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Hong Kong Crispy Noodles
Although this dish is commonly known as Hong Kong-style noodles or Hong Kong chow mein, the name is somewhat misleading because it neither originates from Hong Kong nor is it stir-fried, as the word "chow" would suggest. In Hong Kong, we know this dish as léuhng mihn wòhng (兩面黃), which means yellow or golden on both sides. It originates from the Suzhou/Shanghai area and was brought to Hong Kong in the 1950s with the wave of immigrants from Shanghai. From there, the dish quickly spread as chefs in Hong Kong adopted the unique technique of slowly forming a crispy layer on each side of the noodles. Today, people worldwide enjoy the delicious léuhng mihn wòhng (兩面黃) or Hong Kong-style noodles.
Ingrediënten: (voor 4 personen)
- 250g Noodles
- 120g Chicken
- 100g Pakchoy
- 4 Po-ku Mushrooms
- 30g Carrot
- Vegetable (of your choice)
- 2 slices Ginger
- 1 Spring Onion (white part only)
- 30 ml Oil
Marinade:
- 1g Salt
- 5g Cornstarch
- 5ml Water
- 10ml Shaoxing ricewine
Saus:
- 2.5g Salt
- 3.5g Sugar
- Chickenstock (naar smaak)
- 20g Maizena
- 15ml Water
- 340ml Water
- 5ml Sesame oil
- 14ml Oyster sauce
Benodigdheden
Overige ingrediënten:
Stappen
- Boil or steam these according to the instructions on the packaging. Once the noodles are cooked, drain and let them cool. It's important that the noodles are completely dry before further use.
- To make the chicken flavourful, mix it with a marinade consisting of salt, cornstarch, water, and Shaoxing rice wine. Allow the chicken to marinate so the flavours can infuse well before preparing the dish.
- Start by preparing the pak choi, mushrooms, carrot, and other selected vegetables. Ensure that the vegetables are evenly cut for a consistent texture and balanced flavour in the dish.
- Slice the ginger thinly and chop the white part of the spring onion into small pieces.
- Briefly blanch the vegetables in boiling water to maintain their texture and brighten their colour.
- Heat a frying pan over medium-high heat, add 15ml of oil and place the noodles in. Make sure the noodles are in a nice round shape in the frying pan, and then fry until golden brown. It's important not to stir-fry the noodles but to let them sit in the pan for a nice golden brown colour.
- Once the noodles are golden brown, flip them over in the pan and add the remaining 15ml of oil. Fry until this side is also golden brown and place the noodles on the serving plate.
- Now we begin preparing the sauce: in a small bowl, add water and cornstarch and mix until the cornstarch dissolves. Set aside.
- In the same frying pan, fry the chicken until half-cooked. Add a little more oil if needed.
- Then add the ginger and spring onion to the pan. Allow the flavours to blend into a fragrant and flavourful addition to the dish.
- Add 340ml of water to the pan and bring it to a boil over medium heat.
- Add the carrot to the pan and let it simmer for 2 minutes until the carrot pieces become slightly softer.
- Then add the pak choi and other vegetables
- Add the remaining ingredients for the sauce.
- Next, we'll thicken the sauce with the cornstarch slurry. Gradually add the slurry to the boiling sauce and gently stir until the desired texture is reached. Make sure to distribute the slurry evenly to avoid lumps and continue stirring to achieve a smooth and consistent texture.
- Serving: distribute the vegetables and meat over the noodles and pour the sauce over.
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