Soy Sauce Pan Fried Noodles(Cantonese Chow Mein)

  • PrepTime: 10 Mins
  • CookTime: 5 Mins
  • TotalTime: 15 Mins


  1. 100 g dried egg noodles , thinner ones are better
  2. 1 cup bean sprouts remove the roots , cut into sections
  3. 6 blanched chives , cut into sections
  4. 3 green onions , shredded
  5. 1/4 white onion
  6. 3 tbsp. cooking oil , divided
  7. pinch of salt , if necessary
  8. Mixed Sauce

  9. 1 tbsp. light soy sauce
  10. 1 tsp. dark soy sauce
  11. 1 tsp. Chinese cooking wine
  12. 1 tsp. water
  13. 1/4 tsp. sugar
  14. 1/4 tsp. ground white pepper


  1. Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
  2. In a small bowl, mix all the ingredients of the sauce and set aside.
  3. Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
  4. Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
  5. Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.


    Choose the right type of noodles. For common Chinese chow mein, they are two large groups, the first one is egg noodles (commonly used in Northern China and work perfectly with sauces). And the second is Cantonese Chow Mein, which is much drier and thinner, working best with crisper chow mein.