Cantonese Pan Fried Noodles Recipes
CANTONESE PAN-FRIED NOODLES
These taste just like the ones I get at my favorite Chinese restaurant. Yu
Provided by barbara lentz
Categories Rice Sides
Time 30m
Number Of Ingredients 9
Steps:
- 1. Prepare vegetables. Set aside. Bring 2 quarts of water to a boil Mix the soy sauces, sesame oil, sugar, wine, salt, and white pepper together. Set aside.
- 2. Boil the noodles for about 3 minutes. Drain well and rinse in cold water.
- 3. Heat a large non stick skillet or wok to high. Add one tablespoon oil. Spread the noodles in a thin layer (work in batches if needed). Get a light crisp about 4 to 5 minutes on one side then flip adding another tbsp of oil. Once noodles are all lightly crisp transfer to a plate and set aside.
- 4. Add the other tbsp of oil to pan and add the white parts of the green onions and cook about 15 seconds. Add back in the noodles and keep tossing them so they don't stick in a big clump.
- 5. Add soy sauce mixture and keep tossing noodles until they are uniformly golden brown. Add the bean sprouts, peas and green parts of green onions and cook 1 more minute.
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- Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
- Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
- Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
- Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
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- Bring a large stockpot of water to boil. While the water is boiling, separate the greens from the whites of the scallion. Cut into one-inch pieces then quarter the 1-inch piece vertically so you end up with thinly julienned scallions, set aside. In a bowl, combine the oyster sauce, soy sauce, sugar, minced garlic, red pepper flakes, salt, and 1 teaspoon of sesame oil, stir to combine, set aside.
- When the water comes to a boil, add the noodles and allow them to boil for 2-4 minutes (according to package directions). Drain and rinse under cold running water.
- Heat a large wok or a 16-18 inch skillet over high heat. Let the skillet heat for several minutes until it becomes SCREAMING HOT. Drizzle with 1 tablespoon of sesame oil and 1 tablespoon of canola oil. When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
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