HONG KONG STYLE PAN FRIED NOODLES NEAR ME RECIPES

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PAN-FRIED NOODLE HONG KONG STYLE RECIPE BY WHISKS ...



Pan-Fried Noodle Hong Kong Style Recipe by Whisks ... image

One of my favorite Chinese dishes is pan-fried noodles. I used to make a gooey mess when I tried to make it. A sweet grandmother in my neighborhood taught me the secret to making this easy and delicious recipe, and it tastes like the one you find at any dim sum place.

Provided by Whisks and Chopsticks

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 17

1 pound eggless noodle ("pan-fry")
1 bunch scallions, thinly slice into 2 inches
1 bag of bean sprouts, washed and dried
3 gloves garlic, finely diced (or 1 teaspoon garlic powder)
3 tablespoons dark soy sauce (Pearl River Bridge brand)
2 tablespoons soy sauce
1/3 cup of water
1 teaspoon salt (or add 1/2 more if desired)
1 teaspoon sugar

Steps:

  • 1. Bring a pot of water to boil. Quickly cook the noodle for about 2 minutes. Remove from water and put it aside. 2. In a bowl mix in all the liquid, salt, sugar, and garlic. Set aside. 3. Heat the frying pan, add oil, scallions for 30 seconds then add 1/3 of the noodle. Stir the noodle for 1 minute, then add the soy sauce mixture into the noodle, stir it for another minute. Add bean sprouts, toss for another minute. Remove from pan into plate. Repeat step 3 with the rest of the noodle...1/3 at a time so the noodle will be well seasoned.

Nutrition Facts : ServingSize 146 g, Calories 49, FatContent 0.13 g, TransFatContent 0.0 g, SaturatedFatContent 0.03 g, CholesterolContent 0 g, SodiumContent 3428 g, CarbohydrateContent 9.51 g, FiberContent 1.8 g, SugarContent 4.48 g, ProteinContent 3.82 g

A LOVE AFFAIR WITH PAN-FRIED NOODLES - RED COOK



A Love Affair with Pan-Fried Noodles - Red Cook image

Provided by Kian Lam Kho

Number Of Ingredients 20

8 ounces Hong Kong style noodles (for pan-frying)
8 ounces chicken breast (cut into 1/8-inch thick slices)
3 ounces carrot (cut into 1/16-inch slices)
1 ounce dried shiitake mushrooms (rehydrated and cut into halves)
5 ounces broccoli (florets)
1/2 cup water
6 tablespoons vegetable oil (separated)
1/4 ounce garlic (cut into 1/16-inch thick slices)
1/4 ounce fresh ginger (cut into 1/16-inch thick slices)
1 scallion (cut into very thin shreds)
4 - 5 sprigs cilantro
1/4 teaspoon salt
1 teaspoon cornstarch
1 tablespoon Shaoxing cooking wine (????)
1/4 cup Shaoxing cooking wine (????)
1-1/2 cups chicken stock (or water)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 teaspoon ground white pepper
Cornstarch slurry made from 2 tablespoons cornstarch and 3 tablespoons water

Steps:

  • Combine the chicken marinade ingredients and mix well. Marinade the chicken slices for about 20 minutes.
  • Over medium setting heat 2 tablespoons of vegetable oil in a large frying pan until hot, about one minute. Spread the noodles evenly in the frying pan. Pan-fry the noodles on both sides until golden brown, or about 8 to 10 minutes on each side.
  • Heat a wok over high setting until hot, about two minutes. Swirl 2 tablespoons vegetable oil into the wok and heat for another minute. Put the marinated chicken slices in the wok and stir-fry until the exterior of the chicken has completely changed color, about 2 minutes. Remove the chicken from the wok and set aside.
  • Wipe the wok clean and heat it over a high setting until hot. Swirl 2 tablespoons vegetable oil into the wok. Add the ginger and garlic slices and stir-fry until fragrant, about 30 seconds. Add the carrot slices and stir-fry for about one minute. Add the shiitake mushrooms and broccoli to the wok and stir fry for another minute. Add about a half cup of water while stir-frying the vegetables if necessary to prevent them from scorching. Cover the wok and continue to cook for one more minute.
  • Return the chicken slices to the wok and add all the sauce ingredients except for the cornstarch slurry. Cook until the sauce starts to bubble then add the cornstarch slurry. Continue to cook until the sauce thickens.
  • Place the crisp-fried noodles on a large round platter then pour the chicken sauce over the noodles. Garnish with the scallion slices and cilantro sprigs. Serve immediately.

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