How To make Pan Fried Noodles
1 lb Fresh thin noodles
Peanut oil 2/3 c Chicken broth
PORK & VEGETABLE SAUCE:
2 tb Peanut oil
1 lb Bok choy
- cut into 2-in sections 1/2 lb Barbecued pork strips
1/2 c Chicken broth
1 tb Thin soy sauce
1 tb Chinese rice wine
-=OR=- dry sherry 1 tb Oyster sauce
1 tb Cornstarch; dissolved in
2 tb Cold chicken broth
BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook over a low flame until the broth boils away and the bottom becomes brown and crisp. From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly. This should take about 10-to-12 minutes. To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it). Cover the pan with a wide lid. Flip the skillet over, holding the lid firmly. The cake will drop onto the lid. Slide the cake back into the pan to brown it on the other side. Add more oil around the edge if it seems to be sticking. To serve, slide it out onto a plate and use it as a base for any dish with sauce. TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles.
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Chicken Pan Fried Noodles | How to make Chicken Pan Fried Noodles | The Foodie
A Chinese treat that is easy to cook and delicious to have. Some crispy noodles and flavourful chicken stock to along with the veggies. Check it!
Ingredients required to make Chicken Pan Fried Noodles -
Water for boiling
2 tsp salt
1 pkt egg noodles
For the gravy
2 tbsp oil
1 tbsp chopped ginger
1 tbsp chopped garlic
2 chopped green chillies
2 sliced spring onion bulbs
½ cup cubed chicken
Salt to taste
¼ cup onions pearls
¼ cup baby corn
¼ cup red peppers
¼ cup yellow pepper
2 cups chicken stock
¼ cup chilli garlic sauce
2 tbsp cornflour water
For the noodles
3 tbsp oil
2 tbsp spring onions for garnish
Method to make Chicken Pan Fried Noodles -
Bing a pot of water to boil, add salt & then add the noodles, cook the noodles for 5minbs durian it off
Next heat a pan with oil & saute the ginger, garlic, chillies & spring onions for 2 mins on medium heat.
Next, add the cubed chicken & salt & fry for 2 mins.
Now add the vegetables & saute for 2-3 min & then add the stock, cook for 2 mins.
Next add the chilli sauce, cornstarch water & bring to a boil.
Once thick remove & keep warm
Now in a pan heat oil & add the noodles.
Fry for 3-4 min on medium heat till crisp & then flip it over
Once both sides are fried, remove them onto a plate & spoon the gravy over it.
Garnish with spring onions & serve hot.
#PanFriedNoodles #TheFoodie
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Beef Pan Fried Noodles (Recipe)
Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true! Recipe ➡︎
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INGREDIENTS
8 oz (225 g) flank steak (or skirt steak), thinly sliced against the grain
8 oz (225 g) fresh Hong Kong pan fry noodles (or other type of thin noodles)
Meat & Marinade
2 tablespoons Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/4 teaspoon salt
Sauce
1 cup low-sodium beef stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine (or dry sherry)
2 tablespoons cornstarch
1 teaspoon sugar
1/4 teaspoon black vinegar
1/4 teaspoon white pepper
Stir-Fry:
4 tablespoons peanut oil, divided
4 heads baby bok choy, quartered
4 cloves garlic, minced
1 inch (2.5 cm) ginger, minced
1/2 yellow onion, sliced
1/2 carrot, sliced into strips
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MUSIC CREDIT
Chinese Crispy Noodles (CHOW MEIN!)
Crispy noodles topped with a saucy chicken and vegetable stir fry! It's CRISPY CHOW MEIN!!!!
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If you're after the normal chow mein ie tossed soft noodles, here's the recipe!!
THE MOST AMAZING SOY SAUCE PAN-FRIED CHINESE NOODLES AT HOME! | SAM THE COOKING GUY
I ALWAYS get soy noodles when I eat Chinese food. It's time I made my own at home... just wait till you see the result! After you will easily be able to make the best Chinese noodles at home ????????
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00:00 Intro
1:18 Prepping Beef
1:37 Making a Sauce
2:05 Boiling Wonton Noodles
2:59 Crisping Noddles
4:12 Adding Sauce
4:32 Cooking Vegetables & Beef
5:15 Serving
5:54 First Bite
6:20 Outro
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BETTER THAN TAKEOUT - Crispy Chow Mein Noodles Recipe (两面黄)
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Today, we are making Liang Mian Huang (两面黄). Huang (黄) means golden brown. Liang Mian (两面) means double-sided. The name describes the look of this dish because the noodles are pan-fried on both sides until golden brown. It is like a CRUNCHY version of Chow Mein and topped with a saucy vegetable and protein stir fry. Super delicious and easy to make.
???? RELATED RECIPES
Homemade Egg Noodles with a Kitchenaid -
Homemade Egg Noodles by Hand -
Wok 101 Use a Carbon Steel Wok Like a Pro -
Videography / Editing by Austin Schargorodski -
INGREDIENTS (Serves 2-3)
For the Noodles
340 grams 12 oz of fresh egg noodles or 200 grams of dried egg noodles
1/2 tsp of sugar
1/2 tbsp of soy sauce (Amazon Link -
1/2 tbsp of oyster sauce (Amazon Link -
One drizzle of olive oil to coat the noodles (Amazon Link -
2-3 tbsp of olive oil to pan-fried the noodles
For the Proteins
140 grams 5 oz of shrimp
140 grams 5 oz of scallop
1/3 tsp of salt
1/3 tsp of paprika (Amazon Link -
2 tsp of Chinese cooking wine (Amazon Link -
1 drizzle of olive oil for the marinade (Amazon Link -
Black pepper to taste (Amazon Link -
1/2 tbsp of olive oil to saute the seafood
For the Vegetables Stir Fry
1 tsp of olive oil
113 grams 4 oz of carrot, sliced
113 grams 4 oz of celery, sliced
98 grams 3.5 oz of mushroom, sliced
98 grams 3.5 oz of snow pea
3 cloves of garlic sliced thinly
1/2 inch of ginger sliced thinly
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of soy sauce (Amazon Link -
2 cups of water
2.5 tbsp of water + 2.5 tbsp of cornstarch
Salt to taste