Description
This classic Cantonese Chow Mein recipe features thin Hong Kong-style egg noodles stir-fried with fresh vegetables and a savory blend of soy and oyster sauces. Perfectly balanced with a slight sweetness and umami depth, it’s a quick and delicious dish that showcases traditional Chinese stir-fry techniques.
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
- Prepare the noodles: If using fresh chow mein noodles, gently loosen them to separate and set aside. If needed, briefly blanch in boiling water until just tender, then drain thoroughly.
- Make the stir fry sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until sugar dissolves completely and set aside.
- Heat the pan and add oil: Heat a wok or large skillet over medium-high heat until hot. Add the corn oil and swirl to coat the surface evenly.
- Sauté the aromatics: Add the sliced yellow onion and the white parts of the green onions to the wok. Stir-fry until fragrant and beginning to soften, about 1-2 minutes.
- Cook the noodles: Add the drained chow mein noodles to the wok. Stir-fry gently to warm and evenly coat the noodles with the oil and aromatics without breaking them, around 2-3 minutes.
- Add bean sprouts and sauce: Toss in the bean sprouts and pour the prepared stir fry sauce over the noodles and vegetables. Stir-fry all together to combine and heat through, about 2 minutes.
- Finish with sesame oil and green tops: Drizzle the sesame oil over the dish and add the green onion tops, tossing once more to mix the flavors.
- Serve immediately: Transfer the Cantonese Chow Mein to a serving plate and enjoy while hot for best texture and flavor.
Notes
- Use fresh chow mein noodles for authentic texture, but dried noodles can substitute if cooked properly.
- Adjust the soy sauce amounts depending on your preferred saltiness level.
- To make this dish vegetarian, replace oyster sauce with a vegetarian mushroom sauce and omit fish sauce.
- For a bit of protein, add cooked chicken, shrimp, or tofu stir-fried with the aromatics.
- Do not overcook the noodles; they should stay slightly firm and springy.
Keywords: Cantonese chow mein, chow mein recipe, stir fry noodles, egg noodles, Chinese stir fry, vegetable chow mein