Last updated 3 years ago
Chinese Noodles 101: Crispy Pan-Fried Noodle Cakes With Seafood
Crispy and a little saucy, egg noodles pan-fried until they form a crispy-on-the-outside, tender-in-the-middle cake is a classic Hong Kong and Guangzhou dish. A nest of egg noodles are fried in a wok until golden brown and topped with a combination of stir-fried meat, seafood, or vegetables. Here's how to make my favorite version, topped with seafood in a light gravy.
Chinese Crispy Noodles (Chow Mein)
Crispy pan fried noodles Crispy Noodles 150g/5oz fresh chow mein noodles ¼ cup water 2 tbsp peanut oil Stir Fry 3 garlic cloves, minced 1 tbsp peanut oil 1 carrot, sliced diagonally 1 bok choy, stems and leaves separated with stems cut vertically into sticks. 2 shallots/scallions, cut into 5cm/2" pieces 1 cup cabbage, shredded 1 cup bean sprouts Sauce 3 tbsps cornflour / corn starch 3 tbsp water ¾ cup chicken stock ¾ cup water 1 tbsp oyster sauce 2 tbsp light soy sauce 1 tsp sugar
Chinese Noodles 101: The Chinese Egg Noodle Style Guide
From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with.