Crispy Pan-fried Noodles with Mixed Seafood 海鮮兩面黃
A delightful dish featuring crispy pan-fried egg noodles topped with a luscious medley of fresh shrimp, squid, scallops, and vibrant vegetables in a savory sauce.
Hong Kong
Noodles
Under 30 min
Nutrition (per serving)
520kcalCalories
28.5gProtein
42gCarbs
24.5gFat
3.2gFiber
685mgSodium
Ingredients
- 300g fresh egg noodles
- 4 tbsp cooking oil (for pan-frying noodles)
- 100g fresh shrimp, peeled and deveined
- 100g squid, cleaned and scored
- 100g scallops
- 100g choy sum, cut into 5cm pieces
- 50g carrots, julienned
- 3-4 dried shiitake mushrooms, rehydrated and sliced
- 2 cloves garlic, minced
- 1 slice ginger, minced
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 250ml chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
- 2 tbsp cooking oil (for stir-frying)
Steps
- Boil the egg noodles until al dente. Drain well and toss with a little oil to prevent sticking. Divide into portions and flatten slightly.
- Heat cooking oil in a large wok or pan over medium-high heat. Carefully place the noodle portions into the hot oil and pan-fry until golden brown and crispy on both sides.
- Remove the crispy noodles and place them on a serving platter. Keep warm.
- In the same wok, heat cooking oil over high heat. Add minced garlic and ginger, stir-fry until fragrant.
- Add the sliced shiitake mushrooms and carrots, stir-fry for 1-2 minutes.
- Add shrimp, squid, and scallops. Stir-fry quickly until seafood is almost cooked through.
- Pour in chicken broth, oyster sauce, light soy sauce, sesame oil, and white pepper. Bring to a simmer.
- Add choy sum and cook until wilted. Gradually stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Pour the hot seafood and vegetable sauce over the crispy pan-fried noodles immediately and serve.
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