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Prep 5 minutesmins
Cook 10 minutesmins
Total 15 minutesmins
Let’s make crispy chow mein noodles tossed in a sweet and savory soy sauce stir-fry sauce in under 15 minutes! This better-than-takeout Cantonese chow mein recipe is so easy to make at home.
Cantonese chow mein is the easiest and most satisfying recipe on our page. This classic Chinese noodle dish is made with crispy pan-fried chow mein egg noodles, bean sprouts, onions, green onions, and a umami soy sauce stir-fry sauce.
The best part about this Hong Kong-style chow mein is that it is ready in under 15 minutes! You can save time and money by making this chow mein recipe with only a handful of pantry staple ingredients at home.
Cantonese chow mein (鼓油王炒面), which translates to “supreme soy sauce pan fried noodles” is a popular Cantonese-style Chinese stir-fry noodle dish made with crispy pan-fried chow mein egg noodles that are tossed with green onions, onions, bean sprouts, and a soy sauce-based sauce.
Cantonese chow mein, beef chow fun, and lo mein are the most quintessential Chinese noodle dishes. This Cantonese-style chow mein is typically served for breakfast or lunch, especially at dim sum restaurants, paired with congee or rice porridge.
Ingredients
You can find all the ingredients for this Cantonese chow mein recipe at your local grocery store. Full measurements and links to all the ingredients I used are listed in the recipe card below.
Chow Mein Egg Noodles: Use fresh thin egg noodles called chow mein noodles, or sometimes labeled Hong Kong-style chow mein noodles.
Yellow Onion and Green Onion: are the primary aromatic ingredients.
Bean Sprouts: adds vegetables and a subtle textural crunch to the Cantonese style chow mein.
Corn Oil: has a neutral flavor and a high smoke point of 450°F (232°C), which is good for pan-frying chow mein.
Sesame Oil: adds a nutty umami finish.
Stir Fry Sauce
Dark Soy Sauce: has a longer aging process than regular soy sauce, which gives the chow mein sauce its deep amber-brown color and slight sweetness.
Regular Soy Sauce: adds a salty, savory flavor.
Oyster Sauce: adds a rich savory, flavor that is salty, and slightly sweet.
Fish Sauce: adds another layer of umami and savory flavor to the sauce for chow mein.
Granulated Sugar: gently sweetens and balances out the savory flavors.
Water: thins out the intensity of the sauce.
Substitutions and Additions
Substitutions
Neutral oil: Any neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or peanut oil, will work as well.
Alternative noodles: Dry noodles like spaghetti or ramen noodles work, or other fresh egg noodles like lo mein.
Chinese garlic chives: an alternative to green onions.
Soy sauce alternatives: Tamari or coconut aminos are good soy sauce alternatives.
Vegetables: some options include broccoli, cabbage, bell peppers, snow peas, baby corn, carrots, mushrooms, etc.
Spice: fresh chili peppers, sriracha, chili flakes, or chili oil to make the noodles spicy.
How to Make Cantonese Chow Mein
Here are the step-by-step instructions for how to make this Cantonese chow mein recipe.
Pour boiling water over your noodles and soak for 30 seconds to 1 minute, until they are softened. Drain and set aside.
In a small mixing bowl, mix together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar and water.
Heat 1 tablespoon of corn oil over medium high heat until hot. Then add the onions and white parts of green onions and saute for one minute, then remove.
Heat one tablespoon of corn oil over medium-high heat until hot. Then add the noodles and spread them into a thin layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes.
Mix in the onion, green onion both green and white parts, bean sprouts, and sauce until combined
Remove from heat, mix in sesame oil and serve immediately.
Expert Tips
Choose fresh noodles. Use fresh chow mein egg noodles for the best texture and flavor.
Quickly blanch the noodles in hot water. The fresh noodles may need a quick blanch in hot water to rehydrate. Make sure to pat them dry after draining to prevent excessive splattering when pan-frying.
Prep ingredients in advance. Mise en place is crucial for a foolproof and seamless cook. Have all of the ingredients measured and next to you before turning on the stove.
Use a hot wok. Make sure the oil in the wok is hot before cooking the chow mein noodles. High heat will ensure the perfect crisp for the Cantonese noodles.
If adding protein, cook it first and remove it from the wok before cooking the chow mein noodles. Then toss the protein back in at the end to mix.
Taste to adjust: taste and adjust the seasoning with extra soy sauce, sugar, or seasonings if needed.
Storage Instructions
You can store this Cantonese-style chow mein in an airtight container in the refrigerator for up to 3 days.
Reheat: Pan-fry the Cantonese noodles on the stove in a wok until warm, or microwave the chow mein covered until warm.
Freeze: You can freeze the cooled chow mein in an airtight container in the freezer for 3 months. Defrost in the refrigerator overnight before reheating.
Pairing Suggestions
You can serve this Cantonese chow mein noodles on its own for breakfast, lunch, or as a side dish with the following pairing suggestions.
Cantonese-style chow mein is also called “soy sauce chow mein,” which is the base of the chow mein sauce. This chow mein recipe has a savory, slightly sweet, soy sauce umami flavor and a slightly crisp pan-fried noodle texture.
What is the difference between chow mein and lo mein?
Cantonese chow mein, or Hong Kong-style chow mein, noodles are thin, crispy, and slightly pan-fried, whereas lo mein noodles are boiled and tossed in a stir-fry sauce, resulting in a softer noodle texture.
What type of noodles do I use for this chow mein recipe?
You will need to use fresh thin egg chow mein noodles. The package typically will be labeled “chow mein” or “Hong Kong style chow mein.” You can find these noodles in the refrigerated section of any Chinese grocery store.
Let’s make crispy chow mein noodles tossed in a sweet and savory soy sauce stir-fry sauce in under 15 minutes! This better-than-takeout Cantonese chow mein recipe is so easy to make at home.
Cook the noodles. Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
Make the sauce. In a small mixing bowl, add the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Mix until the sugar has dissolved.
Saute aromatics. Heat one tablespoon of corn oil in a wok over medium-high heat until hot. Then, add the onions and the white parts of the green onions, and sauté for 1 minute. Remove and set aside.
Pan-fry the noodles. Heat one tablespoon of corn oil in a wok over medium-high heat until hot, about 2 minutes. Then add the noodles and spread them into a thin layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes until crispy.
Add the vegetables and sauce. Add the onion, both green and white parts of the green onion, bean sprouts, and sauce. Gently mix until combined, about 1-2 minutes. Taste and adjust seasoning as needed.
Serve. Once combined, remove from heat, add sesame oil, and toss to combine. Serve immediately and enjoy.
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