Description
Cantonese Chow Mein is a quick and delicious stir-fried noodle dish featuring crispy egg noodles tossed in a flavorful sweet and savory soy sauce mixture with fresh vegetables. Ready in just 15 minutes, this classic Hong-Kong style chow mein is perfect for a satisfying homemade meal that rivals takeout.
Ingredients
Noodles and Vegetables
- 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
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
- Cook the noodles: Pour boiling water over the chow mein noodles and soak them for 30 seconds to 1 minute until softened. Drain the noodles thoroughly and set aside to prevent sogginess during stir-frying.
- Make the sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir well until the sugar is completely dissolved to create a balanced sweet and savory sauce.
- 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 slightly softened, then remove and set aside to keep their texture intact.
- Pan-fry the noodles: Add another tablespoon of corn oil to the wok and heat over medium-high until hot, approximately 2 minutes. Add the drained noodles and spread them evenly into a thin layer. Allow the noodles to crisp up for about 2 minutes without stirring. Carefully flip them over, add the remaining tablespoon of oil around the edges of the wok, and cook for an additional 2 minutes until the noodles are crispy and golden brown on both sides.
- Add vegetables and sauce: Return the sautéed onions along with the remaining green parts of the green onions, bean sprouts, and prepared sauce to the wok. Gently toss and stir-fry everything together for 1-2 minutes to combine flavors without breaking the noodle crispiness. Taste and adjust seasoning if necessary.
- Serve: Remove the wok from heat and drizzle 1 teaspoon of sesame oil over the chow mein. Toss gently to incorporate the sesame aroma. Serve the Cantonese Chow Mein immediately while hot and enjoy its crispy texture and flavorful sauce.
Notes
- Soaking the noodles briefly instead of boiling prevents them from becoming too soft and mushy during stir-frying.
- Using both dark and regular soy sauces creates a balanced umami flavor and a rich color.
- Pan-frying the noodles in stages with oil ensures an even crispy texture on both sides.
- If bean sprouts are unavailable, you can substitute with shredded cabbage or snap peas for added crunch.
- Adjust the sweetness by modifying the amount of sugar in the sauce to suit your taste preferences.
- Serve immediately as the noodles will lose their crispiness if left to sit too long.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cantonese
