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Irresistible Cantonese Chow Mein Recipe Easy Homemade Noodle Dish

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A quick and easy homemade Cantonese chow mein recipe featuring fresh egg noodles, savory sauce, and crisp vegetables, perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 8 oz fresh egg noodles (preferably thin Cantonese-style chow mein noodles)
  • 2–3 tablespoons vegetable oil (peanut or canola oil preferred)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 3 stalks green onions, sliced (white and green parts)
  • 1 cup bean sprouts (about 100 g), rinsed and drained
  • 4–5 shiitake mushrooms, sliced thinly (optional)
  • 1 medium carrot, julienned
  • 1/2 cup snow peas or snap peas, trimmed
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce (or vegetarian mushroom sauce as substitute)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper (optional)
  • Salt to taste
  • 6 oz thinly sliced chicken, beef, shrimp, or tofu (optional protein)

Instructions

  1. Prep your ingredients: slice protein thinly against the grain, julienne carrots, slice mushrooms, trim peas, mince garlic and ginger, rinse bean sprouts and green onions. (10 minutes)
  2. Cook the noodles: bring a large pot of water to a boil, add fresh egg noodles and cook 2-3 minutes until al dente. Drain using a slotted spoon or colander, rinse under cold water to stop cooking, and toss with a little oil to keep separate. (5 minutes)
  3. Cook protein: heat 1 tablespoon vegetable oil in wok over high heat until shimmering. Add sliced protein and stir-fry until cooked through and lightly browned. Remove from wok and set aside. (4-5 minutes)
  4. Stir-fry vegetables: add another tablespoon of oil to wok. Toss in garlic, ginger, and white parts of green onions; stir for 20 seconds until fragrant. Add carrots, mushrooms, peas, and bean sprouts. Stir-fry until vegetables are tender-crisp, about 2-3 minutes. (3-4 minutes)
  5. Add noodles and sauce: return cooked protein to wok along with noodles. Pour in soy sauce, oyster sauce, and white pepper. Toss quickly and evenly to coat noodles and heat through, aiming for slight browning or ‘wok hei’ flavor. (3-4 minutes)
  6. Finish and serve: drizzle sesame oil over the top, toss once more, add green parts of green onions, give a final stir, and transfer to serving dish immediately while hot. (1 minute)

Notes

Use fresh egg noodles for best texture; dried noodles can be used but cook slightly less. For gluten-free, substitute rice noodles and tamari or gluten-free soy sauce. Keep ingredients dry before stir-frying to avoid steaming. High heat is essential for wok hei flavor. Toss noodles quickly to prevent sticking; add splash of water or broth if needed. Avoid overcrowding the pan.

Nutrition

Keywords: Cantonese chow mein, homemade chow mein, stir-fry noodles, egg noodles, quick dinner, easy Chinese recipe, wok hei, vegetable chow mein, protein chow mein

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