Things to know about Chow Mein Recipe
Chinese Traditional Soy Sauce Pan Fried Noodles from Guangdong – Chow Mein cooked in premium soy sauce. Although the history is not very clear about its origin, It was first served in Guangdong, China. Throughout the years, different variations came out from different regions of China, but the method of cooking is the same. Noodles are first boiled, then fried, and mix with authentic sauce. You can choose to top it with chicken, beef, pork, or shrimp. Lastly, it is served with vegetables as toppings, such as cabbage, bean sprout, celery, mushroom, and onions.
Savory Chinese Traditional Soy Sauce Pan Fried Noodles from Guangdong. Authentic Recipe of Chow Mein.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 100 grams (3.53 oz) Dried Egg Noodles – Mie Kuning
- 1 cup Bean Sprout Chopped
- 6 pcs Chives Blanched
- 3 pcs Spring Onion – Scallion – Green Onion Chopped
- ¼ pc White Onion Chopped
- 2 tbsp Oil For frying the noodles
- 1 tbsp Oil Additional
- Salt To taste
- 1 tbsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
- 1 tsp Water
- ¼ tsp White Sugar – Regular Sugar – Granulated Sugar
- ¼ tsp Ground White Pepper Powder
- Prepare all ingredients and measure them correctly ahead of time.
- Using a large pot, boil some water and boil the noodles for about 1minute.
- Let the noodles cool down and drain.
- Using a wok or frying pan, add the oil and fry the noodles on medium fire until it becomes crispy and dry.
- Take the fried noodles out of the frying pan.
- Using the same frying pan, put the additional oil and sauté the onion and white part of the green onion.
- Put the noodles back and blanched the chives and spring onions.
- Serve it with sauce and vegetables on top.
- While boiling the noodles, you may prepare the sauce by mixing all the sauce ingredients and set aside.
When frying the onion, use high heat to preserve the water and release its aroma. Bring it back to medium fire once you add the sauce to avoid sticking onto the pan.
— Specific Atributes of This Recipe:
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