Panfried Noodles

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

Leung Mein Wong

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)

Asia
China
Shanghai
Main course
Noodles

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.