Go Back
Easy Cantonese Chow Mein Recipes

Easy Cantonese Chow Mein Recipes

Golden pan-fried egg noodles tossed with tender chicken and crisp veggies in a glossy, savory Cantonese-style sauce. Fast, satisfying, and weeknight-friendly.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Sauce

  • 0.5 cup chicken broth
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp dark soy sauce adds color and depth
  • 2 tsp cornstarch for thickening
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar balances the savory flavors
  • 0.25 tsp ground white pepper

Chicken Marinade

  • 1 tsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 1 tsp neutral oil such as canola or peanut

Stir-Fry

  • 12 oz Hong Kong–style egg noodles fresh or par-cooked style
  • 12 oz boneless skinless chicken breast, thinly sliced
  • 3 tbsp neutral oil for stir-frying
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 2 cup shredded green cabbage
  • 1.5 cup bean sprouts rinsed and drained
  • 1 cup julienned carrot
  • 0.5 cup sliced scallions greens and whites

Instructions

Preparation Steps

  • Whisk all sauce ingredients in a bowl until smooth and the cornstarch dissolves.
  • Toss the sliced chicken with soy sauce, cornstarch, and oil. Let stand 10 minutes.
  • Boil noodles 1 minute shy of package directions. Drain, rinse briefly, and shake dry.
  • Heat a wok over medium-high. Add 1 tbsp oil and sear chicken until just cooked. Transfer out.
  • Add another 1 tbsp oil. Stir-fry garlic and ginger until fragrant, about 20 seconds.
  • Add cabbage and carrot. Cook, tossing, until starting to soften, 2 to 3 minutes.
  • Stir in bean sprouts and half the scallions. Cook 1 minute to keep them crisp.
  • Push vegetables to the sides. Add remaining 1 tbsp oil, then the drained noodles. Let them sear 1 minute.
  • Return chicken to the wok. Pour in the sauce and toss until the noodles are glossy and the sauce thickens.
  • Remove from heat and sprinkle with remaining scallions. Serve hot.

Notes

Variation: Swap the chicken for peeled shrimp or firm tofu. For extra crunch, pan-fry the drained noodles in a thin layer of oil until the bottom turns golden before tossing with the sauce.
Storage: Refrigerate leftovers in an airtight container up to 2 days. Reheat in a hot skillet with a splash of broth to loosen.
This recipe is an original creation inspired by classic Easy Cantonese Chow Mein Recipes flavors. All ingredient ratios and instructions are independently developed.