@sikfankitchen: (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. ❤️ Full recipe video is on my YT channel ~ linked in the bio! 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) #hongkongpanfriednoodles #煎麵 #crispypanfriednoodles #hongkongstylefriednoodles #panfriednoodles
