Cantonese Chow Mein (Printable)
Crispy noodles topped with stir-fried chicken, shrimp, and vegetables in a savory Cantonese sauce.
# What You'll 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 Steps:
01 - Toss chicken and shrimp with marinade ingredients. Let sit for 10 minutes to absorb flavors.
02 - Bring a large pot of water to boil. Blanch noodles for 1-2 minutes if using fresh, then drain thoroughly.
03 - Heat 1 tbsp 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 and repeat on the other side. Transfer to serving platter.
04 - Add remaining 1 tbsp oil to 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.
05 - Add bean sprouts and spring onions. Stir-fry for 1 minute until just tender.
06 - Combine all sauce ingredients except cornstarch mixture. Pour into wok and bring to simmer.
07 - Stir in cornstarch slurry and cook until sauce thickens slightly, about 1 minute.
08 - Pour stir-fried topping and sauce over crispy noodles. Serve immediately while noodles remain crisp.
# Expert Tips:
01 -
- The contrast between the crispy noodle cake and tender, sauce-kissed toppings creates a texture experience that keeps everyone reaching for seconds
- This restaurant-quality dish comes together in under an hour, making it perfect for weeknight dinners that still feel special
02 -
- Pat your blanched noodles thoroughly dry with paper towels before pan-frying, any moisture will create steam instead of crisp
- Have all ingredients prepped and within reach before you turn on the heat, stir-frying waits for no one
03 -
- If your noodle cake breaks while flipping, don't panic, just press it back together and continue, it'll still taste amazing
- A well-seasoned wok makes all the difference, if you're using a newer one, don't be afraid to use slightly more oil