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.

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.
• Brown sugar: an alternative to granulated sugar.

Additions

• Protein: chicken, beef, pork, shrimp, or tofu for a more well-balanced meal.
• 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.

1. Pour boiling water over your noodles and soak for 30 seconds to 1 minute, until they are softened. Drain and set aside.

2. In a small mixing bowl, mix together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar and water.

3. 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.

4. 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.

5. Mix in the onion, green onion both green and white parts, bean sprouts, and sauce until combined

6. Remove from heat, mix in sesame oil and serve immediately.

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.

FAQ

What does Cantonese chow mein taste like?

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.

Cantonese Chow Mein Recipe