Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spicy fried noodles - cantonese style. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Spicy Fried Noodles - Cantonese style is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Spicy Fried Noodles - Cantonese style is something which I’ve loved my whole life.
This post may contain affiliate links. Please check our privacy and disclosure policy. An easy Cantonese-style pan-fried noodle dish that comes together so quickly! Kuey teow Cantonese (pedas) / Cantonese style flat rice noodle (spicy).
To begin with this recipe, we must prepare a few ingredients. You can have spicy fried noodles - cantonese style using 14 ingredients and 5 steps. Here is how you can achieve that.
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The ingredients needed to make Spicy Fried Noodles - Cantonese style:
- Take 1 tsp dark soy sauce
- Take 1 tsp fish sauce
- Make ready 1 tsp honey
- Get 1/4 tsp white pepper
- Take 1/4 tsp sesame oil
- Take 1 noodles (egg or rice vermicelli)
- Prepare 1 small onion
- Get 4 spring onions
- Take 1 celery stalk
- Make ready 1/2 carrot
- Prepare 2 cloves garlic
- Get 1/2 chili
- Prepare 1 bamboo shoots
- Take 2 tbsp olive oil, extra virgin
Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. Here in the US, the most common variety found is pancit canton made in the Philippines. I like to crisp up these noodles by pan frying it for a few.
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Steps to make Spicy Fried Noodles - Cantonese style:
- Prepare the sauce. Add soy sauce, sesame oil, honey, fish sauce, and white pepper together. Set aside.
- Soften noodles. Heat 1 tbsp olive oil in wok and spread the softened noodles thinly. Important: use a fork or chopsticks to keep the noodles from clumping into a big ball. After two minutes, set aside.
- Heat second tbsp olive oil to fry garlic, onion, spring onion and chilli. After a minute add the carrot, celery, and bamboo. Add a a few tablespoons of water and steam with a lid/cover for 3 min. Make sure it doesn't burn.
- On high heat, add the fried noodles and the pre-mixed sauce. Fry until everything is coated, liquid is gone, and noodles are the desired texture.
- If you want to add sprouts. Add them at the end so they are heated up but still crunchy.
Here in the US, the most common variety found is pancit canton made in the Philippines. I like to crisp up these noodles by pan frying it for a few. How to make Cantonese Style Pan Fried Noodles?-Cantonese style is one branch of Chinese cuisine and it is very flavourful. 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.
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