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Cantonese Chow Mein

A crispy, flavorful noodle dish that combines the perfect bite of pan-fried egg noodles with a savory sauce, creating a delicious and texturally unique experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz thin crinkly egg noodles Specifically designed to crisp up when pan-fried.
Protein
  • 1 cup chicken/beef/shrimp (your choice) Cook the protein first and set aside.
Vegetables
  • 1 cup carrots, sliced Add hard vegetables first.
  • 1 cup bok choy, chopped Leafy greens go in after hard vegetables.
  • 1 cup mung bean sprouts Add these at the last second to retain their snap.
Sauce
  • 2 tbsp oyster sauce Provides deep, savory flavor.
  • 2 tbsp soy sauce Essential for authentic flavor.
  • 1 tbsp cornstarch To create a cornstarch slurry for sauce consistency.
  • 1 tbsp sugar Balances the sauce's saltiness.
  • 1 tbsp sesame oil Adds aromatic finish.

Method
 

Preparation
  1. Begin by par-boiling the egg noodles in salted water for about 2-3 minutes, then drain and set aside.
  2. Prepare your protein by cutting it into bite-sized pieces. Season lightly.
  3. Slice vegetables accordingly, preparing them in the order they will be cooked.
Cooking
  1. Heat oil in a large pan or wok over high heat until shimmering but not smoking.
  2. Add the protein to the pan, searing it until golden brown. Remove and set aside.
  3. In the same pan, add the carrots and stir-fry for 2 minutes.
  4. Add bok choy and continue to stir-fry for another minute.
  5. Finally, add the mung bean sprouts and the cooked protein back to the pan.
  6. Pour the sauce mixture over the combined ingredients, allowing it to coat everything well.
  7. Add the cooked noodles to the pan and gently toss until everything is combined and heated.
Assembly
  1. Let the noodle cake sit undisturbed for 2 minutes to crisp the bottom before flipping once.
  2. Serve the Cantonese Chow Mein hot, garnished with additional sesame oil if desired.

Notes

For an authentic touch, consider using a kitchen blowtorch to add a charred flavor. Serve the dish with a light side salad for balance.