Tag Archives: Cantonese

Cantonese Pan Fried Noodles

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Since it was just my 20 month old baby and I in the house this afternoon, naturally I decided to make a lunch for 6 people. I mean, if I put in the same effort making lunch for 2 as I do for 6, I might as well make the entire package of noodles right? Also, leftovers.

Excuse the butter dish behind my noodles. And the coffee. I didn’t set up the shot all fancy.

I always thought Chinese stir fried noodles were greasy when ordering at a restaurant (or takeout). But this one surprisingly isn’t, and you can get the same fried noodle texture by just frying the noodles in a tablespoon of oil on high heat, then flipping them over to fry the other side. The high heat gives the noodles the flavor and texture of restaurant noodles, and you don’t need tons of oil to achieve the same effect.

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I also topped the noodles with minced pork, mushrooms and scallions along with a sauce made with a chicken broth base. If you don’t eat pork, you can omit it entirely, or substitute it with ground turkey or chicken (even healthier alternatives). Omit the mushrooms if you don’t like mushrooms. Add something else if you want. I threw in anything I had in the fridge for this.

Cantonese Pan Fried Noodles (serves 4-6)

Ingredients:

  • 1 lb. package of fresh HK style noodles (found in most Asian markets)
  • oil for pan frying
  • 1/2 lb. ground pork
  • 5 large mushrooms, sliced
  • 4 scallions, julienned

Ingredients for Sauce:

  • 2 tsp. regular soy sauce
  • 2 tsp. low sodium soy sauce
  • 2 tsp. Shaoxing wine
  • 1 tsp. sesame oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. sugar
  • 1 cup chicken broth
  • 1 heaping Tbsp. cornstarch

Ingredients for marinade for pork:

  • 1 tsp. hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/4 tsp. pepper

Directions:

1) Using a large pot or large skillet, heat up water to boil noodles with. Drop noodles in and boil for one minute. Drain in colander and rinse under cold water. Drain well and set aside.

2) In a bowl, combine all the ingredients for sauce, set aside. In another bowl, combine pork and marinade, set aside.

3) In a clean dry skillet, heat one Tbsp. of oil on high heat. Add noodles and spread evenly on the skillet. Let the bottom brown for 3-4 minutes, then flip the best you can (using tongs or spatula) to brown the other sides. This will create the crispy texture along with the soft noodles. Set noodles aside in large dish.

4) Add 1 Tbsp. oil to same skillet. On high heat, add ground pork and break up the pieces with a spatula. When browned, add mushrooms and scallions. Stir fry for around 3 minutes or until mushrooms have softened. Add sauce ingredients, and bring to a boil until thickened, around 2 minutes.* Pour sauce over top of the noodles and serve.

*If the sauce isn’t thick enough for you, make a slurry with cornstarch and chicken broth in a cup, and pour a little bit into the sauce at a time and stir until it is thickened enough.

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Directions with Photos:

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Using a large pot or large skillet, heat up water to boil noodles with. Drop noodles in and boil for one minute. Drain in colander and rinse under cold water. Drain well and set aside.

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Chop up mushrooms and scallions.

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In a bowl, combine all the ingredients for sauce, set aside.

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In another bowl, combine pork and marinade, set aside.

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In a clean dry skillet, heat one Tbsp. of oil on high heat. Add noodles and spread evenly on the skillet. Let the bottom brown for 3-4 minutes, then flip the best you can (using tongs or spatula) to brown the other sides.

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This will create the crispy texture along with the soft noodles (see the golden brown color developing). Set noodles aside in large dish.

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Add 1 Tbsp. oil to same skillet. On high heat, add ground pork and break up the pieces with a spatula.

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When browned, add mushrooms and scallions.

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Stir fry for around 3 minutes or until mushrooms have softened.

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Add sauce ingredients, and bring to a boil until thickened, around 2 minutes.*

*If the sauce isn’t thick enough for you, make a slurry with cornstarch and chicken broth in a cup, and pour a little bit into the sauce at a time and stir until it is thickened enough.

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Pour sauce over top of the noodles and serve.

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Pork and Shrimp Siu Mai

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Since the nearest Dim Sum restaurant is 35+ minutes away, and I don’t feel like packing diaper bags and two young children into our car to trek there, and I had all the ingredients for siu mai in the house, the most logical decision was to just make it.

This was actually really easy to make, and tastes just like the siu mai you would order at dim sum, sans MSG.

Pork and Shrimp Siu Mai (makes 24 dumplings)

adapted from Wei Chuan’s Chinese Snacks Cookbook (revised)

Ingredients:

  • 1 lb. ground pork
  • 1/2 lb. raw deveined shrimp, minced into a paste
  • 4 dried shitake mushrooms (reconstituted in water until softened) – diced
  • 1 Tbsp. cooking wine (I used shaoxing cooking wine)
  • 1 1/2 Tbsp. cornstarch
  • 1 tsp. sugar
  • 1/2 Tbsp. sesame oil
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 pkg of round dumpling wrapper ( I used Twin Marquis brand – see pic below)
  • green peas and/or carrots (for garnish)

Directions:

  1. In a large bowl, mix the first 9 ingredients together thoroughly.
  2. Place a large spoonful of filling in the center of dumpling wrapper, and gather edges together by squeezing with index finger and thumb (see pic below), pressing filling down with spoon. Top with a green pea or carrot. Repeat until filling is all used, makes around 24 dumplings.
  3. Boil water in steamer on high.
  4. Place dumplings on a plate lined with wax paper. Put plate inside steamer (I used tongs to place the plate inside – it’s hot) , cover with lid and cook for 6 minutes. Serve hot.

 

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Pic as reference for the type of dumpling wrappers to look for in the store.

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In a large bowl, mix the first 9 ingredients together thoroughly.

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Place a large spoonful of filling in the center of dumpling wrapper, and gather edges together by squeezing with index finger and thumb (see pic below), pressing filling down with spoon.

Top with a green pea or carrot. Repeat until filling is all used, makes around 24 dumplings.

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Boil water in steamer on high.

Place dumplings on a plate lined with wax paper. Or if you have a bamboo steamer, use that. Put plate inside steamer (I used tongs to place the plate inside – it’s hot), cover with lid and cook for 6 minutes. Serve hot.

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