Easiest Way to Make Tasty Cantonese Style Pan Fried Noodles

Cantonese Style Pan Fried Noodles. 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.

Sign up for our newsletter to receive family-friendly activity, recipe and craft ideas throughout the year! A dish of Cantonese pan-fried noodles is a classic meal from southern China that you can easily. Ingredients for Cantonese Style Pan Fried Noodles Recipe. You can cook Cantonese Style Pan Fried Noodles using 19 ingredients and 16 steps. Here is how you cook it.

Ingredients of Cantonese Style Pan Fried Noodles

1. Prepare of meat stuffs.
2. It's 1 lb of ground meat.
3. You need 1 tbsp of soy sauce.
4. It's 1 tbsp of hot sauce.
5. You need 1/2 tsp of dried ground ginger.
6. You need 1 tsp of garlic powder.
7. It's of General.
8. You need 1 of noodles, Chinese egg noodles or whole grain spaghetti.
9. It's 3 of each green onions.
10. Prepare 1 cup of frozen peas and carrots.
11. It's 1 cup of broccoli chopped.
12. Prepare of ground black pepper.
13. It's 1 1/2 cup of bean sprouts (optional).
14. It's of sauce.
15. You need 2 tbsp of soy sauce.
16. Prepare 1 tbsp of dark soy sauce (use regular soy sauce if you don't have dark, plus 1/2 teaspoon sugar).
17. You need 1 tsp of sesame oil (use vegetable oil if you don't have sesame).
18. Prepare 1/2 tsp of sugar.
19. Prepare 2 tbsp of 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. 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.

Cantonese Style Pan Fried Noodles step by step

1. Mix all the meat stuffs together..
2. Cook noodles per package instructions, slightly under cooked is better than over cooked. Over cooked will fall apart during the frying process..
3. Drain noodles when done, rinse in cold water so they don't stick together..
4. Add some oil to a pan on medium high heat, cook ground meat mixture..
5. When meat is about half cooked, add the broccoli (note, I was using Chinese broccoli in the pictures, but I usually use regular broccoli).
6. Mix sauce ingredients together while meat cooks..
7. When meat is almost done, add the frozen veggies. Cook until veggies are done..
8. 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.
9. Remove cooked meat/veggies and save. Put pan back on medium high heat with some oil (about 2 tablespoons).
10. 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..
11. 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..
12. 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..
13. Give the sauce one last stir, then add to the noodles. Turn heat down to medium..
14. Use your tongs to constantly stir the noodles until they take a darker color evenly over all..
15. Add your meat/veggie mixture, continue to turn and mix, constantly. Now your goal is a good mix and heated through..
16. Turn off heat, serve. You can add some chopped green onion or parsley/cilantro for garnish if you desire..

Fresh vegetables and juicy pork tenderloin are all sliced. 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. Usually Hong Kong style thin noodles are called as the main. An easy Cantonese-style pan-fried noodle dish that comes together so quickly!

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