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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Recipe Category: Chinese - Cantonese . Meat . Noodle . Rice and Grain .
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A hit of instant hunger!! That looks so delicious. I can have it any time. If I cook this, my children wll be very happy. I will earn a lot of hugs
The noodles looks very delicious! I had them with shredded chicken and chives before…just irresistible.
Congras!! And such a lovely plate of noodles.
Usually I order this type of noodle when dine out, but haven’t try to make one at home. Glad to know that it can be shallow-fried instead of deep-frying.
The noodles look very nice, just the right colour to be mouthwatering!
Gorgeous noodle dish. I can’t live without noodles. I think most Asians feel the same way.
I prefer noodles to rice anytime of the day.
Wow that looks better than the one at my favorite Chinese restaurant!
@MaryMoh, Please count my hug too : ).
@Angie@Angie’s Recipes, I bet chicken is equally good, and I always love your variations.
@Penny, Thank you.
@Little Inbox, Both deep-frying and shallow-frying are actually good, I just biased toward the healthier version. Hope help save you oil as well : ).
@Gali, Thank you.
@Divina, Thank you, and agree. To quote from a TV show, ‘In Shan Xi (a northern province in China), there are already more than 280 types of noodles …’
@Cheah, Thanks for comment.
@Sook, I am going to believe that, that is such a kind comment.
Bee is so sweet, isn’t she? I did a guest blog spot for her, too. Your noodles have me salivating — and I just had dinner!
This is so beautiful! I enjoy both of your blogs. You remind me often that I can’t go too long without making it back to SE Asia. And until then, I have the resources to make the food myself.
@Carolyn, No second answer. I bet many would wish to invite you too : ).
@Lori, Aren’t we just a click away from computer : )?
Looks wonderful! I am creally craving some fried noodles now. So great that you guest posted on Rasa Malaysia too – she has a wonderful blog – just like you do!
Lovely post on Rasa Malaysia! I’m discovering your blog and i like it. Love HK too. Been there several times and i’m still dreaming about the food. Can’t wait to read more.
This dish is one of my fav. HK style fried noodles. It’s classic. I won’t miss to order it when I dine in at a Chinese restaurant.
Your noodles are much healthier.
@ Shelly @ EC Pursuits, Thanks, am flushed.
@ Zenshef, Thanks, let me then work harder to post more.
@ Christine@Christine’s Recipe, I have to get more inspirations from you.
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I really like fried rice noodles. I’ve been meaning to hone my cooking skills in your area of expertise, so I might make this and be visiting a bit more often.
This looks delicious by the way!
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