Cantonese Noodles are a popular snack that can be prepared in just five minutes. They are convenient and easy to make, and many people enjoy eating them. Common ingredients include noodles, eggs, mung bean sprouts, carrots, vegetables, scallions, and chili peppers. You can also add other ingredients such as eggplant, shrimp, zucchini, potatoes, beef, or pork according to your preferences.When I was a child, my dad used to make Cantonese Noodles for me at noon. He always liked to use lard to prepare this dish, which made it even more delicious. You should give it a try. When I eat Cantonese Noodles, I also pair them with garlic for a more distinctive flavor, a combination that has become a dietary habit for many people. Additionally, you can enjoy Cantonese Noodles with a cup of milk tea or egg soup to help reduce the greasiness.
Ingredients
- 100 g edible oil
- Two eggs
- 200 g mung bean sprouts
- 300 g steamed noodles
- 3 g of salt
- 3 g monosodium glutamate
- 10 g of light soy sauce
- 5 g of dark soy sauce
- 3 g white sugar
- 3 g pepper powder
- 50 g shredded carrot
- 50 g scallions
- 20 g chopped chili peppers
- 50 g of green vegetables
Instructions
- Today, I am going to make Cantonese Noodles that have a crispy and fragrant texture. The recipe is simple and can be prepared in just five minutes.
- First, add 100 g of cooking oil to the wok and heat it. Then, add two eggs and stir-fry continuously for 30 seconds.
- Then add 200 g of mung bean sprouts and stir-fry quickly over high heat for 30 seconds.
- Then add 300 g of steamed noodles.
- Then add 3 g of salt, 3 g of monosodium glutamate, 10 g of light soy sauce, 5 g of dark soy sauce, 3 g of white sugar, and 3 g of pepper powder. Stir-fry over medium heat for 10 seconds.
- Then add 50 g shredded carrots, 50 g scallions, 20 g chopped chili peppers, and 50 g green vegetables.
- Then turn the heat to high and stir-fry for 2 minutes. The delicious Cantonese Noodles are now ready.
Notes
1、When making stir-fry, precise control of the heat is essential, often necessitating the use of high heat. High heat helps retain the moisture in the vegetables and makes the noodles crispier.
2、The amount of cooking oil added to Cantonese Noodles should not be too little; otherwise, the noodles will easily burn.
3、Newcomers can add a small amount of chili sauce or Doubanjiang to enhance the flavor of Cantonese Noodles.
4、You can add more chives and scallions to enhance the aroma of Cantonese Noodles.
5 、The Cantonese Noodles prepared with lard instead of vegetable oil have a richer aroma.
Cooking Difficulty
Nutrient Content
Matching Food
Mung Bean Sprout recipes，Vegan Potstickers，Fan Tuan
Suitable People
Recommend value：0-3（Try to avoid eating），4-6（Control eating less），7-8（No effect），9-10（Eat more）
Recipe related knowledge
Why do Cantonese Noodles stick together?
（1）、The amount of cooking oil used for making Cantonese Noodles is insufficient; for 500g of noodles, the oil quantity should exceed 100g.
（2）、Stir-fry over high heat, preferably using an iron or non-stick pan.
（3）、Excessive moisture in noodles can also cause them to clump together.
Which sauce is suitable for Cantonese Noodles?
Chili sauce, Douban sauce, and spicy sauce are all excellent for Cantonese Noodles. You can also add a small amount of onion, which enhances the aroma. Some people like to add fermented black beans to create a richer flavor.
Should I use steamed noodles or boiled noodles for stir-frying?
I recommend using steamed noodles because their lower moisture content makes the Cantonese Noodles crispier. When preparing Cantonese Noodles with boiled noodles, be sure to drain the water thoroughly and avoid overcooking.
| level：1-10 | Time：min | taste | Skill |
|---|---|---|---|
| 3 | 10 | salty, fragrant | fry |
| Content | Per 100 g |
|---|---|
| Calories | 215 kcal |
| carbohydrate | 29.8 g |
| Fat | 8.2 g |
| protein | 2.8 g |
| Cellulose | 2.2 g |
| People | Recommend value（1-10） |
|---|---|
| High blood sugar | 5 |
| High blood pressure | 7 |
| high blood fat | 5 |
| lose weight | 5 |
| child | 8 |