A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.
Provided by SpiceBunny
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
- Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
- Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown. Flip and repeat.
- The outer noodles should be golden, inner ones are soft. Remove noodles and arrange in center of a plate.
- Blanch the vegetables in boiling water (30 seconds). You can arrange the bok choy in a circle around the noodles if you like.
- Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry. Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
- Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
- Pour the veggies and meat over the noodles.
- Note #1: Char xiu (Honey BBQ pork) is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy).
- Note #2: Ideally you should use a large non-stick wok for frying noodles. Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick. You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body. Non-stick pans should generally be only used with medium or low heat. If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
- Note #3: I often add a dash of rice wine (sake) to the meat and vegetables. It just gives it a little extra flavour and isn't salty like most cooking wines.
Nutrition Facts : Calories 467, Fat 32, SaturatedFat 7.1, Cholesterol 85, Sodium 908.2, Carbohydrate 14.6, Fiber 2, Sugar 4.1, Protein 30.7
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Shorna Islam
[email protected]I highly recommend this chow mein recipe.
Md Munaf
[email protected]This chow mein was easy to make and it turned out great!
Chakma production
[email protected]This chow mein was delicious! I will definitely be making it again.
Fahad Ahad
[email protected]Overall, I thought the chow mein was good. I would make it again, but I would make a few adjustments to the recipe.
Lazi boy matenche Mamaru
[email protected]I would have liked the chow mein to be spicier.
Jonathan cruz
[email protected]The chow mein was good, but the noodles were a bit overcooked.
billem picuasi
[email protected]This chow mein was a bit too salty for my taste.
Yasir Isiya
[email protected]I followed the recipe exactly and the chow mein turned out perfect. It was so good!
Abdulhakim Harun
[email protected]This chow mein was amazing! I highly recommend it.
Khadija Shabbier
[email protected]I've tried many chow mein recipes, but this one is by far the best. It's the perfect combination of flavors.
Fetty Muhamed
[email protected]This chow mein was easy to make and it turned out delicious. I will definitely be making it again.
Ramlah Umar
[email protected]I made this chow mein for my friends and they all raved about it. It was a hit!
jes gangster
[email protected]This chow mein was so good! The sauce was flavorful and the noodles were cooked perfectly.
Prince Humble
[email protected]I've made this chow mein recipe several times and it always turns out great. It's a quick and easy weeknight meal that my whole family enjoys.
Joseph Welk
[email protected]This chow mein was delicious! I made it for my family and they loved it. The noodles were cooked perfectly and the sauce was flavorful.