Cantonese Cuisine Barbecued Pork Stir-Fried Rice Noodles

Cantonese Cuisine Barbecued Pork Stir-Fried Rice Noodles

Barbecued pork and rice noodles are both very famous traditional delicacies in Guangdong. The tender and delicious taste of barbecued pork subverts diners’ perception of rice noodles. This dish will appear in the menus of breakfast and supper in various restaurants.

Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.

== Fried noodle dishes ==

=== Stir-fried ===
Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions
Char kway teow – Chinese–inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages.
Chow chow – Nepali–style stir-fried noodles, often cooked with onion, vegetables and buff (water buffalo meat) and also widely eaten in India
Chow mein – dish featured in Nepalese cuisine, American Chinese cuisine and Canadian Chinese cuisine, also a generic term for stir-fried wheat noodles in Chinese
Drunken noodles (phat khi mao) – Thai dish of stir-fried wide rice noodles
Hokkien mee – Chinese–inspired Malaysian and Singaporean dish, of stir-fried noodles with many variations in ingredients
Japchae – Korean dish made with cellophane noodles
Kwetiau goreng – Chinese Indonesian stir-fried flat rice noodles (kwetiau or shahe fen) with garlic, shallots, beef, chicken or prawn, chili, vegetables and sweet soy sauce
Lo mein – American Chinese–style stir-fried wheat noodles
Mee goreng – fried noodles common in the Malay-speaking communities of Malaysia, Singapore and Sri Lanka
Mee siam – Malaysian and Singaporean dish of rice vermicelli in spicy, sweet and sour light gravy. Dry variations are also common.
Mie goreng – spicy stir-fried yellow wheat noodles common in Indonesia
Mie goreng Aceh – hot and spicy stir-fried thick yellow wheat noodles from Aceh province, Indonesia
Pad thai – Thai–style stir-fried rice noodles with egg, fish sauce, and a combination of bean sprouts, shrimp, chicken, or tofu
Pancit bihon – Filipino stir-fried rice vermicelli
Pancit estacion
Pancit Malabon
Phat si-io – Thai dish of stir-fried wide rice noodles
Rat na – Thai dish of stir-fried wide rice noodles
Shanghai fried noodles
Singapore chow fun/Singapore-style rice vermicelli – not actually from Singapore; Cantonese dish of thin rice noodles stir-fried with curry powder, bean sprouts, barbecued pork, and vegetables
Singapore chow mein – same as above, but with wheat noodles
Yaki udon – Japanese stir-fried thick wheat udon noodles
Yakisoba – Japanese-style fried wheat or buckwheat noodles, flavoured with sosu (Japanese Worcestershire sauce) and served with pork, cabbage, and beni shōga; often served at festival stalls or as a filling for sandwiches

=== Pan–fried ===
Hong Kong fried noodles– Hong Kong-style dish consisting of flour noodles pan-fried until crispy, and served together with vegetables, chicken or seafood

=== Deep-fried ===

Fried crunchy wonton noodles – deep-fried strips of wonton wrappers, served as an appetizer with duck sauce and hot mustard at American Chinese restaurants
I fu mie, Chinese Indonesian dried fried yi mein noodle served in sauce with vegetables, chicken or prawns.
Mie kering, Chinese-influenced deep-fried crispy noodle from Makassar, Indonesia. Also known as kurum kurum in part of Pakistan.
Mi krop – Thai dish consisting of crispy deep-fried rice noodles.

Here’s a great way to use the famous Cantonese barbecue pork to make the best ever fried rice noodles — divinely filling, sweetly-umami and loaded with different textures. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best fried rice noodles in 30 minutes.

Tips for Chef’s Style Cantonese Cuisine Breakfast Supper Barbecued Pork Stir-Fried Rice Noodles

1. Before frying, put the rice noodles in the refrigerator freezer for 1 hour. It is neither sticky nor fragile during frying.
2. Fry the rice noodles quickly. Use chopsticks instead of a spatula to stir fry. It is not easy to fry, and don’t stir it too much. You need to put a little more oil when frying, so that the pho will be fragrant enough.
3. After pouring in Maggi juice and dark soy sauce, stir-fry the water a little before serving, and the taste will be more fragrant.
4. If you don’t like char siu, you can replace it with lean meat or beef, which is just as delicious.