Cantonese Pan-Fried Noodles
Crispy, crunchy and soft all at the same time is the best way to describe these noodles. They are also very easy to make and you can load up on as much vegetables as you like!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 150 grams protein of your choice Options: pork loin, chicken thigh, beef tenderloin, hard tofu
- 150 grams egg noodles
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon vegetable oil for the saute
- 80 grams carrots, sliced thin optional
- 60 grams leafy vegetables Options: napa cabbage, spinach, chinese broccoli, bok choy
- 3 stalks green onions or chives
Marinade
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 tsp sugar
Saute Sauce Mix Recipe
- 1 tablespoon oyster sauce
- 2 teaspoon soy sauce +1 teaspoon more if you want it more salty
- 2 tsp sugar
- 1 tablespoon Shaoxing wine
- 100 grams chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoon water
Instructions
Marinade Your Protein
- In a bowl, add minced garlic, Shaoxing wine, soy sauce and sugar then mix.
- Add protein and mix until well incorporated, let rest for 30 minutes in the fridge.
Make the Noodles
- Bring a pot of water to a boil and add salt.
- Add noodles and cook until al dente and cool for at least 30 minutes.
Make Saute Mix
- In a bowl mix oyster sauce, sugar, shaoxing wine and soy sauce, set aside.
- Make the cornstarch slurry and place chicken broth in a bowl, set aside.
Deep Fry the Noodles
- Once the noodles have cooled, put a frying pan on low to medium heat and add oil about halfway up the pan.
- Once it has heated, add the noodles gently into the hot oil and flatten to a circular disc.
- When the noodles turn golden brown and crispy at the bottom, flip them over.
- Fry until the other side also turns brown and crispy.
- Remove from the pan and set it on a wire rack on top of a lined baking sheet to drain excess oil.
Saute the Protein
- In a frying pan, heat about 1 tablespoon oil and add the marinated protein plus carrots (if you are using carrots).
- Cook until brown, then add the saute mix, cook for 2 minutes.
- Add the chicken broth and let simmer for 2 minutes.
- Add vegetables and mix.
- Make a well in the middle of the pan and add the cornstarch slurry while slowly mixing.
- This will quickly thicken the sauce so watch carefully and turn off the heat when the sauce has reached your desire consistency.
- On a plate arrange the noodles, by placing the pan-fried noodles first then adding the sauteed topping. Serve immediately.
- Enjoy!