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.
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Servings:
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.