Description
This Cantonese Chow Mein recipe brings the authentic flavors of Hong Kong-style stir-fried egg noodles to your table with a perfect balance of crispy noodles, fresh vegetables, and a savory soy-based sauce. Ready in just 15 minutes, it’s a satisfying dish ideal for breakfast, lunch, or dinner.
Ingredients
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
- Cook the noodles: Pour boiling water over your chow mein egg noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
- 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 dissolves completely.
- 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, sautéing for about 1 minute until fragrant and slightly softened. Remove from 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 drained noodles, spreading them out evenly into a thin layer to allow them to crisp up. Cook for approximately 2 minutes undisturbed. Flip the noodles over, drizzle an additional tablespoon of oil around the edges of the wok, and cook for another 2 minutes until the noodles turn crispy on the other side.
- Add vegetables and sauce: Return the cooked onions and whites of green onions to the wok along with the green parts of the green onions and bean sprouts. Pour the prepared stir-fry sauce over the mixture. Gently toss everything together for 1 to 2 minutes to combine flavors. Taste and adjust seasoning if needed.
- Serve: Remove from heat, drizzle with 1 teaspoon sesame oil, and give the chow mein a final toss. Serve immediately while hot and enjoy the crisp and savory goodness of authentic Cantonese chow mein.
Notes
- Use fresh Hong Kong-style chow mein egg noodles for the best texture.
- Be careful not to overcook the noodles when softening; they should still hold their shape to crisp up properly in the pan.
- The stir-fry sauce can be adjusted to taste—add more soy sauce for saltiness or sugar for sweetness if desired.
- To get the signature crispy texture, avoid stirring the noodles too frequently while pan-frying.
- Serve immediately to enjoy the noodles at their crispest.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
