Description

This Cantonese Chow Mein recipe features thin, fresh Hong Kong-style egg noodles stir-fried to a perfect crispiness and tossed with savory soy-based sauce, crunchy bean sprouts, and aromatic onions. Quick and flavorful, it’s a classic stir-fried noodle dish that combines textures and rich umami notes in every bite.

Ingredients

Scale

Noodles and Vegetables

12 oz chow mein egg noodles, thin fresh noodles, 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

Oils

3 tablespoons corn oil (or any neutral oil), divided
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 the chow mein noodles and soak them for 30 seconds to 1 minute until they soften. Drain the noodles thoroughly and set them aside to prepare for stir-frying.
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 fully dissolves creating a balanced savory sauce.
Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly sliced yellow onion and the white parts of the green onions. Sauté for 1 minute to release their aroma and slight sweetness, then remove from the wok and set aside.
Pan-fry the noodles: Add another tablespoon of corn oil to the wok and heat over medium-high heat until shimmering, about 2 minutes. Spread the cooked noodles in a thin layer and cook undisturbed for about 2 minutes to allow the base to crisp up. Flip the noodles over, drizzle the remaining tablespoon of oil around the perimeter of the wok, and cook for an additional 2 minutes until the noodles develop a golden crispy texture.
Add the vegetables and sauce: Return the sautéed onions to the wok along with the green parts of the green onions and the bean sprouts. Pour in the prepared stir fry sauce and gently toss everything together for 1 to 2 minutes until evenly mixed and heated through. Taste and adjust seasoning if needed.
Serve: Remove the wok from heat and drizzle 1 teaspoon of sesame oil over the chow mein. Toss to combine the fragrant oil, then transfer to serving plates. Serve immediately to enjoy the contrast of crispy noodles and fresh vegetables.

Notes

Use fresh, thin chow mein egg noodles for authentic texture and flavor.
Adjust the amount of soy and oyster sauce to your taste preference for saltiness and umami.
Be careful not to over-soak the noodles, as they will continue cooking in the wok.
For extra protein, add cooked shrimp, chicken, or tofu during the vegetable step.
Use a well-seasoned wok or a large non-stick skillet to prevent sticking while crisping noodles.
Fresh bean sprouts add crunch and freshness – avoid using frozen ones.
Stir gently in the final steps to maintain the noodle crispiness as much as possible.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 0 mg