Wednesday, March 23, 2022

Cantonese Crispy Noodle (Sang Meen)

广府生面


Zi char or Cze char, is Hokkien for cooking (煮) and frying (炒). In Singapore, zi char stalls are where families and friends gather to enjoy affordable dishes that are cooked to order in a wok. Cantonese Crispy Noodle is a classic zi char dish which you can actually cook at home. Here’s how you can do it:


Ingredients:

2 bundles of fresh wanton noodles (Serves 3 pax)

2 cloves garlic (chopped finely)

9-10 Fresh prawns (de-shelled, de-veined and rinsed in a bowl of water that is lightly salted, about 1/4 teaspoon)

100g Pork slices (marinated with 1/4 teaspoon salt, dashes of white pepper and 1 teaspoon corn flour)

200g Mustard greens (washed and cut into segments)

400g water (add more if you like more sauce)

Crispy pork croutons as toppings (optional)


Method:

1. Heat up sufficient oil in wok until it very hot (almost smoking). Loosen the bundle of noodles, shake off excess flour and arrange half into the shape of a dish. Gently lower the noodles into the hot oil and fry until golden brown and crisp. Note that the noodles will absorb the oil and puff up very quickly. Remember to flip the noodles so that the noodles will be evenly fried. 



2. Next prepare the sauce. Heat up wok and sauté garlic until fragrant. Add pork and prawns and stir fry over high heat until just cooked. Remove pork and prawns from wok. Add water and bring to boil. Add seasoning (1 teaspoon fish sauce, 1 teaspoon Worcestershire sauce) followed by vegetables, prawns and pork slices. Simmer for a few minutes. Lastly, thicken sauce with corn starch. Pour sauce over crispy noodles, topped with crispy pork croutons and serve hot!













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