Comments on: Soy Sauce Pan Fried Noodles (Cantonese Chow Mein)

By: Elaine

Elaine — Sat, 13 Jan 2024 00:56:00 +0000

In reply to Diana. Diana, Thanks for the feedback. I am so happy to read this comment. Happy cooking!

By: Diana

Diana — Mon, 08 Jan 2024 21:50:04 +0000

Yummy! Used shredded cabbage instead of bean sprouts but still yummy. Definitely important to fry the noodles first, it makes all the difference

By: Joe

Joe — Wed, 12 Apr 2023 18:52:04 +0000

When do you add the bean sprouts? It’s not mentioned in the recipe instructions

By: Nat Wilcox

Nat Wilcox — Sat, 25 Jun 2022 23:42:20 +0000

Hello Elaine,

I made this tonight and it was very good, but I fear I may not have achieved the intended result. You say to pan fry the noodles until they are dry and crispy. I did that and I guess expected the final result in my bowl to contain at least some dry and crispy noodles but my final result did not. The noodles were not limp or excessively soft in my final result but not really crispy–more like the Italian “al dente.” I think what happened is my noodles absorbed a good deal of moisture from the vegetables and soy mixture at the end, and that softened the crispy bits of noodle.

My question is, what is the final result supposed to be like? I think if I know that I can adjust what I’m doing.

Thanks!

By: Elaine

Elaine — Tue, 15 Feb 2022 01:27:53 +0000

In reply to April. You can skip it April if you really can't find it. Or simply soak some ginger and scallion with hot water and use hot water as the substitute.

By: April

April — Wed, 02 Feb 2022 20:30:42 +0000

Hi, these look delicious, What can I use in place for the Chinese cooking wine. I don’t’ know where to get that.

By: Elaine

Elaine — Tue, 25 Aug 2020 13:17:33 +0000

In reply to Lea. Yes, Lea. Cantonese soy sauce noodle is slightly different from regular chow mein. The noodles should be pre-fried until crispy. I am so glad to read your comment showing that someone really understand it.

By: Lea

Lea — Sun, 23 Aug 2020 19:03:46 +0000

I have been looking all over for a recipe for Cantonese pan fried noodles. When I was a kid, I used to get these all the time at this restaurant that was a couple miles from my house. That restaurant closed when I was in middle school, and I haven’t had them since. I’ve tried ordering them in restaurants, but nothing came close. Your recipe is absolutely perfect and just like the noodles that I loved so much. Thank you for posting this!

By: Elaine

Elaine — Thu, 23 Apr 2020 23:52:37 +0000

In reply to Cara. Thanks for the feedback, Cara.