How to Cook Perfect Cantonese Noodles with Chicken, Prawns and Vegetables

Cantonese Noodles with Chicken, Prawns and Vegetables. I thank you all my dedicated subscribers and viewers. Without your helps, this would not be made. This Hong Kong-style Cantonese Vegetable Chow Mein is a truly delicious meatless option for all you vegetarians out there.

Season the chicken stock with the light soy sauce, oyster sauce and salt to taste. Once seasoned, bring the stock up to a boil. Prepare a cornstarch mixture by adding the cornflour to water and mixing well, making sure there. ··· Vegetable Chicken Noodle Noodles Instant Vegetable Cari Chicken Flavour Soup Special Instant Noodle Japan Style Top Rated Instant Ramen. You can cook Cantonese Noodles with Chicken, Prawns and Vegetables using 16 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cantonese Noodles with Chicken, Prawns and Vegetables

1. You need 3 of garlic cloves, minced.
2. You need 1 of medium onion sliced.
3. Prepare 2 cm of ginger, thinly sliced.
4. You need 200 grams of rice noodles.
5. You need 3 of eggs, lightly beaten.
6. It's 3 tbsp of veg oil.
7. You need 1/2 tsp of sesame oil.
8. It's 1 of chicken stock cube.
9. You need 2 tbsp of corn flour.
10. It's 3 cups of boiling water.
11. Prepare 8 of large prawns, tailed and cleaned.
12. You need 4 of squid, sliced into rounds.
13. It's 1 of chicken breast, sliced.
14. It's 1 of carrot julienne.
15. It's 2 of bok choy, cut into 2 inch pieces and separate the stalks.
16. You need 4 of baby corns, halved.

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Cantonese Noodles with Chicken, Prawns and Vegetables instructions

1. Heat a wok or non-stick pan with 1/4 cups of vegetable oil. Once hot, fry the noodles, turn once and fry till noodles until crispy and very lightly browned. Fry the rest of noodles and transfer into a bowl and keep warm in the oven to maintain it's crispness..
2. Heat 2 tbsp of oil in a pot. Fry the garlic till fragrant then in add in the onions. Add in the chicken pieces and stir fry for two minutes. Now add in the squid and prawns and stir again for another fwo minutes. Add in the boiling water and the chicken stock cube. Bring to boil and add salt to taste..
3. Add the carrot baby corns and bok choy stalk. Let boil then simmer for few minutes till softened..
4. Dissolve the cornflour in half cup of water and add in the sesame oil. Give it a good stir and pour it into the simmering sauce to thicken it. Add in the eggs slowly and keep stirring using a chopstick..
5. Spoon the sauce on to the crispy noodles. Serve immediately with pickled chillies.

These taste just like your favorite restaurant's version and now it's easy to make them at home! Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet Deep-fried chicken with sweet and sour sauce. Another variant is shrimp paste chicken. May be eaten as it is or mixed with stir-fried vegetables and steam dishes or cooked with diced Typical ingredients for Cantonese style hotpot are razor shell (蟶子), crab (蟹), prawn (蝦). Egg noodles with prawn, beef, pork and chicken served with fresh and crispy vegetables in an oyster sauce.