Sunday, October 21, 2012

Crispy fried canton

I'm a keen eater of any noodles, whether instant or home cooked. But with the adverse effects of ready to eat noodles, i refrained myself from eating them. Bihon and canton are my fave noodle dishes to cook. I have tried tweaking their flavors as well, like adding green chilies to make it different from the rest. So this time, instead of soaking the noodles, I've tried a different method.

I enjoyed cooking this most especially it made me remember of eating the instant noodles straight from their packaging.

I enjoyed tasting the canton noodles to check if i was able to get the crispiness I want.

How to make the crispy noodles.

What you need:
1 pack of canton
3 tablespoons of oyster sauce
Pinch of salt and pepper
1 tablespoon of garlic, sliced
1 medium onion, minced
1 cup of chicken, sliced
1 knorr chicken cubes dissolved in 2 cups of water
1 bunch of pechay, sliced to small pieces
1 carrot, julienned
1 red bell pepper, julienned
2 tablespoons of cornstarch dissolved in 2 tablespoons of water
2 tablespoons of cooking oil

Tip: Do not put the canton on the pan all together. Fry them in batches. Do not deep fry them too, to avoid too much oil.

What you need to do:

* On a non stick wok, put two table spoons of cooking oil. Fry the noodles in batches. Taste the noodles to check id the crispiness is already okay. Do not overcook. Set aside.

* On the same wok, sauté the onions, garlic. Add the chicken pieces.

* Pour the chicken broth and oyster sauce. Add the salt and pepper.

* Put the red bell pepper and carrots. Let it simmer for 3 minutes

* Add the pechay and dissolved corn starch. Continue stirring until the sauce gets thick.

* Put the cooked sauce on top of fried crispy noodles

* Serve with love and happy eating!

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