Saturday, December 29, 2007

Two-sided noodle (家常 兩面黃)


Ingredients:
1/3 lb Precooked pan fried noodles (available at Chinese grocery stores. You can substitute fresh Asian noodles or even fresh angel hair pasta if you really can't find Asian noodles)
About 12 large prawns, shelled and deveined
1/2 lb pork tenderloin, thinly sliced across the grain
1 cup Chinese broccoli, washed
2 stalks green onion , roughly chopped

Salt
Soy source
Cornstarch
Cooking Oil

Serves: 2 to 3 persons

Marinate the meat with soy sauce and white pepper for about 15 minutes.

Then:

1. Bring a large pot of water to boil. Cook the noodles for about 3 minutes. Remove and drain. Set aside.
2. Heat 2 tablespoons cooking oil in a small frying pan (about 3 inch diameter for easy shaping of the noodle cake, similar to making pan cake) over medium high heat. Add the noodles to the heated pan.
Make sure the noodles stay flat and shape into a noodle cake. Cook over medium heat until the surface of noodle turns crunchy. Turn off the heat.
3. In a larger sautee pan, heat 3 tablespoons of cooking oil over medium high heat. Stir fry the green onion with vegetable briefly until cooked. Remove and keep covered on a plate.
Stir fry the shrimp in the pan until pink and cooked through. Remove and keep on the plate with the vegetables.
Stir fry the pork slices in the pan until cooked through.
Return the vegetables and shrimp to the pan with the pork.
Add salt and/or soy source to taste.
Mix two to three teaspoons of cornstarch with about half a cup of water. Add the corn starch mixture to the pan with the vegetables, meat, and shrimp. Stir fry for a short moment until the sauce comes together.
4. Turn the noodle cake over in the small pan and return to medium high heat to cook the other side of the noodles until the other side turns crispy.
5. Put the noodle cake on a plate and pour the vegetable mixture over it.
6. Dinner time. Ooh, Yes!

Chef's secret:
Add a little more cooking oil when making noodle if you like the noodles more crunchy.

Reference cooking recipe : 1. 三鮮兩面黃 2. 四味三鮮兩面黃
If you like to try another variety of the Two sided noodle, the above links provide more complicated style. However, taste is not guaranteed.

2 comments:

amychien said...

Wow daddy!! Looks great!! I can't wait to try it!!
Mmm, yummy!! Also, nice external reference links at the end!
love,
Amy

evicious said...

Dad, this noodle made for a perfect bento box for me on the plane. Thank you! I think I like your recipe the best -- the other ones seems really complicated!