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Finish dish of cantonese chow mein noodles on the table.

Cantonese Chow Mein Recipe

Jomelyn Mauermann
This Cantonese Chow Mein is a restaurant-style loaded with flavors from pan-fried noodles, vegetables, mushrooms, and the perfect blend of soy sauce seasonings. It comes together in less than 30 minutes, perfect for busy weeknights.
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 387 kcal

Equipment

1 Wok or skillet

Ingredients
  

  • 8 ounces chow mien pre-cook
  • 7 tablespoons cooking oil
  • 8 ounces mushroom, any sliced
  • 1 medium yellow onion sliced thinly
  • 3 cloves garlic minced
  • 1 medium carrot sliced thinly
  • 4 tablespoons soy sauce regular
  • 2 tablespoons sesame oil
  • 4 ounces mung bean sprouts
  • 2 tablespoons brown sugar
  • 3 stalks green onions chopped

Instructions
 

  • In a saucepan, bring 8 cups of water to a boil and cook egg noodles for 3 minutes. Using a colander, drain the hot water and rinse the noodles with running cold water.
  • In a wok, heat 2 tablespoons of cooking oil, making sure to swirl around the pan to spread the oil. Fried the noodles in high heat on each side, for 3 minutes; we want the bottom to be crispy if possible. Flip the noodles and add 1 tablespoon of cooking oil along the perimeter of the noodles to help develop a nice crisp. Take it out and set it aside.
  • Using the same wok or skillet, heat 2 tablespoons of cooking oil and stir-fry mushrooms for 1 minute. Then take it out and set aside.
  • Heat another 2 tablespoons of oil and stir-fry garlic, onion, and carrots for 2 minutes. Then add back pan-fried noodles, soy sauce, sugar, and sesame oil. Mix well.
  • Toss in bean sprouts, green onions and cooked mushrooms until well combined with noodles. Remove from the heat. Transfer in plate. Serve and enjoy!

Notes

 
Recipe Notes:
  • Turn the heat to high when pan-frying the egg noodles. It is the key to achieving a crispy texture. Once flipped, add more cooking oil along the perimeter of the noodles to help develop a nice crisp. I’m using a wok, but you can use a large skillet to cook but make sure that it is high-heat resistant.
  • A wok is not necessary, you can simply use a large skillet or pan. 

Nutrition

Calories: 387kcal
Keyword cantonese chow mein
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