Why should you try my dad's recipe?
Because my dad's made this dish thousands of times (literally!) over his 50+ year career as a Chinese chef. And now, you get to learn all of his tips and techniques.
I know you'll love it as much as our community does - this recipe video has over 3.5M views and 69K likes on YouTube!
Love from our community
@DJROBOT4130
I love every bit of what you do. Dad: so causal and experienced, he is HIGHLY skilled, and his knowledge is endless. I appreciate he is resourceful, and explains everything with purpose. There is no shame in not having the perfect tools, or commercial kitchen. His years of experience show. Son: you have an amazing father and it shows! Capturing this so professionally, with detail, this is amazing. Mom: to every great man is a great woman/partner. This is the best. The rest of the lau family is what makes this so wholesome. It’s hard to put into words how wonderful what you all are doing. THANK YOU!
@kathleendinicola9065
Thank you chef Laos for another great video. Love the end of your videos when you sit down with your wife, your son, daughter in law and the star of the show that Beautiful baby. Best of health and bless you all.
@suckmyteeties
Thank you for sharing your dad with us all. His recipes are incredible. Thank you!
Watch on YouTube
Meet your chef, Daddy Lau
50+ Years of Experience
My dad's been cooking Chinese food for over 50+ years, as a chef, restaurant owner, and loving father.
Meet our family
2x James Beard Awards
We won TWO James Beard Awards for our endeavors in teaching and preserving Cantonese cuisine.
Read more
Over 2.5M+ Followers
My dad is the internet's favorite Chinese chef, teaching millions of people how to cook every month.
Watch our videos
Cantonese Chow Mein (豉油王炒麵)
Along with beef chow fun and lo mein, Cantonese chow mein ranks as one of the top essential Chinese noodles.
This classic noodle dish is known as "鼓油王炒面," which translates roughly to “Supreme Soy Sauce Pan Fried Noodles.” (Also, chow mein = pan fried noodles.)
It’s traditionally more of a breakfast or lunch kind of dish, and especially popular at dim sum or served alongside congee.
Why is it called Supreme Soy Sauce Chow Mein?
Its name is based on the most dominant ingredient: soy sauce. To allow that flavor to shine, supreme soy sauce chow mein is always served without meat.
You can certainly cook this with beef or anything else you'd like, but then the dish wouldn't be called "supreme soy sauce chow mein," it'd be called "beef chow mein."
Even if it's cooked exactly the same way, adding beef to the dish would overpower the aroma of the soy sauce.
On soy sauce
Soy sauce dates back to around 2200 years ago during China’s Han Dynasty. Much like congee and rice, soy sauce was originally developed to stretch salt, which used to be a very expensive commodity. It has since become one of the most common and important ingredients in all of Asian cuisine.
In Cantonese, soy sauce is called “sih yàuh 豉油,” and there are a ton of different names and variations of it across Asia.
Traditionally, Chinese soy sauce is produced by fermenting soybeans and grains, brewing with some sort of salt, purifying and pasteurizing, and then it’s either stored for further aging or bottled immediately for distribution.
It’s primarily during this final step where dark soy sauce differs from light soy sauce.
In Cantonese, dark soy sauce is known as “lóuh chāu 老抽,” which roughly translates to “old extract,” a reference to a longer aging process than its younger brother, light soy sauce, or “sāang chāu 生抽.” Dark soy sauce is also commonly mixed with mushrooms, caramel coloring, and molasses.
If you don’t have dark soy sauce, you can skip it and substitute it with light soy sauce which is generally easier to buy. You can also check below for links to buy dark soy sauce online.
Ingredients
Prep
10 minutes
Total
30 minutes
Share
Use our magic wand to update this recipe!
Main Ingredients
- 12 oz Hong Kong style pan-fried noodles (buy the unsteamed variety)
- 0.50 onion
- 5 stalks scallions
- 4 oz bean sprouts
- 1 tbsp dark soy sauce (Tamari works as a substitute - Amazon)
- 1 tbsp light soy sauce (Amazon )
- 1 tbsp oyster sauce (Amazon )
- 2 tsp sugar
- 1 tbsp water
- 1 tsp sesame oil (to taste. Buy on Amazon )
- 3 tbsp corn oil
Want a deeper dive into how to craft traditional, authentic Cantonese flavors?
