Pan-Fried Noodles with Shredded Beef

Ngau Yuk See Chau Mein

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Pan-fried noodles are a favorite in Canton. The combination of the thin noodles, crisply fried, with different toppings is irresistible. This basic preparation, covered with pork, chicken, beef, and various seafoods, is, of course, best when made with fresh egg noodles. These are available in Asian markets and will keep 2 to 3 days refrigerated. But the noodles are available dry as well and can be kept for longer periods of time, like any boxed pasta, and therefore are more convenient that