CantoneseFriedNoodlesforPhotoBlogs 1 A

From the kitchen of One Perfect Bite…I was out for most of the day today, so dinner preparation was a last minute affair and had to be rushed. I make these Cantonese noodles when the clock and I are out of sync and I need a meal that comes together quickly. I love these noodles. The Canton region of China has a rich culinary history and serious cooks familiarize themselves with the food of this region. Today’s dish is the essence of simplicity. It’s nothing more than a bowl of fried noodles, a bit of meat, and some crisp vegetables that are tossed and coated with a shimmering glaze. It’s gorgeous to look at, ready in less than 30 minutes and budget friendly. You just can’t go wrong with this dish. A word about noodles – I use dried rice sticks that resemble tagliatelle because I find fresh rice noodles difficult to come by. The noodles, called bahn pho, come from Vietnam and are they are available in sizes S thru XL – go for L or XL. They can be found in any Asian market or purchased from online merchants. Pad Thai noodles can be used in a pinch, but follow box instructions for softening rather than using those given in this recipe.  I like this dish well enough to keep the ingredients needed to make it in my pantry at all times. I’ve never tired of it and I think you will share my enthusiasm once you give the recipe a try. Here is how the noodles are made.

Cantonese Fried Noodles.


8 ounces wide dry rice stick noodles (bahn pho)
2 tablespoons soy sauce, divided use
1 tablespoon rice wine
3-1/2 teaspoons cornstarch, divided use
1 teaspoon granulated sugar, divided use
8 ounces tender steak (i.e. sirloin or flatiron), thinly sliced
3 tablespoons oyster sauce
2 teaspoons dark sesame oil
3/4 cup reduced sodium chicken broth
8 ounces snow peas, trimmed and blanched
2 tablespoons vegetable oil, divided use


1) Cover rice noodles with boiling water. Let sit 20 minutes stirring occasionally. Drain.
2) Meanwhile, combine 1 tablespoon soy sauce, rice wine, 1-1/2 teaspoons cornstarch, 1/2 teaspoon sugar and beef in a small bowl. Toss to coat.
3) Combine oyster sauce, 1 tablespoon soy sauce, 2 teaspoons cornstarch, chicken broth, 1/2 teaspoon sugar and sesame oil in a small bowl. Mix well. Set aside.
4) Coat bottom and sides of wok with a thin layer of oil or nonstick spray. Heat wok over high heat, add 1 tablespoon oil and warm until it shimmers. Add beef and stir-fry until just cooked, about 1 minute. Transfer beef to a plate.
5) Add remaining 1 tablespoon oil to pan. When hot, add drained rice noodles and gently stir-fry until noodles are warm and coated with oil.
6) Add oyster sauce mixture; simmer, stirring slowly, until slightly thickened, about 1 minute. Add snow peas and beef, tossing lightly to combine. Cook until heated through, about 2 minutes. Transfer to a serving platter. Yield: 4 servings.

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