Cantonese Chow Mein (Printable Version)
Crispy egg noodles topped with stir-fried chicken, shrimp, vegetables, and savory sauce for an authentic Cantonese favorite.
# What You Need:
→ Noodles
01 - 14 oz fresh egg noodles (or thin Chinese wheat noodles)
02 - 2 tablespoons vegetable oil
→ Protein
03 - 5 oz boneless chicken breast, thinly sliced
04 - 3.5 oz shrimp, peeled and deveined
05 - 3.5 oz char siu (Chinese BBQ pork), sliced
→ Vegetables
06 - 1 small carrot, julienned
07 - 1/2 red bell pepper, thinly sliced
08 - 3.5 oz bean sprouts
09 - 2 spring onions, sliced
10 - 3.5 oz snow peas, trimmed
→ Sauce
11 - 2 tablespoons light soy sauce
12 - 1 tablespoon oyster sauce
13 - 1 tablespoon Shaoxing wine (or dry sherry)
14 - 1 teaspoon sugar
15 - 1 teaspoon sesame oil
16 - 1/2 cup chicken stock
17 - 1 teaspoon cornstarch, mixed with 2 tablespoons water
→ Marinade
18 - 1 teaspoon soy sauce
19 - 1/2 teaspoon cornstarch
20 - Pinch of white pepper
# How to Make It:
01 - Toss the chicken and shrimp with the marinade ingredients. Let marinate for 10 minutes to absorb flavors.
02 - Bring a large pot of water to a boil. Blanch the noodles for 1-2 minutes if using fresh noodles, then drain thoroughly to remove excess moisture.
03 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Spread noodles evenly and cook undisturbed for 3-4 minutes until golden and crisp. Flip carefully and repeat on the other side. Transfer to a serving platter.
04 - Add the remaining 1 tablespoon oil to the wok. Stir-fry marinated chicken for 1-2 minutes until nearly cooked. Add shrimp and cook until pink. Add char siu, carrot, bell pepper, and snow peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
05 - Add bean sprouts and spring onions to the wok. Stir-fry for 1 minute to maintain their crunch.
06 - Combine all sauce ingredients except the cornstarch mixture in a small bowl. Pour into the wok and bring to a simmer.
07 - Stir in the cornstarch slurry and cook for 1-2 minutes until sauce thickens to a glossy consistency.
08 - Pour the stir-fried topping and thickened sauce over the crispy noodles. Serve immediately to preserve the crispy texture.
# Expert Tips:
01 -
- The contrast between crispy noodles and tender toppings is absolutely addictive
- You get restaurant quality results at home with just one pan and minimal effort
02 -
- Dry your noodles thoroughly before frying or they will steam instead of crisp up
- Have all ingredients prepped before you start cooking because stir frying happens fast
03 -
- A cast iron skillet holds heat beautifully for the crispiest noodle base
- Leftover sauce can be stored in the fridge for quick weeknight meals