Simple Way to Prepare Jamie Oliver Cantonese Style Pan Fried Noodles

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cantonese style pan fried noodles. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Cantonese Style Pan Fried Noodles is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Cantonese Style Pan Fried Noodles is something which I’ve loved my entire life. They are fine and they look fantastic.

When the pan becomes very hot and the oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Start with egg noodles fried golden brown on both sides (leung mein wong in Cantonese). This recipe is best with fresh noodles, but you can use dried noodles cooked according to the package's directions and I even made a poor-man's version with instant ramen noodles as a teenager.

To get started with this particular recipe, we must prepare a few components. You can have cantonese style pan fried noodles using 19 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese Style Pan Fried Noodles:

1. Make ready meat stuffs
2. Take 1 lb ground meat
3. Get 1 tbsp soy sauce
4. Make ready 1 tbsp hot sauce
5. Prepare 1/2 tsp dried ground ginger
6. Take 1 tsp garlic powder
7. Make ready General
8. Make ready 1 noodles, Chinese egg noodles or whole grain spaghetti
9. Make ready 3 each green onions
10. Make ready 1 cup frozen peas and carrots
11. Get 1 cup broccoli chopped
12. Get ground black pepper
13. Get 1 1/2 cup bean sprouts (optional)
14. Prepare sauce
15. Take 2 tbsp soy sauce
16. Make ready 1 tbsp dark soy sauce (use regular soy sauce if you don't have dark, plus 1/2 teaspoon sugar)
17. Prepare 1 tsp sesame oil (use vegetable oil if you don't have sesame)
18. Make ready 1/2 tsp sugar
19. Make ready 2 tbsp cooking wine, I used mirin

Depending on the size of the noodles you are using. Or you can simple soak the noodles with hot boiling water for several minutes. When cook the noodles in wok, use middle or middle to slow fire to avoid sticky. Try these restaurant-style noodles to see why!

Steps to make Cantonese Style Pan Fried Noodles:

1. Mix all the meat stuffs together.
2. Cook noodles per package instructions, slightly under cooked is better than over cooked. Over cooked will fall apart during the frying process.
3. Drain noodles when done, rinse in cold water so they don't stick together.
4. Add some oil to a pan on medium high heat, cook ground meat mixture.
5. When meat is about half cooked, add the broccoli (note, I was using Chinese broccoli in the pictures, but I usually use regular broccoli)
6. Mix sauce ingredients together while meat cooks.
7. When meat is almost done, add the frozen veggies. Cook until veggies are done.
8. Add chopped green onions (note, I used some Asian chives instead, that is just what I had on hand), turn heat to low. Stir for about 2 minutes
9. Remove cooked meat/veggies and save. Put pan back on medium high heat with some oil (about 2 tablespoons)
10. Add the cooked noodles to the pan, sort of tilt the pan around so the oil gets on the noodles where they touch the pan. Leave the noodles alone.
11. Cook noodles for about 3 minutes, don't touch them. We are trying to dry them out a little, and add a little brown color.
12. Now take your pan and flip the noodles in one flip so they land on what was the top. What? Can't do that? Me either. I used tongs to turn them. Then cook for a couple minutes, grind some black pepper on top, turn some more, more pepper, cook for a couple minutes, keep this up until they appeared slightly dry with some crispy spots. Under done is better than over done in my opinion.
13. Give the sauce one last stir, then add to the noodles. Turn heat down to medium.
14. Use your tongs to constantly stir the noodles until they take a darker color evenly over all.
15. Add your meat/veggie mixture, continue to turn and mix, constantly. Now your goal is a good mix and heated through.
16. Turn off heat, serve. You can add some chopped green onion or parsley/cilantro for garnish if you desire.

When cook the noodles in wok, use middle or middle to slow fire to avoid sticky. Try these restaurant-style noodles to see why! Crispy pan fried noodles is a classic Cantonese noodles dish among Chinese restaurants. Especially, crispy pan fried egg noodles soak with sauce that make the noodles tasty. What are the ingredients of Cantonese crispy pan fried noodles?

So that’s going to wrap this up for this exceptional food cantonese style pan fried noodles recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!