How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen
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- Опубліковано 5 жов 2024
- These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
My 6 year old son is a HUGE fan of yours, and Noi's, and he wants me to tell you that he absolutely loves your recipes!
With every video, I wonder how you've not yet hit a million user subscriptions. I know it takes awhile, but let's be real: Everyone needs to be watching this. Gorgeous food as always. Happy to be able to cook this restaurant fare at home where I can monitor the ingredients and use good-quality material ☆☆☆
supergenkilife Awww thank you so much! 🥰
Love to come back and see that Marion is at 1.02M! So deserving of success.
😮
You never cease to amaze me, your confidence in cooking and mouth watering descriptions are right on and make everything sound so desirable to try at home. Thank you and keep on cooking! 🌹
This is one of the most comfort dishes which we cook and eat quite frequently thanks for sharing such simple recipes
I'm so happy I found your page! Your videos make these recipes seem so much less intimidating than they actually are. Thank you!
Have made this many times and it's fantastic, a wonderful recipe. I watch your videos with my kids all the time and we are big fans :) Thank you Marion and Mama Noi, sending our appreciation to you from Vancouver, Canada!
crispy noodles is one of the most satisfying food ever. The crunch noise as you bite into it is just amazing.
This is my daughter's favorite dish to order. So glad we can make it at home now.
YUM! I was thinking about this a few weeks ago. I used to order them regularly some time back. It's a work of art and the crispness is a pleasure to the tongue 😋🤤😍 you want some crispy and some soggy as you eat.. the perfect way to eat and enjoy
even though I don't make the majority of your recipes, I love watching them! They make me so happy :)
In VietNam, there's a variety of this. They deep fry noodles made from flour and turmeric which give a crispy texture
I used to work at an authentic Chinese restaurant and the chef would make this for us for dinner! One of my favorite! Thank you for showing us how to make this!
Thank you! I live with the family and we order this every time. Now, I can make it at home! Yes!
In Vietnam we call this dish mi xao gion. Love it. Well done Marion. Looks delicious.
Thank you! :-)
This is why i love this program, everything is done in a very simple manner. Nothing complicated like a deep fried noodles shaped like a bowl. Just a simple delicious dish. Thanks Marion.
Mel Cruz Thanks so much Mel! What a thoughtful comment 🥰
I should be the one thanking you Marion. You've been an inspiration to me and to a whole lot of people too. Thanks so much and God Bless.!
I am addicted to this dish and want to try your recipe. Thank you Marion ❤
thank you thank you thank you....i'm from Berkeley, California....since leaving The Greater Bay Area along with my son i have been looking for the pan fried noodles we were used to getting. your recipe made me do the happy dance. thank you thank you thank you again. we were so spoiled with all the different Asian restaurants in our neighborhood and across the bridge. fabulous. i can just taste the crunch. yippee skippee
This dish is sublime. One of our house faves now. One addition We made: I toast all pasta before putting it in water. It adds a nutty quality that's like heaven. Thank you so much for your channel. We've made six of your recent recipes (the LAKSA omg!!) and all were amazing. 👍🙂♥️
This is my favorite dish at Chinese restaurants. Totally gonna make this!
This is why I luv your channel & you ok, mama Noi, I have been looking for this recipe for a while! Thank you! I can’t wait to make it!!
I made this today and like every recipe I have tried from Marion, it was delicious! Thank you!
Thank you so much Marion for sharing! Looks absolutely delicious!
Cantonese Pan Fried noodles have been one of my favorite dishes for years. I've been trying to duplicate this recipe at home however finding any type of Asian noodles is nearly impossible in southern Wisconsin.
Yummy! I love crispy noodle Soup! I’m definitely gonna make this! Thanks Marion!😀
That savage title though. Love the recipe and the crunch of the fried noodles. Great! 😋🍝
Wanted to say that I followed the recipe and the sauce is banging! Thank you for the clear instructions :)
FINALLY🙌🏽 I've been looking for a receipe for crispy noodles and thank goodness Marion made it! Nom nom nom nom🤤 now, I can make my sister and I's favorite crispy noodles.
