Liangmianhuang crispy fried noodles are a classic dish that's often associated with Cantonese food. Abroad, you might see them on a menu as 'Hong Kong Chow Mein' sort some similar derivative. That said, it's actually a Suzhou dish that made it's way down to Hong Kong in the 50s!There's two ways to crack this nut - pan frying (makes for a softer noodle) and deep frying (makes for a crispier noodle), we figured it'd be best to show you both :)As always, written recipe's over here on /r/cooking:https://www.reddit.com/r/Cooking/comments/9woiil/recipe_crispy_fried_noodles_aka_hong_kong_chow/And check out our Patreon if you'd like to support the project!www.patreon.com/ChineseCookingDemystifiedOutro Music: "Add And" by Broke For Free https://soundcloud.com/broke-for-freeABOUT US-----------------------------------------------------------------------------------------Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
