Description
A classic Cantonese-style Chow Mein featuring thin fresh egg noodles stir-fried to a perfect crisp, tossed with sautéed onions, crunchy bean sprouts, and a flavorful blend of soy and oyster sauces. This quick and savory dish is finished with a touch of fragrant sesame oil, making it an irresistible and authentic stir-fry perfect for a fast weeknight meal.
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
- 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 noodles and soak them for 30 seconds to 1 minute until they soften. Drain well and set aside to prevent overcooking.
- Make the sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir gently until the sugar fully dissolves to create a balanced savory sauce.
- Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the sliced yellow onions and the white parts of the green onions. Sauté for about 1 minute until fragrant and slightly softened. Remove from wok and set aside.
- Pan-fry the noodles: In the same wok, heat another tablespoon of corn oil over medium-high heat for about 2 minutes until hot. Add the drained noodles and spread them evenly in a thin layer. Allow the noodles to crisp undisturbed for 2 minutes. Flip the noodles gently, add the remaining tablespoon of corn oil around the edges of the wok, and cook for another 2 minutes until the noodles develop a crispy, golden texture.
- Add the vegetables and sauce: Return the sautéed onions, add the remaining green parts of the green onions and bean sprouts to the wok with the noodles. Pour the prepared stir-fry sauce over everything. Gently toss and mix for 1-2 minutes until all ingredients are evenly combined and heated through. Taste and adjust seasoning if needed.
- Serve: Remove the wok from heat, drizzle the sesame oil over the noodles, and toss once more to distribute the fragrance. Serve immediately while hot for the best texture and flavor experience.
Notes
- Use fresh Hong-Kong style chow mein noodles for the best texture; avoid dried noodles if possible.
- Soaking noodles briefly in boiling water avoids overcooking and keeps the noodles tender before crisping in the pan.
- Be careful not to stir the noodles too much during frying to allow them to develop a crispy crust.
- Adjust the amount of sauce ingredients to suit your taste preference, especially the fish sauce for saltiness.
- Sesame oil is added at the end as a finishing oil due to its low smoke point and strong aroma.
- Use a well-seasoned wok or large skillet for even heat distribution when frying.
Nutrition
- Serving Size: 1 serving (approximately half the recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
