• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
    • About Me
    • Mission and Values
  • Privacy Policy
    • Disclaimer
    • Copyright
  • Contact
  • Roti n Rice
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Roti n Rice

Roti n Rice

Food to gladden the heart

  • Video Recipes
  • Web Stories
  • Recipe Index
    • Cuisine
      • Asian
      • Southeast Asian
      • Western
      • Fusion
      • Mediterranean
      • Other Cuisines
    • Holiday
      • Chinese New Year
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Thanksgiving
      • Christmas
    • Main Ingredient
      • Beef
      • Poultry
      • Pork
      • Seafood
      • Other Meats
      • Rehash
      • Beans & Lentils
      • Rice & Grain
      • Noodles
      • Egg & Tofu
      • Fruit
      • Vegetables
  • Tutorials
  • Lifestyle
    • Travel
    • Reviews
    • Roundups
    • Others
  • Work With Us
  • Vegetarian Fried Noodles

    Ever so often we would have a vegetarian meal as it cleanses the palate and…

  • Minced Beef Fried Noodles

    Oodles of noodles.....I never get tired of noodles. Fried, soupy, rice, wheat, buckwheat, pasta, they…

  • Tasty Broccoli Beef Noodles in less than 30 minutes using dried noodles, sirloin beef, and broccoli florets. Great for busy weeknights or lazy weekends. | RotiNRice.com
    Broccoli Beef Noodles

    Tasty Broccoli Beef Noodles in less than 30 minutes using dried noodles, sirloin beef, and…

  • Quick and easy Yakisoba (Japanese Stir Fried Noodles) with fish cakes, onions, carrots, and cabbage. Makes a delicious and satisfying meal. | RotiNRice.com #yakisoba #friednoodles #japanesenoodles
    Yakisoba (Japanese Stir Fried Noodles)

    Quick and easy Yakisoba (Japanese Stir Fried Noodles) with fish cakes, onions, carrots, and cabbage.…

  • This quick and easy Stir Fried Noodles with Chicken and Crabsticks is perfect for lunch or busy weeknights. Takes only 30 minutes to prepare. | RotiNRice.com
    Stir Fried Noodles with Chicken and Crabsticks

    This quick and easy Stir Fried Noodles with Chicken and Crabsticks is perfect for lunch…

Home / Cuisine / Asian / Cantonese Style Fried Noodles

Cantonese Style Fried Noodles

By: 👩‍🦳 Linda · Published: 🖨 July 22, 2011 · Updated: 💻June 11, 2018 · 🗨 40 Comments

Recipe ▼

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two.

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

Cantonese Style Fried Noodles is one of my favorite styles of fried noodles. I like the crisp noodles soaking up the smooth egg-based sauce. This dish is especially delicious accompanied with some Pickled Green Chilies. The noodles can come in several forms – yee meen dried egg noodles), 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 15 to 20 minutes.

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

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.

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

Now, let us start cooking! I have chosen to show the step-by-step pictorial instructions for this Cantonese Style Fried Noodles using yee meen but the printable recipe has instructions for the the other noodles as well.

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

Cantonese Style Fried Noodles

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two.
Author : Linda Ooi
Course : Main Dish
Cuisine : Chinese
Keyword : cantonese fried noodles
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings : 4
Calories : 707kcal

Ingredients
  

  • ½ lb shrimp (peeled and deveined) (225g)
  • ½ lb chicken meat (sliced into strips) (225g)
  • 1 tbsp soy sauce
  • ¼ tsp pepper
  • 5 tbsp vegetable oil
  • 12 oz yee meen (pancit canton)** (340g)
  • 2 cloves garlic (minced)
  • 3½ cups chicken stock or water (840ml)
  • Salt
  • ½ lb choy sum (mustard green) or baby bok choy, cut into 2-inch lengths (225g)
  • 2 tbsp corn starch (mixed with ½ cup (120ml) water)
  • 1 egg (lightly beaten)

