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A plate of authentic Cantonese Chow Mein with crispy noodles and vegetables.
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Cantonese Chow Mein

This authentic Cantonese Chow Mein recipe delivers crispy, pan-fried egg noodles tossed in a rich, savory soy sauce stir-fry with bean sprouts and green onions—all ready in under 15 minutes for a better-than-takeout meal.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Cantonese, Chinese
Keyword: cantonese chow mein, chow mein recipe, crispy chow mein, hong kong chow mein, pan fried noodles, soy sauce noodles
Servings: 2 servings
Calories: 912kcal
Author: Angela

Equipment

  • Wok or Large Heavy Skillet
  • Heatproof Bowl
  • Colander

Ingredients

  • 12 oz fresh chow mein egg noodles (Hong Kong-style)
  • 1/2 small yellow onion, thinly sliced
  • 5 stalks green onions, cut into 2-inch pieces (whites and greens separated)
  • 2 cups fresh bean sprouts
  • 3 tbsp neutral oil (peanut, vegetable, or corn oil), divided
  • 1 tsp sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp regular soy sauce (or light soy sauce)
  • 1 tbsp oyster sauce
  • 1/2 tsp fish sauce (optional)
  • 1 tbsp granulated sugar
  • 1 tbsp water

Instructions

  • Pour boiling water over noodles, soak for 30-60 secs until loosened. Drain VERY well and spread out to dry.
  • Whisk all sauce ingredients in a bowl until sugar dissolves. Prepare all vegetables.
  • Heat 1 tbsp oil in a hot wok. Stir-fry onion and white parts of green onion for 1 min. Remove and set aside.
  • Heat 1 tbsp oil in wok. Add noodles, spread into a single layer. Cook undisturbed for 2-3 mins until crispy. Flip, drizzle with final 1 tbsp oil, cook other side for 2-3 mins.
  • Return aromatics to wok. Add green onion tops and bean sprouts. Pour sauce over everything. Toss quickly for 1-2 mins to coat.
  • Remove from heat. Drizzle with sesame oil, toss, and serve immediately.

Notes

Pro Tips: The single most important step is to use fresh chow mein egg noodles (Hong Kong-style) for the correct texture. After blanching, drain the noodles very well and pat them dry to ensure they fry up crispy instead of steaming. Use high heat and do not move the noodles for the first 2-3 minutes to allow a golden crust to form. Prepare all your ingredients (mise en place) before heating the wok, as the cooking process is very fast. For a complete meal, cook your protein (chicken, shrimp, beef) first, remove it, and add it back at the end.