Cantonese Chow Mein

READY IN: 1hr 10mins
Recipe by SpiceBunny

A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.

Top Review by Crunchy Numbers

We really enjoyed this. The sauce and noodles are what makes this great. I cheated and used a bag of frozen Asian style vegetables (broccoli, carrots, baby corn, etc), and chicken. I look forward to making it again with fresh vegetables and with the pork and shrimp. For the sauce I substituted 1 teaspoon of chicken base instead of the bouillion, and skipped the salt. Also took the suggestion and added a splash of rice wine when cooking the meat, and added an extra 1/4 cup water to the sauce.

Ingredients Nutrition


  1. Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
  2. Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
  3. Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
  4. The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
  5. Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
  6. Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
  7. Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
  8. Pour the veggies and meat over the noodles.
  9. Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
  10. Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
  11. Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.

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