Wednesday, August 2, 2017

Gon Lo Mein (Soy Sauce Pan Fried Noodles)

Gon Lo Mein (Soy Sauce Pan Fried Noodles)
In Hawaii we call this dish Gon Lo Mein, which is different - yet, similar enough to be close cousins with Soy Sauce Pan Fried Noodles.

You say Soy, I say Shoyu...
there are so many different kinds that it's difficult to accurately write a recipe without naming the brand/type of soy sauce you use. I admit that I am guilty of simply writting soy sauce in most of my recipes and find that most recipes do the same.  Which is why I felt the need to share my soy sauce of choice.  Not because its the the best (though it is very good)... but because it's readily available and I already have hundreds of ingredients that I have only used once or twice that are just collecting dust. Which is why I have learned to use Kikkoman in all of my recipes and adjust its flavor/strength by adding water when needed.

The Woks of Life blog (where I got the inspiration for this post) is an excellent source of information.  Check it out to get a quick education on Chinese Sauces, Vinegars and Oils.

Gon Lo Mein (Soy Sauce Pan Fried Noodles)
printable recipe

14oz. pack           Chow Mein, Pan Fried Noodles
½                             onion, sliced thin
1              bunch   green onions, cut into thin strips
¼                             cabbage, chopped small
1                              carrot, cut into thin strips
3              Tbsp.     oil
½             pound       Char Sui (Chinese BBQ Pork), sliced into thin match sticks

1              Tbsp.     Soy Sauce (Kikkoman)
1              Tbsp.     Dark Soy Sauce (Mushroom Soy Sauce)
1              Tbsp.     Oyster Sauce
1              Tbsp.     water
½             tsp.        sesame oil
¼             tsp.        salt
¼             tsp.        sugar
½             Tbsp.     rice cooking wine

1/8         tsp.        white pepper

Drop the Chow Mein noodles in boiling water for 1 min.  Rinse with cold water and drain.

Heat the wok on high and add 1 Tbsp. oil.  Carefully place the noodles into the pan and spread out evenly. Let cook for 3 - 5 min. to crisp up.  Flip/turn noodles over and add 1 more Tbsp. oil around the edges of the noodles to crisp up other side; cook for another 3 - 5 min.  Remove noodles from the pan and set aside.

Place last Tbsp. oil in the wok.  Add onions, cabbage, carrots and cook for about 1 min. to wilt.  Add back noodles; toss to mix with veggies.  Add sauce and toss to mix; Add green onions and cook for another 30 seconds to a min.  

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