Chinese Recipes: Fried Noodles
From The Chinese Cook Book by Shiu Wong Chan, 1917.
From: Unknown To: 1917 C.E.
Location: China
Note: This article has been excerpted from a larger work in the public domain and shared here due to its historical value. It may contain outdated ideas and language that do not reflect TOTA’s opinions and beliefs.
From The Chinese Cook Book by Shiu Wong Chan, 1917.
Fried Noodles: Chow Min
2 pounds Chinese noodles
1 1/2 cups onions cut into threads
1 cup raw pork cut into threads 1 1/2 inches long
3/4 cup roast pork cut into threads
1 egg fried and cut into threads 1 1/2 inches Iong
2 tablespoonfuls lard
1 tablespoonful Chinese sauce
1 tablespoonful cornstarch
3 cups primary soup
Get the noodles from a Chinese noodle store. There are two kinds, so in ordering state that you want noodles for Chow Min.
Egg threads are made by beating an egg well, pouring it into a hot oiled pan, then letting it run all over the surface of the pan, forming a thin layer of yellow egg about one-sixty-fourth inch thick.
To make Chow Min, proceed as follows:
(a) Put the lard on the noodles, and steam for 1/2 hour.
(b) After the noodles have been steamed, they tend to stay together; therefore it is necessary to loosen them up with a fork.
(c) Place the steamed noodles in a pan of boiling oil and fry until nicely brown. Then put on a dish.
(d) Cook the onion and the pork until done.
(e) Make a gravy of the primary soup, cornstarch (first dissolved in water), Chinese sauce, and salt and pepper. Add the roast pork and egg threads.
(f) Put the onion and pork over the noodles. Pour over this the gravy.
Chicken Fried Noodles: Guy Chow Min
1 cup onions cut into threads
2 cupfuls chicken cut into threads 1 1/2 inches long
1 egg, fried and cut into threads
1 cup Chinese mushrooms
1 tablespoonful cornstarch
1 tablespoonful Chinese sauce
3 cups primary soup
2 tablespoonfuls lard
(a) Put the lard on the noodles, and steam for 1/2 hour.
(b) After the noodles have been steamed, they tend to stay together; therefore they should be loosened up with a fork.
(c) Place the steamed noodles in a pan of boiling oil and fry until nicely brown. Then put on a dish.
(d) Cook the onion and chicken until done.
(e) Make a gravy of the primary soup, cornstarch (first dissolved in water), Chinese sauce, and salt and pepper. Add the mushrooms and the egg threads to the gravy.
(f) Put the onion and chicken over the noodles. Pour over this the gravy.
Chan, Shiu Wong. The Chinese Cook Book. Frederick A. Stokes Company, 1917.
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