Cantonese Chow Mein: 7 Amazing & Easy Expert Secrets

Cantonese Chow Mein. Oh, the memories that flood back with just those three words! Growing up in Queens, the aroma of sizzling noodles and savory sauces wafting from our local Chinese takeout spot was practically a fifth member of the family. More often than not, Sunday nights meant gathering around the table, arguing over the last spring roll and always fighting over that last glorious bit of Cantonese Chow Mein. Now, we want to share our own version of this classic comfort food: one filled with love, tradition, and all the delicious flavors of home. This Cantonese Chow Mein recipe is our gift to you!

Why You Will Love This Cantonese Chow Mein Recipe

What's not to love? This Cantonese Chow Mein recipe is pure comfort food, ready in under an hour, and bursting with umami flavor that will have you craving it all week long. It's also incredibly versatile! Use whatever vegetables you have on hand, swap out the protein, and adjust the sauce to your liking. It’s quick enough for a weeknight meal but delicious enough to impress your friends and family on the weekend.

We remember Lucia once trying to recreate this dish for a potluck. Let’s just say that it was memorable and not in a good way. The flavors were off, the noodles were soggy, and everyone politely took a small helping. After that, we knew we needed a tried and true Cantonese chow mein recipe that was simple and delicious! This recipe is that and more.

Ingredients Needed for This Cantonese Chow Mein Recipe

Here’s what you’ll need to make a truly unforgettable Cantonese Chow Mein:

For the Noodles:

1 pound fresh egg noodles, preferably thin chow mein noodles
1 tablespoon sesame oil

For the Protein & Vegetables:

1 pound boneless, skinless chicken breasts or thighs, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 cup sliced shiitake mushrooms
1 cup sliced carrots
1 cup sliced celery
1 cup chopped bok choy
1/2 cup sliced green onions

For the Sauce:

1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon sesame oil
1/4 teaspoon white pepper

How to Make This Cantonese Chow Mein Recipe

Let’s get cooking, shall we? Here's how to bring this delightful Cantonese Chow Mein to life:

Prepare the noodles: Cook the egg noodles according to package directions until al dente. Drain well and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
Marinate the chicken: In a medium bowl, combine the sliced chicken with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of ground ginger. Mix well and let it marinate for at least 15 minutes.
Prepare the sauce: In a small bowl, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, 1 tablespoon of cornstarch, sugar, 1 teaspoon of sesame oil, and white pepper. Set aside.
Stir fry the chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium high heat. Add the marinated chicken and stir fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
Stir fry the vegetables: Add the remaining tablespoon of vegetable oil to the wok. Add the sliced mushrooms, carrots, and celery. Stir fry for 3-4 minutes, until slightly softened.
Add the bok choy and green onions: Add the chopped bok choy and green onions to the wok. Stir fry for another minute until the bok choy wilts slightly.
Combine everything: Return the cooked chicken to the wok with the vegetables. Pour the sauce over the top and bring to a simmer, stirring constantly, until the sauce has thickened, about 1-2 minutes.
Add the noodles: Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce and the chicken and vegetables are well distributed.
Serve immediately: Serve your Cantonese Chow Mein hot, garnished with extra green onions or a sprinkle of sesame seeds, if desired.

How to Serve This Cantonese Chow Mein Recipe

Serve this Cantonese Chow Mein piping hot as the star of your dinner table. It’s fantastic on its own, or as a side dish to some delectable Thanksgiving Recipes. A sprinkle of toasted sesame seeds or a drizzle of chili oil takes it to the next level. For a complete meal, serve with a side of spring rolls or some steamed dumplings. Don't forget a tall glass of iced tea!

How to Store This Cantonese Chow Mein Recipe

Got leftovers? Lucky you! Here’s how to keep your Cantonese Chow Mein fresh and delicious:

Refrigeration: Store leftover Cantonese Chow Mein in an airtight container in the refrigerator for up to 3 days.
Freezing: Freezing is not recommended as the noodles can become mushy. However, if you must freeze, store in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water or broth to prevent the noodles from drying out.

Tips to Make This Cantonese Chow Mein Recipe

Want to take your Cantonese Chow Mein to the next level? Here are a few of our favorite tips:

Ingredient swaps: Feel free to substitute the chicken with shrimp, pork, beef, or tofu. Add any vegetables you like: bell peppers, snow peas, broccoli, water chestnuts, bamboo shoots.
Success tips: Don’t overcrowd the wok! Cook the chicken and vegetables in batches if necessary. This ensures even cooking and prevents steaming.
Common mistakes to avoid: Overcooking the noodles leads to a mushy dish. Make sure to cook them al dente.
Pro tips for best results: Use high heat to get a nice sear on the chicken and vegetables. This adds a delicious caramelized flavor.