Made this yesterday. Brilliant. Can't understand why our local Chinese restaurants don't Google recipes. This is so much tastier.
Yup, new subscriber here. Excellent job - I always like to see how people make this dish as it’s one of my favorites.
Simpler and less greasy way - cook noodle in boiling water for a few minutes, drain, spread out on George Forman Grill, panini press or air fryer etc. with or without a spritz of oil. Prepare & cook the toppings while crisping the noodle.
When I’m sad after a hard day of work I always get Hong Kong style noodles
Prepared it last night... it’s simply awesome... super tasty super easy to make...
Omg Marion It Looks Amazinggg! My Australian Asian cousin look so much similar to u in every aspect
@@N0UsernameFound Lol No one asked your opinion Lame Troll
Love your channel, your Thai dishes are fantastic and your family is super sweet! 🤗❤
I don’t know why I always torture myself and watch your videos at 1 in the morning lol
We love to get this from our local Asian restaurant but you’re correct....this is way better. Made it twice and it will be on our rotating menu.
Perfect timing vid. I've been wanting to make this at home. Thanks so much 🙏😃
This dish is my favorite from a neighborhood restaurant and it closed due to Covid19. Now I can make this until they open back up.
Love this recipe... It's so hard to find in a lot of restaurants.🥰
Yes hahahahah, my dream request has come true!!! 😭😂 Thank you so much for this Marion! 🙏🥰
I made this today based on the video and it was really delicious! If you get the fresh egg noodles you don’t have to boil it. Just fry it as is.
OMG! That looks soooo good!!! 😋😋😋
YUM!!!!!!!!!!!!!!!!!!Thank you so much!!!! Are you using a non-stick, Teflon pan?
Marion, you never disappoint. I have to say your film crew and editors really make your show something spectacular!
We always get this from our local Chinese restaurant where its called Pan Pan Noodles. I made this recipe and it was better than theirs. Added in snow peas, mushrooms and spicy sesame oil at the end. 2 thumbs up!
Thanks for sharing this video, this is my favorite Chinese Fried Crispy Noodles with vegetables 💕💕💕
That stir fry looks delicious! Don't know why anyone want's crispy noodles, but maybe that's just me?
The best noodle recipie I have ever seen ...
Just made this for our new year’s dinner and it was delicious!😋😋😋
I always called this Seafood Pan Fried Noodle! Made it quite a few times but never got the noodles THAT crispy. I will try once again! One tip, use Harvey's Bristol Creme Sherry instead of the Chinese wine. As my old Chinese friend would say..."Make you lick the plate!"
Hi I tried this recipe fantastic yum 😚 from Adelaide south Australia your a great cook and easy to understand keep cooking!!
I just love her. Keep this great work going.
These noodles are my absolute FAVORITE!
How? How do you keep generating new recipes? Its incredible.
Hello Miss Marion I LOVE your recipes, you are The Best! I have a quick question about that Shaoxing wine. Mine is clear or WHITE and yours looked...brown (but clear), why is that?
Hello again, Miss Marion, I just realized that mine is Chinese MIRIN wine and not Shaoxing. I had no idea what's the difference, I thought they were the same. Nonetheless, I'll still try your recipes but I'll try to find it because I love CHINESE FOOD, so much! I'm still learning to cook, with YOUR help,& .... that of Mr. Jet Tila, Souped up recipes, Tess Cooks4U. :)
Need to make this, it looks delicious😋
I didn't eat this until I was much older and my uncle ordered it at a Vietnamese restaurant. First taste and I was like, "Why did I wait so long?" The fried noodles really do make a difference in the whole taste experience!
More noodles would be great to absorb the sauce. Chinese restaurants typically uses chow mein and deep fried for this type noodles. Even tho not a whole lot of traditional Chinese restaurants sells these kinda of dishes.
