SUBGUM PAN FRIED NOODLES RECIPES

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

Ingredients

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.

SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN) | CHINA ...

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein) | China ... image

Cantonese comfort dish--soy sauce fried nice also known as soy sauce chow mein.

Provided by Elaine

Categories Breakfast staple food

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 13

Ingredients

100 g dried egg noodles ( , thinner ones are better)
1 cup bean sprouts remove the roots ( , cut into sections)
6 blanched chives ( , cut into sections)
3 green onions ( , shredded)
1/4 white onion
3 tbsp. cooking oil (, divided )
pinch of salt ( , if necessary )
1 tbsp. light soy sauce
1 tsp. dark soy sauce
1 tsp. Chinese cooking wine
1 tsp. water
1/4 tsp. sugar
1/4 tsp. ground white pepper

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.

Nutrition Facts : Calories 335 kcal, CarbohydrateContent 40 g, ProteinContent 10 g, FatContent 15 g, SaturatedFatContent 1 g, CholesterolContent 42 mg, SodiumContent 1486 mg, FiberContent 2 g, SugarContent 3 g, ServingSize 1 serving

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