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!
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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 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.
- 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.
- 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
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.
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.
Unfortunately chow mein noodles are not gluten-free because they contain flour which contains gluten.
📖 Recipe
15-min. Easy Cantonese Soy Sauce Chow Mein
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
Noodle Sauce
- 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
- ¼ teaspoon chicken bouillon powder
Instructions
- 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.
- 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.
- 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!
Tee
This is perfect. Exactly the taste I’ve been searching for.No more take away!
Christie Lai
Yay! So happy to read this. Thank you so much for making my recipe and sharing your positive review here, Tee!
Jim Roberts
This is hands down the best homemade chow mein I have ever had, so good, so simple, I served with some homemade spring rolls, thank you
Christie Lai
Amazing! Thank you so much for the positive feedback and for making my recipe! Glad you enjoyed it!
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!