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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 crispy pan-fried noodles and light, sweet-savory soy sauce glaze. Ready in under 15 minutes, this better-than-takeout recipe delivers restaurant-quality texture and flavor using simple ingredients. The key is crisping the noodles first, then gently tossing them with vegetables and sauce for the perfect balance of crunch and tenderness.

Ingredients

Scale

Noodles & Vegetables

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

  • ½ small yellow onion, thinly sliced

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

  • 2 cups bean sprouts

  • 3 tablespoons corn oil or 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

  • Soften 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.

  • Prepare the Sauce
    In a small bowl, mix dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water until the sugar is fully dissolved.

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

  • Crisp the Noodles
    Add 1 tablespoon oil to the hot wok. Spread the noodles in an even layer and let them cook undisturbed for about 2 minutes until crispy.
    Flip the noodles, drizzle the remaining tablespoon of oil around the pan, and cook another 2 minutes until golden and crisp.

  • Combine Everything
    Add the sautéed onions, green onion greens, bean sprouts, and prepared sauce. Gently toss 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: Hong Kong–style chow mein noodles give the best texture.

  • Don’t overcrowd the wok: Let the noodles sit undisturbed so they crisp properly.

  • Gentle tossing: Avoid overmixing to preserve crispy edges.

  • Adjust color & flavor: Dark soy adds color; reduce slightly if you prefer lighter noodles.

  • Add protein if desired: Shrimp, chicken, or beef can be added before the vegetables.

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