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  1. Cantonese Chow Mein

Cantonese Chow Mein

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4 servings

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  • 1. Immerse egg noodles into boiling water for 30 seconds, then remove and set aside. Heat your wok at high heat, keep it dry. Add 5 Tbsp. oil and coat the wok evenly with oil. Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat. The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
  • 2. Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
  • 3. Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 Tbsp. water, cover the wok and steam for 1 - 2 minutes. Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce. Pour the veggies and meat over the noodles.


Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy). Note #2: Ideally you should use a large non-stick wok for frying noodles. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick.

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