Crispy Cantonese Chow Mein (Authentic Pan-fried Noodles) (2024)

4.95 from 20 votes

Authentic: This recipe uses traditional ingredients and cooking methods to recreate the authentic flavors of Cantonese cuisine.

Easy: The recipe is simple and straightforward, making it easy for even the most inexperienced cooks to prepare a delicious Cantonese Chow Mein dish easily at home.

Versatile: It can be customized to suit individual preferences by adding different vegetables and proteins (chicken or shrimp).

Delicious: The combination of crispy pan-fried noodles, tender vegetables, and savory sauce creates a mouthwatering dish that is sure to satisfy any craving.

Crowd-Pleaser: Whether you’re cooking for family, friends, or a larger gathering, this Cantonese chow mein recipe is guaranteed to be a hit with everyone.

• Chow Mein Noodles: Chow mein noodles can be found at any Asian grocery store in the refrigerator section, where they sell fresh noodles. They are yellow in color and are usually made with wheat flour and egg. Make sure the packaging is labeled as 'Steamed Chow Mein'. Since we are using fresh pre-steamed chow mein noodles, we don't need to boil them before using them.
• Oil: The oil will be used to fry the noodles to make it crispy. I like to use avocado oil for this but you can use any type of neutral flavored oil. Try to avoid using olive oil.
• Ginger: Next, we will need ginger. Toasting this in hot oil before we stir-fry the beef will give it a nice and fragrant flavor.

Making this incredible Cantonese chow mein recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:

Step 1: Prepare Vegetables and Chow Mein

To prepare the vegetables and noodles, begin by first slicing the green peppers and onions into thin strips and set them aside for later.

Before you fry the noodles, you need to soften them up a little. If you are using pre-steamed chow mein, then either run very hot tap water over the noodles in a colander or sieve for 1-2 minutes to soften them. Alternatively, you can also soak it in a hot bowl of water for 1 minute as well. Set the aside for later.

Moving on to marinating the beef, begin by cutting the beef against the grain into thin slices. Place the sliced beef in a bowl.

In the same bowl, add the ingredients for the beef marinade and mix everything well. Let the beef marinate for 15 minutes at room temperature.

To crisp up the chow mein, you will essentially have to deep fry it in a frying pan. You don't need anything special for this step except oil and your softened noodles.

Depending on how thick your pan/wok is, you may need to adjust your heat accordingly. For thinner pans like a wok, I usually set my pan to medium, but for thicker wall pans like a frying pan, I like to adjust the heat to medium-high.

Don't be shy with the oil. It is required to get a crispy exterior. I use about ⅛ inch of oil at the bottom and add the soft noodles in and let it fry for about 2-3 minutes a side.

To prevent it from burning, shake the pan back and forth gently to keep it moving.

Once the noodles are crispy on one side, flip it, add more oil and repeat the steps again for 2-3 minutes.

Now it is time to make the sauce. In a separate bowl, combine ¼ cup of cold water with cornstarch. Mix the two ingredients together until there are no clumps.

Then, add the oyster sauce to the cornstarch mixture and continue mixing until the sauce is smooth.

To this mixture, add the maple syrup (or sugar) and the remaining ¾ cup of water. Mix everything together well, and set the sauce aside for later.

To ensure the sauce is not clumpy, it's important to mix the oyster sauce with only a little bit of water first to thin it out before adding the rest of the water since the oyster sauce is notoriously difficult to mix evenly into large amounts of water.

Now it is time to put everything together. Set your stove to medium-high heat and add a tablespoon of oil to a pan. Once the oil is hot, add the slices of ginger and toast them until they turn golden brown.

Next, add the marinated beef to the pan and fry it for 2-3 minutes, or until it is about 80% cooked. It is okay if the beef is still slightly pink in the middle, as it will continue to cook in the sauce.

Add the sliced onions and green peppers to the pan with the beef. Stir-fry everything together for about 2-3 minutes. Be careful not to overcook the vegetables.

