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Seafood Crispy Noodles SERVES : 2 | PREPARATION TIME 15 MINUTES | COOKING TIME 10 MINUTES
Have you ever wondered 'which chinese noodles are thin?'
Want to know how to cook the best chinese noodles?
In this blog I’ll show you just how simple it is to cook my seafood crispy noodles, how to hydrate dried noodles and the best way to fry them.
Cantonese crispy fried noodles have been a popular noodle dish in Cantonese restaurants for years. Unlike the classic Chinese takeaway dish we all know and love 'Chow Mein' where the noodles are slightly thicker and dry, these thin egg noodles are shallow fried to become crispy and then topped with a myriad of toppings in a luxurious sauce.
Once the noodles have been rehydrated and dried this dish takes less than 10 minutes to cook and can be topped with your favourite toppings, mixed seafood or just king prawns, tender slices of beef or the classic Char Siu roast pork. Of course for you veggies out there, top with a selection of seasonal vegetables and maybe some tofu.
So, What’s in my Seafood Crispy Noodles?
It might look like a lot of ingredients but once the noodles are rehydrated and fried everything is cooked in one wok and it only takes around 6 to 8 minutes.
I'm asked on a regular basis "which Chinese noodles are thick?".
In all of the takeaways and restaurants I've worked in we only used 2 types of egg noodle. The one I think most of us are familiar with is the thick Chow mein noodle. These noodles are bought in individual packs of around 8 to 10 nests and are called Number 1 dried egg noodles, the brand most restaurants use is called "Lucky Boat".
The noodles we are using for this dish are called Number 2 dried egg noodles by the same brand.
The Chinese noodles without gluten are called rice noodles and they can be bought fresh from the fridge section of your oriental supermarket or in packets on the shelf, these are dried and will need to be rehydrated before eating. Rice noodles can be bought in various thicknesses, the taste will be the same so you can choose the thickness you prefer.
Let’s get cooking!
Here's how to cook my Seafood Crispy Noodles!
Full recipe with detailed steps in the recipe card at the end of this post.
The first thing we have to do is take a nest of dried egg noodles and place them into a saucepan of boiling water for around 45 seconds, just long enough to soften. Drain and then spread the noodles out onto a clean tea towel so they can air dry completely.
Once your noodles have completely air dried heat your wok over a medium to high heat, add the oil and fry your noodles until they become crispy and golden brown on both sides. Transfer to kitchen paper to drain and then place on to your serving plate.
The next step is completely optional but I think it's worth the effort, after you have sliced your chicken into thin bite size pieces pop them into a bowl with oyster sauce, corn flour, rice wine and sesame oil and give it all a good mix. Now place to one side while you prep the rest of the ingredients.
Cut your vegetables into bite size pieces and mince your ginger, if you like a really strong hit of garlic mince the cloves, this way the garlic will be a lot stronger in the final dish, or if like me you like a subtle hint of garlic leave them whole and you can then pick them out after cooking.
For the best results buy fresh or frozen uncooked King Prawns and Baby Squids, the King Prawns will need to be peeled and deveined.
Now it's time to cook your chicken, heat your wok with some oil and fry your chicken for 2 to 3 minutes or until just cooked. Transfer to a plate, wipe your wok with a piece of kitchen paper to remove any excess marinade and oil.
Place your wok back over a medium to high heat along with a little oil, once your wok is hot add your baby squid and king prawns and cook for 2 to 3 minutes until just cooked.
Transfer your baby squid and king prawns to a plate along with the cooked chicken.
Give your wok another quick wipe and then add a little more oil, place over a medium to high heat and once hot you can fry your garlic and ginger first and then add the remainder of your chopped vegetables except the choy sum as this cooks really quickly.
Once your vegetables have softened add 1 cup of water to create a sauce.
Now to add your seasonings, it really doesn't matter which order these go in, but don't add any salt at this point or the Chinese rice wine.
Once your sauce begins to boil add the cooked baby squid, chicken and king prawns including all those lovely juices that have accumulated at the bottom of your plate.
Give everything a good mix and then add in your Choy Sum.
Gently stir the Choy Sum into the sauce.
Now it's time to add your Chinese rice wine and give everything a really good mix.
Once your sauce begins to boil again you can add the corn flour slurry, remembering to give the mixture a good stir first as the cornflour can settle on the bottom. Add a little at a time mixing at the same time. The sauce should be thick enough to coat each piece of the ingredients.
Finally switch off the heat and stir in your sesame oil. Have a quick taste and if needed you can now add salt if required.
Now to serve, pour over your crispy noodles and tuck in.
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Seafood Crispy Noodles SERVES : 2 | PREPARATION TIME 15 MINUTES | COOKING TIME 10 MINUTES
INGREDIENTS
1 Nest of Dried #2 Lucky Boat Egg Noodles.
2 garlic cloves, crushed
1 tbsp grated Ginger
2 spring onions, chopped into 5 cm lengths
1 Small Onion, cut in half and then into slices
1 Carrot, cut into slices
1 Cup of Brocolli Florets
1 Cup of Snap Peas
Handful of Choy Sum or Nappa Cabbage or Broccoli
10 King Prawns, shelled and deveined
5 Baby Squids (Optional)
1 Chicken Breast, cut into thin slices
2 tbsp Oyster sauce
1 tsp Sugar
Pinch of Salt
Pinch of White pepper
½ tsp Dark soy
1 cup of Stock
1 tbsp Rice wine
Corn flour slurry
Oil
1 tsp Sesame oil
METHOD
Rehydrate your Egg noodles in boiling water, ensuring you do not overcook them as they want to be slightly al-dénte. Drain and layout on a clean tea towel to fully dry before frying.
Heat 3 tbsp of oil in a non stick wok, once oil is hot add noodles fanning out so it completely covers the entire wok bottom, fry until crispy and then flip like a pancake to cook the other side. Transfer to your serving plate.
Heat another tbsp of oil in your wok and fry off you aromats of garlic, ginger and spring onion, now add your onion, brocolli, snap peas and carrots and once softened add your Chicken, king prawns and baby squid. Once your prawns have turned pink add your stock, oyster sauce, dark soy, sugar, salt and pepper. Once boiling add your nappa cabbage or choy sum or broccoli and give everything a good mix. Add your rice wine and then thicken the sauce with your corn flour slurry adding enough so the sauce is the consistency of thick cream. Finally add sesame oil and pour over your crispy noodles
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook
Subscribe to our Newsletter and Download your FREE copy of Chinese Soul Food Cookbook by Kwoklyn Wan
