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.
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.