Description
This Cantonese Chow Mein Stir Fry is a quick and flavorful noodle dish featuring crispy thin egg noodles tossed with sautéed onions, fresh bean sprouts, and green onions, all infused with a savory blend of soy, oyster, and fish sauces. Ready in just 15 minutes, it’s a perfect restaurant-style meal you can easily make at home.
Ingredients
Scale
Noodles
- 12 oz chow mein egg noodles, thin fresh noodles, Hong-Kong style
Vegetables
- ½ small yellow onion, thinly sliced
- 5 stalks green onions, cut into 2-inch pieces, whites and greens divided
- 2 cups bean sprouts
Oils and Sauces
- 3 tablespoons corn oil (or any neutral oil), divided
- 1 teaspoon sesame oil (to finish)
- 2 tablespoons dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon fish sauce
Other Ingredients
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Cook the noodles: Pour boiling water over the chow mein noodles and soak them for 30 seconds to 1 minute until they soften. Drain the noodles thoroughly and set them aside to prepare for stir-frying.
- Make the sauce: In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir until the sugar fully dissolves creating a balanced savory sauce.
- Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the thinly sliced yellow onion and the white parts of the green onions. Sauté for 1 minute to release their aroma and slight sweetness, then remove from the wok and set aside.
- Pan-fry the noodles: Add another tablespoon of corn oil to the wok and heat over medium-high heat until shimmering, about 2 minutes. Spread the cooked noodles in a thin layer and cook undisturbed for about 2 minutes to allow the base to crisp up. Flip the noodles over, drizzle the remaining tablespoon of oil around the perimeter of the wok, and cook for an additional 2 minutes until the noodles develop a golden crispy texture.
- Add the vegetables and sauce: Return the sautéed onions to the wok along with the green parts of the green onions and the bean sprouts. Pour in the prepared stir fry sauce and gently toss everything together for 1 to 2 minutes until evenly mixed and heated through. Taste and adjust seasoning if needed.
- Serve: Remove the wok from heat and drizzle 1 teaspoon of sesame oil over the chow mein. Toss to combine the fragrant oil, then transfer to serving plates. Serve immediately to enjoy the contrast of crispy noodles and fresh vegetables.
Notes
- Use fresh chow mein egg noodles for the best texture; if unavailable, fresh thin egg noodles can be substituted.
- Be careful not to over-soak the noodles to prevent them from becoming mushy when stir-fried.
- Adjust the amount of sauce according to taste; if you prefer a less salty dish, reduce the soy and fish sauce slightly.
- The crispy base of the noodles adds texture contrast – avoid stirring during initial frying to develop it.
- Feel free to add protein like chicken, shrimp, or tofu to make it a complete meal.
