Cantonese Soy Sauce Chow Mein
A simple and delicious Cantonese-style pan-fried noodle dish flavored with soy sauce and aromatics.
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- •Hong Kong pan-fried noodlesthin egg noodles
- •Chinese chives(optional)cut into 2-inch lengths
- •Scallionswhites cut into 2-inch segments, greens added at the end
- •Yellow onionabout a third of an onion
- •Bean sprouts(optional)optional to pick off sprouted tips
- •1 tbsp Light soy sauce
- •2 tsp Dark soy sauce
- •White pepperto taste
- •1/2 tsp Sugar
- •1 tsp Shaoxing wine(optional)
- •1 tsp Sesame oil
- •Scallion oil(optional)or regular oil for frying
- 1
Blanch the Hong Kong pan-fried noodles in boiling water for a couple of minutes to loosen them up.
2 min
- 2
Cut Chinese chives and scallion whites into 2-inch segments. Split scallion whites lengthwise.
3 min
- 3
Heat scallion oil in a wok and add onions and scallions. Slightly char them and add a little salt.
5 min
- 4
Pan fry the noodles in the wok until crispy on one side, then flip and crisp the other side.
5 min
- 5
Mix light soy sauce, dark soy sauce, white pepper, sugar, Shaoxing wine, and sesame oil to make the sauce.
2 min
- 6
Remove noodles from the wok. Add bean sprouts and remaining scallions to the wok.
2 min
- 7
Return noodles to the wok, pour sauce around the sides, and stir-fry until everything is well combined.
3 min
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