Name: Cantonese Chow Mein Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Cantonese
Ingredients: 12 oz chow mein egg noodles (thin fresh 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; 3 tablespoons corn oil or any neutral oil; 1 teaspoon sesame oil (for finishing); 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

Jump to Recipe· 4.2 from 37 reviews

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If you’re craving a delightful noodle dish that’s bursting with flavor, textures, and that unmistakable wok hei, this Cantonese Chow Mein Recipe is an absolute must-try. This recipe brings together perfectly crispy chow mein egg noodles tossed in a savory-sweet stir-fry sauce, complemented by crunchy bean sprouts, aromatic onions, and a hint of sesame oil for that authentic finish. It’s a quick, better-than-takeout meal that you can whip up in just 15 minutes, making it a lifesaver for busy weeknights or whenever you want a comforting bite of Cantonese goodness at home.

Ingredients You’ll Need

The image shows seven small clear glass bowls arranged on a surface with a white marbled texture. On the left, there is one large bowl filled with crispy fried golden-yellow noodles, with many thin, tangled strands. Below it, a medium bowl holds white bean sprouts with a small piece of firm white ingredient at the bottom center. Above and to the right, there are three small bowls with different green onion parts: the top left bowl has dark green chopped green onions, the middle bowl has light green and white round green onion pieces, and alongside them is a small bowl with a clear liquid. Beneath those, another small bowl holds thin white sliced onions, and beside it is a small bowl with a dark brown liquid. The bowls are neatly placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cantonese Chow Mein Recipe lies in its simplicity yet the essential balance each ingredient brings. Every item here plays a crucial role—whether it’s lending texture, vibrant color, or that deep umami flavor that makes the dish sing.

12 oz chow mein egg noodles: Thin, fresh Hong Kong-style noodles are key for achieving that irresistible crispy texture.
½ small yellow onion: Thinly sliced to add a sweet and slightly pungent bite that mellows beautifully when sautéed.
5 stalks green onions: Cut into 2-inch pieces; they bring fresh brightness and depth, separated into whites for cooking and greens for garnish.
2 cups bean sprouts: These add crunch and a fresh, juicy contrast that balances the richness of the sauce.
3 tablespoons corn oil: A neutral oil perfect for high-heat frying, ensuring the noodles crisp up nicely without burning.
1 teaspoon sesame oil: Added at the end for a lovely nutty aroma that elevates the entire dish.

How to Make Cantonese Chow Mein Recipe

Step 1: Cook the noodles

Start by pouring boiling water over your fresh chow mein egg noodles, allowing them to soften just enough—typically between 30 seconds to a minute—before draining. This brief soaking will keep your noodles tender without turning soggy, the perfect canvas for crisping up in the wok.

Step 2: Prepare the stir-fry sauce

In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and a splash of water. Stir gently until the sugar dissolves completely. This sauce blend delivers that signature sweet-salty umami punch crucial to this Cantonese Chow Mein Recipe.

Step 3: Sauté the aromatics

Heat one tablespoon of corn oil in a wok over medium-high heat until shimmering. Toss in the sliced yellow onions and the white parts of the green onions. Cook for about one minute until fragrant and slightly softened, then remove the mixture from the wok. These aromatics lay the flavor foundation and add a lovely onion sweetness.

Step 4: Pan-fry the noodles

Return the wok to heat and add another tablespoon of corn oil. Once hot, spread the drained noodles out in a thin, even layer to allow them to crisp beautifully. After about two minutes, carefully flip the noodles, add the remaining tablespoon of oil around the edges to help with crisping, and cook for another two minutes. This technique is what gives the dish that irresistible, crunchy texture.

Step 5: Add vegetables and sauce

Now, toss the sautéed onions, the green parts of the green onions, crunchy bean sprouts, and your prepared stir-fry sauce into the wok. Gently mix everything together for one to two minutes, letting the noodles soak up the flavors. Taste and fine-tune the seasoning if needed.

Step 6: Finish and serve

Remove the wok from heat and drizzle with sesame oil for a fragrant finish. Give everything a final toss, then plate this sensational Cantonese Chow Mein Recipe immediately to enjoy the noodles at their crispiest and most flavorful.

How to Serve Cantonese Chow Mein Recipe

A large white bowl filled with a layer of thin, brown fried noodles mixed with light-colored bean sprouts and bright green leafy vegetables. A woman's hand holding wooden chopsticks lifts a portion of the noodles above the bowl, showing their curly and tangled texture. In the background, there is another white bowl containing more noodles, placed on a white marbled surface, with a small green plant nearby. A pink and white checkered cloth is partially visible at the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshness and a pop of color are important when plating this dish. Sprinkle extra chopped green onions on top or add a few toasted sesame seeds to introduce an added crunch and nutty aroma that pairs perfectly with the chow mein.

Side Dishes

This Cantonese Chow Mein Recipe stands beautifully on its own but also complements classic Chinese appetizers or sides like steamed dumplings, hot and sour soup, or even a simple cucumber salad dressed with sesame oil and rice vinegar to keep your meal well-rounded.

Creative Ways to Present

For a fun twist, try serving the chow mein in individual crispy noodle nests or bundles, or garnish with a fried egg on top for a rich, indulgent touch. Using a banana leaf as a serving plate is also a stunning way to elevate presentation into a dining experience.

Make Ahead and Storage

Storing Leftovers

After your meal, let any leftovers cool completely before placing them in an airtight container. Refrigerate for up to two days to keep flavors fresh and prevent sogginess.

Freezing

While freezing stir-fried noodles isn’t always ideal due to texture changes, you can freeze the sauce separately in an ice cube tray. When you want to enjoy the Cantonese Chow Mein Recipe again, toss fresh noodles with the thawed sauce and quickly stir-fry to refresh.

Reheating

To reheat, use a hot skillet or wok with a splash of oil to crisp the noodles back up. Avoid microwaving unless you prefer softer noodles, since direct heat ensures the best texture and flavor retention.

FAQs

Can I use dried noodles instead of fresh chow mein noodles?

While fresh chow mein noodles give you the best texture and crispiness, dried noodles can be substituted but will require boiling for longer before patting dry and frying. They just won’t get quite as crisp or tender as the fresh ones in this Cantonese Chow Mein Recipe.

What if I am vegetarian or vegan?

You can easily adapt this recipe by omitting the oyster sauce or swapping it for a vegetarian substitute such as mushroom sauce. Also, replace fish sauce with soy sauce or a plant-based alternative to maintain umami without animal products.

Why is it important to crisp the noodles?

The crispy texture of pan-fried noodles contrasts beautifully with the tender vegetables and rich sauce. It provides a wonderful mouthfeel and is a hallmark of authentic Cantonese Chow Mein, elevating the dish beyond a simple stir-fry.

Can I prepare the sauce ahead of time?

Absolutely! The stir-fry sauce can be mixed a day or two in advance and stored in the refrigerator. This makes whipping up the Cantonese Chow Mein Recipe even quicker when time is tight.

What oil is best for frying the noodles?

Corn oil is ideal because it has a high smoke point and a neutral flavor, allowing the noodle’s taste and the sauce’s richness to shine through without any overpowering aroma. You can also use other neutral oils such as canola or peanut oil.

Final Thoughts

This Cantonese Chow Mein Recipe is a true kitchen champion—quick, irresistibly flavorful, and wonderfully textured. Once you master these steps, you’ll find yourself reaching for it whenever you crave that satisfying, comforting noodle dish that feels like a warm hug from your wok. So go ahead, gather your ingredients, and enjoy the magic of making amazing authentic Cantonese chow mein right at home!

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