Recipe: Delicious Cantonese Noodles with Chicken, Prawns and Vegetables

Cantonese Noodles with Chicken, Prawns and Vegetables. 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. Chow mein is made with either seafood, often just prawns, chicken, beef or barbecued pork.

The sauce is made from garlic, rice wine, light stock, MSG, salt and corn flour. 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. You can cook Cantonese Noodles with Chicken, Prawns and Vegetables using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cantonese Noodles with Chicken, Prawns and Vegetables

1. It's 3 of garlic cloves, minced.
2. You need 1 of medium onion sliced.
3. It's 2 cm of ginger, thinly sliced.
4. You need 200 grams of rice noodles.
5. You need 3 of eggs, lightly beaten.
6. Prepare 3 tbsp of veg oil.
7. Prepare 1/2 tsp of sesame oil.
8. Prepare 1 of chicken stock cube.
9. Prepare 2 tbsp of corn flour.
10. It's 3 cups of boiling water.
11. Prepare 8 of large prawns, tailed and cleaned.
12. It's 4 of squid, sliced into rounds.
13. It's 1 of chicken breast, sliced.
14. It's 1 of carrot julienne.
15. You need 2 of bok choy, cut into 2 inch pieces and separate the stalks.
16. It's 4 of baby corns, halved.

Cantonese Noodles with Chicken, Prawns and Vegetables. Cantonese style chow mein noodles are crispy. They are often made with wheat flour and thin noodles. They can be deep fried or pan fried to crispy texture.

Cantonese Noodles with Chicken, Prawns and Vegetables step by step

1. 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..
2. 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..
3. Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened..
4. 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..
5. Spoon the sauce on to the crispy noodles. Serve immediately with pickled chillies.

Lo mein, chow mein. and Cantonese style chow mein are all under the umbrella of Chinese fried noodles. Fried noodles can mean stir-fried, pan-fried, or deep-fried noodle dishes. Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat. Add noodles until they are separated. Add mint and coriander, then mix in the vegetables and cook until they are warm.