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Heat 1-2 tablespoons of peanut oil (or vegetable oil) in a wok until shimmering. Add carrots and green pepper, cook until almost softened. Remove carrots from wok and add shallot and onions, cook ...
Add beaten egg and cook until just scrambled. Add cabbage, and cook for 1 minute. Add black soy sauce, oyster sauce, fish sauce, rice vinegar and golden mountain sauce.
Thin noodles are generally made with eggs. A well-known variety of thin noodles is called cyun daan min (Cantonese; translating roughly as "whole egg noodles"). This variety is almost exclusively found in East and Southeast Asia, in regions with sizable Chinese populations.
Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Drain noodles in a colander and rinse several times with cold water, shaking well to remove excess water. Return noodles to unwashed pan, add sesame oil, and toss until well combined.
Kaomianjin or roast gluten [1] (simplified Chinese: 烤面筋; traditional Chinese: 烤麵筋) is a type of grilled noodle commonly served in Xi'an, China. Gluten dough, or seitan is shaped into spirals and baked over a barbecue before being sprinkled with spices.
North American Chinese style wheat noodles similar to spaghetti; sold in Canada and the United States Lo mein: 捞面 撈麵 lāo miàn: laau4min6; lou1 min6: lo mi Egg noodles that are stir fried with sliced vegetables, meats or other seasonings Misua: 面线 麵線 miàn xiàn: min6sin3: mī-sòaⁿ: Thin, salted wheat noodles (1 mm diameter).
Mee pok is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a significant Chaoshan Chinese immigrant population such as Singapore, Malaysia and Thailand.
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