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Cantonese-style vegetable chow mein with thin wheat noodles, bok choy, cabbage, carrots, onions and mushrooms tossed in a savoury soy sauce.

Cantonese-Style Vegetable Chow Mein

Thin noodles are stir-fried with onions, cabbage, carrots, bok choy and mushrooms in a savoury dark soy sauce. The finished noodles are deeply browned, lightly glossy and fairly dry—just like the dish in the photos.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course, Side Dish
Cuisine Asian inspired, Cantonese-inspired, Chinese
Servings 4 servings
Calories 513 kcal

Equipment

  • Large wok or deep skillet
  • Large pot for loosening the noodles
  • Colander 
  • Sharp chef’s knife
  • Cutting board
  • Small mixing bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Wooden spoon, wok spatula or kitchen tongs
  • Serving bowls or plates

Ingredients
  

Noodles and vegetables

  • 400 g noodles Use fresh very thin wheat chow mein noodles,
  • 2 tablespoons cooking oil neutral and divided
  • 1 yellow onion small and cut into thin wedges
  • 2 cups green cabbage roughly sliced
  • 1 carrot medium sized and cut into thin strips
  • 4 baby bok choy leaves and stems roughly chopped
  • 1 cup shiitake mushrooms thinly sliced
  • 2 cloves garlic finely minced
  • Chili oil or chili crisp for serving

Chow mein sauce

  • 3 tablespoons soy sauce light
  • 1 tablespoon soy sauce dark
  • 1½ tablespoons oyster sauce
  • 1 tablespoon Shaoxing cooking wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar
  • ¼ teaspoon ground white pepper
  • 2 tablespoons water

Instructions
 

Prepare the sauce.

  • Whisk the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, brown sugar, white pepper and water together in a small bowl.

Prepare the noodles.

  • Loosen the fresh chow mein noodles with your fingers. If they are tightly packed, place them in boiling water for only 30 to 45 seconds. Drain immediately, rinse briefly under cool water and shake off as much water as possible. The noodles should be flexible but not soft.

Brown the noodles.

  • Heat 1 tablespoon oil in a large wok or deep skillet over medium-high heat. Add the noodles and spread them across the pan. Let them cook undisturbed for about 1 minute, then toss and cook for another 2 minutes. A few lightly crisped strands give the noodles the texture shown in the photo. Transfer them to a plate.

Cook the vegetables.

  • Add the remaining tablespoon of oil to the wok. Add the onion, cabbage, carrot and mushrooms. Stir-fry for 3 to 4 minutes, until the onion begins to brown and the cabbage softens around the edges.

Add the greens.

  • Stir in the bok choy and garlic. Cook for another 1 to 2 minutes. The stems should soften slightly while the leaves remain bright and visible.

Combine everything.

  • Return the noodles to the wok. Pour the sauce evenly over them. Use tongs or two wooden spoons to lift and toss the noodles continuously for 2 to 3 minutes.

Finish the chow mein.

  • Continue stir-frying until the sauce has been absorbed and every noodle is a rich brown colour. There should not be a pool of sauce in the bottom of the wok. Serve immediately with chili oil or chili crisp on the side.
    • For the best Cantonese-style vegetable chow mein, use a very hot wok and toss the thin noodles continuously until the homemade chow mein sauce is fully absorbed. This creates richly browned, glossy noodles with a chewy restaurant-style texture instead of a soft, watery finish.

Notes

  • Use very thin wheat chow mein noodles, not thick lo mein noodles, to create the light, chewy texture found in traditional Cantonese-style vegetable chow mein.
  • Cook the noodles over fairly high heat and keep tossing until the savoury chow mein sauce clings to every strand rather than pooling underneath. The finished noodles should look richly browned and glossy, not wet.
  • Cut the onion into visible curved wedges, leave the cabbage slightly chunky and keep a few green bok choy leaves showing throughout the noodles. This gives the homemade vegetable chow mein the same colourful, restaurant-style appearance shown in the photos.
  • Do not fully cook the noodles before adding them to the wok. They should be loosened and flexible but still slightly firm, as they will continue cooking in the sauce.
  • Drain the chow mein noodles thoroughly. Excess water can dilute the sauce, soften the noodles and prevent those delicious lightly browned edges from developing.
  • Prepare the vegetables and mix the homemade chow mein sauce before heating the wok. Once stir-frying begins, this easy Chinese noodle recipe cooks quickly.
  • Add the firmer vegetables first, including the onion, cabbage, carrots and mushrooms. Stir in the bok choy near the end so the stems remain tender-crisp and the leaves stay fresh and green.
  • Let the noodles sit against the hot wok briefly before tossing. A few crisp, caramelized strands add extra flavour and give this restaurant-style chow mein recipe a better texture.
  • Dark soy sauce gives the noodles their deep brown colour, while light soy sauce, oyster sauce and sesame oil create the rich, savoury flavour.
  • Serve this easy Chinese vegetable noodle stir-fry immediately for the best texture. Offer chilli oil or chilli crisp on the side so each person can adjust the heat.

Nutrition

Serving: 1servingCalories: 513kcalCarbohydrates: 90gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1293mgPotassium: 592mgFiber: 8gSugar: 9gVitamin A: 7611IUVitamin C: 67mgCalcium: 182mgIron: 3mg
Keyword Cantonese vegetable chow mein, Cantonese-style noodles, Chinese stir-fried noodles, Chinese takeout-style noodles, easy Chinese dinner recipe, easy vegetable chow mein recipe, recipe, restaurant-style chow mein, vegetable noodle stir-fry
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