Pan-fried noodles with pork Shang Palace from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

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Notes about this recipe

  • chawkins on July 18, 2020

    Made quite a bit of changes to the recipe, substituted the red and green bell pepper with snow peas, bean sprouts and scallion, and added shredded shiitake mushroom, added more broth, oyster sauce and a cornstarch slurry to the sauce and the result eas excellent. What drew me to the recipe was the technique used to pan-fry the Hong Kong style fresh noodle. I used to blanch the noodle before pan-frying, here you skipped that step but add water to the wok as you pan-fried, it worked out very well, the noodle turned out crispier than what I used to get. I will be using this technique going forward.

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