Cantonese Fried Noodles (Pork Chow Mein)
Hong Kong is one of my favorite places in the world. Since my first visit with my family when I was 18-year old, I have fallen in love with the exquisite Cantonese cuisine. And when I first stumbled upon Taste Hong Kong, a website about Cantonese/Chinese recipes, I become an instant fan. Taste Hong Kong is a great food blog with a clean design and you ought to check out the recipe index if you love Chinese/Cantonese foods. Today, Taste Hong Kong is sharing a classic Cantonese fried noodles recipe with us, 肉絲炒麵, or noodles with shredded pork. Just look at those toppings and crispy noodles, I am already hungry. Please give your warmest welcome.
Thank you Bee for inviting me to take part in Rasa Malaysia, borrowing what she always says, “I can’t thank her enough”. So patient and humble is she, I must say I have a moment of doubt if this pleasant lady is the author behind such a well-established blog.
Although we have known each other not very long, Bee and I need no warm-up to agree on the subject of this guest post. She suggested to go for a classical Cantonese dish; I reverted to her on this popular ‘Fried Noodles with Shredded Pork’ in Hong Kong, that is, the Yuk See Chow Mein (肉絲炒麵) in Cantonese.
Restaurants cook these noodles mostly by deep frying, which should be the fastest way to get a bed of golden-looking noodles. In our kitchens, however, we may simply prepare this by shallow frying, a healthier way of cooking yet still retaining the beauty of this dish–crispy noodles with crunchy greens and flavorful meat in hot sauce.
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