The noodles provide a pleasing crunch, along with a blank palette to soak up the flavors from whatever you choose to put on top. The noodles are so crispy in fact, they tangle on each other and the finished product is still one body just like the disc method would be. When it’s time to flip the noodles, place a plate on top of the pan, then invert the noodles onto the plate. 1 teaspoon cornstarch Looked awesome on the plate and tasted like a real asian dish. One of our favorites, too! Because it is pre-boiled you also save one step. Let the skillet heat for several minutes until … The detailed tutorial with pictures and directions is at the bottom of the page. Method: Rinse and soak black mushrooms until tender. Reduce heat to low, then combine the cornstarch with 2 tablespoons of water and add to the sauce. What’s better, an endless combination of potential toppings makes it likely that your family will create a favorite version of this recipe that’s uniquely your own. Add the egg noodles, cook for 15 seconds, then immediately remove from the heat and drain. Cantonese Pan-Fried Noodles Recipe. For this recipe in particular I decided rumple the noodles up right when the got to the oiled pan, and continue stir frying until every noodle was crispy. Add the soy sauce mixture and toss continuously for a couple minutes. Heat the remaining 1 teaspoon of sesame oil, along with the white part of the scallion and let sizzle for just 10 seconds. Thank you for the recipe. Add 1 additional tablespoon of oil to the pan before returning the noodles. Turn your pan to medium-low for a slow fry that evenly crips everything. I’ve been experimenting with this dish for a while after first trying it in a restaurant a few years ago. I’d add some salt next time, but I’m pleased with this recipe. Wonderful! Then add the sauce to thicken the mixture. Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Turn your wok back on (you should still have some oil left from before, if not, add 2 teaspoons oil) and heat till oil is hot (about 15 seconds on medium high). Makes: 6 Servings | Prep Time: 30 Minutes | Cook Time: 15 Minutes, 10 ounces fresh egg noodles 1 tablespoon ginger, chopped Some like it to look like a disc by doing one flip to cook both sides, but I recommend more frequent stirring to make sure the noodles are crunchy through and through even in the center. Add the beef and snow peas to the sauce and stir until warmed through. Stir fry the beef until it changes color, then remove from the pan and drain. One of my favorite … When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Pre-cook seafood and choy sum. Prehend the handgrip and carefully revolve the pan so the oil evenly coats all the noodles. 2 teaspoons Shaoxing rice wine That heavenly brown sauce over the tender slices of beef, all mingling with a bed of crispy noodles and a medley of crunchy veggies. 1/2 teaspoon sesame oil Heat 2 tablespoons of oil in a pan over medium-high heat. You need 1 tbsp of soy sauce. 4 ounces snow peas, ends removed Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to … My grandma used to make these and they’re my favorite and this is the SAME recipe (or super close) THANK YOU! Wat Tan Hor a.k.a. Give it a good stir after you add cornstarch and everything else, to disperse the cornstarch. 1 garlic clove, chopped Save my name, email, and website in this browser for the next time I comment. Total Time: 30 minutes. I thank you all my dedicated subscribers and viewers. Next post: Guilin | Yangshuo Honeymoon Trip. That’s great, Ben. Cantonese Chop Suey on Pan Fried Noodles combines two retro favorite Chinese takeout dishes and is a real treat! Can be easily prepared at home. Those crunchy-fried noodles with the crispy texture. This … 4. But you can omit the seafood and make this a vegetarian noodle, or swap the seafood for beef. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Next, I want to make the version with pork and onions as the topping. 1 1/2 teaspoons sesame oil A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Thank you for sharing ð. 1 green onion, chopped Crispy Pan Fried Noodles This Chinese dish consists of a bed of crispy noodles, topped with stir fried vegetables, shrimp, chicken, and flavored with a thick gravy-like sauce. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Heat 1 tablespoon of oil in a pan over high heat. Cantonese Style Fried Noodles is one of my favorite styles of fried noodles. You need 1/2 tsp of dried ground ginger. Hereâs how to make Cantonese pan-fried noodles, step-by-step. After the noodles are uniformly golden brown, add the bean sprouts and toss. At first I tried flattening egg noddles into one neat disc and then cooking it both sides flipping once one side is done. Pour the sauce mixture over the fried noodles and serve immediately. 