Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cantonese style pan fried noodles. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Try these restaurant-style noodles to see why! Who wouldn't want thin, crispy pan-fried noodles in an irresistible sauce that makes you want to frolic through meadows and spill tears of joy? Cantonese Style Pan Fried Noodles - A dish of Cantonese pan-fried noodles is a classic meal from southern china.
Cantonese Style Pan Fried Noodles is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Cantonese Style Pan Fried Noodles is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have cantonese style pan fried noodles using 19 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Cantonese Style Pan Fried Noodles:
- Prepare meat stuffs
- Prepare 1 lb ground meat
- Get 1 tbsp soy sauce
- Get 1 tbsp hot sauce
- Take 1/2 tsp dried ground ginger
- Take 1 tsp garlic powder
- Get General
- Prepare 1 noodles, Chinese egg noodles or whole grain spaghetti
- Take 3 each green onions
- Get 1 cup frozen peas and carrots
- Prepare 1 cup broccoli chopped
- Prepare ground black pepper
- Make ready 1 1/2 cup bean sprouts (optional)
- Prepare sauce
- Make ready 2 tbsp soy sauce
- Make ready 1 tbsp dark soy sauce (use regular soy sauce if you don't have dark, plus 1/2 teaspoon sugar)
- Prepare 1 tsp sesame oil (use vegetable oil if you don't have sesame)
- Take 1/2 tsp sugar
- Take 2 tbsp cooking wine, I used mirin
Place the noodle nests on a serving platter. Top with portions of cooked mixture and garnish with spring onion greens and red pepper juliennes. Well, this is one of my favorite Cantonese dishes in addition to shrimp dumpling, char Sui bao etc. In Chinese languages, this chow mein recipe is named as "豉油王炒麵", which literally means pan-fried noodles with premium soy sauces.
Instructions to make Cantonese Style Pan Fried Noodles:
- Mix all the meat stuffs together.
- Cook noodles per package instructions, slightly under cooked is better than over cooked. Over cooked will fall apart during the frying process.
- Drain noodles when done, rinse in cold water so they don't stick together.
- Add some oil to a pan on medium high heat, cook ground meat mixture.
- When meat is about half cooked, add the broccoli (note, I was using Chinese broccoli in the pictures, but I usually use regular broccoli)
- Mix sauce ingredients together while meat cooks.
- When meat is almost done, add the frozen veggies. Cook until veggies are done.
- Add chopped green onions (note, I used some Asian chives instead, that is just what I had on hand), turn heat to low. Stir for about 2 minutes
- Remove cooked meat/veggies and save. Put pan back on medium high heat with some oil (about 2 tablespoons)
- Add the cooked noodles to the pan, sort of tilt the pan around so the oil gets on the noodles where they touch the pan. Leave the noodles alone.
- Cook noodles for about 3 minutes, don't touch them. We are trying to dry them out a little, and add a little brown color.
- Now take your pan and flip the noodles in one flip so they land on what was the top. What? Can't do that? Me either. I used tongs to turn them. Then cook for a couple minutes, grind some black pepper on top, turn some more, more pepper, cook for a couple minutes, keep this up until they appeared slightly dry with some crispy spots. Under done is better than over done in my opinion.
- Give the sauce one last stir, then add to the noodles. Turn heat down to medium.
- Use your tongs to constantly stir the noodles until they take a darker color evenly over all.
- Add your meat/veggie mixture, continue to turn and mix, constantly. Now your goal is a good mix and heated through.
- Turn off heat, serve. You can add some chopped green onion or parsley/cilantro for garnish if you desire.
Usually Hong Kong style thin noodles are called as the main. Today's Cantonese Pan Fried Noodles recipe, AKA Pork Lo Mein, is a far cry from traditional (mostly mundane) dinner options. It's packed with veggies Egg noodles that are first boiled and then lightly stir-fried have a deliciously delicate texture. Fresh vegetables and juicy pork tenderloin are all sliced. It's easy to make your favorite restaurants garlic noodles (or soy sauce pan-fried noodles) at home!
So that’s going to wrap it up for this exceptional food cantonese style pan fried noodles recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!