Understanding Flavor
Learn how to recreate the Cantonese flavors you love by demystifying and mastering a handful of core, traditional ingredients
Selecting the right noodles: Chow mein vs lo mein
We talk A LOT about this throughout the video, but we'll be using fresh, unsteamed Hong Kong style pan fried noodles.
These are Chinese egg noodles, and there are many, many different types, varieties, and brands that offer them.
For simplicity’s sake, here are three of the most common Chinese egg noodles: wonton mein, lo mein, and chow mein.
We’ll want to use chow mein, also known as Hong Kong style pan fried noodles. Chow mein is the ideal type of noodle for the traditional flavor and texture profile we’re going for. They’re thinner than lo mein and have less egg content than wonton mein. The thin, chewy, eggy noodles are sold in three forms: fresh and unsteamed, fresh and steamed, and dried.
We prefer using fresh, unsteamed noodles, but all three types work great! If chow mein noodles are not available, any thin instant ramen will work too.
My dad talks about this in our video during Meal Time, but you can also buy the dried variety and boil it according to the instructions, cool it with water, and then proceed with our instructions as written.
An expert chef’s tip for perfect chow mein
The ideal Cantonese style chow mein is not soggy, with aromatic crispiness here and there. Before frying them, it's best to steam the noodles rather than boil them, then dunk them in the hot water for just a minute. Remember to let the noodles cool down. When you're pan frying the noodles, let them cook and crisp up, and don't move them around too much.
Restaurants are able to cook smokiness and intense aromas into the dish using super high heat and lots of oil. Those two factors are rather inconvenient to replicate at home, so we simply put in more time and patience. It takes longer, but we can patiently pan fry the noodles to achieve a tasty, healthy result.
Finding Asian ingredients
Some of these ingredients can be hard to find in a typical grocery store.
If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon:
- Kikkoman Sesame Oil - https://geni.us/kkmsesameoil
- Kikkoman Soy Sauce - https://geni.us/kkmsoysauce
- Kikkoman Tamari - https://geni.us/kkmtamari
- Kikkoman Oyster Sauce - https://geni.us/kkmoystersauce
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
Alternatives to oyster sauce
If you're vegetarian or need to stay away from gluten, we have three alternatives for you!
If you're vegetarian or need to stay away from gluten, we have three alternatives for you!
Vegetarian Oyster Sauce
Since oyster sauce is made out of oyster extract, here are some alternatives that have a similar taste without using the actual oyster:
- Wan Ja Shan Vegetarian Mushroom Oyster Sauce
- Lee Kum Kee Vegetarian Stir Fry Sauce
- Lee Kum Kee also sells a bigger container of this
Gluten Free Oyster Sauce
Wok Mei has a gluten-free oyster sauce, but it still contains oyster extract, so it's not vegetarian friendly.
Vegetarian and Gluten Free Oyster Sauce
Unfortunately, we don't know of a vendor that sells an oyster sauce that caters to both dietary restrictions, so you'll need to DIY the sauce.
Mix equal parts gluten free soy sauce and gluten free hoisin sauce. This isn't exactly the same as oyster sauce, but it's pretty close.
Other supplies and tools
You'll need a good wok, which provides a ton of versatility for the classic Chinese cooking methods: steaming, stir frying, deep frying, etc.
If you're using fresh, unsteamed chow mein noodles, it'll help to buy a steamer rack with holes. Otherwise, you can use a regular steamer rack and steam the noodles on a plate for an extra 2 to 3 minutes than my dad prescribes in this recipe.
Instructions
Prep
10 minutes
Total
30 minutes
Share
Use our magic wand to update
this recipe!
Help Shape Our Cookbook!
We're writing a cookbook! It won't be available until 2027, but sign up now to get weekly tips and videos from our cookbook development.
Step 1: Steam noodles, drain, cool
Here's a quick run-down of the types of HK-style noodles you can buy:
- fresh, unsteamed
- fresh, steamed
- dried
In the video, we demonstrate how to cook with fresh, unsteamed noodles, which is my dad's preference. This takes a little bit of extra work but is well worth it.
Chef's Tip: We'll need to cook the noodles by steaming them, which is one of the main keys to nailing the perfect texture.
Here's what you do:
- Place your steamer rack in a wok on high heat. Pour enough water so that the top of the rack isn't submerged, and start boiling water.
- Take the rack out, separate and lay out noodles (12 oz) on top of the rack.
- Once boiling, set the steamer rack and noodles back in the wok and cover for 10 minutes. Leave the stove on high heat.
