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Cantonese Chow Mein Recipe

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★★★★★

4.8 from 133 reviews

This Cantonese Chow Mein recipe features thin fresh Hong Kong-style egg noodles stir-fried to a crispy perfection with sautéed onions, green onions, and crunchy bean sprouts, all tossed in a flavorful sauce made with dark soy sauce, oyster sauce, and a hint of fish sauce. Finished with fragrant sesame oil, this dish offers an authentic taste of classic Cantonese street food that is quick and easy to prepare at home.

Ingredients

Scale

Noodles and Vegetables

  • 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

Oils

  • 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

  1. Cook the noodles: Pour boiling water over the chow mein egg noodles and let them soak for 30 seconds to 1 minute until softened. Drain the noodles and set them aside.
  2. Make the sauce: In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar has completely dissolved to create a balanced, flavorful stir fry sauce.
  3. Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the sliced yellow onions and the white parts of the green onions. Sauté for about 1 minute until fragrant and slightly softened. Remove from the wok and set aside.
  4. Pan-fry the noodles: Heat another tablespoon of corn oil in the wok over medium-high heat until hot, about 2 minutes. Add the softened noodles and spread them out in a thin layer to allow them to crisp up. Cook for about 2 minutes, then flip the noodles. Drizzle the remaining 1 tablespoon of oil around the perimeter of the pan and cook for an additional 2 minutes until the noodles are crispy on both sides.
  5. Add the vegetables and sauce: Return the sautéed onions along with both the white and green parts of the green onions to the wok. Add the bean sprouts and the prepared stir fry sauce. Gently mix everything together for 1 to 2 minutes until the ingredients are well combined and heated through. Taste and adjust seasoning as necessary.
  6. Serve: Remove the wok from heat, drizzle with sesame oil, and toss everything gently to combine. Serve immediately for the best crispy texture and freshness. Enjoy your authentic Cantonese Chow Mein!

Notes

  • Using fresh chow mein egg noodles is key for achieving the authentic texture; if unavailable, dried noodles can be used but soak them according to package instructions.
  • Be sure to spread the noodles thinly in the wok to get a nice crispy crust on the bottom.
  • The fish sauce adds depth but can be omitted for a milder flavor.
  • Adjust the amount of sugar according to taste for a balanced savory-sweet profile.
  • Serve immediately as the noodles will lose their crispiness upon standing.

Keywords: Cantonese Chow Mein, stir-fry noodles, crispy chow mein, Chinese noodles, egg noodles, bean sprouts, quick Asian stir fry

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