Cantonese fried noodles is one of my favorite styles of fried noodles. I like the crisp noodles soaking up the smooth eggy sauce. This dish is especially delicious accompanied with some pickled green chilies. The noodles can come in several forms – yee meen, hor fun (flat cut rice noodles), or yin yong (a combination of flat cut rice noodles and thin rice noodles).
Yee meen is a kind of yellow noodles that is usually sold dried, in plastic packages. Some come pre-fried in little bricks. Here in the US, the most common variety found is pancit canton made in the Philippines. I like to crisp up these noodles by pan frying it for a few minutes.
Fresh flat cut rice noodles known as hor fun (in Cantonese) or koay teow (in Fujianese) are soft, white noodles. Over here, they come in 2-pound packages and are made in California. The tricky part about these noodles is that they tend to clump together during frying. It helps if you are willing to use a little more oil in the frying. These fresh noodles may be substituted with dried flat cut noodles if they are not available in your area. Dried noodles need to be boiled or soaked in warm water to rehydrate.
Thin rice noodles also known as maifun (in Cantonese) or beehoon (in Fujianese) are easily available. These can be rehydrated by soaking in cold water for 20 to 30 minutes.
With the various options available, pick your choice or have a combination of the different types of noodles. It is a matter of preference but they are all delicious. The recipe below has instructions on how to prepare each type of noodles.
Now, let us start cooking! I have chosen to show the step-by-step using yee meen but the printable recipe has instructions for the the other noodles as well.
- 12 oz (335g) yee meen (pancit canton)**
- ½ lb (225g) shrimp, peeled and deveined
- ½ lb (225g) chicken meat, sliced into strips
- ½ lb (225g) choy sum (mustard green) or baby bok choy, sliced into 2-inch lengths
- 1 tbsp soy sauce
- ¼ tsp pepper
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- 4 tbsp canola oil
- 2 cups (480ml) chicken stock or water
- 2 tbsp corn starch, mixed with ½ cup water
Marinade shrimp and chicken with soy sauce and pepper. Set aside.
Heat a large pan with 2 tablespoons oil. Fry yee meen until slightly crisp, about 3 to 4 minutes. You may have to fry yee meen in two batches. Remove and divide noodles into 4 plates. Set aside.
In the same pan, heat remaining 2 tablespoons of oil. Sauté garlic for about 1 minute. Add marinated shrimp and chicken and fry for 2 to 3 minutes. Add chicken stock and bring to a boil. Season with salt.
Add choy sum and corn starch mixture. When stock comes back to a boil and thickens, stir in egg and immediately turn off heat.
Pour sauce over noodles and serve immediately.
** May be substituted with 6 oz dried thin dried rice noodles and 6 oz dried flat cut rice noodles. Soak thin noodles in water for 30 minutes. Drain. Bring a large pot of water to boil. Turn off heat and soak flat cut noodles in boiling water for 10 minutes. Drain. Mix in a teaspoon of vegetable oil to prevent sticking. Heat 2 tablespoons oil in a large non-stick pan. Add drained thin rice noodles. Fry noodles with ¼ teaspoon dark soy sauce until slightly crispy, about 4 to 5 minutes. Remove and set aside. Repeat with flat cut rice noodles.
**You can also use 1½ lbs (675g) fresh flat cut rice noodles. Place rice noodles in a large microwavable dish and microwave on high for 3 minutes to loosen up noodles. Remove and separate noodles into strands. Heat a large pan with 2 tablespoons oil. Fry noodles with ¼ teaspoon dark soy sauce until slightly crisp, about 4 to 5 minutes.
This is the Cantonese Style Fried Yin Yong (combination of flat cut rice noodles and thin rice noodles). I used the dried flat cut rice noodles for this dish.
The picture below shows the Cantonese Style Fried Hor Fun using fresh flat cut rice noodles. I omitted the dark soy sauce and so the noodles remained white.
Enjoy…..and have a wonderful day! 8)