Name: Panfried Noodles (Leung Mein Wong)
Cuisine: China
Ingredients: 8 ounces fresh egg noodles (soft noodles, slightly thicker than vermicelli); ½ teaspoon salt; 2 scallions: discard both ends, wash, dry, cut into julienne; ¼ cup bamboo shoots: cut into julienne; 1 slice of fresh ginger, minced; 1 garlic clove, minced; ½ cup snow peas: remove strings and ends, wash, dry, cut into julienne diagonally; 3 fresh water chestnuts: peel, wash, cut into julienne; ½ cup chicken broth; 6 to 7 tablespoons peanut oil; 5 ounces lean fresh pork, cut into julienne; Pinch of white pepper; ½ teaspoon Shao-Hsing wine or sherry; ½ teaspoon white vinegar; 2 teaspoons dark soy sauce; 1 teaspoon sugar; 8 cups water; ¼ teaspoon light soy sauce; 1 teaspoon white vinegar; 1½ teaspoons cornstarch; ½ teaspoon sugar; 1 teaspoon sesame oil; ½ teaspoon cornstarch

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

8 cups water
8 ounces fresh egg noodles (soft noodles, slightly thicker than vermicelli)

Method

Boil water. Add noodles and cook for 1 minute, until al dente. Run cold water into the pot and drain noodles in a strainer. Place noodles back in pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
Marinate pork for 1 hour; reserve. Make the sauce; reserve.