Pan Fried Noodles Leung Mein Wong Recipes

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CRISPY PAN-FRIED NOODLES WITH CHICKEN AND VEGETABLES (GAI SEE LIANG MEIN WONG)

Crispy pan-fried noodles originated in the Shanghai and Suzhou region of China. As Shanghainese people migrated to Hong Kong, the dish came with them and became very popular there. It's known by a number of names, including "Hong Kong-style noodle" and "pan-fried noodles" in English; in Cantonese, it's often called "gong sik chow mein," and also the traditional "liang mein huang" (literally "two face golden," describing the two golden sides of the noodle nest). This recipe is the restaurant-style version with crunchy deep-fried noodles surrounding sautéed chicken and vegetables covered in brown gravy. As the gravy coats the noodles in the center, they soften and become similar to lo mein in texture. You can substitute other proteins for the chicken (beef, pork or shrimp, for instance); just adjust the cooking times.

Provided by Food Network Kitchen

Time 5h45m

Yield 4 servings

Number Of Ingredients 15



Crispy Pan-Fried Noodles with Chicken and Vegetables (Gai See Liang Mein Wong) image

Steps:

  • Combine the dried mushrooms and 2 cups cool water in a medium bowl. Cover and let soak at room temperature for 4 hours.
  • Bring 6 cups of water to a boil in a 14-inch wok over high heat. Cook the noodles according to the package directions until tender all the way through, about 3 minutes. Strain the noodles and divide them between two plates. Lift small amounts of noodles up and down with chopsticks to cool the noodles and form each plate of noodles into an 8-inch "bird's nest" shape. Let them cool at room temperature for 30 minutes. After 30 minutes, lightly cover with plastic wrap and set aside.
  • Meanwhile, cut the chicken thighs into 1/2-inch-thick slices. Mix the chicken and 3/4 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine together in a medium bowl and toss to coat. Mix in 1/2 teaspoon neutral oil until combined. Cover and refrigerate.
  • Once the mushrooms are nearly rehydrated, bring 6 cups of water in the same wok to a boil. Blanch the carrots until slightly tender, about 1 minute. Strain the carrot out of the water with a spider or slotted spoon and place on a plate to cool slightly. Bring the water back to a boil, add the bok choy and cook until just tender, about 2 minutes. Strain the bok choy and place with the carrot. Set aside.
  • Prepare the scallions by cutting them into 2-inch pieces, then thinly slicing them lengthwise. Chop the garlic so everything is ready for stir-frying.
  • Meanwhile, mix the oyster sauce, 2 teaspoons sugar, 1 teaspoon kosher salt, 1 teaspoon light soy sauce, and the dark soy sauce together in a medium bowl until smooth. Set aside.
  • Mix 2 tablespoons cornstarch and 5 tablespoons cold water in a small bowl until smooth. Set aside.
  • Remove the mushrooms from the water with a slotted spoon (reserve the soaking water). Squeeze the water from the mushrooms, cut off and discard the stems and thinly slice the caps. Mix the sliced mushrooms with 1/2 teaspoon each salt, sugar, cornstarch, light soy sauce and Shaoxing wine in a small bowl. Add 1/2 teaspoon neutral oil and mix until combined. Mix the mushroom soaking liquid with the oyster sauce mixture until combined.
  • Pour enough neutral oil into a wok (about 5 cups for a 14-inch wok) so it comes 2 inches up the sides but not above halfway up the wok. (See Cook's Note.) Heat over high heat until the oil reaches 350 degrees F on a deep-fry thermometer.
  • As the oil is heating up, loosen the noodles again just before frying by using chop sticks to separate and fluff them. Transfer one cooled noodle nest into a large spider, slowly and carefully lower it into the hot oil (step away from the wok as the oil may splatter for the first few seconds). Fry for 5 minutes. Flip the noodles using the spider and chopsticks, push any noodles back that are sticking out to keep the shape, and fry until the edges of the nest are crispy, 5 to 7 minutes. Transfer the crispy noodles to a paper towel-lined plate. Wipe off as much oil as possible; the nest will crisp more as it sits.
  • Repeat with the remaining nest of noodles, adding more oil to the wok if necessary to make sure the noodles are completely submerged. Drain on another paper towel-lined plate. Carefully discard the oil.
  • Heat the wok over high heat until smoking. Pour in 1 tablespoon neutral oil and swirl it around the wok to coat the surface. Spread the chicken in an even layer and fry undisturbed until it starts to brown, about 2 minutes. Toss and stir-fry until the chicken is opaque, about 1 minute. Add the shiitake mushrooms and chopped garlic; stir fry for 1 minute. Pour the remaining 1 tablespoon Shaoxing wine around the sides of the wok and stir fry until the wok is dry again, about 30 seconds.
  • Add the oyster sauce mixture, carrots, bok choy and scallions. Bring to boil, slowly drizzle in half the cornstarch slurry and mix until thickened, about 30 seconds. Add more if needed.
  • Transfer the noodle nests to plates or platters and pour the sauce into the middle of the crispy noodles. Serve hot.

5 medium or 7 small dried shiitake mushrooms
1 pound pan-fried noodles or chow mein noodles
1 pound (4 to 5) boneless skinless chicken thighs
Kosher salt
3 1/4 teaspoons sugar
2 tablespoons plus 1 1/4 teaspoons cornstarch
2 1/4 teaspoons light soy sauce, divided
1 tablespoon plus 1 1/4 teaspoons Shaoxing rice wine
Neutral oil, such as canola oil or vegetable oil
2 small carrots (about 3/4 pound), peeled and thinly sliced on the diagonal
1 pound bok choy (about 4 to 5), stems and leaves separated
2 scallions
1 clove garlic
2 tablespoons oyster sauce
1/2 teaspoon dark soy sauce

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



Pan-Fried Noodles (Leung Mein Wong) image

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.

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

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