PAN-FRIED NOODLES (LEUNG MEIN WONG)
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Boil water. Add noodles and cook for about 1 minute, until al dente. Add cold water to the pot and drain noodles in a strainer. Return them to pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
- Marinate pork for 1 hour and reserve. Make the sauce and reserve.
- Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat. Heat for 40 seconds. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly. Invert noodles using dish placed over fry pan. Cook the other side for 2 minutes. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
- As noodles are cooking, heat a wok over high heat for 40 seconds. Add two tablespoons peanut oil and coat the wok. Add ginger, stir. Add garlic, stir. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes. Turn over and mix well.
- Add all vegetables, stir together. When vegetables have softened slightly, make well in the center and add the sauce. Stir together. When sauce thickens, turn off heat.
- Place noodles in a dish, pour contents of wok over them and serve immediately.
FRESH RICE NOODLES WITH SHREDDED CHICKEN (GAI SEE GUEN)
Provided by Eileen Yin-Fei Lo
Categories appetizer
Time 35m
Yield 8 to 10 pieces
Number Of Ingredients 15
Steps:
- Blanch the filling ingredients in hot oil in the following way: Heat wok over high heat, add oil and heat to 300 to 325 degrees. Add pork, loosening the meat with a spatula. Add chicken in the same manner. Add vegetables. Cook for 1 to 2 minutes, turn off heat, and remove with a large strainer. Drain over a large bowl. Reserve the oil left in the wok for another use.
- Wash the wok, place back on stove, heat and dry with a paper towel.
- Reheat the wok and stir-fry the meat and vegetables for 1 to 2 minutes. Add white wine and mix well.
- Make a well in the center of the ingredients, pour in the sauce mixture, and mix thoroughly. When the mixture thickens, add sesame oil and mix well. Remove the filling to a shallow dish and allow to cool to room temperature. Refrigerate for at least 4 hours, or overnight.
- Unwrap the rice noodle, roll it out with its sticky side up and flatten it with the fingers. With a scraper cut out skins, 6 inches by 6 inches.
- Along one edge, line filling, about 4 inches long and 1 inch thick. Roll the skin tightly, trim the ends and place on a heatproof dish or plate. Repeat until all of the filling is used.
- Place the dish in a steamer and steam for 10 to 15 minutes, or until hot. Serve immediately.
Nutrition Facts : @context http, Calories 783, UnsaturatedFat 60 grams, Carbohydrate 10 grams, Fat 78 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 14 grams, Sodium 215 milligrams, Sugar 2 grams, TransFat 0 grams
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- In a bowl, combine the marinade ingredients with your sliced chicken and set aside. Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside.
- Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a minute. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain, and set aside.
- In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and hot chicken stock. In another bowl, mix the 2 tablespoons of cornstarch and 2 tablespoons water into a slurry and set aside. To go over what you’ve prepared so far: the marinated chicken, the washed and trimmed veggies, the cooked noodles, the sauce mix, and the cornstarch slurry. I know it seems like a lot of prep, but the dish really does come together quickly!
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