1 teaspoon sugar Pan-fried noodles has long been one of Bill's favorite Chinese dishes, and he orders it often when we go to a Chinese restaurant that has reputable Cantonese food. ~Wes. 1/2 teaspoon sugar Combine the chicken stock, oyster sauce, rice wine, dark soy sauce, sugar and sesame oil, then add to the pan and stir. Re-mix our sauce with a fork so the cornstarch is dispersed. By signing up for the Chinese American Family newsletter. Once both sides of the noodles are browned and crispy, remove them to a serving plate and keep warm in a low oven. This was my first time attempting crispy noodles and Iâm so glad I did, I wonât be ordering this from take out anymore! Cut the beef against the grain into 1/4″ thick slices. Copyright © 2012–2020 Savoring Spoon. This recipe is part of our collection of Everyday Chinese Meals. Prepare your vegetable stock. Add the noodles … The recipe in this post produce a crispy pan-fried version that is very popular in Hong Kong and beloved by many. … I’m so glad! Refrigerate while preparing the rest of the ingredients, up to an hour. Once noodles are crispy all the way and very lightly browned, turn off the pot, and put the noodles on the serving plate. Crispy and a little saucy, egg noodles pan-fried until they form a crunchy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. This recipe calls for beef and snow peas, but you can really use anything you love. Visit the Privacy Policy from Savoring Spoon. Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) a.k.a. It’s also pretty impressive to bring a steaming plate of fried noodles and mixed toppings to the table. Heat a large wok or a 16-18 inch skillet over high heat. You're in, Marian! We are about to reach milestone mark 100,000 subscribers. It should be boiling at the end. Here is how you achieve that. Hi Lawrence, glad you enjoyed the recipe! The sauce was very good. Your email address will not be published. Add the thawed seafood and toss 1 minute. Heat 1 tablespoon of oil in a pan over medium-high heat. Set sauce aside. Cantonese Style Pan Fried Noodles. Didn’t quite follow the recipe (lots of shrimp but no other seafood; one cup of broth, not two; uncooked chow mien noodles), but LOVED the result. 12 ounces strip or flank steak Hi! 1 tablespoon dark soy sauce So glad the site could help you! I like to boil a piece of vegetable bouillon in 3 cups water. 1/2 teaspoon dark soy sauce The outer noodles should be golden, inner ones are soft. Coat a wok/non-stick pan bottom with a 1 mm - 2mm layer of vegetable oil. Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave … With this method I noticed the center of my noodle disc would be soft and kind of under-cooked, even if I heated both sides quite slow – and especially if I used a whopping amount of noodles. I like the idea for the runny egg recipe, it’s great with cheung fun, too. Try these restaurant-style noodles to see why! Want to ask a question before you start cooking? Make your sauce: 1/2 cup stock + 2 tablespoons corn starch + 2 teaspoon sugar+ 1 tsp sesame oil + 1 tsp fish sauce. 8 oz is half package cooked hong kong noodles (see photos above)*. You need 1 tbsp of hot sauce. From here, the best part is deciding what meat and vegetables to use in the sauce. Some will evaporate or turn into small bubbles, so starting about 3 cups will make sure you have enough. For the best result pre-marinate with I tbsp of Lee Kum Kee Premium Oyster Sauce for I0 minutes. I tried that, using water instead of oil, it just resulted in half soggy noodles, half burnt on mess. 5. In the past I have left them for just 1-2 minutes too much and made the mistake of using medium-high heat the whole time, causing the noodles to burn and turn black and ashy in taste. Sky the noodles over using a … It’s hard getting that egg consistency; it’s either too liquid or too cooked like regular scrambled eggs. It was delicious. Oh, they’re that good, Ling-Mei! Seafood and vegetable stir fry on top a bed of crispy, crunchy hong kong style noodles. 1. Remove the noodles to a serving plate and keep warm in a low oven. Chow mein (/ ˈ tʃ aʊ ˈ m eɪ n / and / ˈ tʃ aʊ ˈ m iː n /, simplified Chinese: 炒面; traditional Chinese: 炒麵; Pinyin: chǎomiàn) are Chinese stir- I’d love to hear from you in the comments section below! Pork Chow Mein Recipe Pork … It also cooks very fast! Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. Set aside to cool. ~Wes. 2. For the top of the noodle I cooked some shrimp, scallops, and squid with vegetables. Pour the sauce mixture over the fried noodles and serve immediately. Spread the noodles to cover the surface of the pan, then fry on each side for 2 minutes until browned, adding 1 additional tablespoon of oil to the pan between sides. The ingredients are fried crispy egg noodles, pork, vegetables and chow mein sauce. This noodle dish in a silky egg-based sauce hits all the right notes. Cook the veggies in your wok till semi cooked (just stir 2 min medium high heat), tossing frequently with a spatula. Spread the noodles to cover the surface of the pan, then fry on each side for 2 minutes until browned. You can have Cantonese Style Pan Fried Noodles using 19 ingredients and 16 steps. Prepare of meat stuffs. Although I used to live in China, I’ve actually never had this while I lived in China since I lived in Northern China and this is a dish that’s been perfected in Southern China, notably Hong Kong probably does this dish the best – hence the name. Stir fry the ginger and green onion for 15 seconds. Add the egg noodles, cook for 15 seconds, then immediately remove from the heat and drain. Remove noodles and arrange in center of … When you set the noodles aside to cool, arrange them in the pan you’ll use to cook them in. Hong Kong Crispy Noodles are a Chinese restaurant classic, featuring vegetables and protein cooked in broth, atop a bed of fried egg noodles. Hong Kong Crispy Noodles are a Chinese restaurant classic, featuring vegetables and protein cooked in broth, atop a bed of fried egg noodles. Flip the noodles over using a large spatula. Stir-fry pork fillet in medium heat oil for 5 minutes or until cooked. Makes: 6 Servings | Prep Time: 30 Minutes | Cook Time: 15 Minutes. ~Wes, How to Give Great Gifts to Your Chinese Friends, The Chinese American Family Holiday Gift Guide, How to Give Red Envelopes at Chinese New Year, How to Buy and Burn Joss Paper: A Complete Guide. Remove the noodles to a plate. Set aside to cool. The noodles are pan-fried so that they brown … The key here is a flat skillet, medium heat, and patients. 1 1/2 tablespoons cornstarch. So you need to find a large, flat bottom pan and heat it just over medium heat, so between medium and medium high. It’s 1 lb of ground meat. I made it with baby bok choy which in most Cantonese restaurants they use as the vegetable. I find that this brand of cooked egg noodles works best because I save the boiling time, it starts out not as soggy, and thus the noodle turns out crispier. Cut your vegetables: 2 large florets (1 cup) broccoli, 1 small zucchini cut intent semi-discs, 1/2 carrot cut into semi-disc, 1/2 onion chopped, 4 mushrooms sliced lengthwise. Allow the noodles to cook for 4-6 minute or until they become crispy. The noodles are pan-fried so that they brown just slightly, and the best noodles are crispy through and through – even in the center of the noodle disc! Reduce heat to low, then combine the cornstarch with 2 tablespoons of water and add to the sauce. I have tried different types of noodles, including ones where I boil it before cooking, and this particular one cooks the fastest for the crispiest noodles. 1 cup chicken stock 10 ounces fresh egg noodles 1 1/2 teaspoons sesame oil 12 ounces strip or flank steak 1 tablespoon dark soy sauce 2 teaspoons Shaoxing rice wine 1/2 teaspoon sugar 1 garlic clove, chopped 1 teaspoon cornstarch 4 ounces snow peas, ends removed The same noodles can be cooked in broth to make noodles soup with all kinds of meat. If you are thinking about your next recipe, how about a tutorial on runny egg beef/ or shrimp? Slice black mushrooms and combine with seasoning, steam on high heat for 20 minutes with a lid on. Allow the noodles to cook for 4-6 instant or until they turn crispy. Bring a pot of water to a boil. Keep the heat on high. You can either use raw noodles that you then boil, drain, and then fry. { 6 comments… read them below or add one }, Great recipe! I'm Wes, a biracial Chinese American dad living in Oakland, California, who left the technology world when my son was born to serve this wonderfully diverse community of Chinese American families. Combine the dark soy sauce, rice wine, sugar, garlic, cornstarch and 1/2 teaspoon of sesame oil, then stir into the beef. Although this means it doesn’t come out as one cohesive disc, it does make for a much yummier noodle since everything is crispy. That way, you won’t have to untangle them later and you’re guaranteed to create a cake of noodles that fits in the pan. Seafood and mixed vegetables, char siu with Chinese chives, and chicken with Chinese mushrooms are all classic choices, though it’s really up to you. Ingredients of Cantonese Style Pan Fried Noodles. Add the shredded carrots if using, and let cook for an additional 10 seconds. This delicious dish is comprised of a crispy bed of golden brown noodles that’s covered with meat, veggies and a velvety gravy. Cantonese Pan Fried Noodles (Pork Lo Mein) - Our pan fried noodles AKA pork lo mein recipe is savory, slightly spicy, and packed with flavor. Let me look into that. Simmer and stir until thickened. Fry the noodles by stirring frequently. Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. Bring 6 cups of water to a boil in your wok (you can also use the water you boiled the noodles in), and add a tablespoon of oil to the water. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Once you select and prep your fillings, you stir fry till everything is almost cooked, then boil it in broth that you later thicken with cornstarch mix. Ingredients. Rinse under cold water, then toss with 1 teaspoon of sesame oil. Blanch the choy … Noramly, pan-fried noodles are fried on in a wok on super high heat. This Cantonese style noodle dish is made with deep-fried fresh egg or ramen noodles, and it topped with luscious sauce made with chicken stock, fish cake, shrimp, chicken breast… Stir fry the beef until it changes color, then remove from the pan and drain. Or just use cooked egg noodles that you can fry ASAP. Simmer and stir until thickened. All it takes is a cake of crispy fried egg noodles, a thickened oyster sauce broth and endless potential combinations of meat and veggies. I will eventually only use 2 cups for the vegetables however and another 1/2 cup for the sauce. Thanks! Combine the chicken stock, oyster sauce, rice wine, dark soy sauce, sugar and sesame oil, then add to the pan and stir. Your choice of dried egg noodles, rice noodles, or a combination of the two. One thing I realized while practicing this noodle, was that using the proper kind of egg noodle saves you a lot of time! What tips can you share from your family’s recipe? Allow the noodles to cook for 4-6 minute or until they become crispy. This recipe is best with fresh noodles, but you can use dried noodles cooked according to the package’s directions and I even made a poor-man’s version with instant ramen noodles as a teenager. A dish of Cantonese pan-fried noodles is a classic meal from southern China that you can easily make at home for a weeknight dinner. Combine the dark soy sauce, rice wine, sugar, garlic, cornstarch and 1/2 teaspoon of sesame oil, then stir into the beef. Beef pan fried noodles has always been one of my favorite dishes in Chinese restaurants. so happy you like it! Add 2 cups stock and let cook covered about 2 minutes same heat. 1 tablespoon Shaoxing rice wine The crucial step for successful Cantonese chow mein is to fry the noodles firstly in wok until slightly crispy and dry. Without knowing more about how the noodles … Rinse under cold water, then toss with 1 teaspoon of sesame oil. If using frozen seafood, thaw the seafood in a bowl of water, Start by making the noodles. Made with … Then receive family-friendly activity, recipe and craft ideas throughout the year! Good to hear from you! Cantonese chow mein is slightly different from regular chow mein. 3. Heat 1 tablespoon of oil in a pan over medium-high heat. Heat 1 tablespoon of oil in a pan over high heat. Pork Chow Mein is an authentic Chinatown-style Cantonese noodle recipe. Already made this 3x and I canât wait to have it again. Add the beef and snow peas to the sauce and stir until warmed through. ~Wes, Your email address will not be published. I like the crisp noodles … Bring a pot of water to a boil. 6. ~Wes. Refrigerate while preparing the rest of the ingredients, up to an hour. So you should have both eyes straight on the noodle as you are cooking it and be a diligent noodle stir-er because these noodles will cook in just under five minutes at medium heat. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Stir fry the ginger and green onion for 15 seconds. Pleas sign me up for your wonderful website so I can get all your amazing updates! My wife enjoyed it. I'm glad that you found my little corner of the internet, Ms. Hung-Haas! Your turn! 3 tablespoons oyster sauce Here’s a tip. Required fields are marked *. Sign up for our newsletter to receive family-friendly activity, recipe and craft ideas throughout the year! Thanks for stopping by. “kong foo chow” is a must-try! Cook Time: 15 minutes. Watch carefully this takes only a few minutes before noodles blacken and overcook.At the end turn to medium and crisp noodles quick before putting on a platter. Heat 2 tablespoons of oil in a pan over medium-high heat. Another popular protein is deep fried tofu, which you can buy already fried at your local Asian Store. Start with egg noodles fried golden brown on both sides (leung mein wong in Cantonese). Cook the noodles in a large pot of boiling water for 3 to 4 minutes, or until cooked but still firm. When the pan becomes very hot and the oil starts to modification, add the noodles in a ribbonlike still sheet. Cut the beef against the grain into 1/4″ thick slices. I make this frequently at home too! Mix with spatula for 1 minute as you see the sauce thicken. 3 tablespoons oil, Sauce Hi Wes, great recipe. Add diced ginger and garlic "the aromatics" and stir fry 10-15 seconds, until you can smell the fragrance of both. © 2014-2020 Red Bean Company LLC, All Rights Reserved. *It is very helpful to use the exact type of noodles I have shown in the images (see the green and red packaging). Subscribe to Savoring Spoon's email updates! kong foo chow is one of my favorite type of fried noodles. Feb 26, 2017 - This easy, 30-min Cantonese supreme soy sauce pan-fried noodles recipe is one of our all-time most popular! It's okay if the wok contents look soupy at this step!**. The beauty of this recipe is in its simplicity and versatility. Let the noodles fry for an additional 3-5 minutes. For a dish that’s simple enough to be considered homestyle cooking and easy enough to make during the week, this recipe packs in great flavor and texture. Spoon the vegetable/seafood/sauce mixture over noodles and serve! Pan you ’ ll use to cook for 4-6 minute or until cooked hear from you in the comments below... Either use raw noodles that you can fry ASAP seafood for beef the noodle cooked..., tossing frequently with a lid on then combine the cornstarch is dispersed garlic `` aromatics. Changes color, then combine the cornstarch with 2 tablespoons of water and add to the table 16-18 skillet. Is dispersed you can smell the fragrance of both cooking it both of! Flat skillet, medium heat, and squid with vegetables key here is a classic from! At first I tried that, using water instead of oil in pan... On the plate and tasted like a real Asian dish, they ’ re that,. Flipping once one side is done was my first time attempting crispy noodles and mixed toppings to the pan the. Make sure you have enough the vegetables however and another 1/2 cup for the Chinese American family newsletter hong! Cut the beef and snow peas, but I ’ d add some salt next time but! On mess of water and add to the sauce 6 Servings | Prep time: 30 minutes | time. Use cooked egg noodles, or a 16-18 cantonese crispy pan fried noodles skillet over high heat carrots using. Wait to have it again the pan so the oil starts to shimmer, add the fry... Starts to shimmer, add the egg noodles, or swap the seafood for beef and snow peas but. I can get all your amazing updates kong and beloved by many in most Cantonese restaurants they use the... Great recipe to the sauce and stir fry the noodles in a restaurant a few years ago the... Boil a piece of vegetable bouillon in 3 cups will make sure you have enough of canola cantonese crispy pan fried noodles smell! The heat and drain the rest of the noodles are fried crispy egg noodles that you then,! 1/2 cup for the best part is deciding what meat and vegetables to use in the sauce.... When the pan so the oil evenly coats all the noodles fried cantonese crispy pan fried noodles, which can... Pork chow mein is an authentic Chinatown-style Cantonese noodle recipe are pan-fried so that they brown add... Deciding what meat and vegetables to use in the sauce mixture and toss continuously for a couple minutes noodle you. Soup with all kinds of meat one side is done mark 100,000.. From the heat and drain craft ideas throughout the year version that is very popular hong. A smooth egg-based sauce hits all the noodles in a pan over high heat and combine seasoning! Contents look soupy at this cantonese crispy pan fried noodles! * * before returning the noodles aside to cool, arrange in... However and another 1/2 cup for the best result pre-marinate with I tbsp of Lee Kum Premium! S also pretty impressive to bring a steaming plate of fried noodles with smooth! Inch skillet over high heat oil evenly coats all the noodles to cook for 15 seconds until! Can get all your amazing updates mein wong in Cantonese ), great!! Cornstarch and everything else, to disperse the cornstarch is dispersed a dish of Cantonese pan-fried noodles is one my!, great recipe fry 10-15 seconds, until you can fry ASAP flipping once side. Can smell the fragrance of both for 2 minutes same heat or just use cooked egg noodles, cook 15! Until browned up to an hour use in the comments section below turn into small bubbles so. Soupy at this step! * * Iâm so glad I did, I want make... Weeknight dinner 1 mm - 2mm layer of vegetable oil easily make at for! For beef and snow peas, but you can either use raw noodles you. The soy sauce mixture over the fried noodles and Iâm so glad I did, wonât. I made it with baby bok choy which in most Cantonese restaurants they use as the.! Very popular in hong kong noodles ( see photos above ) * plate of fried.... Of time using frozen seafood, thaw the seafood and make this a vegetarian,. Let the noodles firstly in wok until slightly crispy and dry to shimmer, add the shredded carrots if,!