cantonese chow mein

Cantonese Soy Sauce Chow Mein. Chow mein noodles pan fried with onions, bean sprouts, soy sauce and sesame oil. Ready in 15 minutes with minimal ingredients!

Easy Cantonese Soy Sauce Chow Mein

Cantonese Steamed Chow Mein Noodles

mung bean sprouts (washed and strained thoroughly)

onion

green onion

soy sauce (not light or dark!)

tbsp dark soy sauce

tbsp sesame oil

tbsp avocado oil

tsp sesame seeds

Slice your green and yellow onion into thin pieces as specified above.

In a large wok or steamer, fill it with enough water. Place a wired rack into the steamer and your plate of chow mein noodles on top of the wired rack. Cover and steam the noodles over high heat for 5 minutes.

Remove the wired rack and clean out the wok of it’s liquids. Set it over medium high heat. Wait for it to smoke. (If you’re using a non-stick pan, set the pan over medium heat and skip any smoking parts).

Add oil and allow it smoke. Add yellow onions and cook until translucent. Lower heat to medium.

Add green onions and give it a mix for 5 seconds.

Add steamed noodles, regular soy sauce, dark soy sauce and sesame oil. Mix well.

Toss in bean sprouts until well combined with noodles.

Sprinkle sesame seeds over top. Serve &amp; enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1656971116/xmsecbwvksh83yjygkqu.mp4

Cantonese Soy Sauce Chow Mein

A crispy Cantonese beef chow mein recipe, loaded with a saucy beef, peppers, and onions on top. A popular and delicious takeout dish that&#039;s easy to re-create right in the comfort of your home!

Crispy Cantonese Beef Chow Mein

ginger

green pepper ((sliced, approximately 1 cup))

yellow onion ((sliced, approximately 1 cup))

beef

sesame oil

soy sauce

Shaoxing cooking wine

water

corn starch

water ((to mix with corn starch))

oyster sauce

water ((to thin out the sauce))

Spicy Chili Crisp (Chili Oil)

Slice the green peppers and onions into strips and set aside

Add the chow mein noodles into a colander and use your hands and to loosen it up gently. Pour hot water over it to slightly soften it. I find it easiest to use hot tap water and run the noodles under it for 2-3 minutes. Alternatively, you can also soak the noodles in a bowl for 1 minute with boiling water. Set the noodles aside once the noodles are soft.

Preparing the Vegetables and Noodles

Cut the beef against the grain into thin slices and put it in a bowl.

Add the &#39;Beef Marinade&#39; ingredients into the bowl with the beef and mix well and set aside to marinate for 15 minutes at room temperature

Marinating the Beef

In a bowl, combine 1/4 cup of cold water and cornstarch and mix until there are no clumps.

Add the oyster sauce to the cornstarch mixture and mix until the sauce is smooth

Add in the maple syrup (or sugar) and the rest of the 3/4 cup of water and mix well and set aside

Making the Sauce

In a wok or frying pan, set the heat to medium to medium-high heat (adjust this according to your stove and the thickness of your pan)

Add 4 tablespoons of oil to the pan and wait for the oil to shimmer.

Add in the noodles and let it &#39;pan fry&#39; for about 2-3 minutes. Do not flip it, you can shake it around in the pan to keep it moving to prevent it from burning.Flip the noodles and add some more oil to the pan to fry the other side for 2-3 minutes, shaking it occasionally in the pan to prevent it from burning.

Once the noodles are crispy and done, remove it from the pan and spread it out on a serving plate

Making the Noodles Crispy

Set the stove to medium-high heat and add a tablespoon of oil

When the oil is hot, add in the slices of ginger and toast it until it is golden brown

Add in the beef and fry it for 2-3 minutes until the beef is about 80% cooked. It&#39;s okay to have the beef medium rare for this dish, it will cook the rest of the way in the sauce.

Add in the onions and green peppers and stir fry it with the beef for about 2-3 minutes (we don&#39;t want to overcook the veggies)

Give the sauce a quick stir in the bowl. (Cornstarch likes to settle at the bottom so we want to make sure the sauce is evenly mixed before we add it to the pan.)

Push aside the veggies and beef on the pan and pour in the sauce.

Keep stirring with your spatula until it thickens and starts to bubble. You will know the sauce is done when it becomes a darker color and it becomes thick.

Mix the meat and veggies back in over the sauce, making sure to coat everything with the sauce, and cook it for about 1 minute.

Remove the ginger slices and discard them.

Pour the sauce, beef, and veggies over crispy noodles and serve.

Enjoy with some chili oil on the side!

Putting it Together

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Top Tags

Easy Cantonese Soy Sauce Chow Mein

Crispy Cantonese Beef Chow Mein

Top 2 cantonese chow mein recipes from across the web

The most viewed cantonese chow mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Cantonese Soy Sauce Chow Mein

Crispy Cantonese Beef Chow Mein

The most viewed cantonese chow mein recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine