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Frying Noodles

padthai in Mei Wok

Fried noodles is a staple food for many Asians. Chinese, Japanese, Koreans, Thai, Singaporeans, Malaysians, Indonesians, Vietnamese, Indians etc etc etc. All of us have our versions of the fried noodles: from pad thai to chow mein, from mee goreng to yakisoba.

But no matter which version you favor, all of them taste wonderful when cooked in a great hot wok. The methods are pretty much the same even though we use slightly different ingredients. Here are the steps:

  1.  Blanche noodles and set aside.
  2. Heat up the Mei Wok and when hot, add 2 tablespoons of oil.
  3. Add aromatics (finely chopped garlic, onions, ginger chilies), and some salt. Keep stirring.
  4. Add in finely cut vegetables that don't wilt (e.g. carrots, peas or beans).
  5. Add the noodles.
  6. Add the stock and sauce. (sauce: fish sauce, soya sauce, miso, tom yum etc)
  7. Allow noodles to stew until almost cooked.
  8. Stir in the bite-sized meat and eggs if using, keep stirring for 2-3 minutes or until stock is absorbed into the noodles
  9. Add in green leaves and bean spouts if using.
  10. Dish out and garnish with fried shallots, scallions, coriander leaves, fresh chilies. 
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