Description

A quick and delicious Cantonese-style crispy chow mein made with pan-fried egg noodles, tender aromatics, and a glossy soy-based stir-fry sauce. This restaurant-quality noodle dish comes together in minutes and delivers incredible texture and flavor.

Ingredients

For the Noodles

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

½ small yellow onion, thinly sliced

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

2 cups bean sprouts

3 tablespoons corn oil (or another neutral oil)

1 teaspoon sesame oil, for finishing

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

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Instructions

1. Soften the noodles

Place the noodles in a heat-safe bowl and pour boiling water over them. Allow them to soak for 30 seconds to 1 minute, just until softened. Drain well and set aside.

2. Make the sauce

In a small bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar dissolves completely.

3. Cook the aromatics

Heat 1 tablespoon of corn oil in a wok over medium-high heat. Add the sliced onions and the white parts of the green onions. Stir-fry for about 1 minute, then remove from the wok and set aside.

4. Pan-fry the noodles

Add another tablespoon of corn oil to the wok. When hot, spread the noodles in an even layer. Let them crisp for 2 minutes without stirring.
Flip the noodles, drizzle the final tablespoon of oil around the edge of the wok, and cook for another 2 minutes until crisp and lightly golden.

5. Add vegetables and sauce

Return the onion mixture to the wok. Add bean sprouts and the green parts of the green onions. Pour the sauce over the noodles and gently toss everything together. Cook for 1–2 minutes, or until evenly coated and heated through.

6. Finish and serve

Remove from heat and drizzle sesame oil over the noodles. Toss once more and serve immediately.

Notes

Fresh chow mein noodles produce the best crispiness and texture.
Drain the noodles thoroughly after soaking to avoid excess moisture in the wok.
For protein additions, cook them first and mix them back in at the end.
Adjust seasoning to taste with extra soy sauce or a pinch of sugar.
For a spicier version, add chili oil or sliced fresh chilies.

Prep Time: 5 min
Cook Time: 10 min