Soft egg noodles tossed hard in a hot wok with bean sprouts, onion, celery and cabbage until every strand picks up that unmistakable smoky wok flavour. Our Cantonese Chow Mein is the noodle plate that anchors most Golden Hill family orders.
Cantonese-style chow mein is about texture and heat control. The noodles go into a wok that is already ripping hot, get tossed with julienned vegetables and a light soy-based sauce, and come out glossy rather than wet - separate strands, crunchy sprouts, no pooling oil at the bottom of the box.
It is the most flexible thing on our menu. Order it on its own as a light dinner, or use it as the base of a bigger spread with General Tso's Chicken or Ginger Beef on top. Prefer rice? Our Shrimp Fried Rice plays the same role.
Vegetables are cut through the day so they stay crisp, and each order is tossed individually - never scooped from a holding pan. That is where wok hei, the seared aroma Cantonese cooking is known for, actually comes from, and it is what our Castleridge and Whitehorn regulars notice first.
Seared, not steamed
Small batches on high heat give the noodles colour and aroma instead of turning them soft and watery.
Cut fresh daily
Bean sprouts, celery and onion go in late so they still have snap when the lid comes off.
Built for sharing
One order stretches across a family dinner in Martindale, Taradale or Redstone alongside a meat dish.