Si Yao Wong Chow Mein, a Cantonese soy sauce fried noodle dish, is one of the best dishes to order when dining at dim sum establishments.
What makes this Cantonese soy sauce fried noodle special? Personally, I adore how straightforward yet flavorful this dish is and how anyone can enjoy it.
One of the many dishes I could eat while dining at dim sum restaurants is Cantonese Soy Sauce Fried Noodle. You’ll need to place an order for this from the menu or at the stir-fry sections because it won’t be served in carts like other steamed dishes. One of the most well-liked noodle dishes at many Cantonese restaurants is this one.
Although ordering this in a restaurant is simple, I also enjoy making it at home with just a few basic ingredients. When I’m in a rush, one of my favorite go-to lunch recipes is stir-fried noodles. The only ingredients you need are your favorite sauces, vegetables, and noodles. How easy is that?.
See How to Cook the Noodles below to learn the trick to a springy and light noodle texture.
Please think about giving this recipe a rating and a comment if you liked it. I’d love to see what you create if you posted a photo on Instagram with the hashtag #LITTLESPICEJAR.
A quick and simple Cantonese-style pan-fried noodle dish that tastes just like the version from your favorite restaurant, but is now simple to make at home!
Excuse me while I slurp up a few more noodles. These pan-fried noodles are quickly becoming my life. Because I needed the vegetables, I’m describing them in my head as a cross between chow mein, pan-fried noodles, and garlic noodles. And these noodles become very difficult to resist when there is so much goodness on a plate.
Last week, I had the sudden urge for noodles (um. When do I not?) and desired a dish with fresco-style vegetables that was served in a restaurant. You know, the noodles that are prepared in a scorching hot wok so that the edges become nice and crispy while the centers remain soft and noodle-like.
But first, how was your weekend? Did you freeze? I know I did! My husband and I took a trip to Austin this weekend, and even though it’s only a short two-hour drive, it was freezing! After a five-hour drive, the weather there was much colder than in Houston. primarily because the Gulf of Mexico regularly blows a pleasant, humid breeze our way. We did a little hike up to Mt. Bonnell and a windbreaker jacket would’ve come in handy. Then, to help us defrost, a nice cappuccino. When you consider that all I really desired was a bowl of these noodles to eat. Oh how these are ideal for today’s bitterly cold weather.
Step 2: How to cook the noodles
Undercooking the noodles in the first step is actually the most important step in cooking them. Noodles are placed in a pot of boiling water, stirred with a pair of chopsticks to separate the strands, and then served. After turning off the heat, give it a minute to soak in the water.
Fresh noodles take only 2-3 minutes to cook. I wanted to slightly undercook this type of noodle, so I turned off the heat and let them sit in the water for a minute. Cook dried noodles according to package directions but take them out a minute earlier.
After that, strain the noodles and layer them in a single layer on a large plate. With chopsticks or your hand, add some oil and swirl it around. The purpose of this step is to stop the noodles from sticking to one another. Let the noodles cool down to create a chewy texture. I turned on my fan to dry them out quickly to expedite the process.
Is Pancit Canton the same as Chow Mein or Lo Mein?
Many of us who enjoy Chinese cuisine grew up eating a stir-fry noodle dish called Chow Mein or Lo Mein, which is often compared to Pancit Canton. Although they are undoubtedly quite similar, there are a few key differences.
One is in the noodle itself. Pancit Canton noodles are made of wheat flour, unlike Chow Mein noodles, which are made of egg noodles. However, depending on the brand you buy, some Pancit Canton noodles may also contain egg powder. The bite and texture of the plain wheat flour noodles are what I like best.
The other main difference is in the preparation. There is no need to pre-boil the dry noodles before adding them to the broth when making Pancit Canton. Similar to making spaghetti, the noodles for chow mein and lo mein are first boiled (or fried) and drained before being added to the stir-fry.
FAQ
How are canton noodles made?
Usually, long egg noodles are used to make Canton noodles. After being cooked, the egg noodles are wound up neatly to dry. They can be flat or rounded, and their width varies greatly. The noodles are sealed for sale after being fully dried and wrapped in plastic.
How long boil dry canton noodles?
Bring liquid to a boil then add pancit canton noodles. Noodles should be cooked and stirred for 7-9 minutes to completely absorb the liquid.
How do you make pancit canton instant noodles?
Instructions for Use: Boil 2 cups of water for the noodles for 3 minutes. In the meantime, create a sauce by combining seasoning, soy sauce, and oil on a plate. Noodles should be drained before being placed with the prepared sauce.
What is the difference between noodles and Canton?
The type of noodle used differentiates the dishes. Pancit canton uses an egg noodle that resembles the well-known spaghetti noodle while pancit bihon uses a thin, translucent rice noodle.
