CANTONESE FLAT NOODLES RECIPES

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CANTONESE FRIED FLAT NOODLES IN EGG GRAVY (WA TAN HOR ...



Cantonese Fried Flat Noodles in Egg Gravy (Wa Tan Hor ... image

Cantonese Fried Flat Noodles in Egg Gravy (Wat Tan Hor) is a popular dish in Malaysia and Singapore. It's sure to be a favourite in your home too. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 40S

Prep Time 20S

Yield 3-4

Number Of Ingredients 17

700g kuay teow noodles (flat rice noodles)
2 tbsp dark soy sauce
2 tbsp light soy sauce
4 tbsp vegetable oil
1 skinless boneless chicken breast (sliced into bite sized pieces)
12 fresh prawns (washed, peeled and de-veined)
20 slices fish cake
3-4 stalks Choy sum or any green leafy vegetable (washed and cut into 3-4cm sized pieces)
4 cloves garlic minced
4 eggs
4 cups chicken stock
2 tbsp oyster Sauce
2 tsp light soy sauce
2 tsp salt
2 tsp ground white pepper
2 tbsp cornflour
120ml water

Steps:

  • To Cook the Noodles Lightly blanch the noodles in some boiling water to avoid them sticking together. Heat up the oil in a wok over medium high heat. Add the noodles, dark soy sauce and light soy sauce. Stir fry and toss until the noodles are evenly coated with the soy sauce. Continue until the noodles are cooked. Set aside. To Cook the Gravy Heat up some oil in the wok and fry the garlic until golden brown. Next add the chicken, fish cake and prawns. Fry until the prawns and chicken are cooked and pour in the chicken stock Season the chicken stock with the light soy sauce, oyster sauce and salt to taste. Once seasoned, bring the stock up to a boil. Prepare a cornstarch mixture by adding the cornflour to water and mixing well, making sure there are no lumps. Pour the cornstarch mixture into the chicken stock and simmer until the gravy thickens. Add the choy sum into the gravy and crack the eggs in as well. Turn the heat off as soon as you crack the eggs in and stir vigorously to break up the eggs and mix them into the gravy. Pour the gravy over the prepared noodles and serve immediately.

BEEF CHOW FUN NOODLES(PAN-FRIED HO FUN) | CHINA SICHUAN FOOD



Beef Chow Fun Noodles(Pan-Fried Ho Fun) | China Sichuan Food image

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.

Provided by Elaine

Categories     Breakfast    staple food

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 15

1/2 pound beef
1 pound wide rice noodle ( , ho fen)
1 small bunch of Chinese chive or scallion ( , cut into sections around 10cm long)
1 small bunch of bean sprouts
1/4 middle size white onion ( , shredded)
1 tablespoon Chinese cooking wine or water
1 teaspoon light soy sauce
1/2 teaspoon salt
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon starch
1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
1/2 teaspoon sugar

Steps:

  • Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
  • Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
  • Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
  • Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
  • Add Chinese chives or scallion to fry for another 30 seconds.
  • Serve hot!

Nutrition Facts : Calories 1228 kcal, CarbohydrateContent 196 g, ProteinContent 29 g, FatContent 33 g, SaturatedFatContent 15 g, CholesterolContent 80 mg, SodiumContent 1906 mg, FiberContent 4 g, SugarContent 2 g, ServingSize 1 serving

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