Chewy chow mein noodles pan fried with onions, bean sprouts, soy sauce and sesame oil. This quick and easy Cantonese soy sauce chow mein is a simple side dish ready in 15 minutes in one pan and minimal ingredients!
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Cantonese soy sauce chow mein features thin egg noodles pan fried with bean sprouts, onions and simply seasoned with soy sauce, sesame oil, and sesame seeds.
They're also called "Cantonese-style pan-fried noodles" or "supreme soy-sauce stir-fried noodles". These delicious noodles are very a popular Chinese side dish served at Chinese restaurants, takeaway or for dim sum.
I absolutely love this Asian noodle dish because it's super easy and quick to make in one pan and it comes together in little time. You could even make them ahead for meal prep!
These noodles only uses a handful of ingredients making it very simple. You'll save yourself at least $15 in takeout if you make this at home.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Chow Mein Noodles: these are thin yellow noodles made of egg, wheat flour and water. Most Asian grocery stores will sell them in the refrigerated section and sometimes they're called "Pre-Steamed Cantonese Style Noodles". Or substitute with thick yellow lo mein noodles or cooked yaki soba noodles.
- Mung Bean Sprouts: or substitute with soy bean sprouts.
- Green onion
- Onion
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. But you can also substitute with regular soy sauce and add it to taste.
- Sesame Oil: for that nutty flavor! If you're allergic, omit it but it won't taste as great without it.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
- Sesame seeds: for garnishing. If you're allergic, omit it.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Wash the bean sprouts well to remove natural odors and make sure to shake out any excess water.
- Thinly slice onions and green onions into longer segments so they easily incorporate with the noodles.
- Prepare the sauces before you cook as the cooking process is fast!
- Don't skimp on the oil or they noodles will be dry.
- Do not over steam or over blanch the noodles or they will turn out soggy when you stir fry them.
- Don't over cook the noodles in the pan or they will get soggy. Once they are incorporated with the bean sprouts, remove the pan off heat to garnish.
Instructions
Below are step-by-step instructions on how to make Cantonese soy sauce chow mein:
- In a large wok or steamer, fill the bottom with 2.5 cups / 625 ml water. Place a small wire rack into the steamer and a plate on top. Place the chow mein noodles on top of the plate. Cover and steam the noodles over high heat for 5 minutes to reheat them. Remove the plate of noodles with oven mitts to set aside and dry out the wok of the liquids. (If you don't own a steamer, blanch the noodles for 20 seconds in hot boiling water and strain the noodles in a colander).
- Heat vegetable oil in the same pan on medium-high heat. Sauté yellow onions and cook until translucent. Reduce to medium heat and stir fry green onions with the onions.
- Add noodles, regular soy sauce, dark soy sauce and sesame oil and toss until noodles are evenly colored.
- Toss in bean sprouts until well combined with noodles. Remove pan off heat.
- Garnish with sesame seeds over top. Serve & enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
- Freezer-friendly? Cantonese soy sauce chow mein can be frozen for up to 3 months. To freeze: let the noodles cool down, then divide the noodles and store into freezer-safe bags. To reheat, defrost the noodles overnight in the fridge with a piece of paper towel under the noodles to soak up any thawed liquids and microwave the noodles for 2-3 minute or in a pan on medium heat.
Pairing Suggestions
Cantonese soy sauce noodles serve well with:
- dim sum
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- fried rice or soup noodles
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Lemon Chicken, Cashew Chicken, Mongolian Beef, Honey Walnut Shrimp, Shrimp Omelet, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Cantonese soy sauce chow mein can be made up to 4 days in advance and stored into an airtight container in the fridge. To reheat, microwave until hot for a few minutes or reheat in a pan on the stovetop on medium heat.
Yes, feel free to add thinly sliced chicken, pork, beef, extra-firm tofu, eggs, shrimp or other vegetables like julienned carrots, cabbage, celery, bok choy, yu choy sum, baby gai-lan, snap or snow peas after you stir fry the onions.
Unfortunately chow mein noodles are not gluten-free because they contain flour which contains gluten.
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📖 Recipe
15-min. Easy Cantonese Soy Sauce Chow Mein
Ingredients
- 1 lb chow mein noodles fresh kind (or lo mein noodles)
- 2 cups mung bean sprouts washed and strained (or soy bean sprouts)
- 1 onion thinly sliced
- 3 green onion sliced into 1-inch-long pieces
- 2 tablespoon regular soy sauce
- 2 tablespoon dark soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon vegetable oil or any neutral oil
- 2 teaspoon sesame seeds
Instructions
- In a large wok or steamer, fill the bottom with 2.5 cups / 625 ml water. Place a small wire rack into the steamer and a plate on top. Place the chow mein noodles on top of the plate. Cover and steam the noodles over high heat for 5 minutes to reheat them. Remove the plate of noodles with oven mitts to set aside and dry out the wok of the liquids. (If you don't own a steamer, blanch the noodles for 20 seconds in hot boiling water and strain the noodles in a colander).
- Heat vegetable oil in the same pan on medium-high heat. Sauté yellow onions and cook until translucent. Reduce to medium heat and stir fry green onions with the onions.
- Add noodles, regular soy sauce, dark soy sauce and sesame oil and toss until noodles are evenly colored.
- Toss in bean sprouts until well combined with noodles. Remove pan off heat.
- Garnish with sesame seeds over top. Serve & enjoy!
Martha
Is there a good way to make this dish gluten free? Is there a noodle substitute that you can think of that would work well?
christieathome
I would suggest replacing the both dark and regular soy sauce with gluten free tamari sauce or coconut aminos. As for the noodles, any chewy thick or thin gluten free noodles should work. You can try rice noodles but they may be a bit sticky since the sauce is on the lighter side so feel free to add more sauce as needed for taste.
Bethy
I was able to get the fresh noodles at the local asian market. This dish turned out fab! Served alongside a broccolini with oyster sauce. Bomb.
christieathome
So happy to hear you enjoyed my recipe Bethy! Thanks for making it and have a lovely day!
Rachel W
The best!!!! I tried making this for the family last night - I only adjusted recipe by adding in shredded green cabbage to the mix! Was exactly like the dish at my favorite restaurant from when I was younger!!! SO GOOD! Great recipe! Thank you 🙂
christieathome
Thank you for making my recipe Rachel! I'm so glad you enjoyed it and great idea to add some shredded cabbage 🙂 Have a lovely day!
Kayla
I cannot find steamed chow mein noodles anywhere just regular egg noodles and stir fry noodles. Any suggestions?
christieathome
I would suggest using the stir fry noodles in your case.
Audrey
I am new to cooking Chinese food. What noodles do I purchase for this recipe? Are these chow mein noodles the dry, crisp ones?
christieathome
You are looking for "Steamed Chow Mein Noodles" on the package. These noodles are made of egg, flour and water. When deep fried in oil they do become the dry crispy ones.
Rosemary
this soy sauce chow mein is EXACTLY what I have been craving!! I just bought light & dark soy sauce, so this is what I'm making this weekend!
Tasia ~ two sugar bugs
The noodles look perfectly sauced!
Michelle
Looks delicious, such a classic Chinese dish!
Caleb - Never Ending Journeys
Chow Mein is one of my favorite meals, but I've never tried it with Soy Sauce. Thanks so much for this great idea!