The one and only time I had this, the noodles were burned black. I was told that was how they were supposed to be when I said they looked burnt. Never ordered it again due to not liking the taste of charcoal. Glad to see I might have been right.
My favorite type of Chinese style noodles!
Looks yummy. My questions is what to do if you can't find fresh noodles. Can you make the package noodles and then just cook them crispy from there?
Oh, this is lovely. And yes, moisture is key in the crispy department - too much and it's too gummy, like some fresh egg noodles. Something along the almost dry types would work well, and those small nests of Cantonese-style dried egg noodles yield yummy results, though these may need some shallow/deep frying depending on the noodle block shape. Also, tried using rice vermicelli and it was light and airy - much like Japanese senbei, though it does love to get soggy after a while so fast munching is required. Lol.
Solid crispy noodle sauce recipe. Keep up the good work Marion!
This looks easy to make!
I’m gonna try this... thank you
I love your kitchen and recipes 🤩
making it tonight Marion! thanks !!! cheers from usa
I must try to make it this weekend! 🤓
@@N0UsernameFound Why would you say that. Marion inspires me. its hard and expensive to fine ingredients. do no bring negativity to this forum. shame on you
I love your recipe!! Can’t wait to make crispy chow mein.
Hi, can you please tell me the specific brand of noodle I should buy?? Thank you!!
Thank you Marion and I am going to make this to night.
Caesar on the cross, it's been a long time since I've seen the kind of work you laid down today. A damn long time.
Wow... i love it..
Ill try this one..
This is my favorite Chinese dish! I’m definitely going to try making this recipe since it’s become quite expensive to order it here in San Diego, almost $20
😋 mmmmm that looks delicious that was easy thanks for sharing
What oil did you use Marion? Cheers!
man! i love this!!!! thank you so much
Very delicious! Thank you so much!❤❤
Delicious recipe! Thank you!!
Im about to cook crispy noodle and so needed some tips.
Really helpful info here, thanks for sharing~🤗🤗
I'm drooling for some of that topping🤤🤤🤤... But the crispy noodles of this kind.... Not a fan.
But I will deffinitely come back here. 🥰
Great recipe. What no chillies? I am just joking. My husband will love this dish!
Very impressed as Hong Konger
Carrots look good, cut half thin slices (don't cut too much) just cut few slices for deco noodle plates
Nice thank you! I like that this is not deep friend with a lot of oil. PS: The background music was really in the way though and distracting.
Ya gotta velvet the meats!
Looks yummy!!!!
Thanks for this recipe. I will try it.
At what point do you add the oyster sauce mixture?
This entire time there crispy noodle!? No more raw ramen yay!, making today!
I imagine what the people playing the music look like
I still think it has to be deep fried or fried in more oil at least because the inside will still be a bit tough😄
A O I kind of agree. There was a bit of resistance when Marion was slicing into it.
What can I use as a substitute to chinese/wonton noodles? I haven’t got access to any of those :(
Can i ùse the dehydrated egg noodles by rehydrating them?
Yup. I do this dish with rehydrated egg noddles all the time. Rinse in cold water after boiling to stop the cooking process. Make sure they are well drained from all excess water before frying. You will love it
Thank you so much for the info ❤️👍🏼. Any idea how long to cook the noodles? My noodles come in bunches but no instructions, I don't want to overcook
To rehydrate, boil till al dente or just soften. It dose not take long, so check often. Remember they are going to be refried. Stir fry goes fast, so have all your ingredients ready. Good luck ❤
Rosie Nguyen thank you 👍🏼
Are the noodles cooked already before they get fried or do they "cook" in the pan while you add a bit of water? 🤔
Thank you so much!!!!!
That looks so dam good!! 👍
Don't you need to boil the noodles first?
Gotta try her cook book.
Marvellous
For all the folks who are not familiar with Chinese food. This is nothing but hongkong pan fried noodles