Description
Cantonese Chow Mein is a classic stir-fried noodle dish featuring crispy egg noodles, sautéed aromatics, fresh bean sprouts, and a savory soy-based sauce. This recipe combines simple ingredients with quick pan-frying to create a delicious and satisfying meal perfect for a quick lunch or dinner.
Ingredients
Scale
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 egg noodles and soak them for 30 seconds to 1 minute until softened. Drain and set aside.
- Make the sauce: In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar has fully dissolved.
- Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the yellow onion and the white parts of the green onions, then sauté for 1 minute until fragrant. Remove from heat and set aside.
- Pan-fry the noodles: Heat another tablespoon of corn oil in the wok over medium-high heat until hot, about 2 minutes. Add the softened noodles and spread them into a thin layer to allow them to crisp, cooking for about 2 minutes. Flip the noodles, drizzle 1 tablespoon of corn oil around the perimeter, and cook for an additional 2 minutes until crispy and golden.
- Add vegetables and sauce: Return the sautéed onions to the wok, add the green parts of the green onions, bean sprouts, and the prepared stir-fry sauce. Gently mix everything together and cook for 1-2 minutes to combine flavors. Taste and adjust the seasoning as needed.
- Serve: Remove the chow mein from heat, drizzle with sesame oil, toss gently to combine, and serve immediately while hot and crispy.
Notes
- Use fresh Hong-Kong style chow mein noodles for the authentic texture and flavor.
- Soaking noodles briefly in boiling water softens them without overcooking, essential for achieving the crispy finish.
- Be careful not to burn the garlic or onions during sautéing; quick cooking on medium-high heat preserves their flavor.
- Crisping the noodles in the pan is crucial for the classic chow mein texture—avoid overcrowding the wok for best results.
- Adjust the soy sauce and sugar levels in the sauce to taste, depending on preferred saltiness and sweetness.
Nutrition
- Serving Size: 1 serving (about 1/2 recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 0 mg
