Description

This Cantonese Chow Mein recipe features crispy pan-fried egg noodles and a flavorful combination of sautéed onions, bean sprouts, and scallions tossed in a savory stir-fry sauce. Perfect for a quick and satisfying meal, this dish captures the authentic Hong-Kong style chow mein with a balance of textures and rich umami flavors.

Ingredients

Scale

Noodles

12 oz chow mein egg noodles, thin fresh noodles, Hong-Kong style

Vegetables

½ small yellow onion, thinly sliced
5 stalks green onions, cut into 2-inch pieces, whites and greens divided
2 cups bean sprouts

Oils

3 tablespoons corn oil or any neutral oil
1 teaspoon sesame oil to finish

Stir Fry Sauce

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

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Instructions

Cook the noodles: Pour boiling water over your noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside to prevent overcooking.
Make the sauce: In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar dissolves completely, creating a balanced savory-sweet sauce.
Sauté aromatics: Heat 1 tablespoon corn oil in a wok over medium-high heat until hot. Add the yellow onions and the white parts of the green onions, sautéing for about 1 minute until fragrant and slightly softened. Remove from wok and set aside.
Pan-fry the noodles: Heat another tablespoon of corn oil in the wok over medium-high heat until hot, about 2 minutes. Spread the noodles into a thin layer in the wok and let them crisp up undisturbed for approximately 2 minutes. Flip the noodles, drizzle 1 tablespoon of oil around the edge of the pan, and cook for an additional 2 minutes, allowing the noodles to become golden and crispy on both sides.
Add vegetables and sauce: Return the sautéed onions and add the bean sprouts, green parts of the green onions, and the stir fry sauce into the wok with the noodles. Gently toss and mix everything together for 1 to 2 minutes to ensure the vegetables are just cooked and the noodles are evenly coated with the sauce. Taste and adjust seasoning if needed.
Serve: Remove the wok from heat, drizzle the teaspoon of sesame oil over the chow mein, and give it a final gentle stir to combine. Serve immediately for best texture and flavor.

Notes

Use fresh chow mein noodles if possible for best texture; dried noodles can be used but cooking times may vary.
Adjust the amount of oil depending on your preference for crispiness and dietary needs.
If you prefer, substitute corn oil with any neutral oil such as vegetable or canola oil.
Be careful not to over-soak the noodles to maintain their texture and enable crisping during pan-frying.
Adding other vegetables like bell peppers or mushrooms is possible but may modify the classic Cantonese flavor.

Nutrition

Serving Size: 1 serving
Calories: 360 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 14 g
Saturated Fat: 2.3 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 0 mg