Instructions
 

  • Marinade shrimp and chicken with soy sauce and pepper. Set aside.
  • Heat 3 tablespoons vegetable oil in a wok or large fry pan. Fry yee meen until slightly crisp, about 4 to 5 minutes. Remove and divide noodles onto 4 plates. Set aside.
    Cantonese Style Fried Noodles-7
  • 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.
    Cantonese Style Fried Noodles-8
  • Add chicken stock and bring to a boil. Season with salt.
    Cantonese Style Fried Noodles-9
  • Add choy sum and corn starch mixture. When stock comes back to a boil and thickens, stir in egg and immediately turn off heat.
    Cantonese Style Fried Noodles-10
  • Pour sauce over noodles. Let it sit for 1 to 2 minutes.
  • Serve with pickled green chilies or cut red chilies in soy sauce.

Notes

** May be substituted with 6 oz (170g) dried thin rice noodles and 6 oz (170g) dried flat cut rice noodles. Soak thin noodles in water for 15 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 vegetable oil in a wok or large pan. Add drained thin rice noodles. Fry noodles with 1 teaspoon 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 1 tablespoon soy sauce until slightly crisp, about 4 to 5 minutes. Cantonese Style Fried Noodles-11
Here are the 3 out of the 4 different kinds of noodles used in this recipe - pancit canton, maifun (dried thin rice noodles), and hor fun (fresh flat cut rice noodles). Cantonese Style Fried Noodles-12

Nutrition

Calories: 707kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

This version uses a combination of fresh flat cut rice noodles and dried thin rice noodles. It is popularly known as Cantonese Style Fried Yin Yong. Do give all the different versions a try. They are all equally tasty.

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

Delicious Cantonese Style Fried Noodles with a smooth egg-based sauce. Your choice of dried egg noodles, rice noodles, or a combination of the two. | RotiNRice.com

NOTE: This post was updated on November 22nd, 2014 with new pictures. Some minor changes were made to the recipe.

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Main Dish, Noodles Tags: 📋 Chinese

Roti n Rice's Amazon Page Roti n Rice is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Previous Post: « Tau Sar Bao and Matcha Anpan
Next Post: Ma Biren Goes West – Part I »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Lyndsey ~The Tiny Skillet~ says

    July 22, 2011 at 8:47 am

    I like this post, you always give us so much information on what you are making. The photos really help to follow along on how you made it…You can use any one of the noodles that you have pictured here? This is what you can find in your area? So you make this often I gather? 😀 This looks so good and worth trying!

    Reply
    • Biren says

      July 27, 2011 at 12:06 am

      Yes Lyndsey, you can use any one of the noodles pictured here. I like them all as they are delicious in their own way. The dried noodles are easily available in my area but the supply for the fresh flat cut noodles is a little erratic.

      Reply
  2. Parsley Sage says

    July 22, 2011 at 9:30 am

    Its 930 in the morning and I’m so hungry for this right now I could cry. That shrimp marinade looks delish!

    Reply
  3. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    July 22, 2011 at 10:46 am

    Oh Biren, that dish looks so fantastic. Would I be forgiven if I used regular pasta instead of rice noodles? 🙂 We’ve just never become fans, but I love the other ingredients.

    Reply
    • Biren says

      July 27, 2011 at 12:08 am

      I have never tried using pasta but I think spaghetti should work. You can try boiling the spaghetti, draining, and then frying it with some oil.

      Reply
  4. Lyn says

    July 22, 2011 at 11:02 am

    This is my fav yee meen besides the hor fun! My Dad used to cook hor fun for us but not now anymore… 🙁
    Maybe I could surprise him with this recipe of yours! Tks for sharing this delicious recipe! 😀
    Have a great weekend! ^.^

    Reply
  5. anncoo says

    July 22, 2011 at 11:16 am

    I love to cook yee meen quite often. Ingredients are almost same as yours. Looks very delicious, I think I’m going to cook yee meen tomorrow.

    Reply
    • Biren says

      July 27, 2011 at 12:17 am

      Thanks Ann! I have been cooking this as the boys really enjoy it, especially the younger one. He likes the yee meen.

