Fresh shrimp and squid, egg noodles, bamboo shoots and snow peas are the main ingredients in this standard Hong Kong restaurant dish, in which the cooked noodles are pan-fried.

Chow mein: The noodles used in Chow Mein are often egg noodles that are stir-fried until crispy. They can be thin or thick, ...

Ingredients. 2 tbsp vegetable oil; 2 cm piece ginger, shredded; 85 g cured pork belly (or 50 g pancetta), thinly sliced; 2 large fresh bamboo shoots (or 1½ cups bamboo shoot pieces), outer leaves ...

Place the bamboo shoots in a large saucepan, cover with 1.5 litres/2½ pints of water then bring to the boil. Allow to boil for 20 minutes until it turns more yellow.

The default preparation of this dish is usually in soup, so I opted for a bowl of Meat Meat Luo Si Fen (RM14.90), which came with sliced pork, rice noodles, sour bamboo shoots, pickles, kangkung, ...

There could be shiitake mushrooms, watercress, mung bean noodles, tofu, bamboo shoots, all placed in a sake sauce. ... (fried tofu) cut into bite-size pieces. 1 block firm tofu, cubed.

250 g/8 oz canned bamboo shoot 3 tablespoons peanut oil 1 medium onion, finely chopped 2 teaspoons finely chopped garlic 2 teaspoons finely chopped ginger 1 teaspoon dried shrimp paste 2 tablespoons ...

There are also a number of new 10-inch wraps available, priced at £4.11 with a soft drink or £5.64 with an alcoholic drink, including the vegetarian brunch wrap (fried egg, two vegan sausages ...

Key Points. Pansit Malabon, thick rice noodles topped with a yellow-orange sauce and lots of seafood, is a staple in Pinoy tables. The original dish didn’t use noodles, but bamboo shoots.