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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Cantonese Fried Noodles Recipe (肉絲炒麵)
Cantonese Fried Noodles (Pork Chow Mein) recipe - crispy noodles with crunchy greens and flavorful meat in hot sauce. | rasamalaysia.com
Ingredients
- 300 g soft egg noodles
- 100 g lean pork shredded
- 4 pcs dried black mushroom
- 50 g bean sprouts
- 100 g yellow chives
- 1/2 table spoon julienned ginger
Marinade for Dried Mushrooms:
- 1/4 tsp salt
Marinade for Bean Sprouts and Yellow Chives:
- 1/4 tsp salt
Marinades for Lean Pork:
- 1/2 tsp soy sauce
- 1/4 tsp ground white pepper
- 1/4 tsp wine
- 1/4 tsp corn starch
- 1/4 tsp oil
Sauce:
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1 tsp soy sauce
- 1 1/2 tsp corn starch
- 3/4 cup water from soaking the dried mushrooms
Instructions
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Briefly blanch noodles (or according to the packet instructions) to make them al dente. Then immediately rinse the noodles under running cold water for another half minute. Loosen the rinsed noodles in a colander and air- dry it for about an hour before frying, a simple but important step for making the noodles crispy.
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Rinse dried mushrooms thoroughly; soak them in 3/4 cup water until soft. Squeeze water in mushrooms and cut them into thin slices. Reserve the 3/4 cup water. Marinade pork, mushrooms for about 10 to 15 minutes.
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Rinse bean sprouts and yellow chives. Cut chives into sections, about 4 cm long. Put them in a colander to drain off any excess water. Right before cooking, sprinkle in salt, and mix it well with the sprouts and chives.
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Make sure all ingredients are ready to go before frying noodles as they need to be cooked while the fried noodles are still crispy.
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Heat wok over high heat, add oil and distribute it over the centre and halfway up the sides. As the oil starts to smoke lightly, lay noodles flat in the wok. Turn to medium heat, do not move the noodles till they turned golden on the bottom side. The noodles might get stuck to the wok if they are moved before heated enough. Then flip to the other side, and add another table spoon of oil, continue to fry them till they turned crispy on the second side.
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Dish up noodles and lay them on a plate.
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Heat another table spoon of oil in wok over medium heat, saute julienned ginger, dried mushrooms, followed by shredded pork. Stir constantly for about 2 minutes or till done. Toss in bean sprouts and yellow chives, turn to high heat and stir fry them for half a minute, or, just before they get wilted. Then pour in well-mixed sauce and keep stirring. As soon as the liquid boils, they are done.
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Ladle all the cooked ingredients with the sauce on top of the crispy noodles. Serve hot with black vinegar as the dipping sauce. Enjoy.
Recipe Notes
To avoid noodles sticking to wok, it is important to make sure the wok and oil are well-heated. For presentation, it is better to top the noodles with meat and sauce, but I would suggest combining them all before sending to mouth.
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Kate
Oooh, I love this pork chow mein fried noodles. I always order this type of crispy noodles at Chinese restaurant, sometimes with seafood. YUMMY.
Oana
I subscribe to your blog through Google Reader. You have some weird settings set up for your feed – I get at least 4 feeds for every 1 post of yours, and none of them link to your actual content, just the photos.
Rasa Malaysia
Oh no, thanks for letting me know. I will look into it ASAP.
tigerfish
Cantonese noodles can’t do without yellow chives. Even their wonton noodle broth has yellow chives!
David
I love noodles of all types,this dish takes me down memory lane,the other half of my family(the Chinese side)used to make this all the time.Thank you for sharing,absolute deliciousness
Syl
“the other half” of your family is Chinese? What is the half that isn’t? Is that the side you claim the most?
Kaz Augustin
I use Akregator and this feed URL (http://feeds2.feedburner.com/rasamalaysia) and everything comes through fine.
MaryMoh
My family loves noodles…all types. This would go down very well. Looks very delicious.
DailyChef
Cantonese pan-fried noodles are one of my favorite dishes! Looks amazing. Great way to go into the weekend :)
penny aka jeroxie
I love noodles and this is a nice and simple dish that I would eat anytime.
Nasi lemak Lover
My kids love noodles, will cook for them during next week school holidays. Thanks for sharing.
Brian Asis
This is one classic dish that I always like with a bit more oyster sauce, fried chili sauce on the top and dimsum on the side :)
dave
Mmmmm…classic! I get this often with Dim Sum, either pork, chicken, or seafood. Yum!
Ria
Hi Bee we just love your website and most of the recipes, but i never see a link to print just the recipe you always have to print all the pages or am i missing something?
