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03.03.2014 admin
Similar to the old-fashioned American Chinese food known as chow mein, Hong Kong pan-fried noodles share the same name in transliteration. There are enough differences between American chow mein and Hong Kong pan-fried noodles that food historians wonder if these are versions of the same dish, or whether they developed separately. Kian, by HK-style noodle, do you mean the fresh egg-based noodle that’s also used for wonton soup? I’m a big fan of Hong Kong-style pan-fried noodles, but even in Hong Kong you have to be very selective about where to eat, because most cooks in the territory make a poor job of preparing them. By the way, if you’re ever in Hong Kong, without doubt the best place to eat pan-fried noodles is described in this link, which includes some photos. I live in West Central Illinois and I have been unable to buy Hong Kong style noodles .Can you advise me as to where I might purchase dried Hong Kong noodles? When you cook the dried noodles be sure only dip it in boiling water for about on minute or until they are just limp. Btw, ounce quantities confuse me a little, and the conversion was a bit iffy, so I am curious as to how many garlic cloves you used exactly? This recipe sounds so good, can I use shrimp ?, will I have to make changes with the sauces ?…Keep up the great work ! This one level ranch home near the square in beautiful downtown Ellijay allows you to walk to the Gilmer County Senior Center for lunches and social activities and to take advantage of bus service. This home is just blocks from the Ellijay Hospital with many other professional services close by. Traditionally our noodles are cooked in soup, boiled unadorned except for seasonings, or stir-fried in a wok with a thin sauce.

While the noodles in the American version are thick and dry and have the consistency of a cheese stick, noodles prepared in the Hong Kong style are thin like vermicelli that are fried like pancake with crispy surface and soft center. It is easy to see why people are abandoning the American version and falling in love with the authentic kind. The recipe in this post produce a crispy pan-fried version that is very popular in Hong Kong and beloved by many.
When I was about ten years old my family went to a Cantonese dim sum house in Singapore, which at that time was an exotic excursion for a family accustomed to mostly eating Fujianese food. The sauces in both cases are made with meat accompanied by a mixture of vegetables covered in a fair amount of thickened gravy. A far as the amount of noodles you can estimate about 3 cups of firmly packed cooked noodles to the recipe. We were served a pan-fried noodles dish of delicious seafood vegetable sauce dripping all over thin golden brown crispy noodles. In the American version though the vegetables are mostly ingredients easily available at local markets such as celery, bean sprouts, carrots and onion. Without knowing more about how the noodles are served at the restaurant I would not be able to determine if it is the same as this recipe. The idea is to have just enough noodles to absorb the wonderful gravy along with just right amount of topping ingredients.
They are regularly overcooked to the point that the individual vegetable looses its own distinctive well-rounded flavor that complements the noodles. The gravy from the toppings actually soften the noddles and you can actually pull them apart with chopsticks.

They use bok choy and onion slices as well as water chestnut slices, but though I bought the latter in a canned form, I haven’t quite figured out a way to incorporate it yet. Then when her daughters Lucy and Edie are in the mood for noodles she’d prep all the ingredients in the afternoon and pan-fry the noodles at the last minute while stir-frying the toppings at the same time. With small ones you may not even have to cut in half but larger ones just cut them into bite size pieces.
Marinade the chicken slices for about 20 minutes. Over medium setting heat 2 tablespoons of vegetable oil in a large frying pan until hot, about one minute.
Pan-fry the noodles on both sides until golden brown, or about 8 to 10 minutes on each side. Heat a wok over high setting until hot, about two minutes. Put the marinated chicken slices in the wok and stir-fry until the exterior of the chicken has completely changed color, about 2 minutes. Remove the chicken from the wok and set aside. Wipe the wok clean and heat it over a high setting until hot.
Add about a half cup of water while stir-frying the vegetables if necessary to prevent them from scorching. Cover the wok and continue to cook for one more minute. Return the chicken slices to the wok and add all the sauce ingredients except for the cornstarch slurry. Continue to cook until the sauce thickens. Place the crisp-fried noodles on a large round platter then pour the chicken sauce over the noodles.

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