Crispy chow mein noodles: 59 Photos & Videos

Crispy Cantonese Chow Mein

FAQ

Here are some easy tricks to determine whether you're eating chow mein: The noodles are distinctly crispy — in the case of crisp chow mein. The noodles are oily — in the case of steamed chow mein. The amounts of protein and vegetables are kept at a minimum.
At my local Chinese, they call this Crispy Chow Mein Noodles. It's a Hong Kong / Cantonese style dish, and there are a lot of variations but the core of it is a bed of deep fried crunchy noodles topped with a saucy stir fry.
Instructions
  1. Preheat oven 450F/230C.
  2. Boil chow mein noodles until noodles have just loosened. ...
  3. Make a couple of cuts through the noodles with kitchen shears.
  4. Mix noodles with oil and salt, then spread noodles evenly on a greased baking sheet.
  5. Bake for 20-30 minutes until noodles are crispy and golden.
The main difference is that noodles labeled Hong Kong or pan-fried noodles are par-cooked in boiling water, which makes them ready to stir-fry. Use this variety for dry stir-fried noodle dishes, like this stir-fried chow mein with four vegetables and whenever you want the noodles to be slightly (or very) crispy.
Crispy chow mein uses fried, flat noodles, while soft chow mein uses long, rounded noodles. Crispy chow mein either has onions and celery in the finished dish or is served strained, without any vegetables.

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