Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, cantonese noodles with chicken, prawns and vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Cantonese Noodles with Chicken, Prawns and Vegetables is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cantonese Noodles with Chicken, Prawns and Vegetables is something which I have loved my entire life. They’re nice and they look fantastic.
Chow mein noodles are stir-fried with chicken and vegetables in a soy sauce-based marinade in this Cantonese chow mein recipe. This Hong Kong-style Cantonese Vegetable Chow Mein is a truly delicious meatless option for all you vegetarians out there. Slightly crispy and chewy pan-fried noodles, with a mix of bok choy, mushrooms, and bean sprouts, makes this vegetable chow mein both light and really satisfying.
To get started with this recipe, we have to prepare a few ingredients. You can have cantonese noodles with chicken, prawns and vegetables using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cantonese Noodles with Chicken, Prawns and Vegetables:
- Get 3 garlic cloves, minced
- Get 1 medium onion sliced
- Take 2 cm ginger, thinly sliced
- Make ready 200 grams rice noodles
- Prepare 3 eggs, lightly beaten
- Prepare 3 tbsp veg oil
- Prepare 1/2 tsp sesame oil
- Make ready 1 chicken stock cube
- Prepare 2 tbsp corn flour
- Make ready 3 cups boiling water
- Get 8 large prawns, tailed and cleaned
- Make ready 4 squid, sliced into rounds
- Take 1 chicken breast, sliced
- Prepare 1 carrot julienne
- Get 2 bok choy, cut into 2 inch pieces and separate the stalks
- Make ready 4 baby corns, halved
Chinese pan-fried noodles with chicken, prawns and roast pork. Prawns and scallops in garlic sauce with snow peas, red and green peppers. This noodle dish in a silky egg-based sauce hits all the right notes. The smooth velvety sauce is good on almost everything from the smoky pan fried noodles to the seafood or meat and vegetables.
Steps to make Cantonese Noodles with Chicken, Prawns and Vegetables:
- Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain it's crispness.
- Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cube. Bring to boil and add salt to taste.
- Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened.
- Dissolve the cornflour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick.
- Spoon the sauce on to the crispy noodles. Serve immediately with pickled chillies
I hope you get to try this Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) recipe soon. Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. There's something about prawn noodles that rekindles childhood memories. On some weekends, the family would wake up to the smell of the hearty prawn stock that our mother had been boiling since The pork slices and prawns were rather ordinary, but we couldn't expect any less from the classic bowl. Wonton noodles is a Cantonese noodle dish.
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