Go Back

Cantonese Chow Mein Recipe

Cantonese Chow Mein is made with thin egg noodles pan-fried until lightly crispy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Main Course
Cuisine Cantonese/Chinese

Ingredients
  

  • 12 oz thin fresh Hong Kong-style chow mein egg noodles
  • 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 neutral cooking oil
  • 1 teaspoon sesame oil

Stir-Fry Sauce

  • 2 tablespoons dark soy sauce
  • 1 tablespoon regular soy sauce
  • 1 tablespoon halal-certified oyster sauce
  • ½ teaspoon halal-certified fish sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon water

Instructions
 

  • Prepare the noodles. Place the fresh noodles in a heat-safe bowl and pour boiling water over them. Let them soak for 30 seconds to 1 minute, just until loosened and softened. Drain thoroughly and set aside.
  • Mix the sauce. Combine the dark soy sauce, regular soy sauce, halal-certified oyster sauce, halal-certified fish sauce, sugar, and water in a small bowl. Stir until the sugar dissolves.
  • Cook the aromatics. Heat 1 tablespoon of corn oil in a large wok over medium-high heat. Add the sliced yellow onion and white portions of the green onions. Stir-fry for about 1 minute, then transfer them to a plate.
  • Crisp the noodles. Add another tablespoon of oil to the hot wok. Spread the noodles into a relatively thin, even layer and let them cook undisturbed for about 2 minutes. Flip or turn sections of the noodles. Drizzle the remaining tablespoon of oil around the edges and cook for another 2 minutes, until lightly crisp and golden in places.
  • Add the vegetables and sauce. Return the cooked onions to the wok and add the green onion pieces, bean sprouts, and prepared sauce. Gently toss everything together for 1–2 minutes, allowing the sauce to coat the Hong Kong style chow mein evenly.
  • Finish and serve. Remove the wok from the heat. Drizzle with sesame oil and gently toss once more. Serve immediately while the noodles are hot and crisp.

Notes

For a lighter version, reduce the cooking oil slightly, although using enough oil is important for developing the characteristic crisp texture.