Cantonese Style Chow Mein: Easy Pan-Fried Noodles

Have you ever visited a Chinese restaurant and seen Cantonese-style chow mein on the menu? Or, have you heard about this type of chow mein before but aren’t quite sure what it is? Chow mein is a Chinese stir-fried noodles dish. It is a perfect example of the delightful flavors and textures found in Chinese cuisine. "Chow mein" translates to "fried noodles" in English. The dish typically consists of stir-fried noodles with a variety of vegetables or a choice of meat.

Lots of people confuse chow mein with lo mein. They are both popular Chinese dishes featuring noodles, but they are different in their preparation and presentation:

Noodle type:

• Chow mein: The noodles used in Chow Mein are often egg noodles that are stir-fried until crispy. They can be thin or thick, and the cooking method gives them a slightly crispy texture.
• Lo mein: Lo Mein, on the other hand, uses soft, boiled noodles. These noodles are usually thicker and rounder than those used in Chow Mein and are not fried.

Cooking method:

• Chow mein: The key characteristic of Chow Mein is that the noodles are stir-fried. This gives them a slightly crunchy texture. The other ingredients, such as meat, vegetables, and sauce, are also stir-fried.
• Lo mein: Lo Mein means "tossed noodles." The cooked noodles are tossed with the other ingredients and sauce in the wok, but they are not stir-fried to a crispy texture. This results in a softer, more noodle-centric dish.

Texture and flavor:

• Chow mein: The stir-frying process imparts a crispy texture to the noodles, and the dish often has a slightly stronger, more concentrated flavor due to the high heat used in the cooking process.
• Lo mein: The noodles in Lo mein remain soft, and the dish tends to have a milder, more noodle-forward flavor as the noodles are the central focus.

Long to short, Chow Mein has crispy stir-fried noodles, while Lo mein noodles are soft and tossed.

Before we dive into the cooking process, let's take a look at the main ingredients you'll need for Cantonese Style Chow Mein:

Chow mein noodles: Chow Mein typically uses Chinese egg noodles; they are the stars of the show. These noodles are made with wheat flour and eggs, giving them a yellow color and a slightly chewy texture. In Chow Mein, these thin noodles are often stir-fried until they become crispy, providing a contrast in texture to the other ingredients in the dish. You can find chow mein noodles in any Asian grocery store.

Soy sauce mixture: The role of the sauce is to add depth and flavor to Cantonese-style Chow Mein. The sauce includes light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, water, and sugar. This flavorful sauce enhances the overall taste of the dish.

Mung bean sprout: Mung bean sprouts are commonly added to Chow Mein for their texture and crunch. Mung bean sprouts naturally contribute a refreshing crunch to the dish. They have a crisp and slightly juicy texture, providing a contrast to the chewiness of the stir-fried noodles. Overall, mung bean spouts are light and fresh and can lighten up the dish's overall taste. This is particularly important in a stir-fried dish like Chow Mein. Feel free to add other vegetables, such as bok choy, napa cabbage, snow peas, and bell peppers.

Green onion pieces: Green onions provide extra aromatic flavor to your dish. Remember to cut them into 2-3 inch pieces.

Cooking oil: You'll need regular vegetable oil for the cooking process.

Salt and black pepper: to taste

Sesame oil: It is optional.

Bring a large pot of water to a boil. Once it's boiling, add the dried Chinese egg noodles and cook according to the package directions until they are al dente. This usually takes about 1 minute.

Drain the noodles from hot water and rinse them with cold water to stop the cooking process. This helps to achieve the desired texture for your chow mein.

In a large wok or skillet, heat oil over medium-high heat. Once hot, add the boiled and drained noodles. Gently pan-fry them until they become nicely golden brown and crispy.

Pour in the soy sauce mixture, including light soy sauce, dark soy sauce, oyster sauce, sugar, water, Shaoxing wine, and sesame oil. (optional). Use a pair of tongs to gently stir fry the noodles with the savory sauce together, ensuring that the sauce coats all the ingredients evenly, about 2-3 minutes.

Lastly, add the fresh mung bean sprouts and green onion pieces. Stir-fry for an additional 1 minute until the vegetables are tender-crisp. Salt and pepper to taste.

Transfer your delicious Cantonese-style Chow Mein to a plate. Serve hot and enjoy!

When it comes to Cantonese-style chow mein, the variations and customizations are endless. For a classic version of the dish, you can add Chinese barbeque pork, shrimp, beef, or any other type of meat. For a vegetarian option, experiment with additional ingredients like mushrooms, carrots, water chestnuts, bamboo shoots, and other vegetables. To spice it up, add chili peppers or other types of hot peppers. To make it healthier, reduce the oil used, or opt for low-sodium soy sauce. Have fun with your creativity in the kitchen.

I hope you enjoyed this post about the Cantonese style chow mein. With its classic egg noodles, lightly stir-fried vegetables, and flavorful sauce, chow mein has remained a classic favorite for many families. With this easy recipe, you can enjoy the unique flavors of Cantonese-style Chow Mein anytime. It's a wonderful way to bring the tastes of Chinese restaurants right to your dining table! Let me know how your Cantonese-style chow mein turned out. Happy cooking!

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