Cantonese Chow Mein

• annokset: 4
• kokonaisaika: 30 minutes

Ainekset

12 oz Hong Kong style pan-fried noodles (steamed or dried)

0.50 onion

5 stalks scallions

4 oz bean sprouts

1 tbsp dark soy sauce (Tamari works as a substitute - Amazon)

1 tbsp light soy sauce (Amazon )

1 tbsp oyster sauce (Amazon )

2 tsp sugar

1 tbsp water

1 tsp sesame oil (to taste. Buy on Amazon )

3 tbsp corn oil

Ohjeet

Step 2: Chop vegetables

We'll wash and chop our vegetables:

scallions (5 stalks) - cut into about 1.5-inch pieces. Separate the whites

and the greens, as we'll be cooking the whites first.

onion - cut in half, then julienne (see video for example)

bean sprouts (4 oz) - you can leave these as is. Some traditional

restaurants will remove the beans and the tips, which is A LOT of

work.. but feel free.

Step 3: Create sauce

Mix dark soy sauce (1 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp),

sugar (2 tsp), water (1 tbsp) in a bowl until the sugar dissolves.

We'll be adding the sesame oil later.

Step 4: Heat wok, start cooking

We'll start by heating our wok to around 350°F to 400°F (176°C to 204°C).

Depending on your stove, this should take around 2 to 3 minutes.

AFTER the wok is hot, we'll add corn oil (0.99 tbsp) and heat that to 350°F

to 400°F. As a visual cue, it should be "shimmering" - rippling, but not

23/06/2025, 16:58 Dad's Cantonese Chow Mein: A Chinese Chef's Secrets (8 min prep)!

https://www.madewithlau.com/recipes/cantonese-chow-mein 4/6

smoking. If it starts smoking, the wok is too hot.

Then, we'll start cooking our scallion whites and onions for right around 1

minute, and set them on a plate for later.

Heat the wok again and add more corn oil (0.99 tbsp). Once the oil is

shimmering, add the noodles.

We want to be really gentle with the noodles. DO NOT flip them yet, and

only occasionally move the noodles around. Let the bottom get nice and

crispy for about 3 minutes.

Then, we'll flip. My dad does a graceful wok-flip (which I don't have the

confidence to pull off), but the rest of us can just use a spatula and flip that

way :)

Once flipped, add more corn oil (0.99 tbsp) along the perimeter of the

noodles to help develop a nice crisp. Let the noodles cook on this side for

another 3 minutes, occasionally prodding and moving the noodles.

Letting the noodles adequately cook and crisp on each side is one of the

main keys to perfecting this dish.

Step 5: Cook bean sprouts, add veggies, flavors

Overview

Bean sprouts: 30 to 45 seconds

Scallions and onions: 1 to 2 minutes

Sauce: 1 minute

Sesame oil: 1 to 2 minutes

Add the bean sprouts:

23/06/2025, 16:58 Dad's Cantonese Chow Mein: A Chinese Chef's Secrets (8 min prep)!

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Make room for the bean sprouts by pushing the noodles aside in the

wok.

Set the bean sprouts in the wok, and then cover them with the noodles.

This helps trap some of the heat inside to help them cook more evenly

and quickly.

Let the bean sprouts cook underneath the noodles for 30 to 45 seconds.

Add the scallions (everything, the cooked whites and raw greens) and

onions, and cook for about 1 to 2 minutes. Continue separating the noodles

with chopsticks and a spatula.

Pour in the sauce mix, and mix everything around for 1 minute. We'll want

to let the sauce evaporate as much as we can.

Add sesame oil (1 tsp), and mix and separate the noodles for another 1 to 2

minutes, and then we can start plating.

At this point, you should taste the noodles and see if the flavor and color is

to your liking. My dad added another splash of dark soy sauce (0.5 tbsp) in

the video to make the noodles a little darker.

Step 6: Plate and enjoy!

Transfer the noodles onto a plate, and call your loved ones over.

Time to eat!