How To Make Fried Noodles Like Chinese Takeaway?

1. Heat oil in a wok, on high heat until hot.
2. Fry the beansprouts and noodles for four minutes.
3. Add salt, sesame oil and soy sauce to taste and fry for another 1 minute.
4. Serve with spring onions on top.

A popular Cantonese chow mein dish, soy sauce pan-fried noodles or soy sauce chow mein, is popular throughout China, especially for breakfast.

In addition to shrimp dumpling, char sui bao, and other dishes I love from Cantonese cuisine, this is one of my favorites. This chow mein recipe is known as “” in Chinese, which translates to pan-fried noodles with premium soy sauces. Typically, the main ingredient is thin noodles made in Hong Kong. And premium soy sauces are responsible for all flavors. Try beef chow fun, which is what rice noodles are called in place of egg noodles, if you enjoy this style of fried noodles.

Cantonese chow mein is slightly different from regular chow mein. The first step in making a successful Cantonese chow mein is to fry the noodles in a wok until they are just beginning to become crispy and dry. This makes the noodles dryer and more fragrant by removing excess water.

Choose the right type of noodles. There are two major categories of ingredients in traditional Chinese chow mein. The first is egg noodles, which are frequently used in Northern China and go well with sauces. The second is Cantonese Chow Mein, which pairs best with crisper chow mein because it is much drier and thinner.

Noodles should be cooked for fewer minutes than recommended on the bag. Depending on the size of the noodles you are using. If you’re using Cantonese-style chow mein, boil the noodles for one minute while separating the noodle thread. Or you could just put the noodles in hot, boiling water and let them soak for a while.

Use a middle- or middle-to-slow fire when cooking the noodles in the wok to prevent sticking.

Use a high flame to fry the onions so that no water is released and only aroma is released. But reduce the heat while adding the sauce to prevent sticking.

Since different soy sauce brands have varying levels of salt, I strongly advise adding salt only as a last resort. More importantly, lower sodium flavoring is required for all the ingredients in order to maintain the original, subtle sweetness and aroma. I discovered that the noodles still tasted good to me despite not adding salt to the stir-fry sauce. Sprinkle a very small pinch of salt if you want a slightly stronger flavor or your soy sauce has a low sodium content.

This is a very simple version, and it only requires a few simple, everyday ingredients to make delicious soy sauce fried noodles. This basic version is also vegan friendly. You can also add chicken, beef, or other protein as raw ingredients to richen the dish, and oyster sauce or fish sauce can be good seasonings.

Do you need a wok for chow mein?

No, a large frying pan will do just fine—in some cases, it might even be preferable—instead of a wok.

I’ve always loved using my wok because it makes me feel productive and experienced. I don’t like having to wash it by hand, though!

Almost all of my takeout-style recipes mention the importance of getting your cooking vessel as hot as possible. This is simpler on a gas stovetop because the flames can lick up the side of the wok. But on an electric stovetop, only the area in contact with the burner becomes extremely hot.

When stir-frying, this is a problem because you need that constant high heat. Consequently, I advise using a sizable heavy-based frying pan or skillet to prepare chow mein on an electric stovetop.

You can get excellent results using a wok and a gas stovetop if you have a big gas burner or a wok burner. But so will a large frying pan or skillet.

How to choose and prepare the noodles

Noodles used in classic chow mein are Chinese egg noodles. Their composition is very similar to spaghetti but the texture and flavour are noticeably different. They usually come in a round (or roundish) shape and have a quite pronounced yellow colour.

Look for the words “chow mein noodles,” “egg noodles,” or “Hong Kong style pan-fried noodles” on the packaging when making a purchase. They come in various forms, so you’d need to be aware of how to prepare them appropriately.

Ready-to-fry (pre-cooked) egg noodles. These are what I used for shooting this recipe. They can go into the wok/pan straight away so they’re definitely a winner when you have little time to hand. I usually buy them in UK mainstream supermarkets so no Chinese store trips are needed.

Fresh egg noodles. They are uncooked so need a quick preparation before frying. Usually, you can simply soak them in hot water for 3 minutes or so. But it’s always a good idea to read and follow the package instructions.

Dried egg noodles. They need to be boiled first until they are flexible but al dente. Follow the suggested method on the package.

TIP: Avoid overcooking uncooked egg noodles no matter how you prepare them. Drain them well and pat dry with kitchen paper/tea towel. They should be slightly underdone. The noodle strands should be separated from one another. If not, you might end up with a plate of sticky, mushy noodles after additional frying.

SUBSTITUTES: Feel free to use other types of noodles in place of egg noodles if you don’t care too much about your dish being truly “authentic.” For example, homemade alkaline noodles (ramen) or even spaghetti. They’ll still taste great. I promise!.

PS: Check out my recipe for Chicken Chow Fun (fried rice noodles) if you like the sound of the dish but need a gluten-free alternative.

Although adding protein to chow mein is not required, there are a few options available if you want to make it an all-in-one quick meal.

A good plate of chow mein benefits from the flavor, texture, color, and nutrients that vegetables provide. As you can see in the image above, on the day that I photographed this recipe, I chose bok choy, bean sprouts, and fresh chilies. Together, they improve the dish by adding vivid colors, a crunchy texture, a subtle sweetness, and a pleasant heat.

Don’t limit yourself to these options though. I typically just open my refrigerator and grab whatever is currently in it. Just a few examples include celery, cabbage, carrot, snow peas, baby corn, bamboo shoots, and bell pepper. Be aware that some vegetables, e. g. Since broccoli takes longer to cook through, it would be necessary to quickly blanch it before stir-frying it.

To improve the aroma, use finely chopped garlic and scallions (green onions). I separate the white and green parts of the scallions. The latter is added as a garnish at the very end of the former, which is sizzled in the oil with garlic. Ginger can be used as well.

Step 3: Sear the chicken

It is essential to heat up a traditional carbon steel wok from scratch over high heat before adding any oil and searing the chicken. This way you’ll avoid sticking. However, if using non-stick cookware, add the oil first. Then fry the chicken when the oil is hot. As soon as the chicken loses its pinkness (indicating that it is halfway cooked), remove it to a plate.

FAQ

What kind of noodles are used in Chinese takeaway?

The most popular takeaway dish is egg noodles, which are typically referred to as “chow mein.” They can be prepared in a variety of ways, and there is rarely an issue with the noodles sticking to the pan.

What are Chinese crispy noodles made of?

They resemble deep-fried egg noodles (or fried wonton or egg roll wrappers) in most ways. They’re frequently served as a restaurant appetizer in miniature wooden bowls, with duck sauce and Chinese hot mustard on the side.

How do Chinese Write fried noodles?

What kind of noodles is used for fried noodles?

Just choose your favorite egg or vegetarian hakka noodles. Any type of Ramen or Lo Mein noodles will work with this. However, I wouldn’t choose a thicker type of noodle, such as rice noodles or Udon noodles.