- If you're using a steamer rack without holes (i.e. steaming on a plate where the steam can't easily access the bottom), steam for 2 to 3 extra minutes.
- Once the 10 minutes is up, quickly dump the noodles in the water for 15 to 30 seconds.
- Drain the noodles through a colander, and spend about 1 to 2 minutes fluffing and separating the noodles with a chopstick.
- Let it cool for 3 to 5 minutes.
If you're using fresh, steamed noodles, you can skip the steaming step. Instead dunk the noodles in boiling water for about 2 minutes before draining.
If you're using dried noodles, it's somewhat similar to cooking instant ramen. Cook according to the package's instructions, erring on the more al-dente side, and rinse with cold water afterwards to stop the cooking.
Step 2: Chop vegetables
We'll wash and chop our vegetables:
- scallions (5 stalks) - cut into about 1.5-inch pieces. Separate the whites and the greens, as we'll be cooking the whites first.
- onion - cut in half, then julienne (see video for example)
- bean sprouts (4 oz) - you can leave these as is. Some traditional restaurants will remove the beans and the tips, which is A LOT of work.. but feel free.
Step 3: Create sauce
Mix dark soy sauce (1 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), sugar (2 tsp), water (1 tbsp) in a bowl until the sugar dissolves.
We'll be adding the sesame oil later.
Step 4: Heat wok, start cooking
We'll start by heating our wok to around 350°F to 400°F (176°C to 204°C). Depending on your stove, this should take around 2 to 3 minutes.
AFTER the wok is hot, we'll add corn oil (0.99 tbsp) and heat that to 350°F to 400°F. As a visual cue, it should be "shimmering" - rippling, but not smoking. If it starts smoking, the wok is too hot.
Then, we'll start cooking our scallion whites and onions for right around 1 minute, and set them on a plate for later.
Heat the wok again and add more corn oil (0.99 tbsp). Once the oil is shimmering, add the noodles.
We want to be really gentle with the noodles. DO NOT flip them yet, and only occasionally move the noodles around. Let the bottom get nice and crispy for about 3 minutes.
Then, we'll flip. My dad does a graceful wok-flip (which I don't have the confidence to pull off), but the rest of us can just use a spatula and flip that way :)
Once flipped, add more corn oil (0.99 tbsp) along the perimeter of the noodles to help develop a nice crisp. Let the noodles cook on this side for another 3 minutes, occasionally prodding and moving the noodles.
Letting the noodles adequately cook and crisp on each side is one of the main keys to perfecting this dish.
Step 5: Cook bean sprouts, add veggies, flavors
Overview
- Bean sprouts: 30 to 45 seconds
- Scallions and onions: 1 to 2 minutes
- Sauce: 1 minute
- Sesame oil: 1 to 2 minutes
Add the bean sprouts:
- Make room for the bean sprouts by pushing the noodles aside in the wok.
- Set the bean sprouts in the wok, and then cover them with the noodles. This helps trap some of the heat inside to help them cook more evenly and quickly.
- Let the bean sprouts cook underneath the noodles for 30 to 45 seconds.
Add the scallions (everything, the cooked whites and raw greens) and onions, and cook for about 1 to 2 minutes. Continue separating the noodles with chopsticks and a spatula.
Pour in the sauce mix, and mix everything around for 1 minute. We'll want to let the sauce evaporate as much as we can.
Add sesame oil (1 tsp), and mix and separate the noodles for another 1 to 2 minutes, and then we can start plating.
At this point, you should taste the noodles and see if the flavor and color is to your liking. My dad added another splash of dark soy sauce (0.5 tbsp) in the video to make the noodles a little darker.
Step 6: Plate and enjoy!
Transfer the noodles onto a plate, and call your loved ones over.
Time to eat!
Master Cantonese cooking from the ground up
Develop the intuition and foundation to cook Cantonese food with exclusive classes from a master chef.
Explore all masterclassesFrequently Asked Questions
Enjoy!
My sister and I have many, many happy memories enjoying this dish growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
More Recipes
泡麵版炒麵
Chow Mein, with Instant Noodles
萬用炒醬
Universal Stir Fry Sauce
牛肉炒飯
Beef Fried Rice
雞湯
Easy Chicken Broth
Made with love ❤️
We started Made With Lau to celebrate Cantonese culture and honor the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these recipes and stories help you spread the joy, love, and nostalgia that I felt growing up.