Crispy Pan Fried Noodles With Chicken And Vegetables Gai See Liang Mein Wong Recipes

PAN-FRIED NOODLES (LEUNG MEIN WONG)

Pan-Fried Noodles (Leung Mein Wong) image

Provided by Eileen Yin-Fei Lo

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

8 cups water
8 ounces fresh egg noodles (soft noodles, slightly thicker than vermicelli)
5 ounces lean fresh pork, julienned
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon white vinegar
1/2 teaspoon Shao-Hsing wine or sherry
1/2 teaspoon cornstarch
1/4 teaspoon light soy sauce
Pinch white pepper
2 teaspoons dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon white vinegar
1/2 teaspoon Shao-Hsing wine or sherry
Pinch of white pepper
1 1/2 teaspoons cornstarch
1/2 cup chicken broth
6 to 7 tablespoons peanut oil
1 slice fresh ginger, minced
1 garlic clove, minced
1/2 cup snow peas, strings and ends removed, julienned diagonally
3 fresh water chestnuts, peeled, washed, cut julienne style
1/4 cup bamboo shoots, cut julienne style
2 scallions, julienned

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)

Fresh Rice Noodles With Shredded Chicken (Gai See Guen) image

Provided by Eileen Yin-Fei Lo

Categories appetizer

Time 35m

Yield 8 to 10 pieces

Number Of Ingredients 15

Ingredients

3 cups peanut oil
1/2 pound fresh pork, shredded into 1 1/2-inch lengths
1/2 pound chicken cutlets, shredded into 1 1/2-inch lengths
1 1/2 cups bamboo shoots, shredded into 1 1/2-inch lengths
1/3 cup Chinese mushrooms, soaked, washed, squeezed dry, stems discarded and caps shredded
1 tablespoon dry white wine
2 1/2 tablespoons oyster sauce
1 1/2 teaspoons light soy sauce
3/4 teaspoon salt (optional)
1 1/2 teaspoons sugar
Pinch of white pepper
2 tablespoons cornstarch
1/4 cup chicken broth
1 teaspoon sesame oil
2 sheets fresh rice noodle

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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