Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, spicy fried noodles - cantonese style. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Spicy Fried Noodles - Cantonese style is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Spicy Fried Noodles - Cantonese style is something which I’ve loved my whole life. They’re nice and they look wonderful.
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! These taste just like your favorite restaurant's version and now it's easy to make them at home!
To begin with this particular recipe, we must prepare a few components. You can cook spicy fried noodles - cantonese style using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spicy Fried Noodles - Cantonese style:
- Take 1 tsp dark soy sauce
- Get 1 tsp fish sauce
- Make ready 1 tsp honey
- Take 1/4 tsp white pepper
- Take 1/4 tsp sesame oil
- Get 1 noodles (egg or rice vermicelli)
- Prepare 1 small onion
- Get 4 spring onions
- Take 1 celery stalk
- Make ready 1/2 carrot
- Take 2 cloves garlic
- Prepare 1/2 chili
- Take 1 bamboo shoots
- Get 2 tbsp olive oil, extra virgin
Make sure not to confuse these with the Hong Kong style pan-fried noodles, which is what's used to make our Simple Spicy Pan-Fried Noodles, Pan-fried Noodles. Deliciously spicy with hints of sweetness, these thai noodles are an amazing addition to your dinner table. 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.
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.
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. Well, this is one of my favorite Cantonese dishes in addition to shrimp dumpling, char Sui bao etc.
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