      Reply
  6. wok with ray says

    July 22, 2011 at 1:00 pm

    My goodness so many choices of goodies here, Biren. Is the last dish the same as the Chow Fun noodle that you’ll find mostly on fastfood joints here in the U.S? Your noodle dishes are making me hungry. I’m gonna make some this weekend. Thank you Biren. 🙂

    Reply
    • Biren says

      July 27, 2011 at 12:28 am

      Chow fun is a Cantonese term meaning fried noodles. Any kind of noodles may be used. Over here in the US, chow fun is usually made with slightly crispy noodles as oppose to lo mein where soft, fresh noodles are used.

      Reply
  7. Victoria says

    July 22, 2011 at 2:43 pm

    That looks really good! I love that you can use a variety of noodles. I’m sure each one is fun and unique. As a noodle lover of all kinds, would be happy to experiment with these 🙂

    Reply
  8. tigerfish says

    July 22, 2011 at 5:07 pm

    Oh great! I would certainly like this with pickled green chilies. It’s quite a SE Asian to-do with such a noodle dish. 🙂

    Reply
  9. Pachecopatty says

    July 22, 2011 at 6:20 pm

    Hi Biren, I’ve always been curious about all the different kinds of noodles available, thanks for shedding some light on that subject for me. I would like to experiment with the variety that I see at my market, thanks for this wonderful recipe;-). Have a nice weekend!

    Reply
  10. torviewtoronto says

    July 23, 2011 at 12:19 am

    delicious looking noodles looks wonderful

    Reply
  11. FreeSpiritEater says

    July 23, 2011 at 7:06 am

    Okay I want some like right now! I love shrimp and noodles, match made in heaven. Great recipe, thanks so much for sharing! =]

    Reply
  12. Liz says

    July 23, 2011 at 8:51 am

    Biren, this looks and sounds amazing! Such wonderful flavors…and I’d eat up all the shrimp and the rest of the family could have the chicken!

    Reply
  13. Adora's Box says

    July 23, 2011 at 10:38 am

    Oh so yummy. Love that eggy sauce. I can’t make up my mind which one to choose. You are so well versed with all the different terms for noodles. I am so lost. I am so surprised that you use pancit canton also.

    Reply
    • Biren says

      July 27, 2011 at 12:36 am

      We really enjoy noodles and so I like to try the different varieties out there. Pancit canton is very convenient to have in the pantry. 🙂

      Reply
  14. Kelly says

    July 23, 2011 at 7:19 pm

    This looks so delicious! 🙂

    Reply
  15. Kay Ecker says

    July 23, 2011 at 7:47 pm

    Biren, This looks so good and I love how you educated us on all the different types of noodles :o)

    Reply
  16. Sanjeeta kk says

    July 24, 2011 at 4:44 am

    Yet another Noodle delicacy from you, Biren!

    Reply
  17. The Harried Cook says

    July 24, 2011 at 8:28 pm

    That was a great lesson! Noodles 101 🙂 Thanks for that! And this recipe sounds pretty great… Love fried noodles… Thanks for sharing this, Biren!

    Reply
  18. MaryMoh says

    July 25, 2011 at 3:29 am

    Noodles…mmmm….my family will be very happy to see this. Wow…so much ingredients there….love it!

    Reply
  19. pigpigscorner says

    July 25, 2011 at 8:03 am

    Love crispy noodles with thick gravy!

    Reply
  20. Tina (PinayInTexas) says

    July 25, 2011 at 2:58 pm

    I love noodles of all kinds, Biren! When properly cooked like yours, they’re just so scrumptious!

    Reply
  21. 5 Star Foodie says

    July 26, 2011 at 6:46 am

    Delicious looking fried noodles, excellent with shrimp!

    Reply
  22. Alex aka Ma What's For Dinner says

    July 26, 2011 at 12:39 pm

    Oh I soooo could go for a big plate of that right now!!! Looks delish!

