Liangmianhuang Crispy Fried Noodles
Ingredients: Mee Sua Noodles, Oil for deep frying, Chinese Yellow Chives (Jiu Huang), Pork Loin, Salt · 30 min cook time · 700kcal · ₩14,850
Ingredients
70g Mee Sua Noodles, 2cups Oil for deep frying, 1bunch Chinese Yellow Chives (Jiu Huang), 80g Pork Loin, 0.125tsp Salt, 0.25tsp Sugar, 0.25tsp Cornstarch, 0.125tsp Light Soy Sauce, 0.25tsp Shaoxing Wine (Liaojiu), 0.25tsp Oil, 5pieces Dried Shiitake Mushrooms, 1cup Cold Water, 0.125tsp White Pepper Powder, 1tbsp Oil, 0.5tbsp Shaoxing Wine (Liaojiu), 1cup Mushroom Soaking Liquid, 0.25tsp Salt, 1tsp Sugar, 0.5tsp Light Soy Sauce, 0.5tsp Dark Soy Sauce, 1tbsp Oyster Sauce, 1tbsp Cornstarch Slurry, 3tbsp Water, 50g Pork, 100g River Shrimp, 0.125tsp Salt, 0.25tsp Sugar, 1tsp Cornstarch, 0.25tsp White Pepper Powder, 1cup Stock (or water with stock concentrate), 0.25tsp Salt, 0.5tsp Sugar, 1tbsp Cornstarch Slurry, 3tbsp Water
Instructions
1. Boil mee sua noodles until al dente (about 45 seconds). Cool them in front of a fan by gently pulling them upward for about 2 minutes until cool to the touch. Form into a rough circular shape.
2. For "hard yellow" noodles (Ying Huang): Heat 2 cups of oil in a wok to 185°C. Place noodles in a strainer and immerse in the hot oil to maintain shape. Fry for about 1 minute until bubbling subsides, then flip and toss the noodles directly into the oil. Shape with chopsticks to form a nice even circle. After about 2 minutes, flip and increase heat to high. Fry for another 2 minutes until oil is back to 180°C. Remove and transfer to a paper towel-lined plate.
3. For "soft yellow" noodles (Ruan Huang): Long Yao the wok (heat until piping hot, turn off heat, add 3 tbsp oil, swirl to coat, then pour out oil). Heat wok on medium, toss in noodles. Fry without touching for 1 minute to let noodles form. Once noodles move smoothly, continuously swirl with chopsticks for about 1 minute. Flip, add 1 tbsp oil, and repeat the swirling motion for 10 minutes. Flip again, cook for 2 minutes, flip one last time, and cook for a final 2 minutes. Remove and transfer to a plate.
4. For Cantonese topping: Cut Chinese yellow chives into 2-inch sections. Toast in a dry wok for 1 minute. Cut 80g pork loin into sheets, then slivers. Marinate with 1/8 tsp salt, 1/4 tsp sugar, 1/4 tsp cornstarch, 1/8 tsp light soy sauce, 1/4 tsp Shaoxing wine. Mix well, then coat with 1/4 tsp oil. Reconstitute 5 dried shiitake mushrooms in 1 cup cool water for 90 minutes. Do not discard the soaking liquid. Cut off stems, julienne, and marinate with the same marinade as the pork, plus a touch of white pepper powder. Marinate both pork and mushrooms for about 15 minutes.
5. To cook Cantonese topping: Long Yao the wok. Heat on medium-high, toss in pork slivers. Fry for about 1 minute, separating with a spatula. Toss in shiitake mushrooms. Stir-fry for 15 seconds. Swirl in 1/2 tbsp Shaoxing wine around the wok. Continue to stir-fry for 30 seconds. Toss in mushroom soaking liquid. Season with 1/4 tsp salt, 1 tsp sugar, 1/2 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1 tbsp oyster sauce. Once it boils, toss in yellow chives (or scallions) and a slurry of 1 tbsp cornstarch mixed with 3 tbsp water. Mix for about 15 seconds until thickened. Heat off and remove.
6. For Suzhou topping: Marinate 50g pork with the same marinade as the Cantonese pork. Cut 100g river shrimp into 1cm pieces. Marinate with 1/8 tsp salt, 1/4 tsp sugar, 1 tsp cornstarch, and 1/4 tsp white pepper powder.
7. To cook Suzhou topping: Long Yao the wok. Toss in pork over medium-high heat. Fry for about 1 minute. Go in with the shrimp. Fry for 15 seconds. Toss in 1 cup stock (or water mixed with 1 tsp stock concentrate). Season with 1/4 tsp salt and 1/2 tsp sugar. Once it boils, toss in a slurry of 1 tbsp cornstarch mixed with 3 tbsp water. Let it thicken for about 15 seconds. Heat off and remove.
8. Regardless of the style, spoon the hot topping over the crispy noodles and serve.
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