While the veggies and beef are cooking, give the sauce a quick stir in the bowl. Cornstarch tends to settle at the bottom, so make sure to mix it well before adding it to the pan.

Push aside the vegetables and beef in the pan, and pour the sauce into the empty space. Keep stirring with a spatula until the sauce thickens and starts to bubble. You will know the sauce is done when it becomes a darker color and has a thick consistency.

Once the sauce is ready, mix the meat and veggies back into the pan, making sure to coat everything with the sauce. Cook everything together for about 1 minute.

Lastly, remove the slices of ginger from the pan and discard them. Pour the sauce, beef, and vegetables over the crispy noodles on the serving plate. Serve the dish with some chili oil on the side for an extra kick of flavor.

Your delicious Cantonese Chow Mein is ready to be served!

Joyce's Tips For Making the Best Cantonese Chow Mein Every Single Time

• Cut Meat Against the Grain: When you are cutting the beef, you want to cut it against the grain before you marinate it in a beef marinade. This will help keep the beef tender without the use of a tenderizer and this works with beef, chicken, and pork. I also have a detailed post on how to make your beef more tender by cutting against the grain and velveting the beef if you are interested in a read!
• Add More Sauce: If you like your chow mein on the saucier side, you can double the amounts in the 'Sauce' section of the recipe card
• Don't Be Shy With the Oil: You need a lot to make the noodles crispy because you're essentially deep-frying them, so don't be shy with the oil! You may need up to ⅛ inch of oil at the bottom of the pan to start the frying.
• Serve Immediately: This dish is best enjoyed right after cooking. The noodles will be crispiest right after you make it. Serve it hot and savor every bite!
• Look for 'Steamed' Chow Mein At the Store: When you are buying Cantonese chow mein in the grocery store, look for the ones that are labelled 'steamed'. They usually come in a plastic bag in the refrigerator section where all the fresh noodles are. Buying the pre-steamed one lets us skip the step of steaming the noodles before deep-frying it.

This delicious Cantonese chow mein recipe is so flavorful and easy to make, you'll want to try out some of these delicious variations! Here are some great ideas:

Spicy: For a spicy twist on this classic dish, add some crushed red pepper flakes, sriracha or sliced fresh chili peppers to the sauce. This adds a kick of heat to the dish and gives it extra flavor.

Seafood: To make a seafood version of this dish, add a mix of shrimp, scallops, and squid to the stir-fry along with the vegetables. This adds a delicious seafood flavor to the dish and makes it a bit more luxurious.

Vegetarian: For a vegetarian version, omit the meat and add a variety of colorful vegetables such as mung bean sprouts, bell peppers, mushrooms, carrots, and snow peas to the stir-fry. This is a great option for people who want to incorporate more vegetables into their diet.

Chicken: Another popular way to have Cantonese chow mein is with chicken. Instead of beef, you can swap it out with chicken slices (both dark meat and white meat will work). You can use the same marinade in the recipe card, but add 1 teaspoon of cornstarch as well. This will make the chicken velvety. Instead of using peppers, you can add fresh bean sprouts instead.

Frequently Asked Questions

To store leftovers, start by first transferring the dish into an airtight container or wrap it tightly with plastic wrap. Place the container in the refrigerator within two hours of cooking. The leftovers can be stored in the fridge for up to three to four days.

You can easily reheat any leftovers in a skillet or wok over medium heat until heated through. Alternatively, you can microwave the leftovers in a microwave-safe dish, stirring occasionally until heated thoroughly.

Freezing is not recommended as the texture of the noodles may become mushy and the vegetables may lose their crispness. Plus, the sauce can separate and become watery upon thawing and reheating. It is best to enjoy the dish fresh or consume the leftovers within a few days.

If you made thisCantonese beef chow mein recipe, I want to see! FollowPups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

Please also consider leaving a ⭐⭐⭐⭐⭐ rating and a comment to tell me how it went! I'd love to hear from you if you made this!

If you like my recipes and want to be updated on when new ones come out, please consider subscribing to mynewsletter(we don't spam) and follow along onInstagram,Facebook, andPinterestfor all of my latest recipes!