Crispy Chow Mein Noodles. Crispy fried noodles in a savoury gravy with chicken, shrimp and vegetables. So delicious and ready in 30 minutes!
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What are Crispy Chow Mein Noodles?
These Chinese crispy noodles are a popular Hong Kong style dish served at many Chinese restaurants. It's made of crunchy noodles on the outside that are tender on the inside. Then smothered in a delicious thick gravy with bouncy shrimp, tender chicken, bok choy, carrots and mushroom.
It's one of those noodle dishes that is iconic to Chinese food that comes from Hong Kong. The best part is that all these ingredients can be found at the Asian market and the dish can be easily made at home with less oil as the noodles are usually deep fried in Chinese cuisine.
It's a wonderful noodle dish that is highly addictive and will keep you returning for more! In fact, it's one of my all-time favourite noodle dishes in the world! After making this chow mein recipe countless times I had to share it on the blog!
Ingredients
Please scroll down to the below Recipe card for full measurements
- Cantonese Chow Mein Noodles: these are usually called "Cantonese-style Steamed Noodles" or "Chow Mein". You can find these fresh noodles in the refrigerated section at the Asian markets. I share an image of what they look like below in the packaging in the FAQ Section. Or substitute with fresh wonton noodles and quickly blanch them just until loosened.
- You may substitute with dried egg noodles but they may not be as chewy in texture and please prepare them according to package directions.
- 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 noodles.
- Baby bok choy: or feel free to substitute with yu choy sum or even baby gai-lan. Or substitute crunchy vegetables like bean sprouts, snow peas, snap peas, or broccoli, bell peppers or celery.
- Jumbo Shrimp: get the easy peel and pre-deveined kind to make things easier!
- Boneless skinless chicken thighs: or substitute with chicken breast but don't overcook it.
- Button mushrooms: or substitute with cremini mushrooms or shiitake mushrooms
- Carrots
- Green onion
- Neutral oil:Â like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or any heavy scented oils.
Chicken marinade
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like the oyster taste
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.Â
- Shaoxing wine:Â a Chinese rice wine. You may also substitute with Dry Sherry or rice vinegar.
- Cornstarch: or potato starch
- Baking Soda: do not skip this! It helps velvet the chicken and makes it more tender especially if you choose to use chicken breast.
Sauce
- Oyster sauce: or substitute with vegetarian stir fry sauce
- Cornstarch: or potato starch
- Regular soy sauce: do not substitute with dark soy sauce as it's too thick and too dark in color. You may substitute with light soy sauce or low-sodium soy sauce for the sauce.
- Shaoxing wine
- White granulated sugar: to help balance the salty flavors
- Sesame oil
- Chicken stock: unsalt kind or low-sodium chicken broth
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Crispy Chow Mein Noodles
Marinate Chicken
Marinate sliced chicken thighs with Marinade ingredients as listed. Set aside to marinate for 5 minutes.
Make Sauce
In a bowl, combine Sauce ingredients (as listed above) until well combined.
Blanch Noodles
In a wok filled halfway with water, bring to a boil. Add noodles and blanch for 30 seconds.
Strain Noodles
Strain the noodles and do not rinse with cold water.
Fry Noodles into Pancake
In a wok on medium heat, add ¼ cup oil. Wait for oil to become shiny. Then add noodles and spread them into a circular pancake shape. Fry until golden and crispy. Turning the noodles occasionally for an even crust.
Flip Noodle Pancake Over
Flip over noodles and pour another ¼ cup of oil around edges of wok. Fry until golden crispy. Transfer transfer the crispy noodles onto clean paper towels first to soak up the oil and then transfer to a large serving plate.
Fry Protein
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.
Add Veggies & Sauce
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 Everything on the Noodles
Pour the sauce and toppings over crispy noodles. Enjoy!
Storage & Reheating
It's best to consume same day since the crispy noodles are coated in the sauce, they may taste soggy the next day. However if you have leftovers, they will last up to 4 days stored in an airtight container in the refrigerator.
To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- 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.
- Blanch noodles. You only want to blanch the noodles in hot water for 30 seconds or according to package instructions.
- Don't rinse noodles in cold water. This may actually create excess moisture and prevent the noodles from crisping up.
- Be patient when frying the noodles. For crispy pan-fried noodles, patience is key. Cook noodles until golden 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 overcook it.
FAQ
Fresh chow mein noodles are yellow in color, thin and have a very chewy texture. They usually come in a plastic package and are found in the refrigerated section at the Asian grocery store.
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.
Other recipes you may like!
If you enjoyed these Hong Kong crispy noodles, check these out:
- Cantonese Vegetable Chow Mein
- Chicken Chow Mein
- Cantonese Soy Sauce Chow Mein
- Spicy Vegetable Lo Mein
📖 Recipe
Quick & Easy Crispy Chow Mein Noodles
Ingredients
- 1 lb Cantonese Chow Mein Egg Noodles
- 2 cups baby bok choy
- 1 cup jumbo shrimp peeled and deveined
- 1 cup skinless boneless chicken thighs thinly sliced
- ½ cup button mushrooms halved
- â…“ cup carrots sliced
- 1 green onion chopped
- ½ cup vegetable oil or as needed to fry noodles
- 1 teaspoon vegetable oil to cook protein and veggies
Chicken marinade:
- ½ tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 2 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine or sub with Dry Sherry Wine or rice vinegar
- ½ teaspoon cornstarch
- â…› teaspoon baking soda
Sauce:
- 2.5 tablespoon oyster sauce or sub with vegetarian stir fry sauce
- 2.5 tablespoon cornstarch
- 1 tablespoon regular soy sauce
- 2 teaspoon Shaoxing wine or sub with Dry Sherry Wine or rice vinegar
- 1 teaspoon white granulated sugar
- ½ teaspoon sesame oil
- 2 cups chicken stock unsalted
Instructions
- 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. Strain the noodles and do not rinse with cold water.
- In a wok on medium heat, add ¼ cup vegetable oil. Wait for oil to become shiny. Then add noodles and spread them into a circular pancake shape. Fry until golden and crispy. Turning the noodles occasionally for an even crust.
- Flip over noodles and pour another ¼ cup of vegetable oil around edges of wok. Fry until golden crispy. Transfer transfer the crispy noodles onto clean paper towels first to soak up the oil and then transfer to a large serving plate.
- Over medium heat, add 1 teaspoon vegetable 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!
Amanda
Restaurant quality
christieathome
Thank you so much Amanda for sharing this kind review! I am so glad it worked out well for you!
Nikita
I made this for dinner tonight and it was absolutely yummy! Thank you for the recipe.
christieathome
Amazing! Thanks so much for making my recipe and for leaving this kind review, Nikita! So glad you liked it 🙂