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!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese
Servings: 2
Calories: 471kcal
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)
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.
- 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.
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