This Cantonese chow mein, also known as Cantonese soy sauce chow mein, takes only 15 minutes to make, which makes for a great side dish or meal for both weekdays and weekends. Supplement this noodle dish with some sauted garlic bok choy, pan fried pork dumplings, or even some comfy egg drop soup to complete the meal!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Yield: 3servings
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Ingredients
15ounceschow mein noodles
8ouncesmung bean sproutsrinsed and well drained
3stalksgreen onionscut into 2 inch pieces
3tablespoonsoilor as needed (any neutral oil will do)
Make the sauce:In a bowl, combine the soy sauce, dark soy sauce, sugar, and sesame oil. Mix until well combined and set aside until needed.
Prepare the noodles:In a pot of boiling water, add the chow mein noodles. Cook for about 10 seconds or according to the package instructions. It's okay if the water isn't boiling after noodles are added. Drain the noodles immediately and fluff with chopsticks or a fork to release the steam. This ensures that the noodles are extra dry. Fluff until there's no more steam. *Be careful! The noodles will be very HOT!*
Make the chow mein:In a wok or large pan over medium heat, add 1 to 2 tablespoons of oil or enough to cover the bottom of the wok. When the oil is hot, add the prepared chow mein noodles and pan fry until the noodles at the bottom are golden brown and crispy. Add 1 to 2 more tablespoons of oil, flip the noodles and repeat. Press down on the noodles if needed and pan fried in batches if necessary.*Not all of the noodles have to be pan fried. Just the bottom and top is fine.*
Once the noodles have been pan fried, add the bean sprouts and green onions. Stir fry everything for 30 seconds to a minute.
Give the prepared sauce a mix and pour it over the noodles. Immediately start tossing and stir frying everything until the noodles are even in color and everything is well combined. If needed, lower the heat so the soy sauce doesn't burn.
Transfer to a serving plate and enjoy while hot!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Chow mein noodles - Chow mein is a type of Chinese egg noodles, and there are a ton of different egg noodles. So when shopping for these noodles, look for labels such as "chow mein", "Chinese chow mein", or "Cantonese chow mein". They are the super thin egg noodles, and you can usually find them in the refrigerated aisles at Asian markets.
Onion - Thinly sliced yellow onions are a popular addition in cantonese chow mein. If you like onions, you can add some sliced onions when adding the bean sprouts and green onions. If you prefer your onions more cooked, you can set the chow mein aside after pan frying. Then, stir fry the onions until translucent before adding the noodles and vegetables back into the wok.
Pan frying the noodles - Not all of the noodles have to be pan fried. Just pan frying the noodles at the bottom and top is enough. This is to add texture and further dry out the chow mein. It also adds a bit of a nutty flavor to the dish. But if you pan fry the noodles too much, the chow mein can become too dry.