Caramelized Soy Sauce Noodles Recipe - The Woks of Life (2024)

FAQs

What is Canton noodles? ›

Canton is a type of pancit noodle made using wheat flour and eggs. They're pretty similar to spaghetti noodles, just a little bit more flimsy. You can use them for all kinds of pancit dishes as they hold up very well when stir-fried.

Making chow mein noodles involves using a small amount of oil in a very hot wok to lightly fry the ingredients while stirring briskly. For lo mein, the noodles are already cooked and are simply mixed and tossed with the rest of the ingredients instead of fried.

Next add crunchy veg like carrots and peppers. Then add your protein. Next into the wok are soft veggies and your choice of noodles or rice. Finally, add your favourite Blue Dragon Stir Fry Sauce.

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

Pancit is not that different from chow mein. They only tweaks are the noodles used and the vinegar put in the sauce. Pancit will have an acidic bite that is not overwhelming and will not be greasy like chow mein. The noodles used are a lot thinner and are usually made of rice flour.

Chow mein noodles are egg noodles, whereas Pancit Canton noodles are wheat flour noodles, though depending on the brand of pancit canton noodles you purchase, some contain egg powder. I prefer the plain wheat flour noodles for its bite and texture. The other main difference is in the preparation.

Lo mein, meanwhile, is typically made with egg noodles, which are a better option than traditional white pasta thanks to an extra protein boost from the yolk. Its downside is the sky-high sodium from the soy sauce that the noodles are swimming in, but that's an easy problem to solve.

Mein gon (面干 miàn-gān), informally referred to as crunchy noodles or crunchy chow mein, are a type of noodle-shaped cracker (or dried biscuit) used in American Chinese cuisine.

"thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called cumian. One is Shanghai style, thick in diameter, used in Shanghai fried noodles. The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline.

Heat the oil in a large frying pan or wok, then fry the chilli and garlic for 1 min. Add the veg and toss to coat in the oil. Fry for 2-3 mins, then add the soy and chilli sauce, mixing well. Cook for 2-3 mins more until the veg are tender.

Can you fry in soy sauce? ›

Kikkoman soy sauce makes a brilliant glaze for roasted or pan-fried meat, fish and vegetables. It adds shine as well as a deep, savoury flavour.

Stir-fry: When using spaghetti or any kind of Asian-style noodles — like soba, udon, or rice noodles — for stir-fry, they should always be rinsed after cooking. The starchy film on the noodles would otherwise make them gummy and clump together when stir-fried.

For most noodles, this means cooking them for a few minutes in boiling water, but thinner noodles, like cellophane rice noodles, usually just need to be soaked. Young also notes that you'll get a better stir-fry if you shake the noodles after draining them in the colander until they're as dry as possible.

Cooking rice noodles is not actually hard, but most people misunderstand how they need to be treated.The #1 reason why your rice noodle stir fries are a soggy mess is that you're cooking them before cooking them.

In the past, pancit canton was the more common of the two. The difference between the dishes is the type of noodle used. Pancit bihon includes a thin translucent rice noodle while pancit canton incorporates an egg noodle, similar in appearance to the familiar spaghetti noodle.

Pancit Bato (Pancit Bicol)

Bearing a close resemblance to pancit canton, pancit Bato is a Bicolano dish from the municipality of Bato, Camarines Sur. It offers a smokier taste and thicker noodles, which are typically sundried. Prepare it by boiling noodles and stir-frying them in garlic and onions.

Cantonese noodles are crispy on the edges and soft in the middle, which gives them a perfect texture and smoky flavor. Crispy noodles are then tossed with sweet, spicy, and tangy sauces and fresh, crunchy veggies.

Bihon Noodles: Bihon noodles are thin noodles made of cornstarch and rice flour. They are very similar to thin rice noodles and vermicelli noodles which is why both make good substitutes.