Soft-Fried Noodles (Guangdon Chau Mein)

Ingredients

• 1 pound fresh Chinese egg noodles
• 3 tablespoons peanut oil, or as needed
• ½ teaspoon salt, or to taste
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger
• 1 whole piece Chinese roast pork cut into julienne (see recipe)
• 1 tablespoon dry sherry
• ½ cup julienne-cut bamboo shoots
• ½ cup fresh bean sprouts
• ½ cup julienne-cut celery
• 1 cup julienne-cut bok choy
• ¼ cup thin-sliced peeled water chestnuts, preferably fresh
• 8 to 10 dried Chinese black mushrooms, soaked in cold water 15 minutes, then stemmed and cut into julienne
• 1 cup chicken stock
• 3 tablespoons dark soy sauce or oyster sauce
• 6 to 8 snow peas, cut diagonally into pieces
• ½ teaspoon sugar
• ¼ teaspoon pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 2 scallions, minced
• ½ teaspoon sesame oil
• ¼ cup fresh coriander (cilantro)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    528 calories; 15 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 77 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 19 grams protein; 89 milligrams cholesterol; 1103 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put noodles into 6 quarts boiling water and cook until just tender. Drain, rinse and drain again.
2. Have all remaining ingredients prepared and on hand at the stove.
3. Heat 1 tablespoon peanut oil in a wok or skillet over high heat and add half the noodles. Form them into a neat cake and fry on one side until golden. Turn cake over, fry until golden on the other side, remove to large serving platter and keep warm in oven set to low heat. Add another tablespoon peanut oil to wok and fry remaining noodles in the same way, removing them to the platter.
4. Put remaining peanut oil in wok (still over high heat), add salt, garlic and ginger and stir-fry 5 seconds. Add roast pork, sherry, bamboo shoots, bean sprouts, celery, bok choy, water chestnuts and black mushrooms and stir-fry 10 seconds. Add stock and soy sauce, cover and cook 2 to 3 minutes. Uncover and stir-fry 30 seconds.
5. Add snow peas, sugar and pepper and thicken sauce as desired with cornstarch solution. Add scallions and sesame oil, stir and remove from heat. Pour mixture over noodles in the platter (cakes may be cut into sixths beforehand for easier serving). Garnish with coriander and serve.

30 minutes