I recently come across the proper noodle-frying technique and an awesome sauce to go along with it. Check out my recipe:
Ingredients & Portions:
- 8 oz fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper (I used black pepper)
- chicken broth
- 1/2 cup plus 2 tablespoons peanut or vegetable oil
- 1 teaspoon finely chopped peeled fresh ginger
- 1 teaspoon finely chopped garlic
- 3 scallions, cut into 2 1/2-inch pieces (1 cup)
- 5 oz fresh shiitake mushrooms, stems discarded and caps quartered (2 1/2 cups)
- 6 oz choy sum, cut into 2 1/2-inch pieces (2 1/2 cups) or 1-inch-wide broccoli florets
I used regular mushrooms and bok choy for the vegetables. You can use any vegetables you want!
Regular mushrooms will do the trick!
My favorite Eastern vegetable: Bok Choy!
Portions: This recipe yields around 4 portions if served as the only dish.
Cook Time & Directions:
Prep The Sauce
Stir together the soy sauce, rice wine, oyster sauce, and cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
Frying the Noodles
Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
Rising till cool!
Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking.
Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more.
It becomes like a giant noodle patty!
Careful don’t burn them!
Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
Add 1 tablespoon oil to wok over high heat.
When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds.
Add mushrooms and stir-fry until softened, about 3 minutes.
Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender).
Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes.
Return mixture just to a boil, then pour over noodle cake.