Cantonese Chow Mein Food

CANTONESE CHOW MEIN

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.

CANTONESE CHICKEN CHOW MEIN

Steps:

• Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
• Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
• Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
• Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN)

Steps:

• Bring a large pot of water to a boiling and cook the noodles for 1 minute. During the process, separate the noodles. Transfer the noodles out and drain.
• In a small bowl, mix all the ingredients of the sauce and set aside.
• Add around 2 tablespoon of oil in wok and slow down the fire, fry until the noodles becomes dry and crispy. However this is only optional if you want a real Cantonese flavor. You can skip this to make a regular chow mein recipe. Transfer the noodles out.
• Turn up the fire and add another tablespoon of oil, add onion and the white sections of green onions in.
• Place noodles back, add blanched chive, spring onions and drizzle the sauce. Mix well. Sprinkle some salt if necessary. Serve immediately.

SHRIMP CHOW MEIN CANTONESE STYLE

Steps:

• 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.
• 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.
• 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.
• 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.
• Once thoroughly mixed and cooked, separate the egg noodles into separate dishes. Pour any remaining sauce in the wok over the dry, crispy noodles to not waste them. Serve and enjoy them while they are hot!

CANTONESE CHOW MEIN (豉油王炒面)

Steps:

• Here's a quick run-down of the types of HK-style noodles you can buy:
• We'll wash and chop our vegetables:
• Mix dark soy sauce, light soy sauce, oyster sauce, sugar, water in a bowl until the sugar dissolves.
• We'll start by heating our wok to around 350-400°F (176-204°C). Depending on your stove, this should take around 2-3 minutes.
• Overview
• Transfer the noodles onto a plate, and call your loved ones over.