Cantonese Chow Mein with Crispy Noodles and Savory Soy Sauce
By Olivia Hayes
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Level
Easy
For a fast meal‚ Cantonese chow mein consists of bean sprouts‚ onions‚ and green onions stir-fried with egg noodles․ Stirring the noodles in a sweet‚ nutty sauce made with dark soy sauce and sesame oil gives them additional flavor․
Fresh Hong Kong-style chow mein noodles are partially cooked briefly in boiling water and drained before adding to the wok․ Dark soy sauce is used to add color and flavor․ Light soy sauce‚ oyster sauce‚ fish sauce‚ sugar‚ and water are mixed to make the sauce․ Corn oil is added in stages to ensure that the chow mein noodles fry rather than steam․
Prep the sauce and other vegetables and bean sprouts in advance to save time at the end of cooking when finishing in the wok․ Noodles are on track when both sides turn crispy after spreading them into a single layer and flipping․ Drain wet cooked noodles completely to avoid splattering and other cooking problems in the wok․
Serve chow mein right away to enjoy crispy noodle ends․ Chow mein is a popular main dish served with chicken‚ beef‚ pork‚ and other vegetable dishes․ Refrigerated chow mein keeps for up to three days․ You can reheat refrigerated chow mein in a wok or microwave using a cover․ Chow mein can be frozen for up to three months․ To reheat frozen chow mein‚ thaw it in the refrigerator overnight․
Why you'll love this recipe
- Good choice for breakfast or lunch․ This meal can be made in 15 minutes using a limited number of mostly pantry ingredients‚ such as condiments and fresh vegetables․
- Geeks enjoy eating noodle dishes because they enjoy the variety and texture in each bite of noodle dishes that include slightly fried cooked noodles and fresh herbs and bean sprouts․
- Families can enjoy this dish as part of a meal that includes other foods like chicken‚ beef‚ pork‚ or vegetables listed as suggested pairings․
- Picky eaters may like the simple preparation of this dish‚ which includes noodles‚ onions‚ green onions‚ bean sprouts‚ and soy sauce flavors they recognize․
- Leftovers can be eaten over several days since chow mein can be safely reheated in a wok or microwave after being stored in a sealed container․
- Freezer meal planning is possible because chow mein can be stored in the freezer for up to three months and safely thawed overnight before reheating․
Ingredients
- •12 oz chow mein egg noodles (thin fresh noodles, Hong Kong-style)
- •½ small yellow onion (thinly sliced)
- •5 stalks green onions (cut into 2-inch pieces, whites and greens divided)
- •2 cups bean sprouts
- •3 tbsp corn oil (or any neutral oil)
- •1 tsp sesame oil (to finish)
- •2 tbsp dark soy sauce
- •1 tbsp regular soy sauce
- •1 tbsp oyster sauce
- •½ tsp fish sauce
- •1 tbsp granulated sugar
- •1 tbsp water
Instructions
- 1
Pour boiling water over the noodles and soak for 30 seconds to 1 minute until softened. Drain and set aside.
- 2
In a small mixing bowl, add the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Mix until the sugar has dissolved.
- 3
Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the onion and white parts of the green onions, sauté for 1 minute, then remove and set aside.
- 4
Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot, about 2 minutes. Add the noodles and spread them into a thin layer to crisp up, about 2 minutes.
- 5
Flip the noodles, add 1 tablespoon of oil around the perimeter of the pan, and cook for an additional 2 minutes until crispy.
- 6
Add the onion, both green and white parts of the green onion, bean sprouts, and sauce. Gently mix until combined, about 1 to 2 minutes. Taste and adjust seasoning as needed.
- 7
Remove from heat, add sesame oil, and toss to combine. Serve immediately.
FAQ
Nutrition (per serving)
Calories
912
Protein
32g
Fat
27g
Carbs
138g
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