How To Prepare Cantonese Fried Noodles?

If you are looking for some real taste of Hong Kong, you should try out the varieties of soft egg noodles. The noodles are cooked with shredded lean pork, dried black mushroom, and bean sprouts in yellow chives, salt, and julienned ginger.

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材料：

• 300 gallon soft egg noodles

• 100 gallon lean pork, shredded

• 4 pcs dried black mushroom

• 50 gallon bean sprouts

• 100 gallon yellow chives

• 1/2 tablespoon julienned ginger

Marinade for Bean Sprouts and Yellow Chives

• 1/4 tsp salt

Marinade for Dried Mushrooms

• 1/4 tsp salt

Marinade for Lean Pork

• 1/2 tsp soy sauce

• 1/4 tsp ground white pepper

• 1/4 tsp wine

• 1/4 tsp cornstarch

• 1/4 tsp oil

Sauce

• 1 tbsp oyster sauce

• 1/2 tsp sugar

• 1 tsp soy sauce

• 1 1/2 tsp cornstarch

• 3/4 cup water from soaking the dried mushrooms

製作說明：

1. Briefly blanch noodles (or according to the packet instructions) to make them al dente. Then immediately rinse the noodles under running cold water for another half minute. Loosen the rinsed noodles in a colander and air- dry it for about an hour before frying, a simple but important step for making the noodles crispy.
2. Rinse dried mushrooms thoroughly
3. soak them in 3/4 cup water until soft. Squeeze water in mushrooms and cut them into thin slices. Reserve the 3/4 cup water. Marinade pork, mushrooms for about 10 to 15 minutes.
4. Rinse bean sprouts and yellow chives. Cut the chives into sections, about 4 cm long. Put them in a colander to drain off any excess water. Right before cooking, sprinkle in salt, and mix it well with the sprouts and chives.
5. Make sure all ingredients are ready to go before frying noodles as they need to be cooked while the fried noodles are still crispy
6. Heat wok over high heat, add oil and distribute it over the centre and halfway up the sides. As the oil starts to smoke lightly, lay noodles flat in the wok. Turn to medium heat, do not move the noodles till they turned golden on the bottom side. The noodles might get stuck to the wok if they are moved before heated enough. Then flip to the other side, and add another tablespoon of oil, continue to fry them till they turned crispy on the second side. Dish up noodles and lay them on a plate.
7. Heat another tablespoon of oil in wok over medium heat, saute julienned ginger, dried mushrooms, followed by shredded pork. Stir constantly for about 2 minutes or till done. Toss in bean sprouts and yellow chives, turn to high heat and stir fry them for half a minute, or just before they get wilted. Then pour in well-mixed sauce and keep stirring. As soon as the liquid boils, they are done.
8. Ladle all the cooked ingredients with the sauce on top of crispy noodles. Serve hot with black vinegar as a dipping sauce. Enjoy.