Hong Kong Style Pan Fried Noodles

Hong Kong Style Pan Fried Noodles

Category:

Education

Tags:

• Cooking With Greg Wong
• Chinese Recipes

[thewonderwok]

Hey cancio157, Thanks for watching, I've not tried putting oil on the veggies first. By cooking the sauce together with the vegetables & meat, I've found the foods get saturated with flavor, but I'm sure you could do the sauce on the side and it would be equally as delicious. The beauty of cooking is imagination.

Greg

[thewonderwok]

the noodles are the wonton soup noodles. egg noodles, you can find them at your local chinese food market. they come raw so you will have to boil them for just a minute, strain & cool then fry them.

[Jamez4eva2]

hey nice job! hahah one question. do you really need to use that much oil?

[thewonderwok]

@Jamez4eva2 Hi James, no it is not necessary to use that much oil.

[thewonderwok]

The temperature when making the sauce is brought to a boil by the time I thicken it up with the corn starch mixture. In the video, the time it took to make is pretty much in real time. It will depend on your tools you use to cook with. The stove I use has a high heat burner. so my cook times are usually pretty quick.

Hope that answered you question. Greg

[thewonderwok]

How would you like me to get you the recipe

[SvenicusGermainus]

I've looked all over for a strainer like you use but have had no luck. Would you know of a website that may carry them?

[KHRSace]

awesome technique

[EvanC0912]

is this like the yifu mian (yifu noodles)?

[IamtheGrynch]

This is amazing... You can see years and years of experience at work while he's cooking, keeping the area clean, everything. Nice job!

[peepbmw]

I like your vdo when you finish cooking you use a little bit of water pour into the wok....like a chinese chef. cool

[THB79]

Well, I had 4 questions but you answered them all during the process. Hong Kong Market, here I come!

[pierrebugblatter]

Nice post Greg...looks awesome, can almost smell the food.

[dattebayo98]

Sweet Geezus! My mouth is leaking!!!!!!!!!!

[cancio157]

Hey Greg have you thought of putting a little of the oil on the vegetables not the wok so that the food will have more smokiness "breath of the wok". What are your thoughts on cooking the sauce on the side to have it already thicken with the cornstarch? I agree with your white pepper and sesame oil and the shaoshing wine that will give it a unique true taste. Really nice set up you have there. Love the kitchen!