Crispy Egg Noodles with Seafood (海鲜炒面)
Our Crispy Egg Noodles with Seafood promises Chinese restaurant quality flavors. Break into crunchy noodles smothered in a thick glaze!
Servings: 2
Calories: 471kcal
Equipment
- Ice water
Ingredients
For The Stir Fry & Noodles
- 150 g / 0.33 lb egg noodles (dried or fresh)
- 1 1/2 tsp ginger (thinly sliced)
- 3 cloves garlic (finely chopped)
- 1/2 spring onion (sliced)
- 70 g / 0.15 lb snow peas (tips cut off)
- 1/2 carrot (sliced)
- 5 prawns (peeled and deveined)
- 100 g / 0.22 lb fish (we used ling fish)
- 60 g / 0.13 lb squid
- 50 g / 0.11 lb scallops
- cooking oil
For The Marinade
- 1/2 tsp salt (or to taste)
- 1 tsp chicken bouillon powder
- 1/4 tsp pepper
- 1 tbsp corn starch
For The Sauce
- 1/4 tbsp light soy sauce (or to taste)
- 1 tbsp oyster sauce
- 1 tsp sugar (or to taste)
- 3/4 US cup chicken stock
- 1/2 tbsp Shaoxing rice wine
- 1/2 tbsp corn starch (or to preferred thickness)
Instructions
- 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 the 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.
Notes
- 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.
- This recipe calls for chicken stock, but if that's not available then you can use water instead and adjust the seasoning to taste.
- You can make this recipe your own by using any toppings, including chicken, beef, pork, vegetables or a combination of all.
- Use Hong Kong style egg flavored noodle, which we get from Asian supermarkets.
Nutrition
Calories: 471kcal | Carbohydrates: 70g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 202mg | Sodium: 1476mg | Potassium: 596mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3005IU | Vitamin C: 26mg | Calcium: 86mg | Iron: 3mg