Print

Cantonese Chow Mein Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 28 reviews

This Cantonese Chow Mein recipe features thin fresh Hong-Kong style egg noodles stir-fried to a perfect crisp texture with aromatic onions, crunchy bean sprouts, and a flavorful mix of soy and oyster sauce. Quick to prepare, it combines delicious textures and savory flavors, perfect for a satisfying lunch, dinner, or even breakfast.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Lunch, Dinner, Breakfast
  • Method: Stovetop
  • Cuisine: Chinese

Ingredients

Noodles

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

Vegetables

  • 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

  1. Cook the noodles: Pour boiling water over the noodles and soak for 30 seconds to 1 minute until softened. Drain thoroughly and set aside.
  2. Make the sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar dissolves completely.
  3. Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the yellow onions and the white parts of the green onions. Stir-fry for about 1 minute until fragrant and slightly softened. Remove from wok and set aside.
  4. Pan-fry the noodles: Add another tablespoon of corn oil to the wok and heat over medium-high heat for about 2 minutes. Add the noodles and spread them out into a thin layer. Let them cook undisturbed for about 2 minutes to get crispy on one side. Flip the noodles over, drizzle the last tablespoon of oil around the wok perimeter, and cook for another 2 minutes until crisped on the other side.
  5. Add vegetables and sauce: Return the sautéed onions, add the green parts of the green onions, bean sprouts, and pour in the prepared stir-fry sauce. Gently toss and stir for 1-2 minutes until everything is well combined and heated through. Taste and adjust seasoning if necessary.
  6. Serve: Remove the wok from heat, drizzle sesame oil over the noodles, and toss to coat evenly. Serve immediately while hot and enjoy.

Notes

  • Use fresh Hong-Kong style chow mein egg noodles for the best texture and authenticity.
  • Be sure to crisp the noodles well on both sides to achieve the iconic chow mein texture.
  • You can adjust the soy sauce quantities depending on your salt preference.
  • Adding a splash of fish sauce enhances the umami flavor, but it can be omitted for a milder taste.
  • Use a wok or a large skillet to ensure quick, even cooking and good heat distribution.

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