Name: Cantonese Chow Mein Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Cantonese
Ingredients: 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style); 1/2 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; 1/2 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 that perfectly balances crispy noodles with savory sauce and fresh vegetables. This recipe uses thin Hong Kong-style egg noodles and a flavorful blend of soy and oyster sauces to create an authentic taste that’s quick and satisfying for any meal.

A white bowl filled with thin, brownish-orange noodles mixed with long, white bean sprouts and some green leafy vegetables. A woman's hand is using pink chopsticks to lift a generous clump of noodles above the bowl, showing their texture and slight shine. In the background, another white bowl is partially visible, also filled with the same noodles. The whole scene is set on a white marbled surface with a small green plant in a white rectangular pot behind the bowl, and a soft pink and white checkered cloth in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
1/2 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
1/2 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 mixing dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl 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, then sauté for 1 minute. Remove and set aside.
Step 4: Heat another tablespoon of corn oil in the wok over medium-high heat until hot, about 2 minutes. Add the noodles, spreading them out into a thin layer to crisp for about 2 minutes. Flip the noodles, add the remaining tablespoon of oil around the pan’s edge, and cook for 2 more minutes until crispy.
Step 5: Add the cooked onions, green parts of the green onions, bean sprouts, and the sauce to the noodles. Gently mix everything together for 1-2 minutes. Taste and adjust the seasoning if needed.
Step 6: Remove from heat, drizzle with sesame oil, toss to combine, and serve immediately.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu when you add the vegetables and sauce.
If fresh chow mein noodles aren’t available, substitute with dried thin egg noodles but adjust soaking time accordingly.
Use neutral oils like vegetable or canola oil to avoid overpowering the delicate flavors.
To enhance crispiness, press the noodles down firmly when frying and avoid stirring too early.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to keep the noodles crisp or microwave with a splash of water to maintain moisture.

How to Serve

A close-up view of a pan filled with stir-fried noodles, showing one main layer of thin, curly golden-brown noodles mixed with light white bean sprouts and small green onion pieces scattered throughout. The noodles have a slightly oily texture and are evenly coated in a rich, shiny sauce. The pan's inner surface is dark gray with a hexagon pattern, providing contrast to the bright noodles. The scene is set on 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 make Cantonese Chow Mein without fresh noodles?

Yes, dried egg noodles can be used as a substitute. Soak them in hot water until soft before cooking, but be careful not to over-soak as they can become mushy.

How do I keep the noodles crispy?

Spread the noodles in a thin layer in the hot wok and allow them to fry undisturbed before flipping. Using enough oil and pressing the noodles down lightly also helps achieve a crispy texture.