Friday, November 11, 2011

Favorite Friday Recipe: Fried noodles

Fried noodles can probably be more commonly found in Asia than fried rice.  Taking advantage of my mom's visit, I badgered her into making some of my favorite dishes so I could study and learn from her.  Unfortunately my mom isn't into exact ingredients and measuring (like mother like daughter) so I'd turn around and she was throwing in yet another ingredient in an unmeasured quantity into the wok.  It all works though, just like fried rice, where you rummage in your fridge for ingredients and come up with a scrumptious one pot meal.  Here are the directions as best as I can remember them--remember, half the fun is in winging it! :)

Chinese fried noodles

  • Noodles (I prefer Hong Kong style noodles, either frozen or packaged)
  • 3-4 cloves of garlic, chopped
  • Meat such as shrimp, chicken,  pork or tofu
  • Half a head of small cabbage, shredded
  • 3-4 carrots, peeled and cut into matchstick pieces
  • Lots of beansprouts (absolutely necessary in my opinion)
  • Sliced mushrooms
  • 3-4 green/spring onions, cut into 2 inch pieces
  • Dark soy sauce, oyster sauce, soy sauce, sesame oil, salt

  • Boil water and place noodles in there for a few minutes, then rinse in cold water while awaiting frying
  • Put oil in your wok and fry garlic till fragrant
  • Add your choice of meat and cook till almost done
  • Add in carrots and cabbage
  • At this point, add in some oyster sauce to taste
  • Bean sprouts and mushrooms go in next
  • When vegetables are about done, add in noodles and get your arm workout of the day mixing it all up
  • Spring/green onions go in last 
  • Then add dark soy sauce (2 parts) to soy sauce (1 part) to sesame oil (1/2 a part).  Add salt as well.  Keep adding until you like what you taste and you're done!

1 comment: