Cantonese Seafood Crispy Noodles, also known as “Chow Mein,” is a beloved Cantonese dish that combines stir-fried noodles with an array of fresh seafood and vibrant vegetables. It showcases the artful balance of flavours and the mastery of culinary techniques that Cantonese cuisine is renowned for.
At the heart of this dish lies the perfectly crispy noodles, known for their delicate texture and ability to soak up the rich flavours of the accompanying ingredients. The noodles are pan-fried until they develop a golden-brown crust, while maintaining a tender interior. This contrast in textures elevates the overall dining experience, making each bite a delightful journey.
To create the harmonious symphony of flavours, an array of seafood, such as succulent shrimp, tender squid, and plump scallops, is stir-fried alongside a medley of fresh vegetables. Common choices include crisp bok choy, vibrant bell peppers, and earthy mushrooms. The combination of seafood and vegetables not only adds depth to the dish but also contributes to its visual appeal.
Cantonese Seafood Crispy Noodles
Equipment
- 1 Wok
- 1 Wooden Spoon or Chinese Ladle
- 1 Chinese Meat Cleaver or Sharp Knife
- 1 Chopping Board
- 1 Wok Spider or Sieve
Ingredients
- 1 Nest Dried Egg Noodles (Number 2)
- 2 Garlic Cloves
- 1 tbsp Grated Ginger
- 5 Spring Onions
- 1 Small Onion
- 1 Small Carrot
- 1 Cup Broccoli Florets
- 1 Cup Snap Peas
- 2 Cups Chinese Leaf (Nappa Cabbage)
- 10 King Prawns
- 5 Baby Squid
- 1 Chicken Breast
- 2 tbsp Oyster sauce
- 1 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1/2 tsp Dark Soy sauce
- 1 Cup Chicken Stock
- 1 tbsp Rice Wine or Dry Sherry
- 6 tbsp Oil
- 1 tsp Sesame Oil
- 2 tbsp Cornflour mixed with 4 tbsp Water
Instructions
- Rehydrate your Egg noodles in boiling water, ensuring you do not overcook them as they want to be slightly al-dénte. Drain and layout on a clean tea towel to fully dry before frying. Heat 5 tbsp of oil in a non stick wok, once oil is hot add noodles fanning out so it completely covers the entire wok bottom, fry until crispy and then flip like a pancake to cook the other side. Transfer to your serving plate. Heat another tbsp of oil in your wok and fry off you aromas of garlic, ginger and spring onion, now add your onion, broccoli, snap peas and carrots and once softened add your Chicken, king prawns and baby squid. Once your prawns have turned pink add your stock, oyster sauce, dark soy, sugar, salt and pepper. Once boiling add your nappa cabbage or choy sum or broccoli and give everything a good mix. Add your rice wine and then thicken the sauce with your corn flour slurry adding enough so the sauce is the consistency of thick cream. Finally add sesame oil and pour over your crispy noodles
Nutrition
