Best Soft Fried Noodles Or Chow Mein Iii Recipes

SOFT-FRIED NOODLES (GUANGDON CHAU MEIN)

Soft-Fried Noodles (Guangdon Chau Mein) image

Provided by Robert Farrar Capon

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 pound fresh Chinese egg noodles
3 tablespoons peanut oil, or as needed
1/2 teaspoon salt, or to taste
1 clove garlic, minced
1 teaspoon minced fresh ginger
1 whole piece Chinese roast pork cut into julienne (see recipe)
1 tablespoon dry sherry
1/2 cup julienne-cut bamboo shoots
1/2 cup fresh bean sprouts
1/2 cup julienne-cut celery
1 cup julienne-cut bok choy
1/4 cup thin-sliced peeled water chestnuts, preferably fresh
8 to 10 dried Chinese black mushrooms, soaked in cold water 15 minutes, then stemmed and cut into julienne
1 cup chicken stock
3 tablespoons dark soy sauce or oyster sauce
6 to 8 snow peas, cut diagonally into pieces
1/2 teaspoon sugar
1/4 teaspoon pepper
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 scallions, minced
1/2 teaspoon sesame oil
1/4 cup fresh coriander (cilantro)

Steps:

Put noodles into 6 quarts boiling water and cook until just tender. Drain, rinse and drain again.
Have all remaining ingredients prepared and on hand at the stove.
Heat 1 tablespoon peanut oil in a wok or skillet over high heat and add half the noodles. Form them into a neat cake and fry on one side until golden. Turn cake over, fry until golden on the other side, remove to large serving platter and keep warm in oven set to low heat. Add another tablespoon peanut oil to wok and fry remaining noodles in the same way, removing them to the platter.
Put remaining peanut oil in wok (still over high heat), add salt, garlic and ginger and stir-fry 5 seconds. Add roast pork, sherry, bamboo shoots, bean sprouts, celery, bok choy, water chestnuts and black mushrooms and stir-fry 10 seconds. Add stock and soy sauce, cover and cook 2 to 3 minutes. Uncover and stir-fry 30 seconds.
Add snow peas, sugar and pepper and thicken sauce as desired with cornstarch solution. Add scallions and sesame oil, stir and remove from heat. Pour mixture over noodles in the platter (cakes may be cut into sixths beforehand for easier serving). Garnish with coriander and serve.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 78 grams, Fat 15 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 836 milligrams, Sugar 5 grams

SOFT-FRIED NOODLES OR CHOW MEIN I

Soft-Fried Noodles or Chow Mein I image

Number Of Ingredients 2

Ingredients

Soft-Fried Noodles
Chow Mein or Lo Mein Mixture: Stir-Fried Pork or any other mixture

Steps:

1. Soft-fry the noodles (from the Edit Tap, click to open recipe and follow instructions). Place in a large serving dish and keep warm. 2. Prepare any "Chow Mein or Lo Mein Mixture". 3. Pour the stir-fried mixture over the noodles and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

SOFT-FRIED NOODLES OR CHOW MEIN III

Soft-Fried Noodles or Chow Mein III image

Number Of Ingredients 2

Ingredients

Chow Mein or Lo Mein Mixture: Stir-Fried Pork or any other mixture
Soft-Fried Noodles

Steps:

1. Prepare any "Chow Mein or Lo Mein Mixture". Remove from pan and keep warm. 2. Soft-fry the noodles (from the Edit Tap, click to open recipe and follow instructions). Then return about 3/4 of the stir-fried mixture and stir in gently to blend with the noodles (about 2 minutes). 3. Add 2 tablespoons stock and heat, gently stirring noodles once or twice. Then turn the noodles onto a serving platter and top with the remaining stir-fried mixture. Sprinkle lightly with sherry and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves