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Cantonese Chow Mein Recipe

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This Cantonese Chow Mein is a quick and flavorful Chinese noodle dish made with thin Hong Kong-style egg noodles, crisp bean sprouts, sliced onion, and fresh green onions. The noodles are tossed in a savory stir-fry sauce made with dark soy sauce, regular soy sauce, oyster sauce, and a touch of sesame oil. Easy to prepare at home, this classic-inspired dish makes a delicious lunch or weeknight dinner.

Ingredients

Chow Mein

  • 12 oz / 340 g thin fresh Hong Kong-style egg noodles
  • 1/2 small yellow onion, thinly sliced
  • 5 green onions, cut into 2-inch pieces, whites and greens separated
  • 2 cups bean sprouts
  • 3 tbsp corn oil or other neutral cooking oil
  • 1 tsp sesame oil, to finish

Stir-Fry Sauce

  • 2 tbsp dark soy sauce
  • 1 tbsp regular soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp fish sauce
  • 1 tbsp granulated sugar
  • 1 tbsp water

Instructions

  1. In a small bowl, combine the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar dissolves, then set the sauce aside.
  2. Prepare the fresh egg noodles according to the package instructions. If they need blanching, briefly cook them in boiling water, drain well, and rinse according to the package directions. Shake off excess water and separate the strands gently.
  3. Heat a large wok or frying pan over medium-high to high heat. Add 1 tablespoon of the corn oil.
  4. Add the noodles and stir-fry for 2–3 minutes, tossing gently until heated through and lightly browned in places. Transfer to a plate.
  5. Add another tablespoon of oil to the wok. Add the sliced yellow onion and the white parts of the green onions. Stir-fry for 1–2 minutes until fragrant and slightly softened.
  6. Add the bean sprouts and stir-fry for about 1 minute, keeping them crisp.
  7. Return the noodles to the wok and pour the prepared sauce evenly over them.
  8. Toss everything together for 2–3 minutes, lifting and turning the noodles so the sauce coats them evenly. Add the remaining oil if needed to prevent sticking.
  9. Add the green parts of the green onions and toss for another 30–60 seconds until just wilted.
  10. Turn off the heat and drizzle the sesame oil over the noodles. Toss briefly to distribute the aroma.
  11. Serve immediately while hot, with extra green onions if desired.

Notes

  • Fresh Hong Kong-style egg noodles are ideal for this recipe. If using dried noodles, cook them according to the package instructions and drain thoroughly before stir-frying.
  • Make sure the noodles are well drained before adding them to the wok to help prevent sogginess.
  • Use a large wok or pan and cook over high heat for the best stir-fried texture.
  • Prepare the sauce and chop all vegetables before cooking because stir-frying moves quickly.
  • Dark soy sauce adds color, while regular soy sauce contributes a salty, savory flavor.
  • Soy sauce, oyster sauce, and fish sauce contain salt, so taste before adding any extra salt.
  • For a vegetarian version, replace the oyster sauce with vegetarian mushroom stir-fry sauce and omit the fish sauce.
  • Serve immediately for the best noodle texture. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a hot pan.

Find it online: https://ayoubrecipe.com/cantonese-chow-mein-recipe/