Cantonese Chow Mein Recipe: Crispy, Saucy, and Ready in 15 Minutes
A quick and flavorful stir-fried noodle dish featuring crispy pan-fried egg noodles, savory soy-based sauce, and fresh vegetables—this Cantonese Chow Mein is a delicious takeout favorite made at home in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Cantonese
Ingredients
- 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
- 1/2 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
- 1/2 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
1. Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
2. In a small mixing bowl, add the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Mix until the sugar has dissolved.
3. Heat one tablespoon of corn oil in a wok over medium-high heat until hot. Then, add the onions and the white parts of the green onions, and sauté for 1 minute. Remove and set aside.
4. Heat one tablespoon of corn oil in a wok over medium-high heat until hot, about 2 minutes. Then add the noodles and spread them into a thin layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes until crispy.
5. Add the onion, both green and white parts of the green onion, bean sprouts, and sauce. Gently mix until combined, about 1-2 minutes. Taste and adjust seasoning as needed.
6. Once combined, remove from heat, add sesame oil, and toss to combine. Serve immediately and enjoy.
Notes
For added protein, top with sliced roast pork, chicken, or tofu. Use a nonstick or well-seasoned wok for the crispiest noodle texture. Fresh noodles work best, but if using dried noodles, cook them fully before pan-frying.
Find it online: https://cookingwithramsay.com/cantonese-chow-mein/