Chinese-style stir fried egg noodles 生面 (sang meen)
This is one of my favorite Chinese stir fried noodle dishes, and is a must-order for us if the restaurant offers it. I wasn't sure which type of noodles to use as I only knew it as 生面 (sang meen), but the noodle vendor in the market told me to use wantan noodles, a type of egg noodles. The egg noodles are first blanched in hot water, then cooked with an array of vegetables such as carrot, cabbage, spring onion and beansprouts as well as prawn and sliced fish cakes. This dish is typically seasoned with light and dark soy sauce, and then topped with some toasted white sesame seeds at the end. Best eaten with pickled green chillies :)
This was really similar to the ones we get from the Chinese restaurants around here and I was very happy that I was able to replicate it from memory. For something I managed to whip up in under 30 minutes with easily accessible ingredients, it definitely satisfied my cravings and more! :)
Chinese stir fried egg noodles 生面 (sang meen)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10-12 minutes
2 fresh wantan noodles
2-3 tbsp cooking oil
3 cloves garlic
1/2 carrot, peeled and julienned
1 cabbage leaf, julienned
3 Chinese or shitake mushrooms, rehydrated and thinly sliced
2 fishcake, thinly sliced
1 spring onion, cut into 1 inch length
A handful beansprouts, rinsed and drained
8 king prawns, peeled and deveined with tails intact
1/2 tsp ginger wine
1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp chicken stock granules (optional)
Pickled green chillies (recipe here)
1 tsp toasted white sesame seeds
1. Marinate prawns with the ginger wine.
2. Bring a large pot of water to the boil. Once boiling, add the noodles and cook for 10-15 seconds then rinse in cold water. Drain well.
3. In a wok, heat the oil over medium high heat. Add the garlic and cook for about 2 minutes, until lightly golden. Add the mushrooms and stir fry for about 1 minute, then add the carrot and cabbage and cook for a further minute. Add the fishcake and prawns and cook for about 30 seconds, then place the noodles, stirring frequently. Season with dark soy sauce, light soy sauce and chicken stock granules and cook for about 1-2 minutes, until the noodle is cooked through (taste a strand).
4. Finally, add the spring onions and beansprouts and give it a quick stir, about 30 seconds, until cooked.
5. Serve immediately with some pickled green chillies. Garnish with some toasted white sesame seeds.
Note: If you cannot get fresh egg noodles, you can substitute for dried thin egg noodles.Refresh in boiling water before using in Step 3. You can also add chicken or pork strips.
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*This recipe was featured on Asian Food Channel's Facebook page on 18 October 2014.