Pork Chow Fun Recipe (Learn to Make the Perfect Stir Fry Noodles)
????PURCHASE A CARBON STEEL WOK -
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh.
INGREDIENTS
To marinate the pork
200 grams of pork, cut into strips
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
To season the noodles
150 grams of angle hair thin dried rice noodles
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tbsp of lard
Others:
2 tbsp of pork lard or cooking oil for stir-frying
2 eggs
150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
Toasted sesame seeds as garnish (Amazon Link -
Chili flake to taste optional (Amazon Link -
INSTRUCTIONS
Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice, tender pork.
Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five-spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
Beat two eggs in a bowl and set aside.
Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!
Hakka Noodle Veg Chow Mein Recipe in Urdu Hindi - RKK
Hakka Noodle Veg Chow Mein Recipe in Urdu Hindi - RKK
Ye hai meri vegetable chow mein ki recipe, umped hai aapko pasand ayegi! Here is a link to the list of things I have bought from Amazon
To see more of my Husband Shafiq visit his channel
To see more of Sana, Zoey & Ana. Visit their channel.
To see more of My Granddaughter Zoey. Visit her channel.
Veggie Chow Mein Burger Recipe By SooperChef
Chow Mein Burger: Big fan of Burger? Then why don't you spice up your Burger a little by adding Chow Mein to it? We did and came up with best Chow Mein Burger ever. Try it yourself.
#ChowmeinBurger #EasyRecipes #Sooperchef
Chow Mein Burger Recipe in English:
Ingredients for Chow Mein:
Half pack Noodles
1/2 cup Onion (sliced)
3 tbsp Oil
1/2 cup Capsicums (green, yellow, red) julienne
1 tbsp Garlic (chopped)
1/4 cup Carrots (julienne)
1/4 cup Cabbage (julienne)
1 tbsp Soy sauce
2-3 tbsp Chili paste
1 tsp Black pepper
Salt to taste
2 tbsp Oyster sauce
1 pinch Yellow food color
Ingredients for chili paste:
1 tsp Tabasco
1/2 cup Vinegar
4 tbsp Ketchup
1 tbsp Sugar
1 tbsp Garlic (chopped)
2-3 tbsp Oil
4 tbsp Chili flakes
1 tbsp Chili powder
Ingredients for aloo tikki:
2 cups Potatoes (boiled & mashed)
2 tbsp Green chilies
1 tsp Red chili powder
1 tsp Turmeric
1 tbsp Spring onion
3-4 tbsp Green coriander
1 tbsp Lemon juice
1 tsp Chaat masala
1 tsp Coriander powder
1 tbsp Spring onion
3-4 Burger buns
Directions for chili paste:
In a pan add oil and sauté garlic in it.
Then add Tabasco, vinegar, ketchup, sugar, oil, chili flakes and chili powder.
Mix all them well cook for 3 to 4 minutes and your paste is ready.
Directions for chow mien:
In a pan boil water, add salt, food color and boil noodles in it until fully cooked.
In pan heat oil, sauté garlic, onion then adds all the veggies and cook for 2 to 3 minutes.
Then add soy sauce, chili paste, black pepper, salt, oyster sauce and noodles.
Give it a nice stir and set aside.
Directions for aloo tikki:
In a bowl add potatoes, green chilies, red chili powder, turmeric, coriander, lemon juice, chaat masala, spring onion and coriander powder.
Mix all these ingredients well; make tikki shape and shallow fry until golden brown from both sides.
Assembling:
Take burger bun, spread chili paste, tomato slices then put aloo tikki and top it with Chow Mein.
Cover the bun and your aloo tikki chow mien burger is ready.
Preparation time: 25 minutes
Cooking time: 35 minutes
Serving: 4-5
ویجی چاؤمن برگر ریسپی
چاؤمن کے اجزاء:
نوڈلز 1پیکٹ
پیاز آدھا کپ
کھانے کا تیل 3کھانے کے چمچ
لال، پیلی، سبز شملا مرچ 1چوتھائی کپ
لہسن 1کھانے کا چمچ
گاجریں 1چوتھائی کپ
بند گوبھی 1چوتھائی کپ
سویا سوس 1کھانے کا چمچ
چِلی پیسٹ 2-3کھانے کے چمچ
کالی مرچ 1چائے کا چمچ
نمک حسبِ ذائقہ
اوسٹر سوس 2کھانے کے چمچ
پیلا کھانے کا رنگ 1چٹکی
ہرا پیاز گارنش کے لئے
چِلی پیسٹ کے اجزاء:
تبیسکو 1چائے کا چمچ
سرکہ آدھا کپ
کیچپ 4کھانے کے چمچ
چینی 1کھانے کا چمچ
لہسن 1کھانے کا چمچ
کھانے کا تیل 2-3کھانے کے چمچ
کٹی لال مرچ 4کھانے کے چمچ
چِلی پاؤڈر 1کھانے کا چمچ
آلو ٹکی کے اجزاء:
ابلے آلو 2کپ
سبز مرچیں 2کھانے کے چمچ
ہلدی 1چائے کا چمچ
ہرا پیاز 1کھانے کا چمچ
سبز دھنیا 3-4کھانے کے چمچ
لیموں کا رس 1کھانے کا چمچ
چاٹ مصالحہ 1چائے کا چمچ
دھنیا پاؤڈر 1چائے کا چمچ
برگر بن 3-4عدد
چِلی پیسٹ ترکیب:
ایک پین میں کھانے کا تیل گرم کرکے اس میں لہسن ایک منٹ کے لئے بھون لیں۔
اب اس میں تبیسکو، سرکہ، کیچپ، چینی، کھانے کا تیل، کٹی لال مرچ اور چِلی پاؤڈر ڈال کرتمام اجزا اچھی طرح مکس کریں اور تین سے چار منٹ پکا لیں۔
چاؤ من ترکیب:
ایک پین میں پانی، نمک، کھانے کا رنگ اور نوڈلز ڈال کراچھی طرح پکا لیں۔
اب ایک پین میں کھانے کا تیل گرم کر کے اس میں لہسن اور پیاز بھون لیں اور پھر تمام سبزیاں ڈال کر دو سے تین منٹ پکا لیں۔
