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Cantonese Chow Mein (Crispy Hong Kong–Style Noodles)

Cantonese Chow Mein (Crispy Hong Kong–Style Noodles)
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Cantonese Chow Mein is a classic Hong Kong–style noodle dish known for its lightly crisped noodles and simple, sweet-savory soy sauce glaze. Made with fresh egg noodles, bean sprouts, and green onions, this recipe comes together in just 15 minutes and delivers that authentic restaurant-style texture at home. It’s quick, satisfying, and perfect for busy weeknights or whenever you’re craving better-than-takeout noodles.

Ingredients

Scale

Noodles & Vegetables

  • 12 oz chow mein egg noodles (thin, fresh Hong Kong–style)

  • 1/2 small yellow onion, thinly sliced

  • 5 green onions, cut into 2-inch pieces (whites and greens separated)

  • 2 cups bean sprouts

  • 3 tbsp corn oil (or other neutral oil)

  • 1 tsp sesame oil (to finish)

Stir-Fry Sauce

  • 2 tbsp dark soy sauce

  • 1 tbsp regular soy sauce

  • 1 tbsp oyster sauce

  • 1/2 tsp fish sauce

  • 1 tbsp granulated sugar

  • 1 tbsp water

Instructions

  • Cook the Noodles
    Place the chow mein noodles in a heatproof bowl. Pour boiling water over them and soak for 30 seconds to 1 minute until just softened. Drain well and set aside.

  • Make the Sauce
    In a small bowl, whisk together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar dissolves.

  • Sauté Aromatics
    Heat 1 tablespoon of corn oil in a wok over medium-high heat. Add the sliced onion and the white parts of the green onions. Stir-fry for 1 minute until fragrant. Remove and set aside.

  • Pan-Fry the Noodles
    Add another tablespoon of oil to the hot wok. Spread the noodles into an even layer and let them cook undisturbed for about 2 minutes until lightly crispy on the bottom.
    Flip the noodles, drizzle the remaining tablespoon of oil around the pan, and cook for another 2 minutes until crisp.

  • Add Vegetables and Sauce
    Return the onions to the wok. Add bean sprouts, green onion greens, and the prepared sauce. Toss gently for 1–2 minutes until everything is evenly coated and heated through.

  • Finish and Serve
    Remove from heat, drizzle with sesame oil, toss lightly, and serve immediately.

Notes

  • Use fresh egg noodles for the best texture and authentic flavor.

  • Do not over-soak the noodles—they should be pliable but not mushy.

  • Let the noodles crisp undisturbed before flipping to achieve that signature crunch.

  • Toss gently after adding the sauce to avoid breaking the noodles.

  • Adjust seasoning to taste by adding a splash of water or soy sauce if needed.

  • Serve immediately, as the noodles are best while hot and crisp.

Find it online: https://tastyquickly.com/cantonese-chow-mein-crispy-hong-kong-style-noodles-2/