Name: Cantonese Chow Mein Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Cantonese
Ingredients: 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style); ½ 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; ½ teaspoon fish sauce; 1 tablespoon granulated sugar; 1 tablespoon water

Jump to Recipe· 4.1 from 58 reviews

If you have a craving for that perfectly crispy, flavorful noodle dish that you usually get from your favorite takeout spot, then this Cantonese Chow Mein Recipe is an absolute must-try. Bursting with a beautiful mix of textures and coated in a sweet and savory soy-based stir-fry sauce, this recipe delivers all the authentic flavors you love, but with the added magic of homemade freshness. Ready in just 15 minutes, it’s a quick and satisfying way to bring a classic restaurant favorite right into your kitchen.

Ingredients You’ll Need

The image shows seven small clear glass bowls arranged in two rows on a white marbled surface. In the top row from left to right, there is a bowl filled with bright orange crispy fried noodles, next to it a bowl with green onion pieces cut into short strips, then a smaller bowl with green and white onion stalks, and finally a bowl with a small amount of light-colored liquid. In the bottom row from left to right, there is a bowl with bean sprouts on top of a white creamy base, a bowl with thinly sliced white onions, and a very small bowl with a dark brown liquid. The bowls and their contents show a variety of textures and pale to bright colors, all presented neatly. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the simplicity of this recipe; every ingredient here plays an essential role in creating the perfect balance of crunchy, tender, and savory that defines Cantonese chow mein. From the fresh egg noodles to the vibrant vegetables and the rich soy sauce blend, each component enhances the overall flavor and texture of your dish.

12 oz chow mein egg noodles: Thin, fresh Hong-Kong style noodles provide the iconic chewiness and crisp up beautifully when pan-fried.
½ small yellow onion: Adds a subtle sweetness and crunch that complements the dish.
5 stalks green onions: Cut into 2-inch pieces; the whites offer sharpness while the greens add fresh color and mild onion flavor.
2 cups bean sprouts: Introduce a refreshing crunch and lightness to the stir-fry.
3 tablespoons corn oil: A neutral oil that allows the ingredients’ flavors to shine while achieving that coveted crispy texture.
1 teaspoon sesame oil: Added at the end for a warm, nutty finish that elevates the dish.
Stir Fry Sauce:
- 2 tablespoons dark soy sauce: Deep and rich, provides color and umami depth.
- 1 tablespoon regular soy sauce: Balances saltiness with sweetness.
- 1 tablespoon oyster sauce: Offers a luxurious, slightly briny complexity.
- ½ teaspoon fish sauce: A kick of savory intensity that rounds out the sauce.
- 1 tablespoon granulated sugar: A touch of sweetness to harmonize all the flavors.
- 1 tablespoon water: Helps thin the sauce and evenly coat the noodles.

How to Make Cantonese Chow Mein Recipe

Step 1: Cook the Noodles

Begin by softening your fresh chow mein noodles. Pour boiling water over them and let them soak for 30 seconds to a minute—just until they loosen and soften, but not overcooked. Then drain and set aside. This gentle soaking preserves their texture, so they crisp up better when cooked.

Step 2: Make the Stir Fry Sauce

While the noodles soak, mix up the flavorful sauce by combining dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a bowl. Stir until the sugar dissolves completely. This sauce is the quintessential heart of this Cantonese Chow Mein Recipe, packing in layers of savory, sweet, and umami that will cling to every noodle strand.

Step 3: Sauté Aromatics

Heat 1 tablespoon of corn oil in your wok over medium-high heat until shimmering. Add the sliced yellow onion and the white parts of the green onions and sauté for about a minute to release their fragrance and soften slightly. Set these aside—they’ll come back later to finish the dish.

Step 4: Pan-Fry the Noodles

Now it’s time for the noodles to shine. Add another tablespoon of corn oil to the hot wok and spread the noodles out evenly in a thin layer. Let them cook undisturbed for roughly 2 minutes to develop that crispy base everyone loves. Flip them carefully, add a little more oil around the edges, and cook for another 2 minutes until the noodles achieve a gorgeous golden crispness on both sides.

