Pairs well with Steamed and Stir-Fried Chow Mein Noodles
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Steamed and Stir-Fried Chow Mein Noodles
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Learn how to prepare fresh, un-steamed Hong Kong pan-fried noodles for dishes like soy sauce chow mein, using a steaming technique before stir-frying to achieve the perfect texture.
00:15:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- fresh un-steamed Hong Kong pan-fried noodles - watch the video to see
- water - watch the video to see (enough to reach below the steamer rack in a wok)
Instructions
- Prepare the Steamer: Boil water in a wok on high heat, just enough to reach below our steamer rack.
- Steam the Noodles: Once the water is boiling, lift the rack of noodles into the wok and cover for 10 minutes.
- Dip and Drain: Then dump the noodles for 15 to 30 seconds and drain with a colander.
- Fluff and Cool: Fluff the noodles with chopsticks and cool for a few minutes before stir-frying.
- Alternative Preparation: If using fresh steamed Hong Kong noodles, dip in boiling water for 30 to 60 seconds before stir-frying.
