If you’re craving quick takeout-style noodles at home, this Soy Sauce Chow Mein (Cantonese Noodles) is your new best friend. This easy chow mein recipe is savory, satisfying, and ready in just about 15 minutes!
What is Soy Sauce Chow Mein (Cantonese Noodles)?
Soy sauce chow mein is a simple stir-fried noodle dish that uses pre-steamed egg noodles tossed in a savory, slightly sweet soy-based sauce. Inspired by Cantonese noodles, this dish is all about balance—chewy noodles, crisp vegetables, and an umami-rich sauce for chow mein that hits all the right notes.
If you're unfamiliar, chow mein literally means "fried noodles" in Chinese. This version uses soy sauce as the main flavoring agent, along with aromatics and crunchy bean sprouts for a fast, flavorful meal.
Why You’ll Love This Soy Sauce Chow Mein
- Quick and easy to make: With minimal prep and cook time, it's a weeknight dinner lifesaver.
- Delicious umami flavor: The sauce combines soy sauce, oyster sauce, and sesame oil for a deep, rich flavor.
- Perfect noodle texture: Pre-steamed egg noodles chow mein give you that chewy, springy bite.
- Versatile and customizable: You can keep it simple or load it up with proteins or extra veggies.
- Tastes like your favorite takeout: But fresher, and probably faster too
If you like this Soy Sauce Chow Mein recipe, check out my Beef Chow Fun (Beef Ho Fun) and Spicy Gochujang Peanut Noodles!
Ingredients
For the Stir-Fry:
- Egg Noodles: The base of the dish—springy and chewy, perfect for absorbing all the sauce.
- Garlic: Adds that savory punch and classic stir-fry aroma.
- Yellow Onion: Brings sweetness and a bit of texture.
- Bean Sprouts: Adds crunch and freshness at the end.
- Scallions (Green Parts Only): Fresh, sharp flavor that balances the richness.
- Neutral Oil: Helps stir-fry everything without affecting the flavor.
- Salt: Just a pinch to season and balance everything.
Sauce for Chow Mein:
- Soy Sauce: The main seasoning that gives that salty, savory base.
- Dark Soy Sauce: Adds a deeper color and richer flavor.
- Oyster Sauce: Boosts umami and adds a subtle sweetness.
- Sugar: Balances the saltiness of the sauces.
- White Pepper: A little heat and brightness.
- Sesame Oil: Nutty flavor to round things out.
- Water: Helps thin the sauce slightly so it coats the noodles evenly.
Optional Toppings:
- Chili Oil: For heat and flavor.
- Fried Egg: Adds richness and makes it feel more complete.
Customizations
- Swap the bean sprouts for shredded cabbage or julienned carrots for a veggie boost.
- Add cooked shrimp, tofu, or chicken to make this high protein.
How to Make Soy Sauce Chow Mein
Blanch the Noodles
In a large bowl, add pre-steamed egg noodles and boiling hot water to blanch the noodles for 1 minute.
Drain the noodles, quickly rinse with cold water, and set aside.
Make the Sauce
In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, and water. Set aside.
Stir-Fry Everything Together
Heat a wok or large skillet over medium-high heat. Add the neutral oil, garlic, and onion. Stir-fry for 1 minute until onions have softened. Add the noodles and sauce mixture. Toss and stir-fry for 2–3 minutes until the noodles are evenly coated and heated through.
Add bean sprouts and scallions. Stir-fry for another 30 seconds just until they soften slightly. Add a pinch of salt to taste.
Serve
Serve as-is or with chili oil and a fried egg on top.
Storage
Best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.
Tips
- Use fresh noodles: Pre-steamed egg noodles or chow mein noodles make prep super fast.
- Don’t overcook: Stir-fry just until everything is heated through—overcooking can make noodles mushy.
Soy Sauce Chow Mein (Cantonese Noodles)
Equipment
Ingredients
Ingredients
- 12 oz pre-steamed egg noodles or chow mein noodles
- 3 cloves garlic minced
- 1 small yellow onion thinly sliced
- 2 cups bean sprouts
- 6 stalks scallions green parts only, cut into 2-inch pieces
- 1 tablespoon neutral oil
- Pinch of salt
Sauce
- 3 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoon sugar
- Dash of white pepper
- 1 teaspoon sesame oil
- 2 tablespoon water
Optional Toppings
- Chili oil
- Fried egg
Instructions
- In a large bowl, add pre-steamed egg noodles and boiling hot water to blanch the noddles for 1 min. Drain the noodles, quickly rinse with cold water, and set aside.
- In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, sesame oil, and water. Set aside.
- Heat a wok or large skillet over medium-high heat. Add the neutral oil, garlic, and onion. Stir-fry for 1 min until onions have softened.
- Add the noodles and sauce mixture. Toss and stir-fry for 2–3 minutes until the noodles are evenly coated and heated through.
- Add bean sprouts and scallions. Stir-fry for another 30 seconds just until they soften slightly. Add pinch of salt to taste.
- Serve as-is or with chili oil and fried egg on top.
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