Cantonese Chow Mein Recipe

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Gabriel Published: July 1, 2020 Modified: October 19, 2020

Staying in tonight? If you’re craving Chinese food, say no to take out. Instead, roll-up your sleeves and start making your own chow mein dish right in the comfort of your home.

How To Make Cantonese Chow Mein

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Chinese egg noodles tossed around with meat, mushrooms, and a distinct Asian sauce for that authentic chow mein flavor.

Prep: 30 mins
Refrigerate: 20 mins
Cook: 25 mins
Total: 1 hr 15 mins
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  • 8 medium black mushrooms, dried
  • 1 lb beef boneless round steak
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tsp cornstarch
  • 1 tsp soy sauce
  • 1 tsp white pepper
  • 16 oz bean sprouts
  • 4 oz pea pods
  • 2 green onions, with tops
  • 2 tsp cornstarch
  • ½ tsp sugar
  • 2 tbsp cold water
  • 4 cups water
  • 12 oz Chinese Egg Noodles
  • 1 tsp ginger root, peeled, chopped
  • 1 tsp garlic, chopped fine
  • 3 tbsp oil
  • ½ cup canned bamboo shoots, sliced
  • 1 tsp salt
  • 1 cup chicken broth
  • 2 tbsp oyster sauce


  1. Soak mushrooms in warm water until soft, about 30 minutes; drain.
  2. Rinse in warm water; drain.
  3. Remove and discard stems; cut caps into thin slices.
  4. Trim excess fat from beef; shred beef.
  5. Toss beef, 1 tbsp oil, 1 tsp salt, 1 tsp cornstarch, the soy sauce and white pepper in glass or plastic bowl.

  6. Cover and refrigerate 20 minutes.
  7. Rinse bean sprouts in cold water; drain.
  8. Remove strings from pea pods.
  9. Place pea pods in boiling water.
  10. Cover and cook 1 minute; drain.
  11. Immediately rinse under running cold water; drain.
  12. Cut green onions into 2 inch pieces.
  13. Mix 2 tbsp cornstarch, the sugar and 2 Tbsp. water.

  14. Heat 4 cups water to boiling in Dutch oven.

  15. Stir in noodles.
  16. Cook uncovered over medium heat until noodles are soft and can be separated about 5 minutes; drain.
  17. Heat skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
  18. Add ¼ cup oil; rotate skillet to coat all sides.
  19. Cook and stir noodles over medium heat until light brown.
  20. Keep noodles warm in 300 degrees F oven.

  21. Add 3 tsp oil to skillet; rotate to coat side.

  22. Add mushrooms, bean sprouts, bamboo shoots and 1 tsp. slat; stir-fry 1 minute.
  23. Stir in chicken broth and oyster sauce; heat to boiling.
  24. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
  25. Stir in beef and pea pods. Heat until beef is hot, about 1 minute.
  26. Serve over noodles; garnish with green onions.
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