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Cantonese Chow Mein Recipe

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★★★★★

4.7 from 120 reviews

This Cantonese Chow Mein recipe features thin Hong-Kong style egg noodles that are pan-fried to a crispy perfection, then tossed with sautéed onions, green onions, bean sprouts, and a savory sauce made from a blend of soy sauces, oyster sauce, and a touch of sweetness. Finished with fragrant sesame oil, this classic stir-fried noodle dish embodies the authentic flavors of Cantonese cuisine and makes a perfect quick and satisfying meal.

Ingredients

Scale

Noodles

  • 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)

Vegetables

  • 1/2 small yellow onion, thinly sliced
  • 5 stalks green onions, cut into 2-inch pieces, whites and greens divided
  • 2 cups bean sprouts

Sauces and Oils

  • 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

Instructions

  1. Cook the noodles. Pour boiling water over the chow mein egg noodles and soak them for 30 seconds to 1 minute until softened. Drain the noodles thoroughly and set them aside.
  2. Make the sauce. In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Stir the mixture until the sugar is fully dissolved, creating a savory and slightly sweet sauce.
  3. Sauté aromatics. Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly sliced yellow onions and the white parts of the green onions. Sauté for about 1 minute until fragrant and lightly softened, then 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 noodles to the wok and spread them out into a thin, even layer. Let the noodles cook undisturbed for about 2 minutes to develop a crispy texture on the bottom. Flip the noodles carefully, then drizzle the remaining tablespoon of corn oil around the edges of the wok. Continue cooking for another 2 minutes until the noodles are crispy on both sides.
  5. Add the vegetables and sauce. Return the sautéed onions and whites of green onions to the wok along with the bean sprouts and the prepared sauce. Gently toss and mix everything together over the heat for 1-2 minutes, allowing the flavors to meld and the bean sprouts to soften slightly. Taste and adjust seasoning if needed.
  6. Serve. Remove the wok from heat. Drizzle sesame oil over the noodle mixture and toss gently to combine. Serve the Cantonese Chow Mein immediately for the best texture and flavor, and enjoy your authentic stir-fried noodle dish.

Notes

  • If fresh chow mein noodles are unavailable, substitute with thin egg noodles or dried noodles soaked until soft.
  • Adjust the amount of soy sauce and fish sauce according to your preference for saltiness.
  • Use a well-seasoned wok or non-stick skillet to achieve a good crispy texture on the noodles.
  • You can add protein such as sliced chicken, shrimp, or tofu for a more substantial meal.
  • Make sure to not overcrowd the wok to allow proper crisping of noodles.

Keywords: Cantonese Chow Mein, stir-fried noodles, crispy noodles, bean sprouts, Chinese cuisine, egg noodles, wok cooking

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