Best Soft Fried Noodles Recipes

SOFT FRIED SHANGHAI SPICY NOODLES WITH SHREDDED PORK

Steps:

• Combine ingredients for marinade.
• Add pork and marinate for 30 minutes.
• Mix seasoning liquid (soy sauce, water, sesame oil, oyster sauce, chilli paste, sugar, mirin, and cornstarch) and set beside wok.
• Heat wok on high heat for 3 minutes and add oil.
• Immediately add garlic and ginger, then all the vegetables except green onions and bean sprouts.
• Toss and add 1 Tbsp.
• water, cover and cook until vegetables are soft, about 1 minute.
• Remove lid, then push vegetables to side of wok and add pork.
• Cook until no pink remains, then add green onions and bean sprouts, tossing for a few seconds.
• Add cooked noodles, toss to mix then stir seasoning liquid to combine cornstarch.
• Add to noodles.
• Continue tossing for 2 minutes or until completely mixed and sauce is absorbed.
• Serve immediately.
• Serves 2 to 4.
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SOFT-FRIED NOODLES (GUANGDON CHAU MEIN)

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.

SOFT-FRIED NOODLES OR CHOW MEIN III

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.

SOFT-FRIED NOODLES OR CHOW MEIN II

Steps:

• 1. Soft-fry the noodles (from the Edit Tap, click to open recipe and follow instructions). Set them aside. 2. Prepare any "Chow Mein or Lo Mein Mixture". Remove half the stir-fried mixture from the pan and set aside. 3. Return noodles to pan and mix gently with remaining mixture. Then return the other half of the stir-fried mixture gently blend in with the noodles and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SOFT-FRIED NOODLES

Steps:

• 1. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions) then toss in oil. Refrigerate to chill (2 hours or more). 2. Heat remaining oil very hot. Add noodles and, with chopsticks or a wooden fork, gently separate the strands so they can heat through evenly. Then reduce heat and stir noodles gently. (You may also cover the pan briefly to heat the noodles in their own steam.) 3. After a minute or two, turn noodles over and repeat the process, stirring often. (The noodles are done when heated through, lightly browned and crisp on the outside, but still soft inside.) 4. Sprinkle noodles with salt to taste and mix well. Combine as indicated, with any of the stir-fried mixtures (see "Chow Mein or Lo Mein Mixture:") Then top with any of the garnishes listed in "Chow Mein or Lo Mein Garnishes". The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.