Description
This Cantonese Chow Mein recipe features thin fresh Hong-Kong style egg noodles pan-fried to a crispy golden texture and tossed with a flavorful combination of sautéed onions, green onions, bean sprouts, and a rich sauce made from soy, oyster, and fish sauces. Ready in just 15 minutes, this classic stir-fried noodle dish offers a perfect balance of savory and slightly sweet flavors with a hint of sesame oil finish.
Ingredients
Scale
Noodles
- 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
Vegetables
- 1/2 small yellow onion (thinly sliced)
- 5 stalks green onions (cut into 2-inch pieces, whites and greens divided)
- 2 cups bean sprouts
Oils & Sauces
- 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
Other
- 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 they are softened. Drain the noodles thoroughly and set them 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, creating a balanced sauce with savory and sweet notes.
- Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until it is hot. Add the sliced yellow onions and the white parts of the green onions. Sauté for about 1 minute until fragrant and slightly softened, then remove from the wok and set aside.
- Pan-fry the noodles: Add another tablespoon of corn oil to the wok and heat over medium-high heat for about 2 minutes until hot. Add the softened noodles, spreading them out into a thin layer to allow them to crisp up. Cook for about 2 minutes without stirring. Flip the noodles, add the remaining tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes until the noodles are golden and crispy.
- Add the vegetables and sauce: Return the sautéed onions to the wok along with the remaining green parts of the green onions and the bean sprouts. Pour in the prepared sauce and gently toss everything together for 1 to 2 minutes to combine flavors and warm the vegetables through. Taste and adjust seasoning if necessary.
- Serve: Remove from heat, drizzle with the teaspoon of sesame oil for a fragrant finish, and toss lightly to incorporate. Plate the chow mein immediately to enjoy the crispy texture at its best.
Notes
- Use fresh Hong Kong-style chow mein egg noodles for authentic texture; dried noodles can be substituted but require adjustment in soaking time.
- Do not over-soak the noodles as they will continue to cook during pan-frying.
- Adjust the amount of soy and oyster sauce according to taste preference and salt tolerance.
- The dish is best served immediately to preserve the crispiness of the noodles.
- For a vegetarian version, omit fish sauce and oyster sauce and replace with mushroom soy sauce or vegetarian oyster sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cantonese
Keywords: Cantonese chow mein, fried noodles, stir fry noodles, chow mein recipe, Chinese noodles, crispy chow mein
