Cantonese Chow Mein Recipe

Introduction

Cantonese Chow Mein is a flavorful and crispy noodle dish that’s a staple in Chinese cuisine. This recipe features perfectly pan-fried chow mein noodles tossed with fresh bean sprouts and green onions, coated in a savory soy-based sauce. It’s quick to prepare and wonderfully satisfying.

Ingredients

• 15 ounces chow mein noodles
• 8 ounces mung bean sprouts, rinsed and well drained
• 3 stalks green onions, cut into 2 inch pieces
• 3 tablespoons oil (any neutral oil, as needed)
• 2 tablespoons soy sauce (low sodium recommended)
• 2 tablespoons dark soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon toasted sesame oil

Instructions

1. Step 1: Make the sauce by combining the soy sauce, dark soy sauce, sugar, and toasted sesame oil in a bowl. Mix well and set aside.
2. Step 2: Cook the chow mein noodles in boiling water for about 10 seconds or according to package instructions. Drain immediately and fluff with chopsticks or a fork to release steam until the noodles are dry and cool enough to handle. Be careful as they will be very hot.
3. Step 3: Heat 1 to 2 tablespoons of oil in a wok or large pan over medium heat. Add the noodles and pan-fry until the bottom is golden brown and crispy. Add more oil, flip the noodles, and pan-fry the other side. Press down if needed and fry in batches if necessary. Not all noodles need to be fried—just the top and bottom layers.
4. Step 4: Add the bean sprouts and green onions to the wok. Stir-fry everything together for 30 seconds to one minute.
5. Step 5: Stir the sauce once more, pour it over the noodles, and toss quickly while stir-frying. Keep stirring until the noodles are evenly coated and heated through. Lower the heat if the soy sauce starts to burn.
6. Step 6: Transfer the chow mein to a serving plate and enjoy immediately while hot.

Tips & Variations

• For added protein, toss in cooked chicken, shrimp, or tofu along with the bean sprouts and green onions.
• Using fresh chow mein noodles rather than dried can give a chewier texture.
• Adjust the soy sauce amount to taste for less saltiness or more depth of flavor.
• Make sure to thoroughly dry the noodles after cooking to get maximum crispiness during pan-frying.

Storage

Store leftover chow mein in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to help regain some crispiness, or microwave briefly if preferred. Avoid reheating multiple times to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute chow mein noodles with other thin wheat noodles or egg noodles, but the texture may vary slightly. Fresh noodles work best for an authentic chewiness.

How do I prevent the noodles from sticking together?

After cooking, drain the noodles well and fluff them while still warm to release steam and moisture. Tossing with a little oil before frying also helps keep them separate and crispy.

Cantonese Chow Mein Recipe

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★★★★★

4.9 from 114 reviews

• Author: Simon
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This authentic Cantonese Chow Mein recipe features perfectly pan-fried crispy noodles tossed with crunchy mung bean sprouts and fresh green onions, all coated in a savory blend of soy sauces and toasted sesame oil. Ideal for a quick and flavorful meal, this dish combines the satisfying textures of crispy and tender noodles with a balanced umami sauce.

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Ingredients

Scale 1x2x3x

Noodles and Vegetables

• 15 ounces chow mein noodles
• 8 ounces mung bean sprouts (rinsed and well drained)
• 3 stalks green onions (cut into 2 inch pieces)

Sauces and Oils

• 3 tablespoons oil (or as needed; any neutral oil such as vegetable or canola oil works)
• 2 tablespoons soy sauce (low sodium recommended)
• 2 tablespoons dark soy sauce
• 2 teaspoons granulated sugar
• 1 teaspoon toasted sesame oil

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Instructions

1. Make the sauce: In a bowl, combine the soy sauce, dark soy sauce, sugar, and toasted sesame oil. Mix thoroughly until well combined and set aside to enhance the flavors.
2. Prepare the noodles: Bring a pot of water to a boil and add the chow mein noodles. Cook for about 10 seconds or according to package instructions—it’s acceptable if the water stops boiling after adding the noodles. Immediately drain the noodles and fluff them vigorously with chopsticks or a fork to release steam and ensure they dry out completely. Exercise caution as the noodles will be very hot.
3. Pan-fry the noodles: Heat 1 to 2 tablespoons of oil in a wok or large pan over medium heat, enough to coat the bottom. When the oil is hot, add the noodles and pan fry until the bottom layer becomes golden brown and crispy. Add an additional 1 to 2 tablespoons of oil, flip the noodles carefully, and repeat the process to crisp the other side. Press down on the noodles if necessary and pan fry in batches if needed. It’s not necessary to fry the entire noodle mass—just the top and bottom layers need to be crispy.
4. Add vegetables and stir-fry: Once the noodles are pan-fried, add the mung bean sprouts and green onions to the pan. Stir-fry everything together for 30 seconds to one minute until the vegetables are just tender but still crisp.
5. Combine with sauce: Give the prepared sauce a quick stir and pour it evenly over the noodle and vegetable mixture. Immediately toss and stir-fry everything to evenly coat the noodles and vegetables with the sauce. Adjust heat as necessary, lowering it to prevent the soy sauce from burning.
6. Serve: Transfer the finished chow mein to a serving plate and enjoy it hot for the best texture and flavor.

Notes

• Be sure to fluff and dry the noodles thoroughly after boiling to achieve maximum crispiness.
• Use a neutral oil with a high smoke point for pan-frying to avoid burning.
• Dark soy sauce provides color and depth, so do not substitute it entirely with light soy sauce.
• If you prefer a vegetarian version, ensure the soy sauces used are free from animal-based additives.
• Adjust sugar quantity to balance the saltiness if using regular soy sauce instead of low sodium.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Cantonese Chinese

Keywords: Cantonese Chow Mein, crispy chow mein noodles, stir fry noodles, Chinese noodle recipe, pan fried noodles, vegetarian chow mein