Cantonese Chow Mein (Printable Version)
Crispy egg noodles topped with tender chicken, shrimp, and fresh vegetables in a rich savory sauce.
# Ingredient List:
→ Noodles
01 - 14 oz fresh egg noodles (or thin Chinese wheat noodles)
02 - 2 tbsp vegetable oil
→ Protein
03 - 5 oz boneless chicken breast, thinly sliced
04 - 3.5 oz shrimp, peeled and deveined
05 - 3.5 oz char siu (Chinese BBQ pork), sliced
→ Vegetables
06 - 1 small carrot, julienned
07 - 1/2 red bell pepper, thinly sliced
08 - 3.5 oz bean sprouts
09 - 2 spring onions, sliced
10 - 3.5 oz snow peas, trimmed
→ Sauce
11 - 2 tbsp light soy sauce
12 - 1 tbsp oyster sauce
13 - 1 tbsp Shaoxing wine (or dry sherry)
14 - 1 tsp sugar
15 - 1 tsp sesame oil
16 - 1/2 cup chicken stock
17 - 1 tsp cornstarch, mixed with 2 tbsp water
→ Marinade
18 - 1 tsp soy sauce
19 - 1/2 tsp cornstarch
20 - Pinch of white pepper
# Directions:
01 - Toss chicken and shrimp with marinade ingredients. Let sit for 10 minutes to absorb flavors.
02 - Bring a large pot of water to boil. Blanch fresh noodles for 1-2 minutes, then drain thoroughly.
03 - Heat 1 tbsp oil in a large nonstick skillet or wok over medium-high heat. Spread noodles evenly and cook undisturbed for 3-4 minutes until golden and crisp. Flip and repeat on the other side. Transfer to serving platter.
04 - Add remaining 1 tbsp oil to wok. Stir-fry marinated chicken for 1-2 minutes until nearly cooked. Add shrimp and cook until pink. Add char siu, carrot, bell pepper, and snow peas; stir-fry for 2-3 minutes.
05 - Add bean sprouts and spring onions to the wok. Stir-fry for 1 minute until just tender.
06 - Combine all sauce ingredients except cornstarch mixture in the wok. Bring to a simmer, then stir in cornstarch slurry. Cook until sauce thickens nicely.
07 - Pour the stir-fried topping and thickened sauce over the crispy noodles. Serve immediately while noodles remain crisp.
# Expert Tips:
01 -
- You get that restaurant quality crispy noodle base without deep frying
- The sauce strikes that perfect balance between savory and slightly sweet that Cantonese cooking does so well
02 -
- Pat your noodles completely dry before crisping or they will steam instead of fry
- Have everything chopped and measured before you start cooking once the wok is hot there is no time to prep
03 -
- Cook the noodles in two batches if your wok is small for better crisping
- Warm your serving platter so the crispy base stays crisp longer