Crispy Egg Noodles with Seafood (海鲜炒面)

Our Crispy Egg Noodles with Seafood promises Chinese restaurant quality flavors straight to your home! Break into crunchy noodles smothered in a thick oyster sauce glaze. You’ll also love the smoky bits charred from your wok!

A restaurant favorite for all the right reasons

Crispy Egg Noodles with Seafood is one of the most exciting things at a Chinese restaurant, especially when it’s part of a celebration banquet. It’s a dish that keeps your mouth busy with so many textures and flavors!

Much like Dad’s XO Pipis with Crispy Rice Noodles (XO 蜆煎米底), the base is fried until gently smoky, then smothered in a seafood-infused sauce.

Now, you’d think that a Cantonese classic which tastes so incredible MUST be hard to make, right?

Here’s the answer: Not at all!

When you make our Crispy Egg Noodles with Seafood at home, it’s the ultimate indulgence. You’ll get all the best things in one dish – snap crunchy egg mein, a gorgeous glossy sauce and seafood galore.

Then, if you have any leftover noodles, you can serve it with Vietnamese Crispy Skin Chicken (Gà Da Dòn), Wontons or drizzled in XO Sauce (XO 酱) for another satisfying meal!

Variations of a signature dish

This classic is so good that you’ll find it in other parts of Asia too – Vietnam’s version (called ‘Mì Xào Giòn’) is almost identical but for a few differences in toppings.

It might come with fish balls, canned straw mushrooms and a different vegetable variety. Some places also serve it with a small dish of Sa Tế (Lemongrass Chili Sauce) for that extra kick.

Both versions are absolutely delicious, but making it at home means you get to mix and match to make the recipe yours!

Which noodle do I use?

For this recipe, we like to use the Hong Kong style egg flavored noodle, which we get from Asian supermarkets. You can get them fresh or dry, where some even come with additional flavors (e.g. shrimp or abalone).

Make sure to go for the thinner version because they will get crispier faster.

Why this recipe works

• Blanching the noodles gives it a chance to loosen and prevent any clumping.
• Marinating the toppings keeps the flavors bold and aromatic.
• Using a combination of seafood means you’ll have a delicious stir fry with a variety of textures.

What you’ll need

For the stir fry

About the ingredients

The best part about this dish is that it can be adapted to what you prefer. Any toppings can be used, including chicken, beef, pork, vegetables or a combination of all.

For the sauce

About the stock

Our Crispy Egg Noodles with Seafood recipe calls for chicken stock because it adds another level of flavor, but if that’s not available then you can use water instead and adjust the seasoning to taste.

How to make this recipe

Marinate the seafood with the salt, chicken bouillon powder, potato starch and pepper for 20 minutes.

Note: This step is optional and not necessarily done in restaurants, but it does give extra flavor.

At the same time, soak the noodles in cold water for 15 minutes to loosen and soften the strands, then drain.

Bring a wok or pot of water to a boil and pour the noodles in. Use chopsticks or a fork to gently tease the strands apart. Let it sit for 1 minute.

Pour the noodles into an ice bath to completely cool, then transfer it into a colander to drip dry. Spread everything out into a thin layer to dry faster.

Add 5 tbsp oil into a wok on high heat and tip the noodles in while using your chopsticks to spread it out thinly. Turn it to a low-medium heat to slowly crisp up for 5 minutes, or until golden brown.

Note: The thinner the layer, the crispier it will be.

Flip the noodle disc to the other side and brown for 5 minutes, then transfer onto a plate.

Combine the light soy sauce, oyster sauce, Shaoxing rice wine, chicken stock, corn starch and sugar in a bowl. Set aside for later.

Bring a wok of water to a boil and blanch the snow peas and carrots for 1-2 minutes or until 70% cooked. Drain and set aside for later.

Add 4 tbsp oil into the wok on medium heat and brown the garlic, ginger and spring onions for 30 seconds.

Stir the marinated seafood in to cook for 2 minutes.

Add the blanched peas and carrots in to stir fry for 30 seconds.

Stir the mixed sauce until it resembles a liquid, then add it in for 1 minute or until well combined and thickened.

Pour the contents onto the noodles and serve immediately as is!

Note: Add the toppings on first, followed by the sauce to control how much you’d like on your noodles.

FAQs

Tips for the best results

• Dry the noodles as best you can. Keeping it dry will help with the frying so that it gets crispy.
• Keep the wok HOT. To ensure a stir fry rather than a boil, the wok or saucepan needs to be hot enough for you to hear the sizzle.
• Don’t overcook the ingredients. Keep the toppings 70% cooked until the end when all the ingredients are stir fried together so they don’t become too mushy or rubbery.

Noodle lovers, check out these dishes!

• Char Siu Noodles (叉烧捞面) – A family favourite that has the perfect balance of sweet and savory flavors, topped with classic Cantonese ingredients.
• E-Fu Noodles with Roast Duck – Braised until all the sauce is absorbed, this celebratory dish is the best way to enjoy roast duck.
• Scallion Oil Noodles (葱油拌面) – Simple and easy is exactly what this recipe is. With just a few ingredients, you can whip up a fantastic meal or even after school snack.
• Gỏi Cuốn (Vietnamese Rice Paper Rolls) – Noodle parcels with fresh seafood and herbs will guarantee satisfaction with every bite.
• Bún Chay (Vegetarian Noodle Salad) – Get fresh flavors with a variety of herbs. Enjoy each bite with crispy spring rolls!

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This post was originally published on 3/11/2020 and updated with new photos in November 2021.

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