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
Scale
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.
