Crispy Chow Mein Noodles. Crispy fried noodles in a savoury gravy with chicken, shrimp and vegetables. So delicious and ready in 30 minutes.
Served at the Restaurants
I love this chow mein recipe! These Chinese crispy noodles are a popular Hong Kong style dish served at many Chinese restaurants.
Iconic to Chinese Cuisine
It's one of those noodle dishes that is iconic to Chinese food. The best part is that all these ingredients can be found at the Asian market and the dish can be easily made at home.
What does it taste like?
Imagine ultra crunchy noodles on the outside and tender on the inside. They are smothered in a delicious thick gravy. In each bite, you'll taste bouncy shrimp, tender chicken, bok choy, carrots and mushroom.
It's a wonderful noodle dish that is highly addictive and will keep you returning for more! Trust me on that. It's one of my all-time favourite noodle dishes in the world.
What you’ll need
The below ingredients are required for this Hong Kong style crispy chow mein. ***Please scroll down to the below Recipe card for full measurements***
- Cantonese Chow Mein Noodles
- baby bok choy
- jumbo shrimp,
- boneless skinless chicken thighs
- button mushrooms
- green onion
- avocado oil or any neutral tasting oil
- avocado oil to cook protein and veggies
- oyster sauce
- regular soy sauce (not light or dark!)
- Shaoxing Cooking Wine
- baking soda
- oyster sauce
- regular soy sauce
- Shaoxing wine
- sesame oil
- chicken stock, unsalted
How to make Crispy Chow Mein Noodles
Below are visuals to show you how to make crispy fried chow mein noodles. ***Please scroll down to the recipe card below to find full instructions and details***
The ingredients for this crunchy version of chow mein are no different than your average chow mein. The main difference is the cooking method which I will explain.
First marinate sliced chicken thighs for 5 minutes to tenderize. Secondly, in a large bowl combine your sauce. This also contains a cornstarch slurry.
Then boil the Chinese egg noodles for 30 seconds and strain. Next shallow fry or deep fry the noodles in oil over medium heat. Transfer the crispy fried noodles onto a large serving plate.
Back in your hot wok, fry protein until cooked. Then remove and set aside. Cook your bok choy, carrots, mushrooms, green onions followed by the chow mein sauce. Allow the sauce to thicken. Then mix back in the cooked protein and pour the sauce and toppings over the noodles.
Below are tips on making crispy noodle chow mein:
Use fresh egg noodles
These will make all the difference when it comes the texture and taste of these noodles.
Prepare ingredients in advance
The cooking process will be short, so you really want to ensure all your ingredients are measured and ready to toss into the pan.
You only want to blanch the noodles in hot water for 30 seconds or according to package instructions.
Should I use cold water to rinse the noodles?
I don't find it necessary to do this as we will be pan frying until golden brown so this may actually create excess moisture.
Be patient when frying the noodles
For crispier noodles, patience is key. Cook noodles until golden crispy brown over medium heat. The only thing I would recommend is to avoid medium high heat or higher, as this can burn the noodles.
Transfer noodle pancake onto a large plate
Since this recipe serves quite a few, you'll need a large plate to ensure the noodles can fit along with the saucy topping.
Cook protein first & set aside
Stir fry the protein first and remove from the pan. This ensures that we don't over cook it. It'll only take a couple of minutes since the chicken is sliced thinly and shrimp doesn't take long. Then you will mix it back in with the vegetables and sauce after it has thickened.
Below are frequently asked questions about my homemade crispy chow mein noodles:
Where can I buy fresh chow mein noodles?
They can be purchased at your local Asian grocery store in the refrigerator section.
May I use dried egg noodles?
You may but they may not be as chewy as fresh noodles.
Can I use other types of noodles?
I wouldn't suggest using other noodle types like ramen noodles, udon, or even the thicker egg noodles as they may not get crispy like the thin kind.
How long will this dish last?
It's best to consume same day since the noodles are coated in the sauce, they may taste soggy the next day.
How do I soak up any excess oil in the noodles?
Feel free to transfer the crispy noodles onto clean paper towels first to soak up the oil and then transfer to your plate.
Can I use dark soy sauce or light soy sauce?
I wouldn't recommend it for this recipe since the sauce is one of the most important factors to this dish. The proportions of regular soy sauce have been calculated precisely to ensure a balanced sauce.
What other vegetables can I add?
Bean sprouts, snow peas, snap peas, broccoli, gai lan, or any Asian leafy greens would work well. Crunchy vegetables like bell peppers or celery would work too!
Can I add white pepper or black pepper?
Yes, season to your taste!
What is the difference between crispy vs soft chow mein?
The difference is the texture. Crispy chow mein is when the noodles are shallow or deep fried in oil and covered in the saucy topping. Soft chow mein is when the soft noodles are pan fried with the sauce and other ingredients.
Is this like lo mein noodles?
Not really. Lo mein dishes are when the noodles are mixed with the sauce, protein and vegetables from the very start. The entire dish is cooked in less oil with a reduced cooking time.
Other recipes you may like!
If you enjoyed my Hong Kong crispy noodles, you may like these other recipes:
I hope you give my Crispy Chow Mein Noodles a try and enjoy it!
If you enjoyed my recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
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The BEST Crispy Chow Mein Noodles
- 454 grams Cantonese Chow Mein Egg Noodles
- 2 cups baby bok choy (160 g)
- 1 cup jumbo shrimp peeled and deveined (185 g)
- 1 cup boneless skinless chicken thighs thinly sliced (190 g)
- ½ cup button mushrooms halved (60 g)
- ⅓ cup carrots sliced (45 g)
- 1 green onion chopped
- ½ cup avocado oil or as needed to fry noodles
- 1 teaspoon avocado oil to cook protein and veggies
- Marinate sliced chicken thighs with Marinade ingredients as listed. Set aside to marinate for 5 minutes.
- In a bowl, combine Sauce ingredients (as listed above) until well combined.
- In a wok filled halfway with water, bring to a boil. Add noodles and blanch for 30 seconds and strain immediately.
- In a wok on medium heat, add ¼ cup oil. Wait for oil to become shiny. Then add noodles and fry until golden and crispy. Turning the noodles occasionally for an even crust.
- Flip over noodles and pour another ¼ cup of oil around edges of wok. Fry until golden crispy. Transfer crispy noodle to a large serving plate.
- Over medium heat, add 1 teaspoon oil and fry chicken until 50% cooked. Add shrimp and cooked until they are pink and curled. Remove and set aside.
- Over medium high heat, cook bok choy, carrots, mushrooms and green onions. Pour in Sauce and bring to a simmer to thicken. Once thick mix back in chicken and shrimp.
- Pour the sauce and toppings over crispy noodles. Enjoy!