Pan-Fried Noodles (Leung Mein Wong)
Published August 12, 1986
- Total Time
- 20 minutes, plus 2 hours' drain and marination
- Rating
- Comments
- Read comments
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Ingredients
8 cups water
8 ounces fresh egg noodles (soft noodles, slightly thicker than vermicelli)
5 ounces lean fresh pork, julienned
COMBINE IN A BOWL FOR PORK MARINADE
1 teaspoon sesame oil
½ teaspoon sugar
½ teaspoon salt
½ teaspoon white vinegar
½ teaspoon Shao-Hsing wine or sherry
½ teaspoon cornstarch
¼ teaspoon light soy sauce
Pinch white pepper
COMBINE IN A BOWL FOR SAUCE
2 teaspoons dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon white vinegar
½ teaspoon Shao-Hsing wine or sherry
Pinch of white pepper
1 ½ teaspoons cornstarch
½ cup chicken broth
6 to 7 tablespoons peanut oil
1 slice fresh ginger, minced
1 garlic clove, minced
½ cup snow peas, strings and ends removed, julienned diagonally
3 fresh water chestnuts, peeled, washed, cut julienne style
¼ cup bamboo shoots, cut julienne style
2 scallions, julienned
Nutritional analysis per serving (4 to 6 servings)
32 grams carbs; 47 milligrams cholesterol; 363 calories; 9 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 2 grams fiber; 362 milligrams sodium; 11 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil water. Add noodles and cook for about 1 minute, until al dente. Add cold water to the pot and drain noodles in a strainer. Return them to pot, add cold water, drain again. Repeat once again. Allow noodles to drain for 2 hours, turning them occasionally so they are completely dry.
- Step 2
Marinate pork for 1 hour and reserve. Make the sauce and reserve.
- Step 3
Pour 4 tablespoons of the peanut oil into a cast-iron frying pan over high heat. Heat for 40 seconds. When a wisp of white smoke appears, place noodles in an even layer in the pan, covering the entire bottom. Cook for 2 minutes, moving pan about the burner to insure that noodles brown evenly. Invert noodles using dish placed over fry pan. Cook the other side for 2 minutes. If more oil is needed at this point, pour 1 additional tablespoon into pan, but only if needed.
- Step 4
As noodles are cooking, heat a wok over high heat for 40 seconds. Add two tablespoons peanut oil and coat the wok. Add ginger, stir. Add garlic, stir. When garlic browns, add pork and marinade, spread in a thin layer, and cook for 2 minutes. Turn over and mix well.
- Step 5
Add all vegetables, stir together. When vegetables have softened slightly, make well in the center and add the sauce. Stir together. When sauce thickens, turn off heat.
- Step 6
Place noodles in a dish, pour contents of wok over them and serve immediately.
Private Notes
Comments
I cooked and served the pork separately for the sake of a vegetarian family member. Everyone thoroughly enjoyed this dish. It's a keeper!
I loved this! I made with steak marinated in soy sauce, removed, then Sauteed chopped bok choy, chopped kale, and Brussels sprouts with sauce — excellent! Served with egg noodles — forgot to fry and blacken a bit. Would make this again!
NOTE! The ingredients list doesn't show where the list of items to "combine in a bowl for sauce" ends, and the recipe simply says "make the sauce and reserve." We didn't question this until we saw that snow peas were next-- leaving a very oily sauce that included the garlic and ginger that should have gone into the wok. (We minced more.) We used rice/millet ramen. Stuck to the cast iron pan horribly. Rescued somewhat by crumbling chunks into the wok over veggies, adding sauce.
You do NOT need all that peanut oil. Start with half and add more if needed.