Cantonese Chow Mein (Printable)

Crispy noodles topped with tender meats and vegetables in a rich savory sauce

# What You Need:

→ Noodles

01 - 14 oz fresh egg noodles (or thin Chinese wheat noodles)
02 - 2 tbsp 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 tbsp light soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp Shaoxing wine (or dry sherry)
14 - 1 tsp sugar
15 - 1 tsp sesame oil
16 - 1/2 cup chicken stock
17 - 1 tsp cornstarch, mixed with 2 tbsp water

→ Marinade

18 - 1 tsp soy sauce
19 - 1/2 tsp cornstarch
20 - Pinch of white pepper

# How to Make It:

01 - Toss chicken and shrimp with marinade ingredients. Let sit for 10 minutes to absorb flavors.
02 - Bring large pot of water to boil. Blanch fresh noodles 1-2 minutes, then drain thoroughly.
03 - Heat 1 tbsp oil in large nonstick skillet or wok over medium-high heat. Spread noodles evenly, cook undisturbed 3-4 minutes until golden and crisp. Flip and repeat on other side. Transfer to serving platter.
04 - Add remaining 1 tbsp oil to wok. Stir-fry marinated chicken 1-2 minutes until nearly cooked. Add shrimp, cook until pink. Add char siu.
05 - Add carrot, bell pepper, and snow peas. Stir-fry 2-3 minutes until tender-crisp.
06 - Add bean sprouts and spring onions. Stir-fry 1 minute.
07 - Combine all sauce ingredients except cornstarch mixture. Pour into wok and bring to simmer.
08 - Stir in cornstarch slurry and cook until sauce thickens, about 1 minute.
09 - Pour stir-fried topping and sauce over crispy noodles. Serve immediately while noodles remain crisp.

# Expert Suggestions:

01 -
  • You get that perfect contrast between the crispy noodle base and the tender, savory topping on top
  • The sauce is glossy and clings to everything without making the noodles soggy
  • Its faster than ordering takeout and you control exactly what goes into it
02 -
  • Dry your noodles completely after blanching or they will steam instead of fry
  • Let the noodle pancake develop a crust before trying to flip it, even if you're worried about burning
  • Have all ingredients prepped before you start cooking because stir-frying happens fast
03 -
  • Cook the noodle base in two smaller batches if your wok is crowded
  • Add a splash more stock if the sauce gets too thick before serving

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