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Street Style Thai Drunken Noodles Recipe

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4.7 from 89 reviews

Cantonese Chow Mein is a classic stir-fried noodle dish featuring thin Hong Kong-style egg noodles pan-fried to a crispy texture, combined with aromatic onions, fresh green onions, crunchy bean sprouts, and a flavorful soy-based sauce. This quick and satisfying dish is perfect for a weeknight dinner or whenever you crave authentic Cantonese flavors.

Ingredients

Noodles and Vegetables

  • 12 oz chow mein egg noodles (thin fresh noodles, Hong-Kong style)
  • ½ small yellow onion, thinly sliced
  • 5 stalks green onions, cut into 2-inch pieces (whites and greens divided)
  • 2 cups bean sprouts

Oils

  • 3 tablespoons corn oil or any neutral oil
  • 1 teaspoon sesame oil (to finish)

Stir Fry Sauce

  • 2 tablespoons dark soy sauce
  • 1 tablespoon regular soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon fish sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon water

Instructions

  1. Cook the noodles: Pour boiling water over the chow mein egg noodles and let them soak for 30 seconds to 1 minute until softened. Drain the noodles thoroughly and set aside to prevent sogginess during frying.
  2. Make the sauce: In a small mixing bowl, combine dark soy sauce, regular soy sauce, oyster sauce, fish sauce, granulated sugar, and water. Stir the mixture well until the sugar has completely dissolved, creating a balanced and flavorful stir-fry sauce.
  3. Sauté aromatics: Heat 1 tablespoon of corn oil in a wok over medium-high heat until hot. Add the sliced yellow onion and the white parts of the green onions. Sauté for about 1 minute until fragrant, then remove and set these aromatics aside to add later.
  4. Pan-fry the noodles: Heat another tablespoon of corn oil in the wok over medium-high heat until hot, approximately 2 minutes. Add the drained noodles and spread them evenly into a thin layer to allow them to crisp up. Cook for about 2 minutes without stirring. Flip the noodles, drizzle the remaining tablespoon of corn oil around the edge of the wok, and cook for an additional 2 minutes until the noodles are crispy and golden.
  5. Add the vegetables and sauce: Return the sautéed onion and white green onion parts to the wok. Add the green parts of the green onions, bean sprouts, and the prepared stir-fry sauce. Gently mix everything together for 1 to 2 minutes to combine and heat through. Taste and adjust seasoning if necessary.
  6. Serve: Remove the wok from heat. Drizzle the sesame oil over the chow mein and toss lightly to incorporate the aromatic finish. Serve immediately for the best texture and flavor. Enjoy your authentic Cantonese Chow Mein!

Notes

  • Use fresh Hong Kong-style chow mein egg noodles if possible for authentic taste and texture.
  • Soaking noodles briefly rather than boiling helps retain their firmness during frying.
  • Adjust oil quantities for pan-frying if using a different pan size to avoid burning or soggy noodles.
  • For a vegetarian version, omit the oyster and fish sauces and substitute with mushroom soy sauce or vegetarian alternatives.
  • Serve immediately as the noodles can become soggy when left to sit.

Find it online: https://crispcharm.com/street-style-thai-drunken-noodles-recipe/