This Cantonese chow mein features crispy pan-fried noodles tossed in a savory, salty, sweet, and umami stir-fry sauce. It's a quick 20-minute recipe that is always satisfying and delicious. Pair it with your favorite protein or vegetables for an easy and flavorful lunch or dinner any day of the week!
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Cantonese chow mein is similar to traditional chow mein with one key difference - the noodles are fried until crispy. The delightful texture really sets this recipe apart from typical Asian takeout cuisine.
This is a base recipe with noodles, a simple yet savory stir-fry sauce, and a few veggies. You can always add your favorite proteins or extra vegetables, though it's honestly delicious, just as it is!
🥘 Ingredients
If you do a lot of Asian cooking, you may keep many of these ingredients on hand. Otherwise, everything should be pretty easy to find at the grocery store!
- Soy Sauce - 2 tablespoons of regular soy sauce (reduced sodium recommended).
- Dark Soy Sauce - 2 tablespoons of dark soy sauce.
- Sugar - 2 teaspoons of granulated sugar.
- Sesame Oil - 1 teaspoon of sesame oil or a sesame oil substitute.
- Chow Mein Noodles - A 15-ounce package of chow mein egg noodles.
- Cooking Oil - 2 tablespoons of cooking oil. Peanut oil is traditional, or you can use EVOO (extra virgin olive oil) or coconut oil.
- Mung Bean Sprouts - An 8-ounce package of mung bean sprouts (rinsed and drained).
- Green Onion - 3 stalks of green onion, chopped.
- Baby Bok Choy (optional) - 2 bunches of baby bok choy (coarsely chopped).
- Sesame Seeds (optional) - 2 teaspoons of sesame seeds (for garnish).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Cantonese Chow Mein
This is a super quick 20-minute chow mein recipe that anyone can make. To get started, you'll need your measuring utensils, a small mixing bowl, a whisk, a pot, a wok or frying pan, and a spatula.
This makes 3 to 4 servings of chow mein. You can eat half now and save the rest for lunch later.
- Make the sauce. Make the sauce in a small mixing bowl by whisking together 2 tablespoons of regular soy sauce, 2 tablespoons of dark soy sauce, 2 teaspoons of granulated sugar, and 1 teaspoon of sesame oil. Set aside.
- Boil the noodles. Boil the 15 ounces of chow mein noodles as directed on the package (about 10 minutes). Once cooked, drain them and set aside.
- Fry the noodles. Add 2 tablespoons of cooking oil to a large wok or frying pan over medium heat. Once the oil is shimmering hot, add the cooked chow mein noodles and let them fry until golden and crispy on the bottom.
- Flip. Flip the noodles over, adding more oil if needed, and fry the opposite side until golden and crispy. You can press down on the noodles gently with a spatula if needed.
- Stir-fry the veggies. Add 8 ounces of mung bean sprouts, 3 chopped stalks of green onion, and the optional chopped 2 bunches of baby bok choy and stir fry for another 30 seconds to 1 minute or until the veggies are cooked to your liking.
- Toss with sauce. Add your prepared sauce to the pan and toss until all the noodles are evenly coated, then remove from heat. Garnish with 2 teaspoons of sesame seeds if desired, and serve right away.
If you're looking for a quick and easy appetizer to pair with this super simple chow mein, you can't go wrong with air fryer pot stickers or spring rolls. You could also add your favorite protein, like tofu or baked chicken breast. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Cantonese chow mein calls for regular soy sauce for its salty flavor in addition to dark soy sauce, which provides color and a bit of sweetness. The combination of the two gives the sauce its signature balance of flavors!
- You can add any of your favorite stir-fry vegetables to this chow mein. Bell peppers, shredded carrots, zucchini, and mushrooms would all be delicious!
- Give your chow mein a zesty kick by adding some red chili paste or chili oil to the stir-fry sauce.
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🥡 Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat your leftovers in a pan over medium heat, stirring frequently until warmed through. You can also reheat individual portions in the microwave.
❓ Recipe FAQs
The key difference lies in the noodles. In Cantonese Chow Mein, the noodles are fried until crispy, whereas regular Chow Mein typically refers to stir-fried noodles that are softer.
For authentic Cantonese Chow Mein, you should use thin egg noodles. However, you can experiment with other types, such as rice noodles or udon. The texture and flavor will be different, and they may not crisp up as nicely (or they may crisp too much)!
The noodles might not be crispy if they're not fried long enough or if the oil isn't hot enough. I like to let them fry undisturbed for a few minutes before flipping them over. You want a deep golden brown color.
🍜 More Asian Flavors
- Asian Roasted Pork Belly - This flavorful pork belly is so tender it practically melts in your mouth.
- Asian Cucumber Salad - Experience the refreshing crunch and tangy zing of this chilled Asian cucumber salad.
- Pineapple Chicken - A chicken and pineapple stir-fry that has the perfect balance of sweet and savory flavors.
- Tofu Stir Fry - This colorful and nutritious vegetarian recipe makes a quick and easy lunch or dinner.
- Yaki Udon - A mouthwatering Japanese stir-fry made with chewy udon noodles wok-tossed with tender vegetables.
- Leftover Ham Ramen - This comforting ramen combines rich broth, tender ham, and delicious noodles for an unbeatable meal.
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📖 Recipe Card
Cantonese Chow Mein
Ingredients
- 2 tablespoon soy sauce (reduced sodium recommended)
- 2 tablespoon dark soy sauce
- 2 teaspoon sugar
- 1 teaspoon sesame oil
- 15 oz chow mein noodles
- 2 tablespoon cooking oil
- 8 oz mung bean sprouts (rinsed and drained)
- 3 stalks green onion (chopped)
- 2 bunches baby bok choy (optional, coarsely chopped)
- 2 teaspoon sesame seeds (optional for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Make the sauce in a small mixing bowl by whisking together 2 tablespoon soy sauce, 2 tablespoon dark soy sauce, 2 teaspoon sugar, and 1 teaspoon sesame oil. Set aside.
- Boil the 15 oz chow mein noodles as directed on the package (about 10 minutes). Once cooked, drain them and set aside.
- Add 2 tablespoon cooking oil to a large wok or frying pan over medium heat. Once the oil is shimmering hot, add the cooked chow mein noodles and let them fry until golden and crispy on the bottom.
- Flip the noodles over, adding more oil if needed, and fry the opposite side until golden and crispy. You can press down on the noodles gently with a spatula if needed.
- Add 8 oz mung bean sprouts, 3 stalks green onion, and the optional 2 bunches baby bok choy and stir fry for another 30 seconds to 1 minute or until the veggies are cooked to your liking.
- Add your prepared sauce to the pan and toss until all the noodles are evenly coated, then remove from heat. Garnish with 2 teaspoon sesame seeds if desired, and serve right away.
Notes
- Cantonese chow mein calls for regular soy sauce for its salty flavor in addition to dark soy sauce which provides color and a bit of sweetness. The combination of the two gives the sauce its signature balance of flavors!
- You can add any of your favorite stir-fry vegetables to this chow mein. Bell peppers, shredded carrots, zucchini, and mushrooms would all be delicious!
- Give your chow mein a zesty kick by adding some red chili paste or chili oil to the stir-fry sauce.
- To store: Store any leftover Chow Mein in an airtight container in the fridge for up to 3 days.
- To reheat: Reheat your leftovers in a pan over medium heat, stirring frequently until warmed through. You can also reheat individual portions in the microwave.
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