Cong Chao Mian

Fried Noodle with Onions

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

This is a recipe from one of my favourite restaurants in China — Bagua Lou, which specialises in culinary creations from the Southern Song Dynasty. Unfortunately I was unable to extract the history of this dish from the manager or the chef; however, their version reminded me once again of how good Cantonese food can be. Perhaps because I’ve enjoyed this dish several other times in Canton I have managed to reproduce it below rather effectively. The noodles are easy to cook and make a wonderful accompaniment or a splendid finale to any meal.


  • 450 g/1 lb fresh thin Chinese egg noodles
  • 8 spring onions, finely chopped
  • 2 teaspoons salt
  • 3 tablespoons peanut oil
  • Salt to taste
  • 2 tablespoons Chinese black vinegar


Blanch the noodles in a large pot of salted boiling water for 3 minutes and drain thoroughly. Then scatter the noodles on a baking tin, mix in the chopped spring onions and sprinkle the salt over the top.

Heat a 30-cm/12-in frying pan, preferably nonstick, with half the oil. When hot, add the noodles, press down to make the noodles conform to the shape of the pan. Turn the heat to very low, and continue to cook for 10 to 15 minutes (sprinkling a spoonful of water from time to time, if the mixture seems to be drying too much), until the bottom is brown. Flip the noodles over in one piece, add more oil as necessary, and continue cooking them until the other side is brown. Sprinkle the noodles with salt and the black vinegar to taste. Slide onto a serving platter and serve.