پھر اس میں سویا سوس، چِلی پیسٹ، کالی مرچ، نمک، اوسٹر سوس اور نوڈلز ڈال کر مکس کریں اور سائیڈ پر رکھ دیں۔
آلو ٹکی ترکیب:
ایک باؤل میں آلو، سبز مرچیں، لال مرچ پاؤڈر، ہلدی، دھنیا، لیموں کا رس، چاٹ مصالحہ، ہرا پیازاور دھنیا ڈال کر تمام اجزا اچھی طرح مکس کرلیں اور ٹکی کی شکل بنا کر گولڈن براؤن ہونے تک فرائی کرلیں۔
ٓاسمبلنگ:
برگر بن لیں اس پر چِلی سوس لگاکر اس پر ٹماٹو سلائس، آلو ٹکی اور چاؤمن رکھ کر دوسرا بر گر بن رکھکر بند کر دیں۔
تیار ی کا وقت: 25منٹ
پکانے کا وقت: 35منٹ
افراد: 4-5
BETTER THAN TAKEOUT - Singapore Noodles Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Despite being named after Singapore, this recipe was actually born in HK in the 1960s, the time when HK was a British colony. As HK became the transportation hub between Europe and Southeast Asia, lots of cuisines from all over the world started creating sparks in this little island. With influence from the Indian spices, this stir-fried curry rice noodle dish found its way and spread globally. Singapore noodle is a very interesting dish that shows how multicultural Cantonese cooking could be. The curry powder is pleasantly invasive because it works so well on these spindly rice noodles.
???? RECIPE
Ingredients
For the noodles and protein
200 grams of dried rice stick noodle (Amazon Link -
8 cups of boiling water to soak the noodles
70 grams of char siu thinly sliced
150 grams (5.3 oz) of shrimp
A pinch of salt
Some black pepper to taste (Amazon Link -
2 eggs
Vegetables and aromatics
70 grams (2.5 oz) of multi-color bell pepper, cut into strips
42 grams (1.5 oz) of carrot, julienned
42 grams (1.5 oz) of onion, sliced thinly
42 grams (1.5 oz) of bean sprout
28 grams (1 oz) of garlic chive, cut into 1.5 inches long
2 cloves of garlic sliced thinly
For the seasonings
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
1 tsp of sugar
1-2 tsp of curry powder depending on your taste (Amazon Link -
1 tsp of turmeric powder (Amazon Link -
Instructions
Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness. Mine was medium thick and it took about 5 minutes. Do not overcook the noodles, otherwise, they will turn mushy when you stir fry them. You can give it a bite to test it. The noodles should be a little bit chewy at the center.
Remove the noodles from the water and spread them on a cooling rack. Let the rest of the heat helps to evaporate the excess moisture. This is the key to avoid clumpy and sticky noodles. Do not rinse the noodles with cold water as it will bring in too much moisture and make the noodles stick to the wok badly.
SLice the Char sui thinly; Seasoned the shrimp with a pinch of salt and some black pepper to taste; Crack 2 eggs and beat them well until you don’t see any obvious egg white; Julienne the bell pepper, carrot, onion and cut the garlic chives into 1.5 inches long.
Before we cooking, thoroughly mix all the sauce ingredients in a bowl.
Turn the heat to high and heat your wok until smoking hot. Add a few tbsp of oil and swirl it around to create a nonstick layer. Pour in the egg and wait for it to set. Then break the egg into big pieces. Push the egg to the side so you have room to sear the shrimp. The wok is super hot, it only takes 20 seconds for the shrimp to turn pink. Push the shrimp to the side and toss the char siu for 10-15 seconds over high heat to reactivate the flavor. Take all the proteins out and set them aside.
Add 1 more tbsp of oil to the same wok, along with the garlic, and carrot. Give them a quick stir then add the noodles. Fluff the noodles over high heat for a few minutes.
Add the sauce, along with all the vegetables except for the garlic chives. Introduce the protein back into the wok. Quickly stir to make sure the flavor is well combined. Once you don’t see any white rice noodles, add the garlic chives and give it a final toss.
Before serving, always give it a taste to adjust the flavor. As I mentioned before, different brands of curry powder, curry paste, even soy sauce may vary in sodium level.
Videography / Editing by Austin Schargorodski -
Mì xào mềm Chow Mein
Món mì xào mềm dễ làm theo kiểu Hong Kong, công thức đơn giản dễ nhớ như ngon và vừa miệng cho những người khó ăn nhất.
The Chow Mein noodles are easy to make in Hong Kong style, the simple recipe is easy to remember but delicious for those who are hardest to eat.
Welcome to my channel:
#mixaomem #mihongkong #michowmeinhongkong #Chowmein
How To Make Banh Mi with Andrea Nguyen
Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich.
Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network: