Easiest Way to Prepare Speedy Cantonese Style Pan Fried Noodles

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The ingredients needed to make Cantonese Style Pan Fried Noodles:

1. Get meat stuffs
2. Take 1 lb ground meat
3. Prepare 1 tbsp soy sauce
4. Get 1 tbsp hot sauce
5. Take 1/2 tsp dried ground ginger
6. Make ready 1 tsp garlic powder
7. Prepare General
8. Make ready 1 noodles, Chinese egg noodles or whole grain spaghetti
9. Take 3 each green onions
10. Take 1 cup frozen peas and carrots
11. Make ready 1 cup broccoli chopped
12. Get ground black pepper
13. Get 1 1/2 cup bean sprouts (optional)
14. Get sauce
15. Make ready 2 tbsp soy sauce
16. Take 1 tbsp dark soy sauce (use regular soy sauce if you don't have dark, plus 1/2 teaspoon sugar)
17. Get 1 tsp sesame oil (use vegetable oil if you don't have sesame)
18. Take 1/2 tsp sugar
19. Prepare 2 tbsp cooking wine, I used mirin

Ingredients for Cantonese Style Pan Fried Noodles Recipe. Heat ½ tablespoon sesame oil in a non-stick pan. Take portions of the noodles and place on the pan, fry till the underside turns golden and crisp. This recipe is part of our collection of Everyday Chinese Meals.

Instructions to make Cantonese Style Pan Fried Noodles:

1. Mix all the meat stuffs together.
2. Cook noodles per package instructions, slightly under cooked is better than over cooked. Over cooked will fall apart during the frying process.
3. Drain noodles when done, rinse in cold water so they don't stick together.
4. Add some oil to a pan on medium high heat, cook ground meat mixture.
5. When meat is about half cooked, add the broccoli (note, I was using Chinese broccoli in the pictures, but I usually use regular broccoli)
6. Mix sauce ingredients together while meat cooks.
7. When meat is almost done, add the frozen veggies. Cook until veggies are done.
8. Add chopped green onions (note, I used some Asian chives instead, that is just what I had on hand), turn heat to low. Stir for about 2 minutes
9. Remove cooked meat/veggies and save. Put pan back on medium high heat with some oil (about 2 tablespoons)
10. Add the cooked noodles to the pan, sort of tilt the pan around so the oil gets on the noodles where they touch the pan. Leave the noodles alone.
11. Cook noodles for about 3 minutes, don't touch them. We are trying to dry them out a little, and add a little brown color.
12. Now take your pan and flip the noodles in one flip so they land on what was the top. What? Can't do that? Me either. I used tongs to turn them. Then cook for a couple minutes, grind some black pepper on top, turn some more, more pepper, cook for a couple minutes, keep this up until they appeared slightly dry with some crispy spots. Under done is better than over done in my opinion.
13. Give the sauce one last stir, then add to the noodles. Turn heat down to medium.
14. Use your tongs to constantly stir the noodles until they take a darker color evenly over all.
15. Add your meat/veggie mixture, continue to turn and mix, constantly. Now your goal is a good mix and heated through.
16. Turn off heat, serve. You can add some chopped green onion or parsley/cilantro for garnish if you desire.

Take portions of the noodles and place on the pan, fry till the underside turns golden and crisp. This recipe is part of our collection of Everyday Chinese Meals. Sign up for our newsletter to receive family-friendly activity, recipe and craft ideas throughout the year! A dish of Cantonese pan-fried noodles is a classic meal from southern China that you can easily. Today's Cantonese Pan Fried Noodles recipe, AKA Pork Lo Mein, is a far cry from traditional (mostly mundane) dinner options.

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