall straight into your kitchen. It’s a perfect blend of crunchy, savory, and fresh elements that comes together faster than you might think. I hope you enjoy cooking and sharing this dish as much as I do—after all, the best meals are the ones made with love and shared with friends.
Print
Cantonese Chow Mein Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
Cantonese Chow Mein is a classic Chinese stir-fried noodle dish featuring thin Hong-Kong style egg noodles tossed with sautéed onions, green onions, and crunchy bean sprouts, all coated in a flavorful sauce made with soy, oyster, and fish sauces. The noodles are pan-fried until crispy on the edges, then combined with fresh vegetables and finished with a drizzle of fragrant sesame oil. This quick and simple recipe serves as a satisfying meal with balanced textures and savory umami flavors, perfect for a weeknight dinner.
Ingredients
Noodles
- 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
Vegetables
- 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
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Cook the noodles. Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
- Make the sauce. In a small mixing bowl, whisk together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar dissolves thoroughly.
- Saute aromatics. Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the sliced onions 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.
- 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 into an even thin layer to let the bottom crisp up, cooking about 2 minutes. Flip the noodles carefully, add the remaining 1 tablespoon of corn oil around the perimeter, and cook for an additional 2 minutes until the noodles are crispy on both sides.
- Add the vegetables and sauce. Return the sautéed onions along with the white and green parts of the green onions, bean sprouts, and prepared sauce to the wok. Gently toss and mix all ingredients together for 1 to 2 minutes to heat through and combine flavors. Taste and adjust seasoning if needed.
- Serve. Remove wok from heat, drizzle with sesame oil, toss once more to combine evenly, then plate the chow mein immediately while hot. Enjoy your flavorful and crispy Cantonese Chow Mein.
Notes
- Use fresh or refrigerated chow mein egg noodles for the best texture.
- Adjust the crispiness of the noodles by controlling pan heat and cooking time.
- Be careful when flipping noodles; using a wide spatula or two utensils can help.
- The sauce can be adjusted in saltiness by varying the soy sauce amounts to taste.
- Add protein like chicken, shrimp, or tofu to make it a heartier meal.
- Serve immediately as the noodles soften if left too long.
