Crispy Chow Mein Noodles

Crispy Chow Mein Noodles are a flavor-packed Cantonese classic where golden, pan-fried egg noodles meet juicy seafood, crisp vegetables, and a silky, savory sauce. The contrast between the crunchy noodle nest and saucy toppings makes every bite irresistible. It’s one of those dishes that feels like restaurant-style takeout—but even better made fresh at home. Let’s dive into this crave-worthy recipe!

Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 30 minutes

For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
½ teaspoon sesame oil
Pinch of white pepper
2 cups unsalted chicken stock
2 tablespoons cornstarch
6 tablespoons water

For the crispy chow mein noodles:
10 ounces fresh pan-fried egg noodles
4 tablespoons cooking oil, separated (or any high-smoking-point oil)

For the toppings:
1 tablespoon rice wine
½ pound large shrimp, peeled and deveined
½ pound large scallops
1 tablespoon cooking oil
3 slices ginger
3 garlic cloves
1 cup snow peas
1 cup Bunashimeji mushrooms

Instructions

1. Make the sauce:

• In a bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and chicken stock. Set aside.

2. Blanch the noodles:

• In a pot of water over high heat, bring it to a boil. Blanch the noodles for 15 seconds.
• Immediately rinse under running water and drain thoroughly.

3. Pan-fry the chow mein noodles:

• In a wok over high heat, heat until smoking hot. Add 3 tablespoons of cooking oil and reduce to medium heat.
• Spread the noodles evenly in the wok and pan-fry for about 3 minutes until golden brown.
• Flip, add 1 more tablespoon of cooking oil, and fry the other side until crispy and golden, another 3 minutes. Transfer to a serving plate.

4. Par-cook the seafood:

• In a pot of boiling water over high heat, add rice wine, shrimp, and scallops. Cook for about 2 minutes until partially cooked.
• Remove, rinse under cold water, and drain.

5. Stir-fry the vegetables:

• In the same wok over medium heat, add 1 tablespoon of cooking oil.
• Add ginger, garlic, snow peas, and Bunashimeji mushrooms. Stir-fry for about 1 minute. Remove and set aside.

6. Finish the sauce and combine:

• In the same wok over medium heat, pour in the prepared sauce and bring to a simmer.
• Stir in the cornstarch slurry (2 tablespoons cornstarch + 6 tablespoons water) and cook until the sauce thickens.
• Add back the seafood and vegetables. Stir and cook for another 1 to 2 minutes until everything is cooked through.

7. Serve:

• Pour the toppings and sauce over the crispy noodles. Serve immediately and enjoy!

Tips & notes

• • Pan-frying vs. deep-frying: At home, we use a pan-fry method with less oil for a crisp noodle base. In restaurants, the noodles are often deep-fried for a puffier, extra crunchy texture.
  • Hot wok, cold oil: Always heat the wok until smoking before adding oil to prevent sticking and ensure a golden crust on the noodles.
  • Flexible protein options: Instead of seafood, you can substitute chicken, pork, beef, or even tofu.
  • Thickening the sauce: Stir the cornstarch slurry just before using, as it settles quickly. Add gradually and stir constantly until you reach the right consistency.