Comments on: How To Make Cantonese Pan-Fried Noodles

By: Wes Radez

Wes Radez — Tue, 13 Aug 2019 16:09:07 +0000

In reply to Ben Huang. That's great, Ben. I like the idea for the runny egg recipe, it's great with cheung fun, too. Let me look into that. ~Wes

By: Ben Huang

Ben Huang — Tue, 13 Aug 2019 01:06:39 +0000

Hi Wes, great recipe. My wife enjoyed it. I made it with baby bok choy which in most Cantonese restaurants they use as the vegetable. The sauce was very good.

If you are thinking about your next recipe, how about a tutorial on runny egg beef/ or shrimp? It’s hard getting that egg consistency; it’s either too liquid or too cooked like regular scrambled eggs.

Thanks,

Ben

By: Wes Radez

Wes Radez — Tue, 05 Feb 2019 17:03:53 +0000

In reply to Lorian Tu. I'm so glad! One of our favorites, too! ~Wes

By: Lorian Tu

Lorian Tu — Tue, 05 Feb 2019 15:47:53 +0000

My grandma used to make these and they’re my favorite and this is the SAME recipe (or super close) THANK YOU!

By: Wes Radez

Wes Radez — Tue, 30 Jan 2018 03:23:26 +0000

In reply to LIng-Mei. Oh, they're that good, Ling-Mei! Next, I want to make the version with pork and onions as the topping. Good to hear from you! ~Wes

By: LIng-Mei

LIng-Mei — Tue, 30 Jan 2018 03:15:56 +0000

Drooling!