Cantonese Chow Mein (Crisp Pan-Fried Noodles)
Servings:
2
Prep Time:
15 minutes
Cook Time:
20 minutes
Difficulty:
Medium
Ingredients
- Hong Kong-style egg noodles (thin): 250g
- Mixed seafood or meat (shrimp, squid, chicken, pork): 150g
- Napa cabbage or bok choy, sliced: 1 cup
- Bean sprouts: ½ cup
- Onion, sliced: ½ small
- Scallions, 2-inch pieces: 1-2 stalks
- Light soy sauce (for marinade): 1 tsp
- Shaoxing wine (for marinade): ½ tsp
- Sugar (for marinade): pinch
- Oil (for marinade): ½ tsp
- Light soy sauce (for sauce): 2 tbsp
- Oyster sauce: 1 tbsp
- Shaoxing wine (for sauce): ½ tbsp
- Sugar (for sauce): ½ tsp
- Sesame oil: ½ tsp
- Chicken stock: ½-1 cup
- Cornstarch: 1-1.5 tsp
- Water: 1-2 tbsp
- Salt and white pepper: to taste
- Oil for cooking: 3-4 tbsp
Instructions
- Parboil noodles until just done, rinse under cold water, drain very well
- Toss with small amount of oil to prevent sticking
- Marinate seafood/meat with soy, wine, sugar, oil
- In large nonstick pan, add few tbsp oil over medium-high heat
- Spread noodles into even 'pancake' layer
- Pan-fry until bottom is crisp and golden
- Flip in sections and crisp other side
- Transfer to large serving plate
- In wok, stir-fry marinated seafood/meat until just cooked, set aside
- In same wok, fry onion, then cabbage/bok choy, then sprouts until just tender
- Add stock, soy, oyster sauce, wine, sugar, bring to simmer
- Adjust salt/pepper, stir in cornstarch slurry gradually until glossy and lightly thickened
- Return seafood/meat and scallions, toss to coat
- Pour hot sauce and toppings over crisp noodle 'pancake'
- Serve immediately for both crispy and saucy textures