Helpful Notes for This Cantonese Chow Mein Recipe

Here are a few extra notes to keep in mind when making this Cantonese Chow Mein recipe:

Egg Noodles: Using fresh noodles makes a big difference in texture. You can find them in the refrigerated section of most Asian grocery stores. If you can't find fresh, dried egg noodles will also work.
Oyster Sauce: Oyster sauce adds a depth of umami flavor to the sauce. If you can't find it, you can substitute it with hoisin sauce or a little extra soy sauce.
Wok vs. Skillet: A wok is ideal for making this dish due to its high sides and ability to distribute heat evenly. However, a large skillet will also work well.

Variation of This Cantonese Chow Mein Recipe

Spice it up, change it around! Here are some variations of this recipe that we love:

Spicy Cantonese Chow Mein: Add a pinch of red pepper flakes or a tablespoon of chili garlic sauce to the sauce for a spicy kick.
Cantonese Chow Mein with Seafood: Substitute the chicken with shrimp, scallops, or calamari for a seafood version.
Vegetarian Cantonese Chow Mein: Omit the chicken and add extra vegetables such as tofu, mushrooms, and broccoli. Use vegetable broth instead of chicken broth in the sauce. Try pairing the chow mein with our Garlic Roast Potatoes, they go well together!

Frequently Asked Questions

What is Cantonese Chow Mein?

Cantonese Chow Mein is a popular Chinese-American dish consisting of crispy fried noodles topped with a savory sauce and a mix of meats and vegetables. It’s known for its distinct texture contrast and rich, flavorful profile.

What are the key ingredients in Cantonese Chow Mein?

The key ingredients typically include wheat noodles, protein such as chicken, pork, or shrimp, and a variety of vegetables like bok choy, mushrooms, and carrots. The sauce usually contains soy sauce, oyster sauce, and cornstarch for thickening.

How do you make the noodles crispy for Cantonese Chow Mein?

To achieve crispy noodles, thoroughly dry the cooked noodles and pan-fry them in a generous amount of oil until golden brown and crispy on both sides. This creates the signature texture of Cantonese Chow Mein.

Can I make Cantonese Chow Mein vegetarian or vegan?

Yes, Cantonese Chow Mein can easily be adapted for vegetarian or vegan diets. Simply substitute the meat with tofu, tempeh, or extra vegetables, and ensure that the oyster sauce is replaced with a vegetarian or vegan alternative.

Conclusion

There you have it: our family's beloved Cantonese Chow Mein recipe. We hope you enjoy making it as much as we do. It's more than just a meal; it is a taste of home, a memory shared, and a tradition passed down through generations. So gather your ingredients, put on some music, and get ready to create some magic in the kitchen. We cannot wait for you to try this wonderful Cantonese Chow Mein. Buon appetito! And please, let us know what you think.

Cantonese Chow Mein: The BEST Easy Recipe You’ll Ever Make

A delicious and easy Cantonese Chow Mein recipe made with fresh egg noodles, chicken, vegetables, and a savory sauce. Perfect for a quick weeknight meal or a comforting weekend dinner.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Chinese

Nutrition:

Calories: 450
Protein: 30g
Carbs: 45g
Fat: 20g

Ingredients

1 pound fresh egg noodles, preferably thin chow mein noodles
1 tablespoon sesame oil
1 pound boneless, skinless chicken breasts or thighs, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 cup sliced shiitake mushrooms
1 cup sliced carrots
1 cup sliced celery
1 cup chopped bok choy
1/2 cup sliced green onions
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon sesame oil
1/4 teaspoon white pepper

Instructions

Cook the egg noodles according to package directions until al dente. Drain well and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
In a medium bowl, combine the sliced chicken with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 teaspoon of ground ginger. Mix well and let it marinate for at least 15 minutes.
In a small bowl, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, 1 tablespoon of cornstarch, sugar, 1 teaspoon of sesame oil, and white pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium high heat. Add the marinated chicken and stir fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Add the sliced mushrooms, carrots, and celery. Stir fry for 3-4 minutes, until slightly softened.
Add the chopped bok choy and green onions to the wok. Stir fry for another minute until the bok choy wilts slightly.
Return the cooked chicken to the wok with the vegetables. Pour the sauce over the top and bring to a simmer, stirring constantly, until the sauce has thickened, about 1-2 minutes.
Add the cooked noodles to the wok and toss everything together until the noodles are evenly coated with the sauce and the chicken and vegetables are well distributed.
Serve immediately

Notes

For best results, use fresh egg noodles. If oyster sauce is not available, substitute with hoisin sauce or more soy sauce. Adjust vegetables and protein to your liking.

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Maria Rossi

Maria Rossi specializes in delicious pizzas tailored to dietary needs. Whether gluten-free, vegan, or alternative recipes, Maria is dedicated to making pizza accessible and enjoyable for everyone. Her innovative approach blends health and flavor, proving that dietary restrictions don’t mean compromising on taste.