Boil water and add a drizzle of oil. Toss in fresh egg noodles and let them cook for 20 seconds.
Transfer the noodles to a large plate or tray. Drizzle some oil and separate the cooled noodles.
In a sauce bowl, mix sugar, light soy sauce, dark soy sauce, and oyster sauce. Set aside until ready to stir-fry.
Heat oil in a wok on high heat. Add the noodles and use chopsticks to fluff them for a couple of minutes. Stir-fry until the noodles turn deep brown. Transfer to a plate.
In the same wok, add oil and garlic cloves. Cook for 15 seconds. Add onion and cook for another 15 seconds. Then add julienned carrots and bean sprouts, sauté for 30 seconds.
Add the stir-fried noodles. Stir-fry with tongs and chopsticks until combined. Add the sauce. Stir-fry the noodles with tongs. Add the green part of the spring onion. Combine everything and drizzle sesame oil. Mix well.
Serve the noodles on a plate.
Ingredients
Directions
Boil water and add a drizzle of oil. Toss in fresh egg noodles and let them cook for 20 seconds.
Transfer the noodles to a large plate or tray. Drizzle some oil and separate the cooled noodles.
In a sauce bowl, mix sugar, light soy sauce, dark soy sauce, and oyster sauce. Set aside until ready to stir-fry.
Heat oil in a wok on high heat. Add the noodles and use chopsticks to fluff them for a couple of minutes. Stir-fry until the noodles turn deep brown. Transfer to a plate.
In the same wok, add oil and garlic cloves. Cook for 15 seconds. Add onion and cook for another 15 seconds. Then add julienned carrots and bean sprouts, sauté for 30 seconds.
Add the stir-fried noodles. Stir-fry with tongs and chopsticks until combined. Add the sauce. Stir-fry the noodles with tongs. Add the green part of the spring onion. Combine everything and drizzle sesame oil. Mix well.
Serve the noodles on a plate.
Notes
Tips
Choose the right noodles: Opt for fresh egg noodles or Hong Kong-style noodles for an authentic texture and taste in your Cantonese Chow Mein.
Preparing the noodles: Boil the noodles until they are al dente and avoid overcooking to prevent them from becoming mushy.
Heat the wok: Ensure that your wok is properly heated before adding the ingredients. A hot wok helps to achieve the desired stir-fry texture and prevents ingredients from getting soggy.
Stir-fry in batches: If you’re cooking a large quantity of Cantonese Chow Mein, stir-fry the ingredients in smaller batches to maintain the heat and prevent overcrowding in the wok, which can lead to uneven cooking.
Use high heat: Stir-fry your ingredients over high heat to achieve the characteristic smoky and caramelized flavors that are synonymous with Cantonese Chow Mein.
Balance the sauce: Mix together a combination of soy sauce, oyster sauce, and other desired seasonings to create a flavorful sauce that complements the noodles and ingredients. Adjust the sauce to your taste preference by adding more or less of each ingredient.
Toss and mix evenly: Use a pair of tongs or chopsticks to continuously toss and mix the noodles, and vegetables while stir-frying. This ensures even distribution of flavors and prevents any ingredients from sticking or burning.
Garnish with green onions: Sprinkle freshly chopped green onions on top of the finished dish to add a fresh and aromatic touch.
Serve immediately: Cantonese Chow Mein is best enjoyed hot and fresh from the wok, so serve it immediately to savor its delicious flavors and textures.
FAQs
Q: How do I cook Cantonese Chow Mein noodles?
A. You cook Cantonese Chow Mein noodles by boiling water, adding a drizzle of oil, and cooking fresh egg noodles for about 20 seconds. Then, transfer them to a plate and separate them with a bit of oil.
Q: Which sauces do I use for Cantonese Chow Mein?
A. You use a combination of sauces, including sugar, light soy sauce, dark soy sauce, and oyster sauce, to season Cantonese Chow Mein. These sauces enhance the flavors of the dish.
Q: What vegetables can I add to Cantonese Chow Mein?
A. You can add julienned carrots, bean sprouts, and onions to Cantonese Chow Mein to give it a fresh and crunchy texture. These vegetables complement the dish’s flavors.