15-min. Easy Cantonese Soy Sauce Chow Mein

Name: 15-min. Easy Cantonese Soy Sauce Chow Mein
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 oz chow mein noodles (fresh kind (or lo mein noodles/yaki soba)); 2 cups mung bean sprouts (or soy bean sprouts, rinsed & strained); 1 small onion (thinly sliced); 5 green onions (chopped into 1” long pieces); 4 tablespoon vegetable oil (or any neutral oil); 2 tablespoon regular soy sauce (or light soy sauce); 1 tablespoon dark soy sauce (or regular soy sauce); 1 tablespoon oyster sauce (or vegetarian stir fry sauce); 1 tablespoon sesame oil; 2 tablespoon water (cold); 2 teaspoon white granulated sugar (or granulated cane sugar); 1/4 tsp chicken bouillon powder

Jump to Recipe Video

Chewy chow mein noodles pan fried with scallions, onions, and bean sprouts in a light savory sauce. This quick and easy Cantonese soy sauce chow mein is a simple side dish ready in 15 minutes in one pan and minimal ingredients!

Jump to:

Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
More like this
📖 Recipe
💬 Reviews

Cantonese soy sauce chow mein features chewy egg noodles pan fried with bean sprouts, scallions, onions in a light savory sauce primarily made of soy sauce and oyster sauce.

This dish is also known as "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 easy and quick to make in one pan and it comes together in little time. You could even make them ahead for meal prep and pair them with other Chinese dishes.

These noodles don't require too many ingredients and can be made at home in a wok or a regular pan. They're restaurant quality and will save you at least $15 in takeout!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Fresh Chow Mein Noodles: these are thin yellow noodles made of egg, wheat flour and water sold at most Asian grocery stores in the refrigerated section. They're also called "Pre-Steamed Cantonese Style Noodles". Or substitute with the dried chow mein, fresh lo mein noodles or yaki soba and prepare to package directions.
Mung Bean Sprouts: or substitute with soy bean sprouts.
Green Onions
Onions
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.

Noodle Sauce

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. Or substitute with regular or light soy sauce but add to taste. Note: your noodles won't be as brown colored.
Oyster Sauce: a thick brown sauce made of oysters with umami flavor. Or substitute with vegetarian stir-fry sauce if you're not a fan of oysters.
Sesame Oil: for that nutty flavor! If you're allergic, omit it but it won't taste as great without it.
White Granulated Sugar: or substitute with cane sugar.
Cold Water: or substitute with low-sodium chicken stock for more flavor.
Chicken Bouillon Powder: this is also known as chicken stock powder.

Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

Rinse the bean sprouts with cold water to remove natural odors and shake out any excess water.
Thinly slice onions and green onions so they can easily incorporate with the noodles.
Prepare the noodle sauce before the cooking process to avoid overcooking the noodles.
Don't skimp on the oil or the noodles will be dry.
Don't over blanch the noodles or they will turn out soggy when you stir fry them.
Shake out any excess water in the noodles after straining them.
Cut the noodles with clean kitchen scissors before cooking to make tossing easier.
Use two spatulas to help mix the noodles with the other ingredients by lifting from the bottom.
Don't overcook the noodles in the pan. Once they're incorporated with the onions, remove off heat immediately.

Instructions

Below are step-by-step instructions on how to make Cantonese soy sauce chow mein:

In a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.

In a small bowl or measuring cup, combine the noodle sauce ingredients as listed above and set aside.

In a large pan or wok filled with enough water, bring to a boil on high heat. Then blanch noodles in hot boiling water for 20 seconds or just until loosened. Strain noodles in a colander and shake out any excess water.

In a large pan or wok filled with enough water, bring to a boil on high heat. Then blanch noodles in hot boiling water for 20 seconds or just until loosened. Strain noodles in a colander and shake out any excess water.

Heat 2 tablespoon or 30 ml of vegetable oil in a large pan or wok on medium heat. Sauté onions until softened, about 1 minute.

Heat 2 tablespoon or 30 ml of vegetable oil in a large pan or wok on medium heat. Sauté onions until softened, about 1 minute.

Toss in noodles. Then add remaining vegetable oil and mix everything together.

Toss in noodles. Then add remaining vegetable oil and mix everything together.

Pour noodle sauce over the noodles and mix until noodles are evenly coated with the help of tongs or two spatulas.

Pour noodle sauce over the noodles and mix until noodles are evenly coated with the help of tongs or two spatulas.

Toss in green onions and mung bean sprouts until mixed through. Remove off heat and enjoy!

Toss in green onions and mung bean sprouts until mixed through. Remove off heat and 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 with a few tablespoons of water.
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

Can I make this in advance?

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 with a few tablespoons of water.

Can I add protein or vegetables to these noodles?

Yes, feel free to add thinly sliced chicken, pork, beef, extra-firm tofu, eggs, shrimp or vegetables like julienned carrots, cabbage, celery, bok choy, yu choy sum, baby gai-lan, snap or snow peas after you stir fry the onions.

Are chow mein noodles gluten-free?

Unfortunately chow mein noodles are not gluten-free because they contain flour which contains gluten.

📖 Recipe