Crispy Cantonese Chow Mein Recipe

Prepare and crisp the noodles

If using dried fine egg noodles, boil in salted water 2–3 minutes until just tender (follow package for very short times). If using fresh, blanch 30–60 seconds until pliable. Drain thoroughly and spread on a tray to steam off excess moisture for 5 minutes. Heat a large nonstick or cast-iron skillet over medium-high and add 1 cup vegetable oil. When oil is shimmering but not smoking, add drained noodle bundle(s) in an even layer (you can do 2 smaller nests or one large). Fry 2–4 minutes undisturbed until underside is golden and crisp. Flip carefully in sections (or invert onto a plate and slide back into pan) and crisp the other side 1–2 minutes. Remove to a rack or paper towel to drain. If making ahead, keep warm in a low oven (200°F/95°C) and drizzle 1 tsp sesame oil before serving to finish flavor.

Marinate proteins

Toss the thinly sliced chicken and shrimp with 1 tsp light soy, 1 tsp Shaoxing wine (if using), and 2 tsp cornstarch. Let rest 10 minutes. The cornstarch creates a velvety exterior and helps the proteins hold moisture.

Cook proteins

Heat a wok or large skillet over high heat until smoking slightly. Add 1 tbsp vegetable oil and swirl. Add chicken in a single layer and stir-fry 2–3 minutes until mostly cooked and lightly golden. Remove chicken to a plate. Add remaining 1 tbsp oil, add shrimp and stir-fry 1–2 minutes until pink and just cooked through. Return chicken to the pan with shrimp, toss briefly, and remove both to the plate. Keep juices in the pan for flavor.

Make sauce

In a bowl, whisk together 1 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce (for color), and 1 tsp sugar. In a small cup, dissolve 1 tsp cornstarch in 1–2 tbsp cold water to make a slurry and set aside. The sauce will be combined in the wok with vegetables and proteins.

Stir-fry aromatics and vegetables

Wipe the wok if it has burnt bits from frying proteins, then heat over high. Add 1 tbsp vegetable oil. When very hot, add minced garlic and ginger and stir 10–15 seconds until fragrant (do not burn). Add sliced onion and celery and stir-fry 45–60 seconds. Add carrots and cabbage/bok choy and continue to toss 1–2 minutes until vegetables are bright and slightly tender-crisp. Add bean sprouts and half the sliced green onions and stir 30 seconds.

Combine with sauce and proteins

Return the cooked chicken and shrimp to the wok with any accumulated juices. Give the prepared sauce a quick stir then pour into the wok. Bring to a simmer and add the cornstarch slurry while stirring to thicken; cook 30–60 seconds until sauce is glossy and coats the ingredients. Taste and adjust seasoning with salt or a pinch more soy. Stir in 1 tsp sesame oil and finish with a grind of white pepper to taste.

Plate and serve

Place the crispy noodle nest(s) on a serving platter or individual plates. Spoon the hot saucy chicken, shrimp, and vegetable mixture over and around the noodles so some crisp edges remain exposed. Garnish with remaining sliced green onions. Serve immediately so noodles remain crispy; provide chopsticks or forks and a spoon for the saucy topping.