Crispy Chow Mein Pan-fried Noodles (两面黄)

Rate this post

today, we are making Liang Mian Huang (两面黄). Huang ( 黄 ) means golden brown. Liang Mian ( 两面 ) means double-sided. The name describes the look of this smasher because the noodles are pan-fried on both sides until golden brown. It is like a CRUNCHY version of Chow Mein and topped with a fresh vegetable and protein stir fry. Super delightful and let ’ s catch started .

1. Choose your noodles

testis noodle is what we normally use for this recipe. Let me show you some options that you find on the markets .
HK-style pan-fried noodles (港式熟炒面): they besides have the taiwanese name ( 两面黄 ) on the software. It is funny story, in China, this dish is popular in Jiangsu, Shanghai, and Hongkong, but I don ’ thyroxine know why they only citation HK. however, these are halfway cook already, so you don ’ t need to pre-boil them ; barely season them by taste and then panfry them .
Fresh egg noodles (全蛋云吞面): besides known as won ton noodles, which you can find it in the electric refrigerator or frozen part at your local asian grocery store stores. You can besides click here and learn how to make it at home

Reading: Crispy Chow Mein Pan-fried Noodles (两面黄)

Pre-packed dried egg noodles (鸡蛋面): This should be easier to find. I have seen them in regular non-Asian supermarkets. Just pay attention to the noodle aisle, you will find them .

2. Pre-cook the noodles

For both fresh and dried testis noodles, you will have to pre-boil them until they are center cooked. today, I will be using the clean attic as an model .
Bring 3 liters of water to a seethe and add the bracing egg noodles in. Stir for 20-40 seconds depends on the thickness. If you are using the dried shape, it will take much longer .
We don ’ deoxythymidine monophosphate want to cook it all the way through so the water doesn ’ thymine want to come back to a boiling point. Otherwise, your noodles won ’ thyroxine come out crisp. Take them out and drain them wholly. Rinse them with cold water to stop the cook march. Make certain to shake off the surfeit water .
then season it with 1/2 tsp of carbohydrate, 1/2 tbsp of soy sauce, 1/2 tbsp of huitre sauce, 1 drizzle of olive petroleum. mix it well .
This recipe is enough for 2-3 people, so you can divide the noodles into however many portions you decide to serve. I am going to split it in half. Set them aside .

3. Prepare the seafood and vegetables

I ’ ve got here 140 grams of bare-assed and devein shrimp, 140 grams of sea scallop. Use wallpaper towels to absorb any excess moisture. This is significant particularly if your seafood is previously freeze .

Season the seafood with 1/3 tsp of salt, 1/3 tsp of sweet pepper, 2 tsp of taiwanese cooking wine, one drizzle of olive oil, and some black pepper to taste. Mix it well and set it away for 10 minutes .

During this time, we can prepare our vegetables. This is a big opportunity for you to clean out your electric refrigerator because you can use whatever vegetables you have. I chose carrot, celery, mushrooms, and coke peas. The lone thing you want to be aware of is to cut the vegetables into about the same size so they can be cooked evenly .
Besides that, slice three cloves of garlic and 1/2 column inch of ginger thinly. Set them aside, and we are ready to cook .

4. Pan-fried the noodles

I am using my carbon paper steel wok to cook the noodles. I am indisputable a draw of you have had awful experiences with noodles sticking to the wok. The antic to prevent that is to heat the wok until it is smoking hot. I do have a wok 101 video that explains the sciences, so if you want to know why it works you can click here to check out that video. When the wok is properly heated, add about 3 tbsp of oil and chuck it around to create a non-stick layer .
Switch the heat to medium and add the noodles. Don ’ metric ton stir them immediately. Let one side to fry for a minute or 2. At the lapp time, consumption chopsticks to fluff the noodles a little bit because we don ’ t want them to be compacted into a heavily, chewy pancake. We want it to be light and airy .

Shake your wok, and the noodles should naturally release from the wok surface. Flip the noodles over and cook the other side. At this moment, the noodles are not golden so far. That is very well, you merely flip the noodles every 2-3 minutes. It will take about 10-12 minutes in total to get them golden and crisp .

note : the kernel of the noodles is not a crisp as the side. That is because my stove lone has 1 circle of flame. The estrus is spotty. It is wholly fine for this recipe because we will pour the bathetic arouse fry correct over the center to cover that blot .

5. Stir fry the seafood and vegetables

adjacent, we will cook our seafood. Turn the heat back on eminent. Add a little more petroleum – about 1/2 tbsp. Go in with the seafood. As I mentioned my stave estrus is uneven, so I placed them in a gang to avoid that low heat kernel. Flip them over. If your wok is hot enough, each side only needs 20 seconds. It is best to undercook them because we will cook them again later on. If they are in full cooked now, they will be overcooked when you mix them with vegetables. Set the seafood aside .

Add another tsp of oil and we will cook the vegetables. Turn the estrus on low. discard in the garlic and ginger slices. Stir for a hour or until they are fragrant. Throw in all the vegetables. Cook them for a couple of minutes or until they are a bite voiced. Season with 1 tbsp of soy sauce sauce and 1 tbsp of huitre sauce. Mix until the season is well combined. Pour in 2 cups of urine. Bring this to a seethe .

Turn the inflame to low. Introduce the seafood rear to the wok. Add in some cornstarch water in batches ( 2.5 tbsp of water system + 2.5 tbsp of cornstarch ). Stir it at the lapp time. once the soup is thickened up. Give it a taste to adjust the spirit .

Serve this soupy stir fry on circus tent of the crisp noodles. The idea of this recipe is that some of the noodles will absorb the sauce and become tender and piquant while the other separate of the noodles stays crisp. That way, you get different textures and depths of flavors .

Print Recipe

from

votes