Talked about Cantonese food with friend the other night made me crave for some Cantones food. One of my childhood favorite is this pork pan fried noodles/rice noodles. When I was a kid, I loved to ask my parents to order this dish during our late night meal. This is truely a common and economical dish in Canton!
Ingredients:
- Cantonese egg or rice noodles
- Boneless pork
- Chinese dried mushroom, soak in water overnight
- Bean sprouts
- Chinese chives
Method:
1. Cook the noodles in boiling water briefly. Rinse with COLD water. Drain. Add small amount of salt and oil to noodles. Mix well and set aside.
2. Cut the softened mushroom in strips. Marinate with light soy sauce, oil, sugar, corn starch & Shao Hsing cooking wine.
3. Cut the pork in strips. Marinate with light soy sauce, sesame oil, corn starch & sugar.
4. Wash the bean sprouts and drain.
5. Cut the Chinese chives into ~1". Wash and drain.
6. Heat the medium pan at medium heat. Spread the oil evenly on pan and add the noodles. Evenly distribute the noodles. Do not move and let it pan fry for about 10-20 minutes. Check every 5 minutes to avoid burning.
7. When the bottom is golden. Flip and fry the other side as the same way. Place the crunchy noodles on a big plate. Noodles can be keep warm in the oven.
8. In the same pan, fry the pork for couple minutes. Add the mushroom and fry for additional minute or two. Add the bean sprouts and Chinese chives.
9. When the bean sprout start to soften, add 1/2 cup of chicken broth. Bring to a boil, turn heat to low and steamer for couple minutes.
10. Meanwhile, mix 1/2 tbs light soy sauce, 1/2 tbs white pepper, 1 TB oyster sauce, 1/2 tbs sesame oil, 1 tbs corn starch with 2 TBs water. Add to the pan. Bring to a boil, turn to low and steamer until sauce thicken.
11. Pore sauce on the warm crunchy noodles and serve hot.
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