30-Min Crispy Chow Mein Noodles

Crispy Chow Mein Noodles (Hong Kong Style Pan-Fried Noodles), called liang mian huang in Chinese, are a Cantonese favorite. Golden, crunchy noodles form the base for a silky, savory sauce loaded with fresh seafood and crisp vegetables. The magic of this dish is the contrast—crispy noodles meet tender shrimp, scallops, and vegetables in every bite. You can also use chicken, beef, or pork, but today we’re keeping it fresh with seafood and vegetables.

This Hong Kong–style version delivers restaurant-quality flavor at home, with noodles pan-fried to the perfect crisp and a sauce that ties everything together beautifully.

Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 20 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 of cornstarch and 6 tablespoons of 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

• Prep ahead: Blanch the noodles, slice vegetables, and par-cook the seafood up to 1 day in advance. Store separately in the fridge and assemble just before stir-frying to save time and keep textures crisp.
• Pan-frying vs. deep-frying: At home, we use a pan-frying 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.