Leung mein wong (noodles golden both sides). Add two tablespoons peanut oil and coat the wok. Start with egg noodles fried golden brown on both sides (leung mein wong in Cantonese). This recipe is best with fresh noodles, but you can use dried noodles cooked according to the package's directions and I even made a poor-man's version with instant ramen noodles as a teenager.

Hong Kong Style Chicken Pan-Fried Noodles (港式雞肉煎麵)Michael (pan): This set of pictorial is for you. It illustrates a different style of Chow Mein. In Hong Kong, this is known as the wet style because the dish is made with a sauce (based on broth and oyster sauce and soy sauce) covering the noodles. Leung mein wong (noodles golden both sides) very diverse and have mind taste that unique. Few kinds of Leung mein wong (noodles golden both sides) recipes are also adequate simple to process and do not take long. Even though not everyone likes Leung mein wong (noodles golden both sides) food, currently few people are got attached and like the sundry Leung mein wong (noodles golden both sides) foods on hand. This can be seen from the number of restaurants that provide Leung mein wong (noodles golden both sides) as one of the dishes. You can cook Leung mein wong (noodles golden both sides) using 4 ingredients and 6 steps. Here is how you cook it.

Ingredients of Leung mein wong (noodles golden both sides)

1. Prepare 1 lb of noodles.
2. It's 3 quart of boiling water.
3. You need 1 tbsp of salt.
4. Prepare 1/3 cup of olive oil, extra virgin.

Yi Mein is often the noodle of choice due to its unique texture and taste, the result of using sodium bicarbonate or soda water for the dough. The noodles are also deep-fried before they are dried, which gives them a unique and slightly spongy texture. Yi Mein noodles can be found in your Asian grocery. Liangmianhuang crispy fried noodles are a classic dish that's often associated with Cantonese food.

Leung mein wong (noodles golden both sides) instructions

1. Boil your noodles 3 minutes.
2. Drain add 4 tablespoons of the olive oil toss boiled noodles with it https://cookpad.com/us/recipes/360817-chinese-noodles.
3. Heat remaining oil in a pan.
4. Add noodles covering the whole bottom fry till crisp.
5. Turn fry other side both should be golden brown.
6. Suggested topping is stir fry shredded cabbage mushrooms and bamboo shoots, sometimes shredded pork.

Abroad, you might see them on a menu as 'Hong Kong Chow. Its original Chinese title means "Flowery Years". NYT Cooking: Pan-Fried Noodles (Leung Mein Wong). Anyone traveling to China, and Asia in general, will notice that noodles are everywhere, at all hours, in every variety. It is an understatement to call it a staple--it is more Nevertheless, perhaps no Chinese dish has suffered more in its passage from the mainland to the West than chao mian (Chow mein).

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