Cantonese Noodle Recipes

Easy Shrimp Chow Mein (Cantonese Style) In Less Than …

WebApr 24, 2024 · Instructions. First, prepare the shrimp chow mein sauce by mixing the light and dark soy sauces, sugar, water and sesame oil in a …

1. To prepare the shrimp chow mein sauce, mix all the soy sauces, sugar, and water in a bowl until it dissolves. Chop the onions and scallions into small pieces. Soak the bean sprouts in a bowl of water to keep them fresh.
2. Heat up the wok or pan to about 200 degrees Celsius (or around 350 - 400 Fahrenheit). Slowly add about 1 tablespoon of corn oil and increase the heat gradually. Stir-fry the chopped onions and scallions until they start to brown slightly. Set them aside for use later. Add the remaining 2 tablespoons of corn oil before adding in the noodles. Flip them to the other side after cooking for 3 minutes. Let the other side cook for another 1 or 2 minutes.
3. Push the pan fried crispy noodles aside within the wok. Then, pour the bean sprouts together with the shrimps into the wok. First, cook the ingredients under high heat for about 1 minute. Then, place the ingredients underneath the noodles and let them cook under medium heat. This traps the heat to help the ingredients cook evenly and quickly. Once the shrimps are cooked, toss the stir-fried onions and scallions into the wok.
4. After cooking for a few minutes, pour the sauce mix, slowly moving around the wok to ensure that all sides of the noodles get the flavour. Mix all the shrimp chow mein ingredients to let the sauce soak up before adding sesame oil.

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Cantonese Soy Sauce PanFried Noodles The Woks of …

WebMay 4, 2019 · Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame …

Rating: 4.9/5(69)
1. Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
2. Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
3. Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
4. Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.

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PanFried Cantonese Noodles Recipe Little Spice Jar

WebFeb 20, 2024 · Let the skillet heat for several minutes until SCREAMING HOT. Drizzle with 1 tbsp sesame oil + 1 tbsp high heat oil. When the oil …

1. Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
2. When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
3. Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
4. Flip the noodles over using a large spatula. Do this carefully, don't worry if you cannot get all of them to turn at once. Do it in portions if necessary. Drizzle the remaining 1 tablespoon of sesame oil and 1 tablespoon of canola oil around the perimeters of the pan and again, lift the skillet with handle and swirl the pan to allow the oil to distribute. Let the noodles fry for an additional 3-5 minutes. Remove the noodles to a plate.

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Pork Chow Mein (with Crispy Noodles!) Rasa Malaysia

WebJun 20, 2019 · Squeeze the water in the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. …

1. Briefly blanch the egg noodles with hot water or par-boil the noodles according to the packet instructions. DO NOT OVERCOOK. Rinse the noodles immediately under running cold running water for 10 seconds. Drain and loosen the noodles in a colander, Set aside and air dry the noodles for 1 hour. This will ensure that the noodles are crispy after frying.
2. Soak the dried shiitake mushrooms in hot water until softened. Squeeze the water in the mushrooms and cut them into thin slices. Marinate the pork with all the ingredients in the Pork Marinade. Mix all the ingredients of the Chow Mein Sauce together. Set both aside.
3. Heat a wok or skillet over high heat, add 2 inches of oil. When the oil is hot and heated, lay the noodles flat in the wok or skillet. Turn to medium heat, do not move the noodles till they turned golden brown on the bottom. Turn and flip the noodles over and shallow fry the other side until golden brown and crispy. Repeat the same process until both sides are crispy. Remove the noodles from the oil and drain on a plate lined with paper towels. Remove the paper towels.
4. Keep 1 table spoon of oil in the wok or skillet over medium heat, add the ginger, dried mushrooms and pork. Stir continuously for about 2 minutes or until the pork is cooked through. Add the bean sprouts and yellow chives, stir a few times before adding the Chow Mein Sauce. As soon as the sauce thickens, turn off the heat and transfer the sauce to the top of the crispy noodles. Serve immediately.

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