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This was particularly prominent around Shanghai, which was the most cosmopolitan Chinese city at the time. In the 1920s and 1930s, stir-fried tomato and scrambled eggs was sold at restaurants. It was around the 1940s that records of the home-cooked style stir-fried tomato and scrambled egg dish emerged. [2]
All the three ingredients are common in daily life so noodle with tomato egg sauce is very popular with people in China. Except for these three main ingredients, other vegetables or condiments can also be added into this soup, such as onions, cucumbers, carrots and ginger .
Beef chow fun Char kway teow Pad thai Chicken chow mein from Nepal. Beef chow fun – Cantonese dish of stir-fried beef, flat rice noodles, bean sprouts, and green onions; Char kway teow – Chinese-inspired dish commonly served in Malaysia and Singapore, comprising stir-fried, flat rice noodles with prawns, eggs, bean sprouts, fish cake, mussels, green leafy vegetables and Chinese sausages ...
A bowl of kesme in broth Khow suey Jajangmyeon Yakisoba Uzbek lag'mon in Tashkent Mee bandung muar Mogok meeshay A bowl of Mì Quảng Mie ayam with mushroom, Chinese cabbage and chicken broth soup Rakhine mont di fish soup with garnish A bowl of nabeyaki ramen Pancit malabon (pancit luglug, pancit balabok), La Familia, Baliuag, Bulacan Saimin Singapore noodles Soto ayam Thukpa Yaka mein
The term "stir fry" as a translation for "chao" was coined in the 1945 book How To Cook and Eat in Chinese, by Buwei Yang Chao. The book told the reader: Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short.
They are normally used fresh and are commonly seen in stir-fry recipes, often served with rich broths and sauces. [1] Similar to glass noodles, rice noodles differ notably in texture. As the Traditional Chinese culinary texts, such as shícì (Chinese: 食次), refer to rice noodles as "càn" (Chinese: 粲).