Cantonese Crispy Pan-Fried Noodles 港式煎麵🥢

(Hong Kong Style) Cantonese Crispy Pan-Fried Noodles 港式煎麵. This dish has the best of both worlds, whether you’re a crispy noodle fan or a saucy noodle lover - this dish is for you! These pan-fried noodles are made with chow mein (chinese egg noodles) that were par-cooked and pan-fried until it turns golden brown and crispy on the outside. The nest of egg noodles are then topped in the center with a savory shrimp and veggie gravy. As the sauce soaks through, the noodles in the center gets soggy and saucy while the edge remains crispy. Typing this out is making me hungry 😜 I hope you enjoy this video and don’t forget to stay until the end for the fun fact :)
Ingredients:
- Chow mein - (12oz)
- Carrot - (1)
- Bok Choy - (2 bunches)
- Beech Mushrooms - (1 packet)
- Baby Corn - (1 can, 8oz)
- Shrimp - (10 pieces)
- Yellow chives - (a small handful)
- Ginger - (3 slices)
- Garlic - (3)
- Chicken stock - (14.5oz or 1 3/4 cup)
- Water - (14.5oz or 1 3/4 cup)
- Corn starch - 2 tbsp (15g)
- White pepper - 2 tsp (4.8g)
- Soy sauce - 2 tbsp (33g)
- Love - lots of it! ❤️
[The beauty about this dish is that you can use any veggie and protein that your heart desires. Have fun and customize to your liking. The ingredients I’ve used are common Cantonese toppings but if you want to get creative, do it! As long as you have the crispy noodle and gravy sauce, you’re Gucci 😉]
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[@dandansfu]

thanks for the video. I love you show every single step including how you cut the veggie and I honestly didnt know baby corn came in cans,
thank you !!! :)

[@SikfanKitchen]

Thank you for your kind words, that’s very sweet of you 😊🙏

[@TL_X4]

I loooove baby corn 🌽

[@SikfanKitchen]

Me too!! It’s so good 😄

[@JL-yq9xn]

good video but your subscriber tag is annoying

[@SikfanKitchen]

Thx for the feedback