15 minute Cantonese Chow Mein – Takes Two Eggs

Cantonese chow mein is the simplest and most satisfying recipe on our web page. This basic Chinese language noodle dish is made with crispy pan-fried chow mein egg noodles, bean sprouts, onions, inexperienced onions, and a umami soy sauce stir-fry sauce.

The most effective half about this Hong Kong-style chow mein is that it’s prepared in below quarter-hour! It can save you money and time by making this chow mein recipe with solely a handful of pantry staple components at dwelling.

What’s Cantonese Chow Mein?

Cantonese chow mein (鼓油王炒面), which interprets to “supreme soy sauce pan fried noodles” is a well-liked Cantonese-style Chinese language stir-fry noodle dish made with crispy pan-fried chow mein egg noodles which might be tossed with inexperienced onions, onions, bean sprouts, and a soy sauce-based sauce.

Cantonese chow mein, beef chow enjoyable, and lo mein are probably the most quintessential Chinese language noodle dishes. This Cantonese-style chow mein is usually served for breakfast or lunch, particularly at dim sum eating places, paired with congee or rice porridge.

Substances

You will discover all of the components for this Cantonese chow mein recipe at your native grocery retailer. Full measurements and hyperlinks to all of the components I used are listed within the recipe card under.

• Chow Mein Egg Noodles: Use contemporary skinny egg noodles referred to as chow mein noodles, or typically labeled Hong Kong-style chow mein noodles.
• Yellow Onion and Inexperienced Onion: are the first fragrant components.
• Bean Sprouts: provides greens and a refined textural crunch to the Cantonese fashion chow mein.
• Corn Oil: has a impartial taste and a excessive smoke level of 450°F (232°C), which is sweet for pan-frying chow mein.
• Sesame Oil: provides a nutty umami end.

Stir Fry Sauce

• Darkish Soy Sauce: has an extended getting old course of than common soy sauce, which provides the chow mein sauce its deep amber-brown colour and slight sweetness.
• Common Soy Sauce: provides a salty, savory taste.
• Oyster Sauce: provides a wealthy savory, taste that’s salty, and barely candy.
• Fish Sauce: provides one other layer of umami and savory taste to the sauce for chow mein.
• Granulated Sugar: gently sweetens and balances out the savory flavors.
• Water: thins out the depth of the sauce.

Substitutions and Additions

Substitutions

• Impartial oil: Any neutral-flavored oil with a excessive smoke level, comparable to vegetable oil, canola oil, avocado oil, or peanut oil, will work as effectively.
• Different noodles: Dry noodles like spaghetti or ramen noodles work, or different contemporary egg noodles like lo mein.
• Chinese language garlic chives: a substitute for inexperienced onions.
• Soy sauce alternate options: Tamari or coconut aminos are good soy sauce alternate options.
• Brown sugar: a substitute for granulated sugar.

Additions

• Protein: hen, beef, pork, shrimp, or tofu for a extra well-balanced meal.
• Greens: some choices embody broccoli, cabbage, bell peppers, snow peas, child corn, carrots, mushrooms, and so forth.
• Spice: contemporary chili peppers, sriracha, chili flakes, or chili oil to make the noodles spicy.

Easy methods to Make Cantonese Chow Mein

Listed here are the step-by-step directions for how you can make this Cantonese chow mein recipe.

1. Pour boiling water over your noodles and soak for 30 seconds to 1 minute, till they’re softened. Drain and put aside.

2. In a small mixing bowl, combine collectively the darkish soy sauce, common soy sauce, oyster sauce, fish sauce, sugar and water.

3. Warmth 1 tablespoon of corn oil over medium excessive warmth till scorching. Then add the onions and white elements of inexperienced onions and saute for one minute, then take away.

4. Warmth one tablespoon of corn oil over medium-high warmth till scorching. Then add the noodles and unfold them into a skinny layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil across the perimeter of the pan, and cook dinner for a further 2 minutes.

5. Combine within the onion, inexperienced onion each inexperienced and white elements, bean sprouts, and sauce till mixed

6. Take away from warmth, combine in sesame oil and serve instantly.

Storage Directions

You possibly can retailer this Cantonese-style chow mein in an hermetic container within the fridge for as much as 3 days.

Reheat: Pan-fry the Cantonese noodles on the range in a wok till heat, or microwave the chow mein lined till heat.

Freeze: You possibly can freeze the cooled chow mein in an hermetic container within the freezer for 3 months. Defrost within the fridge in a single day earlier than reheating.

FAQ

What does Cantonese chow mein style like?

Cantonese-style chow mein can also be referred to as “soy sauce chow mein,” which is the bottom of the chow mein sauce. This chow mein recipe has a savory, barely candy, soy sauce umami taste and a barely crisp pan-fried noodle texture.

What’s the distinction between chow mein and lo mein?

Cantonese chow mein, or Hong Kong-style chow mein, noodles are skinny, crispy, and barely pan-fried, whereas lo mein noodles are boiled and tossed in a stir-fry sauce, leading to a softer noodle texture.

What sort of noodles do I take advantage of for this chow mein recipe?

You will have to make use of contemporary skinny egg chow mein noodles. The bundle usually shall be labeled “chow mein” or “Hong Kong fashion chow mein.” You will discover these noodles within the refrigerated part of any Chinese language grocery retailer.

Cantonese Chow Mein Recipe

Cantonese Chow Mein

Prep Time 5 minutes minutes

Prepare dinner Time 10 minutes minutes

Whole Time 15 minutes minutes

Let’s make crispy chow mein noodles tossed in a candy and savory soy sauce stir-fry sauce in below quarter-hour! This better-than-takeout Cantonese chow mein recipe is very easy to make at dwelling.

Servings: 2 servings

Print Recipe

Substances

1x2x3x

• Prepare dinner the noodles. Pour boiling water over your noodles and soak for 30 seconds to 1 minute till softened. Drain and put aside.

• Make the sauce. In a small mixing bowl, add the darkish soy sauce, common soy sauce, oyster sauce, fish sauce, sugar, and water. Combine till the sugar has dissolved.

• Saute aromatics. Warmth one tablespoon of corn oil in a wok over medium-high warmth till scorching. Then, add the onions and the white elements of the inexperienced onions, and sauté for 1 minute. Take away and put aside.

• Pan-fry the noodles. Warmth one tablespoon of corn oil in a wok over medium-high warmth till scorching, about 2 minutes. Then add the noodles and unfold them into a skinny layer to crisp up, about 2 minutes. Flip the noodles, add one tablespoon of oil across the perimeter of the pan, and cook dinner for a further 2 minutes till crispy.

• Add the greens and sauce. Add the onion, each inexperienced and white elements of the inexperienced onion, bean sprouts, and sauce. Gently combine till mixed, about 1-2 minutes. Style and alter seasoning as wanted.

• Serve. As soon as mixed, take away from warmth, add sesame oil, and toss to mix. Serve instantly and revel in.

See the Professional Ideas part for extra steerage.

Energy: 912kcal | Carbohydrates: 138g | Protein: 32g | Fats: 27g | Saturated Fats: 2g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 13g | Trans Fats: 0.1g | Sodium: 2975mg | Potassium: 354mg | Fiber: 13g | Sugar: 16g | Vitamin A: 323IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 8mg

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