Cantonese chow mein recipe

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This Cantonese chow mein, also known as Cantonese soy sauce chow mein, takes only 15 minutes to make, which makes for a great side dish or meal for both weekdays and weekends. Supplement this noodle dish with some sauted garlic bok choy, pan fried pork dumplings, or even some comfy egg drop soup to complete the meal!

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Learn to make Cantonese Chow Mein with our foolproof method in just 30 minutes. This authentic recipe is a favorite in Chinese cooking, featuring Hong Kong style pan-fried noodles and a flavorful soy sauce blend. Perfect for quick yet mouthwatering meals. My dad's experience ensures it turns out amazing every time. Save this Pin and explore the full recipe! Hong Kong Style Chow Mein, Cantonese Chow Mein Recipe, Cantonese Chow Mein, Cha Chaan Teng, Pan Fried Noodles, Chow Mein Recipe, Chinese Egg, Cantonese Cuisine, Dark Soy Sauce

Discover how to make authentic Cantonese Chow Mein just like your favorite Chinese restaurant! With my dad's 50+ years of Chinese cooking experience and our two James Beard Awards, this recipe offers mouthwatering Hong Kong style pan-fried noodles, onion, scallions, and bean sprouts crafted with savory dark soy sauce. Ready in just 30 minutes, it's deliciously addictive and easy to make. Don’t miss out—save this Pin and click through for the full recipe on our blog!

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Great for cleaning out the veggie bin of this and that, and of course I made this with what I had on hand. It is very forgiving on what your vegetables are. I have listed some options for other veggies- if you use those, use a little less of the others so the amount of sauce stays nice, or just increase the sauce. Serve this with rice, over pan-fried noodles, over crispy canned chow mein noodles or cook chinese wheat noodles and stir them in (in which case this would now be "lo mein&quo... Chop Suey Recipe Chinese, Vegetable Chop Suey, Chop Suey Recipe, Chives Recipe, Pan Fried Noodles, Chow Mein Recipe, Cantonese Food, Chinese Vegetables, Mapo Tofu

Great for cleaning out the veggie bin of this and that, and of course I made this with what I had on hand. It is very forgiving on what your vegetables are. I have listed some options for other veggies- if you use those, use a little less of the others so the amount of sauce stays nice, or just increase the sauce. Serve this with rice, over pan-fried noodles, over crispy canned chow mein noodles or cook chinese wheat noodles and stir them in (in which case this would now be "lo mein").

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