Cantonese chow mein is a quick, flavorful noodle dish made with crispy pan-fried egg noodles, fresh bean sprouts, onions, green onions, and a rich soy-based stir-fry sauce. It has the kind of savory, slightly sweet flavor you would expect from a good Hong Kong-style noodle dish, but it comes together at home in about 15 minutes.
This recipe is simple enough for a busy weeknight, yet satisfying enough to serve as breakfast, lunch, dinner, or a side dish with your favorite Chinese-style mains.
What Is Cantonese Chow Mein?
Cantonese chow mein, also known as supreme soy sauce pan-fried noodles, is a classic Cantonese noodle stir-fry. Thin egg noodles are lightly pan-fried until they develop a crisp texture, then tossed with aromatics, bean sprouts, and a glossy soy sauce mixture.
Along with dishes like beef chow fun and lo mein, Cantonese chow mein is one of the most popular Chinese noodle dishes. It is often served at dim sum restaurants and pairs especially well with congee, rice porridge, or other savory breakfast and lunch dishes.
Ingredients
You only need a few simple ingredients to make this Cantonese-style chow mein. Most of them can be found at an Asian grocery store, especially the fresh Hong Kong-style egg noodles.
Chow mein egg noodles: Fresh, thin egg noodles work best. Look for packages labeled “chow mein” or “Hong Kong-style chow mein.”
Yellow onion and green onions: These add aroma, sweetness, and classic stir-fry flavor.
Bean sprouts: They bring freshness and a light crunch.
Corn oil: A neutral oil with a high smoke point is ideal for pan-frying the noodles.
Sesame oil: Added at the end for a nutty finish.
Stir-Fry Sauce
Dark soy sauce: Gives the noodles a deep color and a mild sweetness.
Regular soy sauce: Adds saltiness and savory flavor.
Oyster sauce: Makes the sauce richer and slightly sweet.
Fish sauce: Adds extra depth and umami.
Sugar: Balances the saltiness of the sauces.
Water: Helps loosen the sauce so it coats the noodles evenly.
Substitutions and Additions
Oil: You can use vegetable oil, canola oil, avocado oil, or peanut oil instead of corn oil.
Noodles: If fresh chow mein noodles are not available, dry noodles, ramen noodles, spaghetti, or lo mein noodles can work as alternatives.
Green onions: Chinese garlic chives can be used for a slightly different aroma.
Protein: Add chicken, beef, pork, shrimp, or tofu to make the dish more filling.
Vegetables: Broccoli, cabbage, bell peppers, snow peas, baby corn, carrots, or mushrooms can be added.
Heat: For a spicy version, add fresh chilies, chili flakes, chili oil, or sriracha.
How to Make Cantonese Chow Mein
The key to this dish is preparing everything before you start cooking. Once the wok is hot, the steps move quickly.
Step 1: Soften the Noodles
Place the fresh chow mein noodles in a bowl and pour boiling water over them. Let them sit for 30 seconds to 1 minute, just until softened. Drain well and set aside.
Step 2: Mix 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.
Step 3: Cook the Aromatics
Heat 1 tablespoon of oil in a wok over medium-high heat. Add the sliced onion and the white parts of the green onions. Sauté for about 1 minute, then remove them from the wok and set aside.
Step 4: Pan-Fry the Noodles
Add another tablespoon of oil to the wok. Once hot, spread the noodles into a thin layer and let them crisp for about 2 minutes. Flip the noodles, add another tablespoon of oil around the edge of the wok, and cook for another 2 minutes.
Step 5: Toss Everything Together
Add the cooked onions, green onions, bean sprouts, and sauce to the wok. Toss gently for 1 to 2 minutes, until the noodles are evenly coated and the vegetables are lightly cooked.
Step 6: Finish and Serve
Turn off the heat, drizzle in the sesame oil, and toss once more. Serve the chow mein immediately while the noodles are still warm and lightly crisp.
Expert Tips
Use fresh noodles when possible. Fresh Hong Kong-style chow mein noodles give the best texture.
Drain the noodles well. Excess water can cause splattering and make the noodles less crispy.
Prepare everything first. Stir-frying happens quickly, so have the sauce, vegetables, and noodles ready before heating the wok.
Do not overcrowd the pan. A hot wok or wide pan helps the noodles crisp instead of steam.
Storage Instructions
Store leftover Cantonese chow mein in an airtight container in the refrigerator for up to 3 days.
To reheat: Warm the noodles in a wok or skillet until heated through. You can also microwave them covered, though the texture will be softer.
To freeze: Let the chow mein cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Cantonese Chow Mein
This noodle dish can be served on its own or paired with other Chinese-inspired recipes.
Chicken dishes: Soy sauce chicken, honey sesame chicken, sweet and sour chicken, or Mongolian chicken.
Beef dishes: Beef and broccoli, Mongolian beef, or beef with black bean sauce.
Pork dishes: Shumai, crispy pork belly, or pork and chive dumplings.
FAQ
What does Cantonese chow mein taste like?
It has a savory soy sauce flavor with a light sweetness and plenty of umami. The noodles are slightly crisp from pan-frying, while the bean sprouts and green onions add freshness.
What is the difference between chow mein and lo mein?
Cantonese chow mein usually uses thin noodles that are pan-fried until lightly crisp. Lo mein noodles are typically boiled and tossed with sauce, giving them a softer texture.
What noodles should I use?
Use fresh, thin egg noodles labeled “chow mein” or “Hong Kong-style chow mein.” They are usually sold in the refrigerated section of Chinese grocery stores.
Cantonese Chow Mein Recipe
Recipe Details
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 2 servings
Ingredients
12 oz fresh thin Hong Kong-style chow mein egg noodles
1/2 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 another neutral oil
1 teaspoon sesame oil, for finishing
Stir-Fry Sauce
2 tablespoons dark soy sauce
1 tablespoon regular soy sauce
1 tablespoon oyster sauce
1/2 teaspoon fish sauce
1 tablespoon granulated sugar
1 tablespoon water
Instructions
Soften the noodles: Pour boiling water over the noodles and let them sit for 30 seconds to 1 minute. Drain well and set aside.
Make the sauce: Mix the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl until smooth.
Cook the aromatics: Heat 1 tablespoon of oil in a wok over medium-high heat. Add the onion and the white parts of the green onions. Sauté for 1 minute, then remove from the wok.
Pan-fry the noodles: Add 1 tablespoon of oil to the wok. Spread the noodles into a thin layer and cook for about 2 minutes. Flip, add the remaining oil around the sides of the wok, and cook for another 2 minutes.
Add vegetables and sauce: Return the onion mixture to the wok. Add the green onion tops, bean sprouts, and sauce. Toss gently for 1 to 2 minutes until everything is coated.
Finish: Remove from heat, add sesame oil, toss, and serve right away.
Conclusion
This 15-minute Cantonese chow mein is fast, simple, and full of classic soy sauce flavor. With crisp-tender noodles, fresh vegetables, and a rich stir-fry sauce, it is an easy homemade alternative to takeout that works for any meal of the day.
