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 time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 tsp salt ((or to taste))
- 1 tsp chicken bouillon powder
- 1/4 tsp pepper
- 1 tbsp corn starch
- 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
- 1
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.
- 2
At the same time, soak the noodles in cold water for 15 minutes to loosen and soften the strands, then drain.
- 3
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.
- 4
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.
- 5
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.
- 6
Flip the noodle disc to the other side and brown for 5 minutes, then transfer onto a plate.
- 7
Combine the light soy sauce, oyster sauce, Shaoxing rice wine, chicken stock, corn starch and sugar in a bowl. Set aside for later.
- 8
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.
- 9
Add 4 tbsp oil into the wok on medium heat and brown the garlic, ginger and spring onions for 30 seconds.
- 10
Stir the marinated seafood in to cook for 2 minutes.
- 11
Add the blanched peas and carrots in to stir fry for 30 seconds.
- 12
Stir the mixed sauce until it resembles a liquid, then add it in for 1 minute or until well combined and thickened.
- 13
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.