Easiest Way to Autumn Appetizing Cantonese Noodles

Easiest Way to Autumn Appetizing Cantonese Noodles Delicious, fresh and tasty.

Cantonese Noodles. An easy Cantonese-style pan-fried noodle dish that comes together so quickly! These taste just like your favorite restaurant's version and now it's easy to make them at home! Perfect recipe for a busy weeknight - simple, gluten-free, healthy and full of flavor!

Rinse the bean sprouts in cold water and drain.

Julienne the scallions nice and thin.

Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.

You can cook Cantonese Noodles using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cantonese Noodles

1. It’s 3 of garlic cloves, minced.

2. It’s 1 of medium onion sliced.

3. Prepare 2 cm of ginger, thinly sliced.

4. Prepare of …

5. It’s 4 pieces of dried rice noodles (I'm using meehoon today).

6. Prepare 3 of eggs, lightly beaten.

7. You need 3 tbsp of veg oil.

8. You need 1/2 tsp of sesame oil.

9. Prepare 1 of chicken stock cube.

10. Prepare 2 tbsp of corn flour.

11. It’s 3 cups of boiling water.

12. Prepare of …

13. Prepare 8 of large prawns, tailed and cleaned.

14. You need 4 of squid, sliced into rounds.

15. You need 1 of chicken breast, sliced.

16. Prepare 4 of baby corns, halved.

17. It’s 1 of carrot julienne.

18. You need 2 of bok choy, cut into 2 inch pieces and separate the stalks.

For the sauce, place all the ingredients in a bowl and stir to combine well.

Heat a wok over high heat.

Blue Dragon Egg Noodles are made using a classic Chinese recipe.

They are dried in individual portions for ease of use.

Cantonese Noodles instructions

1. Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain its crispness..

2. Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cubes. Bring to boil and add salt to taste..

3. Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened.

4. Dissolve the corn flour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick…..

5. Soon the sauce on to the crispy noodles. Serve immediately with pickled chilies.

Wheat Flour, Water, Egg Yolks, Salt.

Canton noodles are a popular feature in Asia cuisine.

Usually, long egg noodles are used to make Canton noodles.

The egg noodles are cooked and then coiled to dry, creating neat packets.

They may be flat or round, and vary widely in width.