Quick Cantonese Chicken Chow Mein Recipe

If you’re craving a quick and flavorful takeout-style meal, look no further. This Quick Cantonese Chicken Chow Mein Recipe is exactly what you need for a weeknight dinner that feels special but comes together in no time. I absolutely love how the noodles get that perfect balance of crispy edges and tender bites, with a sauce that’s packed with umami and just the right hint of sweetness. When I first tried this, I never imagined something so simple could taste so restaurant-quality — and you’ll find that making it at home means you can tweak every element to your liking.

this Recipe

Ingredients You’ll Need

These ingredients come together perfectly for that classic Cantonese chicken chow mein. I always recommend fresh Hong Kong-style chow mein noodles for best texture, but you can find thin egg noodles in the Asian aisle too. The sauce is simple but packs a punch, and little touches like sesame oil and fresh green onions bring everything to life.

• Chow mein egg noodles: Opt for thin, fresh Hong Kong-style noodles if possible—they crisp up beautifully and have a great chew.
• Yellow onion: Adds sweetness and depth to the dish; slicing thinly ensures it cooks quickly.
• Green onions (scallions): Separating whites and greens allows you to build flavor layers effectively.
• Bean sprouts: They offer a fresh crunch that contrasts delightfully with the noodles.
• Corn oil or neutral oil: Great for stir-frying because of its high smoke point and neutral flavor.
• Sesame oil: Just a touch at the end for that unmistakable nutty aroma that finishes the dish beautifully.
• Dark soy sauce: Adds color and a rich umami depth to the sauce.
• Regular soy sauce: For saltiness and balance.
• Oyster sauce: This gives a subtle sweetness and thickens the sauce slightly.
• Fish sauce: Use sparingly — it intensifies the savory notes without tasting fishy.
• Granulated sugar: Balances the salty and savory flavors for harmony.
• Water: To help dissolve sugar and thin out the sauce just right.

Variations

I love making this Quick Cantonese Chicken Chow Mein Recipe my own depending on what’s in the fridge. You can easily swap in other veggies or proteins, and I encourage you to experiment a bit—this recipe is forgiving and adaptable!

• Protein swaps: Try shrimp, thinly sliced beef, or tofu if you want to mix up the flavors or accommodate dietary needs.
• Vegetarian version: Skip the chicken and add more mushrooms, bell peppers, and snap peas for a fresh twist.
• Spice it up: Add a dash of chili oil or sprinkle with crushed red pepper flakes if you like some heat.
• Gluten-free: Use gluten-free soy sauce and check your noodles—rice noodles can be a tasty alternative.

How to Make Quick Cantonese Chicken Chow Mein Recipe

Step 1: Soften Your Noodles Just Right

This step is key for a perfectly textured chow mein. Pour boiling water over your fresh chow mein noodles and let them soak for 30 seconds to 1 minute, just until they’re pliable but not mushy. Drain them well — I discovered soaking too long leaves you with soggy noodles, so keep a close eye here!

Step 2: Mix the Magic Sauce

In a small bowl, whisk together dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and a splash of water. Make sure the sugar dissolves thoroughly—this sauce will coat your noodles, so even seasoning is crucial for that perfect flavor.

Step 3: Sauté Your Aromatics

Heat a tablespoon of corn oil in your wok until it’s shimmering but not smoking. Toss in the thinly sliced yellow onion and the white parts of your green onions. Stir-fry for about a minute until fragrant and slightly softened, then remove and set aside. This step builds a savory base that you’ll taste in every bite.

Step 4: Crisp Up the Noodles

This part is so satisfying! Heat another tablespoon of corn oil over medium-high heat until hot. Spread your noodles evenly in the wok in a thin layer—no overcrowding! Let them cook untouched for about 2 minutes. Then carefully flip them over (a spatula helps here), add a bit more oil around the edges, and cook for another 2 minutes. You want a golden crispy crust here—that crunch is what makes this chow mein stand out.

Step 5: Bring It All Together

Return your sautéed onions to the wok along with bean sprouts and the green parts of your scallions. Then pour the sauce over everything. Gently toss and stir for 1-2 minutes until everything is combined and heated through. Give it a quick taste and adjust with a splash more soy sauce or sugar if needed.

Step 6: Finish With Sesame Oil and Serve

Remove the wok from heat and drizzle in that sesame oil. Toss to combine—this final step adds a lovely nuttiness and aroma that makes the dish sing. Serve immediately for the best texture and flavor.

How to Serve Quick Cantonese Chicken Chow Mein Recipe

Garnishes

I usually sprinkle chopped fresh green onions and a few toasted sesame seeds on top—it adds a fresh pop and extra texture. Sometimes I like tossing in some crushed peanuts for crunch, especially when serving to guests; it makes it feel a little fancy without extra effort.

Side Dishes

This chow mein pairs perfectly with simple steamed bok choy or sautéed garlic green beans. If you want a heartier meal, a light egg drop soup or some potstickers make fantastic companions. My family loves this trusty combo when I need an easy Asian-inspired dinner on the table.

Creative Ways to Present

One of my favorite ways to jazz this up for a dinner party is serving the chow mein in individual lettuce cups or on crisp wonton cups for a fun appetizer twist. You can also plate it on a large platter garnished with fresh cilantro and thinly sliced red chili for color and a slight kick—great for sharing!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the refrigerator, and they usually last for 2 to 3 days. The noodles do soften a bit, but reheating with a quick toss in a hot pan brings back some of that crispiness.

Freezing

Freezing isn’t my first choice for this recipe because the texture suffers, but if you need to, freeze in a flat container and thaw overnight in the fridge. Expect a softer noodle texture after reheating.

Reheating

Reheat leftovers in a hot, lightly oiled pan over medium-high heat. Stir frequently to prevent sticking and try to crisp up the noodles again. Avoid microwaving if you want to keep the best texture.

FAQs

Final Thoughts

This Quick Cantonese Chicken Chow Mein Recipe has become one of my go-to comfort meals because it’s straightforward, fast, and utterly delicious. I love that it feels like something special without a giant time or ingredient commitment. If you give it a try, you’ll soon find yourself craving it again and again — and that’s exactly what happened with me and my family. So grab those noodles, heat up your wok, and enjoy the magic of homemade chow mein!

Print