Description
This Cantonese Chow Mein Stir Fry recipe features thin fresh Hong-Kong style egg noodles quickly soaked and pan-fried to achieve a delightful crispiness. Tossed with sautéed onions, green onions, bean sprouts, and a savory homemade sauce, it’s a flavorful and quick stir-fry perfect for a delicious weeknight meal.
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
- 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 bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir well until the sugar completely 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 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 an additional 2 minutes until golden crispy on both sides.
- 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
- Soak the noodles briefly to avoid overcooking and ensure they remain firm when fried.
- Use a wok or a large non-stick skillet for even heat distribution when pan-frying the noodles.
- Adjust the amount of fish sauce according to your flavor preference; it adds umami and saltiness.
- For a vegetarian version, omit oyster sauce and replace with mushroom stir-fry sauce or additional soy sauce.
- Serve immediately after cooking to retain the noodles’ crispiness and fresh vegetable textures.