    Lots of yummy love,
    Alex aka Ma What’s For Dinner
    http://www.mawhats4dinner.com

    Reply
  23. Lindsey@Lindselicious says

    July 26, 2011 at 10:13 pm

    Oh I love crunhy crispy noodles with gravy/sauce on them. Great job Biren!

    Reply
  24. Nami | Just One Cookbook says

    July 27, 2011 at 3:43 am

    Chinese food is amazing – so many kinds of noodles, way more kinds than Japanese noodles! I usually can’t pick which noodles I like because everything is unique and good! Your Cantonese style fried noodles look good – I was just talking with my mom about this dish as she was craving for it at a Chinese restaurant we went today and they didn’t have this menu (it was Shanghai style). I will keep this recipe for future reference. Thanks for sharing!

    Reply
  25. denise @ quickies on the dinner table says

    July 27, 2011 at 4:50 am

    Great post Biren – so informative especially for anyone confused about asian noodles. I love Cantonese style noodles and this looks so good! Every year my mother will grumble about how untraditional I am because I want beef hor fun for my birthday instead of the traditional birthday noodles LOL

    Reply
  26. Dave at eRecipeCards says

    July 27, 2011 at 8:26 am

    Enjoy your visit to Black Hills… I just got back a few weeks ago, just beautiful… Hit Deadwood and the Naked Winery is so much fun (and not what it sounds like!

    Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
    http://erecipecards.com/

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

    Please take a look. If you have any ideas or questions, please do not hesitate to write

    Dave
    http://erecipecards.com/
    Contact@eRecipeCards.com

    Reply
    • Biren says

      August 4, 2011 at 3:52 pm

      Thanks Dave for your kind comment and visiting. I will check out erecipecards.com soon. Thanks for the invitation! 🙂

      Reply
  27. Nithu says

    July 28, 2011 at 10:29 pm

    Looks so good and inviting.

    Reply
  28. Magic of Spice says

    August 1, 2011 at 7:00 pm

    I love fried noodles but have never had them in such wonderful dishes, usually on the side or with a basic veggie sauce. These look wonderful 🙂

    Reply
  29. Candace says

    September 14, 2011 at 10:46 pm

    I made this tonite & I will definitely make it again, but with different type of noodle. Next time I would use rice stick noodle or flat rice noodle, or will probably even try the real Yee Mee (I used Pancit noodle this time, but i actually saw Yee Mee in the market)
    The sauce was really good, but I am not too crazy about the Pancit noodle. The pancit noodle get kinda “hard” instead of crispy after being fried and it didn’t seem to compliment hence to bring out the good flavor of the sauce, rice noodle might be better since rice noodle is more delicate, doesn’t have any flavor on it’s own & absorbs sauces better.
    Overall, this recipe is a keeper 🙂 Thanks for sharing it with us.

    Reply
    • Biren says

      September 14, 2011 at 10:55 pm

      The pancit canton can be a little hard and you do have to fry it well so that it can soften in the sauce. It is of course best to use yee meen if you can find it or rice noodles. I am glad though that you enjoyed the sauce. Thanks for coming back to let me know. 🙂

      BTW, I will be making another type of noodle using pancit canton soon. 🙂

      Reply
  30. Tom says

    October 16, 2011 at 2:51 am

    Thanks for the recipe. I recently had this in a restaurant and am looking forward to making it myself.

    Reply
  31. HENRY says

    November 9, 2013 at 6:43 am

    Good. Please advertise more the street hawker foods especially in Chinese version as well. TQ.

    Reply
  32. Micheline says

    September 17, 2021 at 8:14 am

    Delicious! I made it veggie, with tofu. And served with pickled green chillies. A fabulous lunch. Thank you!

    Reply
    • Linda says

      November 3, 2021 at 9:36 am

      This noodle dish is delicious served with pickled green chilies.

      Reply

Primary Sidebar


My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Roti n Rice

Footer

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

My grace is sufficient for thee…

2 Corinthians 12:9

  • Privacy Policy
  • Disclaimer
  • Copyright

© 2010–2023 · Roti n Rice · All Rights Reserved