Name: Crispy Cantonese-Style Noodles with Vegetables
Yield: Serves 2-4
Cuisine: Chinese
Ingredients: 115 g/4 oz mangetout, trimmed (See Tip); 25 g/1 oz button mushrooms, finely shredded; 3 tbsp Chinese rice wine or dry sherry; 115 g/4 oz red pepper, finely shredded; 1 tsp salt; 225 g/8 oz dried or fresh thin Chinese egg noodles; 2 tbsp groundnut (peanut) oil; 4 garlic cloves, lightly crushed; shredded spring onions, to garnish; 2 tsp cornflour mixed with 2 tsp water; 2 tsp light soy sauce; 55 g/2 oz celery, coarsely chopped; 2 tbsp dark soy sauce; 1 tsp chilli bean sauce; 300 ml/½ pint Vegetable stock; 6 spring onions, finely shredded

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

The origins of pasta are obscured by time and controversy, but there is a general consensus that the Chinese first thought of the egg noodle variety. Whoever invented the process, pan-fried noodles make a perfect foundation for stir-fried dishes. Here, the pan-frying technique leaves the noodles brown, firm and crispy on the outside and yellow, moist and soft on the inside, a combination of textures that is classically Chinese. Upon this noodle base are placed stir-fried vegetables topped w

Ingredients

Method

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Ingredients

Method

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