Ria
Rasa Malaysia
Ria – you have to register an account and you will see the “Print Recipe” button at the bottom of the recipe.
Click here to register: https://rasamalaysia.com/wp-login.php?action=register
Cynthia
I’m always up for an excellent tasting bowl of chow mein and this looks just perfect!
Alta
Oh my, wow. I love the look of this. Especially that last photo with the really tasty fried noodles…drool.
Tuty @Scentofspice
I used to buy the deep fried noodles topped with seafood mix with veggies too at a night market nearby my aunt’s house. Oh, they were so delicious.
I wonder if you’ve tried the packaged noodles that have been deep fried. I am still hesitant to buy it.
joey
Mouth watering photos! This looks delicious…love this sort of noodle dish!
TasteHongKong
Hi, I am happily reading your words, thank you every one! Honestly, I didn’t take a good picture when I first prepared this post, but the taste had not disappointed me once.
Bee, thank you for sharing the joy with me!
veron
I love noodles! And since I’m Cantonese, I love Chow Mien!
Firethorn
I’ve so much leftover egg noodles from the Chinese New Year’s steamboat ingredients, and having trouble figuring how to cook the noodles. I’m going to try this recipe this weekend. Thanks for the recipe!
TripleScoop
Hi Bee – I like the new blog design. Looks fresh and bright. Also the great food pictures never hurt. Take care.
zenchef
Bee, i meant to say it before but i LOVE the new website. You’re a real pro! (but you knew that already :)
Thanks for introducing this great blog. I love HK so i’ll be checking it out often. The fried noodles look delicious!
Chris
I made this last night and was pleasantly suprised! really great recipe, very tasty! I was unsure how good the recipe would work out, mostly because the ingrediants are nothing that i didn’t already have. It was a case of ‘it can’t be so simple?!’ but it was!
Great tasting Pork Chow Mein. I did use spring onion/scallion instead of yellow chives and ‘portabello’ mushrooms not the dried stuff. It worked fine despite these changes.
One thing i would like to know, the chow mein noodles i buy from the Chinese store near me are dried. If i want to fry them for this recipe should i still cook them untill aldente, dry for an hour, then fry – the same method as with fresh egg noodle? Thanks, my favourite food site, keep it going!
Rasa Malaysia
Hi Chris – for the dried noodles, soak in warm water until they turn soft like fresh, then drained and set aside until they are dry, and then you can deep fry them.
dio
Aha, actually a traditional Shanghainese dish is also like this except that the topping is made from seafood. It’s called 两面黄。I can imagine how delicious this fried noodle is!
keekerngcheng
Dear Ms Lim Bee Yinn
I cooked this for dinner tonight but I used the ready fried mee sua and also added fried omelette cut into strips for garnishing. My hubby and daughter enjoyed it. The chives we get here are the greener version and yes the noodles turned out great! Thanks to you, it was really like the maggi advertisement goes ‘fast to cook and good to eat’
Cheers
Kee
Rasa Malaysia
Kee – that’s great that you love this recipe. :)
Harvey
For those like me who like beef instead of pork, using the same sauce recipe add beef stock, eye it till it’s not soupy and still thin gravy consistency. Use flank cut small pieces and marinate in baking soda to tenderize it or pound it.
kimberly
hello bee, may i know how many portions does this recipe serves?
thanks!
Rasa Malaysia
Probably two, it’s done by a guest writer, so I am not sure.
bungon
hmmm!!! I interesting to do this recipe ,it looks yumm thank you very much..
Brian
This was excellent! I couldn’t find yellow chives at the Oriental market so I just used regular Chinese chives. Super delicious! Look forward to trying out your other recipes.
Jen
Sorry if this is a dumb question! Would I be able to substitute rice wine for the wine? Is that the same thing?
Rasa Malaysia
You can opt out or use sherry.
Mark Shroeder
Italian Food
Angelmingo
This was a huge surprise. I have been making Chinese/Asian/Oriental food for years and have never fried the noodles (dietary/diet reasons) but decided to heck with it. It was so good. The sauce, I used thin strips of pork loin, and followed very closely the rest of the ingredients. With the addition of some garlic on the pork, I was amazed at how much subtle flavor was achieved with so little ingredients. Took a bowl of this to my Korean neighbors to try and they loved it. They will probably cover it in kimchi or hot sauce when they eat it, but different tastes. Thank you so much for this recipe and I will be adapting it to other yummy chow meins. The presentation was great as well. Happy me!
plasterers bristol
This looks so good. Thanks do much for sharing this. Simon