Description
The ultimate version of Japanese Gomoku Yakisoba. Boiled noodles are spread into a flat disc in a wok and shallow-fried in oil until both sides (Liang Mian) turn perfectly golden (Huang) and rock-crispy. Topped with a piping hot, rich gravy.
Restaurants serving Liang Mian Huang (Two-Sided Golden Crispy Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe & Differences]
- (Frying Noodles) Boil thin Chinese noodles al dente, drain completely, and toss in oil.
- Heat generous oil in a wok, spread the noodles into a 'flat disc (pancake)'.
- Fry slowly on low-med heat until the bottom turns golden and the entire noodle disc slides around the pan in one solid piece.
- Flip it in the air and fry the other side (Liang Mian) until shatteringly crispy golden. This creates a 'noodle cake: crispy outside, chewy inside'.
- (The Gravy) Stir-fry pork, shrimp, squid, bamboo shoots, shiitake. Pour in soy and premium chicken broth. Thicken heavily with starch.
- Plate the noodle cake and pour the boiling gravy over it. It must loudly 'SIZZLE!' to be considered a success.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of charred noodles、Seafood/Chicken umami
Substitutes at Japanese supermarkets
Japanese Ankake Yakisoba (but crispiness is completely different)
Pairing
Black vinegar / Oolong Tea
Trivia
[Trivia] Named 'Liang Mian Huang' because it is 'fried until both sides are yellow (golden)'. While Japan just lightly stir-fries the noodles, the authentic technique is halfway between 'pan-frying' and 'deep-frying', maximizing the roasted wheat aroma.
Eating tips & etiquette
[Unique Eating] First, enjoy the edges without gravy, eating it like a 'shattering, rock-hard' snack. Later, enjoy the umami of the noodles that have absorbed the gravy and turned soft and chewy. Pairs perfectly with vinegar and mustard.
Allergen
Wheat, Shrimp, Pork, Soybeans