Name: Crispy Pan-fried Noodles
Yield: Serves 2 as a main dish
Cuisine: Chinese
Ingredients: ½ teaspoon rice wine or sherry; 1 teaspoon soy sauce; 2 oz (50 g) beef, cut into pieces; 1 teaspoon starch; ½ teaspoon sugar; Handful of yellow chives, cut into 2 in (5 cm) lengths; 2 cloves garlic, minced; ½ teaspoon sesame oil; 2 oz (50 g) chicken meat, cut into pieces; 4 tablespoons oil; 6 shelled and deveined medium-sized raw shrimp; Water, for boiling; 8 oz (250 g) steamed chow mein; 1 cup (250 ml) water; ½ tablespoon fish sauce; 1 cup (250 ml) homemade Chicken Stock or store-bought chicken broth; 2 oz (50) baby bok choy; 3 dashes white pepper; ½ small carrot, sliced into pieces; 1½ tablespoons cornstarch; ¼ teaspoon salt or to taste; Pickled green Chilies, to serve

Preparation info

Serves
2
as a main dish

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

This is a notable Cantonese noodle dish where the noodles are fried to a crispy golden brown before a savory sauce is poured over them. The end result is a plate of crispy noodles coated with a light sauce and topped with tasty ingredients such as bok choy, meat, and shrimp. Every bite has an inviting crunch, and then the noodles slowly soften in your mouth. I simply love the texture of this noodle dish. In Chinese restaurants, the noodles are basically deep-fried, but at home, you c