Cantonese Chow Mein: Crispy, Sweet, and Savory Noodles in Under 15 Minutes
Crispy chow mein noodles tossed in a sweet and savory soy sauce stir-fry sauce in under 15 minutes. Better-than-takeout Cantonese chow mein, easy to make at home.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Cantonese
Ingredients
- 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
- 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 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
- 1/2 teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Cook the noodles: Pour boiling water over noodles, soak 30 sec–1 min until softened, drain and set aside.
- Make the sauce: Mix dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water until sugar dissolves.
- Sauté aromatics: Heat 1 tbsp corn oil in a wok over medium-high. Add onions and white parts of green onions; sauté 1 min. Remove and set aside.
- Pan-fry noodles: Heat 1 tbsp corn oil in wok, add noodles, spread thin layer to crisp 2 min. Flip, drizzle 1 tbsp oil around pan, cook 2 more min until crispy.
- Add vegetables and sauce: Mix in onions, bean sprouts, green onions, and sauce; stir 1–2 min. Adjust seasoning.
- Serve: Remove from heat, add sesame oil, toss, and serve immediately.
Notes
- For extra flavor, use fresh Hong-Kong style egg noodles.
- Adjust stir-fry sauce to taste, adding more soy sauce or sugar if desired.
- Serve immediately for maximum crispiness.