Step 5: Add Vegetables and Sauce

Add the sautéed onions, both white and green parts of the green onions, fresh bean sprouts, and your prepared stir-fry sauce to the wok. Toss everything gently to combine, allowing the sauce to coat the noodles evenly and warm the vegetables just right, about 1 to 2 minutes. Take a quick taste and adjust seasoning if needed—you want a perfect balance of savory and sweet.

Step 6: Finish with Sesame Oil and Serve

Remove the wok from heat, drizzle in the fragrant sesame oil, and toss once more to distribute that wonderful nutty aroma. Serve immediately to enjoy the noodles at their crispiest and freshest. This is where your Cantonese Chow Mein Recipe truly comes to life on the plate.

How to Serve Cantonese Chow Mein Recipe

A white round bowl full of dark brown noodles mixed with light beige bean sprouts and some bright green leafy vegetables. A woman's hand with light skin tone is using light pink chopsticks to lift a large cluster of noodles high above the bowl, showing the thin, slightly shiny strands. The bowl sits on a white marbled surface, with another white bowl of the same noodles slightly blurred in the background. A small green potted plant in a white square pot adds color behind the bowl. A pink and white checkered cloth is folded in front of the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes elevate this dish beautifully. Sprinkle freshly chopped green onions or toasted sesame seeds over the top for a fresh crunch and design contrast. A squeeze of fresh lemon or lime juice can also brighten the flavors if you like a zing.

Side Dishes

This chow mein pairs wonderfully with light sides like steamed bok choy, sautéed garlic spinach, or a crisp Asian cucumber salad. For a heartier meal, serve alongside crispy spring rolls or dim sum favorites.

Creative Ways to Present

Why not serve your chow mein in crisp lettuce cups for a fun, finger-food twist? Alternatively, plate the noodles atop a bed of sesame greens or even wrap them in rice paper for soft, noodle-stuffed rolls that are both playful and delicious.

Make Ahead and Storage

Storing Leftovers

Leftover Cantonese chow mein keeps well in an airtight container in the refrigerator for up to 2 days. The noodles may lose some crispness but will still pack plenty of flavor.

Freezing

Freezing is not recommended for this chow mein recipe because the noodles tend to become mushy once thawed. It’s best enjoyed fresh or refrigerated for a quick next-day meal.

Reheating

To revive leftover chow mein, stir-fry it gently over medium heat with a splash of oil to restore some crispiness. Avoid microwaving if possible to keep the texture close to fresh; if you must, add a damp paper towel on top to prevent drying out.

FAQs

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

Fresh noodles are ideal for authentic texture and crispiness, but if you only have dried chow mein-style noodles, soak and cook them according to package instructions before using. The texture might be a bit different but still tasty.

Is this Cantonese Chow Mein Recipe vegetarian?

This recipe, as written, contains fish sauce and oyster sauce, which are not vegetarian. You can substitute them with vegetarian-friendly soy sauce or mushroom-based sauces to keep the flavor profile rich and satisfying.

How do I get my noodles crispy but not burnt?

Use enough oil and spread noodles in a thin, even layer without overcrowding the pan. Cook on medium-high heat and avoid stirring too soon. Patience is key; flip carefully once the noodles have developed a golden crust.

Can I add protein like chicken or shrimp?

Absolutely! Quickly stir-fry your protein of choice first, remove it from the wok, and add it back in with the vegetables and sauce to incorporate without overcooking the noodles.

What’s the secret to the classic Cantonese chow mein flavor?

The secret lies in the balance of the sauces—dark soy, regular soy, oyster sauce, and a touch of fish sauce mixed with sugar and water—along with the finishing sesame oil. Together, they create a harmony of savory, sweet, and umami that defines this dish.

Final Thoughts

There’s something truly magical about making this Cantonese Chow Mein Recipe at home: it’s quick, full of bold flavors, and wonderfully satisfying without any fuss. Whether you’re cooking for a cozy dinner or impressing friends with your wok skills, this recipe delivers that perfect mix of crispy noodles and tongue-tingling sauce that’s impossible to resist. Trust me, once you try it, it will quickly become one of your favorite go-to meals!