Pan Fried Noodles Leung Mein Wong Food

PAN-FRIED NOODLES (LEUNG MEIN WONG)

Steps:

• Boil water. Add noodles and cook for about 1 minute, until al dente. Add cold water to the pot and drain noodles in a strainer. Return them to pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
• Marinate pork for 1 hour and reserve. Make the sauce and reserve.
• Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat. Heat for 40 seconds. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly. Invert noodles using dish placed over fry pan. Cook the other side for 2 minutes. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
• As noodles are cooking, heat a wok over high heat for 40 seconds. Add two tablespoons peanut oil and coat the wok. Add ginger, stir. Add garlic, stir. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes. Turn over and mix well.
• Add all vegetables, stir together. When vegetables have softened slightly, make well in the center and add the sauce. Stir together. When sauce thickens, turn off heat.
• Place noodles in a dish, pour contents of wok over them and serve immediately.

THE HIRSHON AUTHENTIC CHINESE "CHOW MEIN" - 港式肉煎麵

Steps:

• Combine marinade ingredients with pork and let rest for at least 30 min. or up to overnight.
• Boil water over high heat and add noodles, stirring for 20 sec. Drain and rinse with cold water. Separate and allow to dry for at least 2 hours or overnight, stirring occasionally.
• Heat a large cast iron skillet over high heat for 2 minutes, and then add 2 tbsp. peanut oil. Place noodles in skillet in an even layer and cook until browned, 3-4 minutes. Flip the noodles over and add one more tbsp. peanut oil.
• Cook for another 3 minutes until browned on the second side. Remove noodles from pan and cover to keep warm.
• Heat wok over high heat for 40 sec. Add remaining peanut oil. When oil is hot, add ginger first, then garlic. Then add the pork and marinade, spreading it in a thin layer plus the Chinese sausage if you're using it.
• After 30 seconds, add mushrooms and stir to mix. Make a well in the center and add the sauce ingredients. When the mixture is boiling add chives and bean sprouts, stirring for 2-3 min. Remove from heat and pour over noodles.
• Serve at once.

PAN FRIED NOODLES WITH CHILI CRISP

Steps:

• Mix all the ingredients for the sauce in a bowl and set aside.
• Prepare your chow mein noodles according to the instructions on the package. Drain well and separate your cooked chow mein noodles into 4 equal bunches.
• In a large pan over medium-high heat add vegetable oil. When the oil is hot, add one bunch of your noodles and spread evenly across the bottom of the pan like a pancake.
• Fry the noodles for 3-5 minutes, until they become browned and crispy - then carefully turn them over. Fry on the other side for an additional 2-3 minutes until both sides are golden brown.
• Transfer to a plate and repeat with remaining noodle bunches.
• Drizzle cooked noodle 'cakes' with about half of the sauce.
• Top noodles with cilantro, basil and scallions - and serve with remaining sauce on the side.