Panfried Egg Noodles with Pork

Name: Panfried Egg Noodles with Pork ( )
Cuisine: Hong Kong (China)
Ingredients: 3 fresh water chestnuts, peeled and julienned (about ¼ cup); ¼ cup julienned bamboo shoots; ½ cup mung bean sprouts, ends removed; ⅓ cup cut-up yellow chives (2-inch lengths); 6 to 7 tablespoons peanut oil; 2 teaspoons peeled and minced ginger; 2 teaspoons minced garlic; ⅓ cup diagonally cut julienned snow peas; ½ teaspoon Shaoxing wine; 1 teaspoon mung bean starch; ½ teaspoon salt; 5 ounces pork loin, shredded (see Cleaver discussion); Pinch of white pepper; 1½ teaspoons sesame oil; ½ teaspoon light soy sauce; ½ teaspoon white rice vinegar; 1 teaspoon sugar; 1½ teaspoons mung bean starch; 1 teaspoon Shaoxing wine; 1 teaspoon white rice vinegar; 1 teaspoon sesame oil; 2 teaspoons double dark soy sauce; ½ cup Chicken Stock; 8 ounces fresh egg noodles (slightly thicker than vermicelli no. 10); 8 ounces fresh egg noodles (slightly thicker than vermicelli no. 10); 1 tablespoon salt; 2 quarts water

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This is a classic noodle dish of Hong Kong and Guangzhou and it depends for its success on panfrying the noodles to a golden crispness on both sides. The Cantonese call this liang mein wong, which means “both sides fried golden yellow.” The fried noodles become the base for a stir-fried topping; when properly cooked, their crispness resists softening, even under the topping and its sauce. This is an extraordinarily popular presentation, found in virtually every restaurant, from noodl

Ingredients

Asia
Hong Kong (China)
Noodles

Ingredients

Method