Description
A quick and delicious recipe for Cantonese chow mein featuring crispy pan-fried noodles topped with a savory sauce and fresh vegetables.
Ingredients
Units
Scale
Noodles and Vegetables
- 8 oz Chow mein egg noodles, fresh if possible (Fresh noodles work best for texture.)
- 2 tbsp Neutral oil (canola, avocado, or peanut) (For frying the noodles.)
- 2 cloves Garlic, minced (Adds flavor to the dish.)
- 2 stalks Green onions (Chopped, reserve greens for topping.)
- 1 cup Carrots, cut thin (Sliced for quicker cooking.)
- 1 cup Bok choy or napa cabbage (Provides texture and flavor.)
- 1 cup Bean sprouts (Add crunch to the dish.)
- 1 cup Optional mushrooms or bell pepper (Use whatever vegetables you have.)
Cantonese Soy Sauce
- 3 tbsp Soy sauce (Mostly light soy.)
- 1 tbsp Oyster sauce (For depth of flavor.)
- 1 pinch Sugar (To round out the sauce.)
- 1 tsp Sesame oil (A splash for flavor.)
- 1 tbsp Cornstarch mixed with water (To thicken the sauce.)
Instructions
Crisp the Noodles
- Heat 1 to 2 tablespoons of oil in a wide pan.
- Spread noodles into an even layer and press them down lightly.
- Let them cook without stirring for a few minutes until the bottom is golden.
- Flip in sections if possible and crisp the other side.
- Slide onto a plate.
Cook the Vegetables
- Add a bit more oil to the pan if needed.
- Toss in garlic and the white parts of green onion.
- Add carrots and bok choy stems first, then the leafy parts later.
Sauce it
- Stir your sauce and pour it into the pan.
- Let it bubble and thicken to coat the vegetables.
Assemble
- Pile the saucy vegetables right over the crispy noodles.
- Serve immediately.
Notes
Best served fresh to maintain crispiness. Store leftovers separately to reheat for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Chinese
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 750
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 54
- Fiber: 3
- Protein: 10
