Name: Cantonese Chow Mein Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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), 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; 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 crispy texture and savory flavors. This recipe uses thin, fresh Hong Kong-style egg noodles combined with fresh vegetables and a rich sauce for an authentic taste. Perfect for a quick and satisfying meal any day of the week.

A white bowl filled with thin, shiny brown noodles mixed with white bean sprouts and green leafy vegetables, all stirred together. The noodles have a slightly glossy texture from the sauce, giving them a rich brown color. Above the bowl, a woman's hand holds light beige chopsticks picking up a clump of noodles, lifting them in the air with strands dangling. In the background, there is another white bowl with more noodles and a white marbled surface underneath. A small green plant in a white square pot is visible to the right. A pink and white checkered cloth is placed at the bottom edge of the scene. 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: In a small bowl, mix dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar dissolves to make the sauce.
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 and 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 and spread them into a thin layer to crisp up for about 2 minutes. Flip the noodles, add the last tablespoon of oil around the pan’s edge, and cook another 2 minutes until crispy.
Step 5: Add the sautéed onions, both white and green parts of the green onions, bean sprouts, and the sauce to the noodles. Gently mix to combine for 1-2 minutes. Taste and adjust seasoning if needed.
Step 6: Remove from heat, drizzle with sesame oil, toss to combine, and serve immediately. Enjoy your Cantonese Chow Mein!

Tips & Variations

For extra protein, add cooked shrimp, chicken, or beef strips when mixing in the vegetables and sauce.
Use fresh Hong Kong-style chow mein noodles for the best texture, but dried egg noodles can be softened and used in a pinch.
Adjust the crispiness by controlling cooking time—less time for softer noodles, more for crunchier results.

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 preserve the noodles’ texture, adding a splash of water or oil if necessary to prevent sticking.

How to Serve

A white bowl filled with a generous serving of dark golden brown fried noodles mixed with green leafy vegetables and pale bean sprouts, with thin, slightly shiny strands piled high in the bowl. A woman's hand is lifting a clump of the noodles with light pink chopsticks, the noodles hanging with some green and white vegetables caught in the strands. In the background, there is another white bowl with more noodles placed on a white marbled surface, and a pink checkered cloth is partly visible at the bottom of the image, along with a green potted plant in a white square pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried noodles instead of fresh chow mein noodles?

Yes, dried egg noodles can be used. Soak them in hot water until soft before cooking, but fresh noodles will have a better texture for chow mein.

How do I keep the noodles crispy?

Spread the noodles into a thin layer in a hot wok and avoid stirring too much. Let them cook undisturbed to develop a crisp crust, flipping only once to crisp the other side.