Fried Chow Mein Noodles Food
CANTONESE CHOW MEIN
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
TEN VARIETY FRIED NOODLES (CHOW MEIN)
I have adapted this recipe from "the Encyclopedia of Asian cooking" by Madame Grace Zia Chu. This is a very good Chow Mein Hope you folks enjoy it
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put Pork or chicken in a bowl with the soy sauce, sugar and corn starch.
- Mix well and leave to marinate for 20 minutes or so.
- Cook the noodles until tender (for fresh about 5 min) drain and rinse under cold running water then rinse again.
- Beat the eggs lightly but well mixed.
- Heat a little oil in a skillet.
- Add eggs and cook to make a thin omelet, remove from pan and cut into thin strips.
- Heat a little oil in the pan add pork (chicken) and stir fry until cooked, remove from pan.
- Heat the last of the oil and add scallions, then the bamboo shoots, green veggie and a touch of salt.
- Add pork (chicken) to the pan with the egg strips.
- Mix ingredient thoroughly.
- Add a little water (if necessary) to moisten.
- Stir in the noodles and heat until hot MMMmmm.
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