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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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