Cantonese Chow Mein (Printable Version)

Crispy noodles topped with stir-fried vegetables, chicken, shrimp and char siu in savory sauce.

# What You'll Need:

→ 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

# How To Make It:

01 - Combine chicken and shrimp with soy sauce, cornstarch, and white pepper. Let stand for 10 minutes to absorb flavors.
02 - Bring large pot of water to rolling boil. Blanch fresh noodles 1-2 minutes until al dente. Drain thoroughly and set aside.
03 - Heat 1 tablespoon oil in large nonstick skillet or wok over medium-high heat. Spread noodles in even layer. Cook undisturbed 3-4 minutes until golden and crisp. Flip carefully and repeat 3-4 minutes on second side. Transfer to serving platter.
04 - Add remaining oil to wok. Stir-fry marinated chicken 1-2 minutes until nearly cooked through. Add shrimp and cook until pink and opaque, about 1 minute. Add sliced char siu and toss to combine.
05 - Add carrot, bell pepper, and snow peas. Stir-fry 2-3 minutes until vegetables are crisp-tender. Add bean sprouts and spring onions, toss for 1 minute.
06 - Whisk together light soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and chicken stock. Pour into wok and bring to gentle simmer.
07 - Stir in cornstarch slurry gradually. Cook 1-2 minutes, stirring constantly, until sauce coats back of spoon and reaches desired consistency.
08 - Pour stir-fried protein and vegetable mixture with sauce over crispy noodles. Serve immediately while noodles retain crunch.

# Expert Advice:

01 -
  • You get that irresistible restaurant style crispy noodle cake without any fancy techniques or equipment
  • The customizable protein and vegetable mix means you can use whatever you have in your fridge
  • The sauce comes together with pantry staples and delivers that perfect balance of savory and slightly sweet flavors
02 -
  • The most crucial step is thoroughly draining your noodles after boiling them because any excess water will prevent them from crisping up properly
  • Resist the urge to stir or check the noodles while they are frying because that golden crust needs uninterrupted contact with the hot pan
03 -
  • A well seasoned carbon steel wok or nonstick pan works best for achieving that golden noodle crust without sticking
  • Let your noodle cake rest for a minute after cooking to help it hold together when you serve it

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