Name: Cantonese Chow Mein Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Cantonese
Ingredients: 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; 3 tablespoons corn oil or any neutral oil; 1 teaspoon sesame oil (to finish); 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

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Introduction

Cantonese Chow Mein is a classic stir-fried noodle dish known for its perfect balance of crispy noodles, fresh vegetables, and savory sauces. This recipe brings authentic Hong Kong-style chow mein to your kitchen with simple ingredients and easy steps.

A white bowl filled with stir-fried noodles in a dark golden brown color, mixed with white bean sprouts and green leafy vegetables. Some noodles are being lifted by a woman's hand holding light wooden chopsticks, showing the texture and slight shine of the noodles. Another white bowl of the same noodle dish is visible in the background on a white marbled surface, with a green plant in a white rectangular pot beside it. A light pink and white checkered cloth is partially visible at the front. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Cook the noodles by pouring boiling water over them and soaking for 30 seconds to 1 minute until softened. Drain and set aside.
Step 2: Make the sauce by combining dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl. Stir until the sugar dissolves.
Step 3: 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 1 minute, then remove and set aside.
Step 4: Heat another tablespoon of corn oil in the wok over medium-high heat. Add the noodles, spreading them into a thin layer. Cook for about 2 minutes to crisp the noodles, then flip them over. Add the remaining tablespoon of oil around the edge of the wok and cook for another 2 minutes until crispy.
Step 5: Return the sautéed onions along with both the white and green parts of the green onions and the bean sprouts to the wok. Pour in the sauce and gently toss to combine for 1 to 2 minutes. Taste and adjust seasoning if needed.
Step 6: Remove from heat, drizzle with sesame oil, and toss once more. Serve immediately and enjoy your Cantonese Chow Mein.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu during step 5 before adding the sauce.
If fresh chow mein noodles aren’t available, use dried egg noodles and cook according to package instructions.
Adjust the soy sauce quantities to control saltiness according to your taste.
Add a pinch of white pepper for a more authentic Cantonese flavor.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 2 days. Reheat gently in a hot pan with a splash of oil to help crisp the noodles again. Avoid microwaving directly to maintain texture.

How to Serve

A close-up view of a pan filled with thin golden-brown fried noodles tangled loosely and mixed with light translucent white bean sprouts and a few vibrant green chopped scallions scattered evenly throughout. The noodles have a slightly oily and glossy texture, with some sections showing a crispier brown shade. The pan has a black hexagonal patterned non-stick surface with a silver edge visible around it, and the scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for chow mein?

Yes, while traditional Cantonese chow mein uses thin fresh egg noodles, you can substitute with dried egg noodles or even thin wheat noodles if needed. Just be sure to adjust cooking times accordingly.

How do I keep the noodles crispy?

Cooking the noodles in a thin layer in a hot wok with oil helps them crisp up. Avoid overcrowding the pan and flipping the noodles gently to maintain their texture. Using fresh or well-drained noodles also helps prevent sogginess.