Description
Cantonese Chow Mein is a classic stir-fried noodle dish featuring thin fresh egg noodles lightly crisped in a wok, combined with sautéed onions, fresh bean sprouts, and a flavorful savory sauce made from soy, oyster, and fish sauces. This quick and easy 15-minute meal showcases the perfect balance of textures and traditional Cantonese flavors, finished with a drizzle of aromatic sesame oil.
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 and Sauces
- 3 tablespoons corn oil (or any neutral oil, divided)
- 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 egg noodles and soak for 30 seconds to 1 minute until softened but not fully cooked. Drain well and set aside.
- Make the sauce: In a small mixing bowl, combine the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar dissolves completely, creating a balanced savory and slightly sweet sauce.
- Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly 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: Heat another tablespoon of corn oil in the wok over medium-high heat for about 2 minutes until hot. Add the drained noodles and spread them into a thin layer in the wok. Let them cook undisturbed for approximately 2 minutes to crisp up. Flip the noodles over, add the remaining tablespoon of corn oil around the edge of the wok, and cook for an additional 2 minutes to develop a crispy texture on both sides.
- Add the vegetables and sauce: Return the sautéed onions and white green onion parts to the wok along with the green parts of the green onions and bean sprouts. Pour the prepared sauce evenly over the noodles and vegetables. Gently toss everything together for 1 to 2 minutes until well combined and heated through. Taste and adjust seasoning if needed.
- Serve: Remove the wok from heat. Drizzle the teaspoon of sesame oil over the chow mein and toss lightly to combine the aromatic finish. Serve immediately while hot and enjoy the perfect balance of crisp noodles and flavorful vegetables.
Notes
- Using fresh chow mein egg noodles is essential for authentic texture; if unavailable, fresh thin egg noodles can be substituted.
- Do not overcook the noodles when soaking; they should be just tender enough to handle in the wok.
- Adjust the amount of soy and oyster sauce based on your preferred saltiness and flavor intensity.
- For added protein, consider adding cooked chicken, shrimp, or tofu.
- Be careful not to overcrowd the wok during the stir-fry to ensure noodles crisp properly.
- Vegetables can be varied depending on availability; snow peas or sliced bell peppers add great flavor and color.
