Description
This authentic Cantonese Chow Mein features perfectly cooked thin egg noodles stir-fried with a vibrant mix of fresh vegetables and a flavorful blend of soy, oyster, and fish sauces. The dish is quick to prepare and offers a classic taste of Hong Kong street food, balanced with a slight sweetness and savory depth, finished with a hint of toasted sesame oil.
Ingredients
Scale
Main 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 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
- ½ teaspoon fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon water
Instructions
- Prepare Noodles: Boil or soak the fresh chow mein egg noodles according to package instructions until just tender. Drain and rinse with cold water to stop cooking and prevent sticking.
- Mix Sauce: In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir well until sugar dissolves, set aside.
- Heat Oil: Heat the corn oil in a wok or large skillet over medium-high heat until shimmering but not smoking.
- Sauté Aromatics: Add the yellow onion and the white parts of the green onions to the hot oil. Stir-fry for about 1-2 minutes until they start to soften and become fragrant.
- Add Noodles: Increase the heat to high, add the drained noodles to the wok. Toss and stir continually to combine and heat through evenly.
- Add Sauce and Vegetables: Pour the stir fry sauce over the noodles, tossing well to coat everything evenly. Add bean sprouts and the green parts of the green onions. Continue stir-frying for 1-2 minutes until the bean sprouts are just tender but still crisp.
- Finish with Sesame Oil: Remove the wok from heat and drizzle the teaspoon of sesame oil over the noodles. Toss gently to distribute the aromatic oil evenly.
- Serve Immediately: Transfer the chow mein to serving plates and enjoy fresh for the best texture and flavor.
Notes
- Fresh Hong Kong-style egg noodles are preferred for authentic texture; if unavailable, use thin fresh or dried egg noodles, adjusting cooking time accordingly.
- Be careful not to overcook vegetables to maintain their crispness and color.
- Adjust the amount of soy sauce according to your taste and salt preference.
- For a vegetarian version, omit the fish sauce and oyster sauce; substitute with mushroom-based sauces if desired.
- Stir-fry at high heat quickly to keep noodles from becoming soggy.
Keywords: Cantonese Chow Mein, stir-fried noodles, Hong Kong noodles, egg noodles, bean sprouts, soy sauce noodles, quick Asian dinner