Step 3: Pan fry noodles
Next, we’ll warm our pan on high for about two to three minutes. Use medium-high heat when using a non-stick pan like the one in the picture to help preserve the non-stick coating. Then, well add 1 tbsp of corn oil. Stir the oil around in the pan as it warms up until it shimmers or ripples on the surface.
Add the noodles to the pan.
We want the noodles to be a crispy golden brown on all sides. Cook the noodles for 7 to 10 minutes on each side, occasionally turning them, but never stirring or separating the layers.
Following the flip, we’ll add an additional 1 tbsp of corn oil to the noodles’ rim so that the new side also becomes nicely crisp.
Transfer the noodles to a plate once the second side has become golden and crispy.
Although my father occasionally turns the noodles due to the uneven heat distribution of most pans and stoves, he explains this in the video. Turning ensures that the noodles’ entire surface becomes uniformly crispy.
Usually, restaurants deep-fry the noodles and use a lot of oil. Restaurants with more oil and roaring stoves have much faster cooking times. Since we are not under pressure to serve a large number of customers, we can prepare a healthier version at home with less oil and longer cooking times.
Step 1: Steam noodles, drain, separate
Here is a quick list of the different kinds of HK-style noodles you can purchase:
We demonstrate how to prepare fresh, unsteamed noodles in the video (my dad prefers this method). This requires a little extra work, but it’s worthwhile.
One of the most important factors in achieving the ideal texture of the noodles is to steam them.
Heres what you do:
You can skip the steaming step if you’re using fresh, steamed noodles. Instead, immerse the noodles for about two minutes in boiling water before draining.
Cooking dried noodles resembles making instant ramen in some ways. Cook as directed on the package, erring on the side of more al-dente, and then rinse with cold water to stop the cooking.
Step 6: Add meats & create sauce
Re-add the chicken, shrimp, and aromatics to the pan. Mix everything for a bit.
Then, well be adding salt ( 0. 50 tsp ), sugar ( 0. 75 tsp), chicken bouillon, and 1 tablespoon of oyster sauce to the pan. Additionally, prepare a slurry of cornstarch and water (1 tbsp) in a bowl and add it to the pan as well.
We want the sauce to thicken more into a gravy, which the cornstarch and water do. To get the desired consistency, you might need to add more cornstarch or less.
Finally, add sesame oil ( 1 tsp ).
FAQ
What are Hong Kong noodles called?
These resemble thin wonton noodles and are occasionally referred to as chow mein noodles. The main distinction is that noodles with the “Hong Kong” or “pan-fried noodles” labels have been par-cooked in boiling water so that they are ready for stir-frying.
What are Hong Kong style pan-fried noodles made of?
- Dried Egg noodles.
- 1 bag bean sprouts.
- 1 green pepper.
- 1 bag of Chinese greens, such as Chinese Leaf, Kai Lan, or Choi Sum.
- 2 spring onions.
- Dark soy sauce.
- Sesame oil.
What kind of noodles are used for Cantonese chow mein?
You should purchase pre-steamed egg noodles, also known as chow mein noodles. On the packaging, there are directions for cooking them.
What is difference between chow mein and Cantonese noodles?
Americanized chow mein is more flavorful, a little saltier, and frequently pairs broccoli, chicken, and carrots with other ingredients. Chow mein found in China is much more delicate. Actually, the soft and elegant flavor profiles of traditional Cantonese cuisine are its main selling point.
