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Cantonese Chow Mein

Cantonese Chow Mein

This Cantonese Chow Mein recipe helps you create perfectly crispy, pan-fried noodles that are chewy on the inside and delightfully crunchy on the edges. The noodles are tangled in a sauce that strikes the perfect balance of savory and slightly sweet. Ready in under 15 minutes, this dish is a celebration of texture and flavor, making it a perfect cornerstone of homemade Chinese takeout.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 912
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 oz chow mein egg noodles (thin fresh Hong-Kong style noodles are best)
  • 1/2 small yellow onion, thinly sliced
  • 5 stalks green onions, cut into 2-inch pieces (whites and greens divided)
  • 2 cups fresh bean sprouts
  • 3 tablespoons corn oil (or other neutral oil, divided)
  • 1 teaspoon sesame oil (for finishing)
  • 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

Equipment

  • Wok or large, heavy-bottomed skillet
  • Colander
  • Large bowl
  • Small bowl
  • Chopsticks

Method
 

Instructions
  1. Start by preparing your noodles. Place the fresh egg noodles in a large bowl and pour boiling water over them. Let them soak for just 30 to 60 seconds, using chopsticks to gently separate the strands. You just want to soften them, not cook them through. Drain them completely in a colander and set aside.
  2. While the noodles drain, mix your sauce. In a small bowl, combine the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Whisk everything together until the sugar is fully dissolved. This ensures the sauce will coat the noodles evenly.
  3. Place a wok or a large, heavy-bottomed skillet over medium-high heat. Add one tablespoon of the corn oil and let it get hot until it shimmers. Add the sliced yellow onion and the white parts of the green onions. Sauté for about 1 minute until they're fragrant and slightly softened. Remove them from the wok and set them aside for later.
  4. Return the wok to medium-high heat and add another tablespoon of corn oil. Once it's hot (about 2 minutes), add your drained noodles. Spread them out into a single, thin layer. Let them cook, undisturbed, for about 2 minutes to form a crispy, golden-brown crust on the bottom. Flip the entire noodle pancake over, add the final tablespoon of oil around the edges of the pan, and cook for another 2 minutes to crisp up the other side.
  5. Now it’s time to combine everything. Add the cooked onions, the green parts of the green onions, and the bean sprouts directly on top of the crispy noodles. Pour the prepared sauce all over everything. Gently toss and mix for 1-2 minutes until the vegetables are slightly wilted and the noodles are fully coated in that beautiful, glossy sauce.
  6. Remove the wok from the heat. Drizzle the sesame oil over the top and give it one final toss to combine. Serve the Cantonese Chow Mein immediately while it's hot and the noodles are at their crispiest.

Notes

Ensure noodles are as dry as possible after their initial soak for a crispy texture. Use a very hot wok or skillet and do not stir the noodles while they pan-fry to allow a crust to form. For variations, add protein like chicken, beef, or shrimp, or vegetables like carrots and broccoli. To make it vegetarian/vegan, swap oyster sauce for a vegetarian version and omit the fish sauce.