Description
This Cantonese Chow Mein recipe delivers a perfect balance of crispy egg noodles tossed with fresh vegetables and a savory stir-fry sauce, offering a quick and delicious homemade take on a classic Chinese favorite.
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
- 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
Instructions
- Cook the noodles: Pour boiling water over the chow mein egg noodles and soak for 30 seconds to 1 minute until softened. Drain thoroughly and set aside.
- Make the sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar dissolves completely.
- Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the yellow onion slices and the white parts of the green onions. Sauté them for about 1 minute until fragrant but not browned. Remove from the wok and set aside.
- Pan-fry the noodles: Add another tablespoon of corn oil to the hot wok. Spread the noodles into a thin, even layer to allow them to crisp up for about 2 minutes. Flip the noodles carefully, pour the remaining tablespoon of corn oil around the edges of the wok, and continue frying for another 2 minutes until the noodles develop a crispy texture.
- Add the vegetables and sauce: Return the sautéed onions and add the remaining green parts of the green onions, the bean sprouts, and the prepared stir-fry sauce to the wok. Gently toss everything together and cook for 1 to 2 minutes to combine the flavors. Taste and adjust seasoning if needed.
- Serve: Remove the wok from heat, drizzle the sesame oil over the chow mein, and toss gently to incorporate. Serve immediately while hot and crispy.
Notes
- Use fresh Hong-Kong style chow mein noodles for the best texture, but thin dried noodles can be a substitute if softened properly.
- Be careful not to burn the onions when sautéing; they should be soft and fragrant.
- When pan-frying, spread the noodles in a thin layer to maximize crispiness.
- Adjust the amount of soy and fish sauce to your taste preferences or dietary needs.
- Serve immediately to enjoy the noodles at their crispiest.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg
