Cantonese Noodles. An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home! Excuse me while I slurp up a few more noodles.
Perk up your ears while you're getting your next dim sum fix. You might hear some people ordering something that sounds like "see yow wong chow meen." Which is a bunch of fancy schmancy foreign words for "Soy-Saucy-Pan-Fried-Noodles-that-are. These noodles are different from the regular Lo mein noodles. You can cook Cantonese Noodles using 18 ingredients and 5 steps. Here is how you cook it.
Ingredients of Cantonese Noodles
- Prepare 3 of garlic cloves, minced.
- You need 1 of medium onion sliced.
- Prepare 2 cm of ginger, thinly sliced.
- You need of …
- Prepare 4 pieces of dried rice noodles (I'm using meehoon today).
- It’s 3 of eggs, lightly beaten.
- You need 3 tbsp of veg oil.
- It’s 1/2 tsp of sesame oil.
- Prepare 1 of chicken stock cube.
- Prepare 2 tbsp of corn flour.
- You need 3 cups of boiling water.
- Prepare of …
- It’s 8 of large prawns, tailed and cleaned.
- You need 4 of squid, sliced into rounds.
- It’s 1 of chicken breast, sliced.
- Prepare 4 of baby corns, halved.
- It’s 1 of carrot julienne.
- Prepare 2 of bok choy, cut into 2 inch pieces and separate the stalks.
Lo mein noodles are comparatively thicker in size and are simply tossed with sauces, and cooked veggies wherein Cantonese noodles are thinner and are pan-cooked before tossing them with crunchy vegetables and sauces. Boil the noodles with a little salt till cooked. After draining the excess water, deep-fry the noodles in hot oil. Add the shredded vegetables and garlic flakes and toss.
Cantonese Noodles instructions
- Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain it's crispness..
- Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cubes. Bring to boil and add salt to taste..
- Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened.
- Dissolve the corn flour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick…..
- Soon the sauce on to the crispy noodles. Serve immediately with pickled chilies.
When three-fourth cooked, add salt, monosodium glutamate and onion oil. You can use pancit noodles or Cantonese noodles for the chow mein. Partner Tip Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Cantonese Pan Fried Noodles AKA Pork Lo Mein. Cantonese Pan Fried Noodles is a quick meal that feeds a hungry crowd and always, always, gets rave reviews.