Name: Cantonese Fried Noodles with Soy Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Vermicelli; 80g Lean meat; 20g Chives; 60g carrot; 1.5 teaspoons Knorr Chicken Noodle; Some oil; 1 teaspoon Sugar; 1.5 teaspoons Soy sauce; 1 teaspoon Oyster sauce; a little pepper; 1 teaspoon sesame oil; 30g Green Red Pepper; Some starch; 5g garlic

Cantonese Fried Noodles with Soy Sauce

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Soy sauce emperor is the most distinctive way of eating in Guangdong. It is the most popular snack in tea restaurants. Generally, this kind of fried noodles is mainly noodles. The cat wants to add more rich taste layers and vegetables, so it’s more. Chives, carrots, and shredded pork, together, a combination of succulents, and a breakfast, the taste is like a sticky drop. When you come to Guangdong, you must order a serving of Soy Sauce King Fried Noodles again and again. You will not be disappointed.

Cantonese Fried Noodles with Soy Sauce

1. Prepare the ingredients

2. After the lean meat is shredded, add chicken powder, sugar, pepper, light soy sauce, corn starch, oil

3. Mix well and marinate for a while

4. Prepare a bowl of juice (chicken powder, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil)

5. After the water in the pot is boiled, the bottom is cooked

6. After picking up and cooling, add a little cooking oil to prevent sticking

7. Stir-fry the lean shredded pork, and stir-fry the carrots, leeks, and green and red peppers until they are nine mature. Set aside.

8. Raise the pot, heat up, put the oil, saute the minced garlic

9. Stir fry

10. Pour in a bowl of juice and continue to stir fry

11. When the noodles are dry, add the side dishes that have been fried in advance

12. Stir-fry over high heat, ready to serve

Tips:
1. When cooking noodles, pay attention to the heat and don't overcook them. If they are too soft, they will lose their texture. If they are too hard, they won’t be able to fry.
2. Put the cooked noodles in cold water in time, and mix with a little cooking oil to prevent stickiness.