Taste Hong Kong » Noodle

Stir-Fried Rice Noodles with Ground Pork, Taiwanese Style

TasteHongKong — Wed, 11 Jan 2012 16:16:18 +0000

Even without a sauce, there is a simple way to infuse flavors into these tasteless-looking rice noodles.
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Soy Sauce Fried Noodles aka Chow Mein

TasteHongKong — Wed, 26 Oct 2011 06:45:09 +0000

I always want to bundle a wish with the order for this dish. It may not be a friendly request because the bean sprouts, which I greedily desire more, often appear as if they were there only for adorning the noodles.
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Braised E-Fu Noodles with Straw Mushrooms

TasteHongKong — Tue, 21 Jun 2011 16:08:37 +0000

When Chinese dishes are named in English, I sometimes see surprises. Calling this Teriyaki Noodles is one interesting example. Here, I must admit I’m not innovative enough to go after that, thus this common name.

Like its traditional cousin – stir-fried noodles, these braised noodles are cooked by the very similar actions of stirring and turning, but emphasizing on reaching a critical moment that the sauce is precisely dried and that the noodles are still springy. Therefore sometimes it is also translated as Dry-Fried E-Fu Noodles or Dry-Fried Yi Mein. Whichever the translation is, in Chinese, the e-fu noodles cooked in this way is called 干燒伊麵.
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Udon with Shimeji Mushrooms and Miso Sauce

TasteHongKong — Thu, 05 Aug 2010 17:32:59 +0000

I haven’t expected that this miso sauce, made with only a few basic seasonings, would have pleased me as much as that fresh, handsome bunch of shimeji mushrooms.

Although this is not the first time I cook shimeji, I have been cautious with these ‘beauties’ trying to find a way to best utilize them. Finally, I was sold by a recipe – a nice vegetarian recipe – in one of my newly purchased cookbooks.
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Singaporean Fried Rice Noodles

TasteHongKong — Wed, 21 Apr 2010 08:57:17 +0000

Among all my visits, though a few, I have not been able to find these noodles (in Cantonese Sing Chow Chew Mee 星洲炒米) in Singapore so far. Reasons?

So many different stories are there that I can hardly draw a conclusion. But if you believe what Wiki says, then it is not actually from Singapore, but a Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork (char siu), and vegetables. I might be selective in quoting this, well but the truth is, this is a very popular dish in Hong Kong, be it in established Cantonese restaurants or in small teahouses (aka cha tsan ting 茶餐廳).
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Cantonese Fried Noodles with Shredded Pork: Guest Post on Rasa Malaysia

TasteHongKong — Sat, 13 Mar 2010 04:30:54 +0000

Thank you Bee for inviting me to take part in Rasa Malaysia, borrowing what she always says, “I can’t thank her enough”. So patient and humble is she, I must say I have a moment of doubt if this pleasant lady is the author behind such a well-established blog.

Although we have known each other not very long, Bee and I need no warm-up to agree on the subject of this guest post. She suggested to go for a classical Cantonese dish; I reverted to her on this popular ‘Fried Noodles with Shredded Pork’ in Hong Kong, that is, the Yuk See Chow Mein (肉絲炒麵) in Cantonese.

Restaurants cook these noodles mostly by deep frying, which should be the fastest way to get a bed of golden-looking noodles. In our kitchens, however, we may simply prepare this by shallow frying, a healthier way of cooking yet still retaining the beauty of this dish – crispy noodles with crunchy greens and flavorful meat in hot sauce.
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