I love noodles! Who doesn’t right? I can have them for breakfast, lunch, dinner or after a big night when I am all hungover (hot and spicy soup noodles are the best hungover food)! Cantonese-Style pan friend noodles are one of my favorite – it brings back a lot of childhood memory. My mom used to make these for us as afternoon tea when we come back from school. Even though I am married with kids now, she still brings them to us once in a while (my mom is the best!). Of course, my entire family all love it!
During this Mid-Autumn break, I definitely ate way too much as we also had a few birthday dinners to attend. I just wanted something light for dinner so I asked my mom for the recipe and made some noodles for the family. Hubby and the girls all approved! This recipe is super easy but it gets tiring to toss the noodles when you have a big group of people to feed. If you are not used to cooking, your arm can get quite sore, you get a pretty good workout from this! This recipe is quite versatile – if you prefer a vegetarian version, replace the chicken stock with vegetable stock and replace the pork loin with some tofu. Trust me, the result is equally good!
- 12 ounces Hong Kong style fresh egg noodles
- 8 scallions, separate the white and green part
- 2 teaspoons oyster sauce
- ¼ cup soy sauce
- 1/4 cup chicken stock
- 2 teaspoons sugar
- 2 teaspoons minced garlic
- 2 tablespoons canola oil
- 150g Pork loin, sliced
- 3 pcs of Dried mushroom, sliced
- 100g Shrimps (optional)
- 1 ½ cups mixed veggies (e.g. cabbage, shredded carrots, and bean sprouts), optional
1. Marinate sliced pork with soy sauce.
2. Bring a pot of water to boil in a large pot. Add noodles and boil for a minute. Drain and rinse under cold water.
3. Heat large skillet until very hot, drizzle a bit of canola oil over the pan. When oil starts to shimmer, add the noodles in a thin even layer. Grab the handle and carefully swirl the pan so the oil evenly coats all the noodles. Allow the noodles to cook for 4-6 minute or until they become crispy.
4. Flip the noodles and drizzle a bit more canola oil around the perimeters of the pan. Swirl the pan to allow the oil to distribute. Fry for another few minutes until it becomes crispy.
5. In a large skillet, drizzle a bit of sesame oil over high heat. Add minced garlic, sliced pork and sliced mushrooms. Stir fry until half cooked. Add soy sauce, chicken stock, oyster sauce and sugar. Cook for 2 more minutes and set side.
6. In a large skillet, drizzle a bit of canola oil over high heat, add white part of scallion and the mixed vegetables if available for 1 – 2 minutes (depending on what vegetables you prepare). Add the shrimps and cook for 3o seconds. Add noodles back into the pan and toss. Add the pork and mushroom mixture into the noodles. Separate the noodles so there aren’t any large clumps, use chopsticks to help. Add a bit more chicken stock if the noodles are too dry, or add a bit more soy sauce if prefer a saltier version. Toss continuously for 1-2 minutes or until the sauce distributes evenly over the noodles. Add the greens of scallions, toss to combine and serve immediately.
If you happen to make this dish, don’t forget to share your photo! Enjoy!