Soft Fried Noodles Guangdon Chau Mein Recipes
TEN VARIETY FRIED NOODLES (CHOW MEIN)
I have adapted this recipe from "the Encyclopedia of Asian cooking" by Madame Grace Zia Chu. This is a very good Chow Mein Hope you folks enjoy it
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put Pork or chicken in a bowl with the soy sauce, sugar and corn starch.
- Mix well and leave to marinate for 20 minutes or so.
- Cook the noodles until tender (for fresh about 5 min) drain and rinse under cold running water then rinse again.
- Beat the eggs lightly but well mixed.
- Heat a little oil in a skillet.
- Add eggs and cook to make a thin omelet, remove from pan and cut into thin strips.
- Heat a little oil in the pan add pork (chicken) and stir fry until cooked, remove from pan.
- Heat the last of the oil and add scallions, then the bamboo shoots, green veggie and a touch of salt.
- Add pork (chicken) to the pan with the egg strips.
- Mix ingredient thoroughly.
- Add a little water (if necessary) to moisten.
- Stir in the noodles and heat until hot MMMmmm.
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- In a bowl, combine the marinade ingredients with your sliced chicken and set aside. Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside.
- Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a minute. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain, and set aside.
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