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Cantonese-style crispy chow mein noodles smothered in delicious seafood gravy. The texture contrast between the crispy noodles and savory umami gravy is satisfying.
What is crispy chow mein noodle ?
These crispy chow mein noodles are inspired by the Cantonese-style crispy E-Fu noodles (Yi Mien). The noodles are pan-fried or deep-fried until they become crispy. These noodles are typically made from egg noodles, which are quickly blanched first and then either pan-fried in a thin layer of oil or deep-fried to achieve their characteristic crunchiness. Crispy chow mein is often served with various stir-fried vegetables, seafood or meats, and a savory gravy sauce. The contrast between the crunchy noodles and the tender ingredients creates a delightful texture and flavor combination.
Crispy Chow Mein Noodle
Ingredients
- 397 g chow mein noodles see notes 1
- cooking oil for frying the noodles
Aromatics:
- 1 small onion cut into slices
- 3 cloves garlic finely minced
- 1 tsp minced ginger
For protein and veggies:
- 3 Tbsp cooking oil for stir-frying, divided
- 170 g boneless skinless chicken thighs cut into strips, see notes 2
- 227 g large shrimp deveined and shelled
- 1 large carrots peeled and thinly sliced
- 1 cup snow peas
- 1 large egg beaten
To marinade meat:
- 1 tsp soy sauce
- 1 Tbsp oyster sauce
- 1 tsp corn starch
- ⅛ tsp ground white pepper
- ½ tsp sesame oil
Gravy (mixed everything):
- 2 Tbsp corn starch
- 1 ½ cup chicken stock
- 2 Tbsp oyster sauce
- 1 tsp fish sauce
- ¼ tsp Small pinch of sugar
Instructions
Marinade the meat:
- Cut the meat into thin strips. Add the marinade ingredients and mix everything to combine. Set aside when you prepare other things
Preparing the crispy noodle:
- In these step-by-step photo, I use instant dried ramen noodles. But I have used broad and thin chow mein noodles before too. See notes 1 for other type of noodles you can use
- Blanch the noodles in boiling water, about 30 seconds.
- Remove and drain off the boiling water. No need to rinse the noodles.
- Preheat about 5 Tbsp of oil in a medium size skillet over medium heat. When the oil is hot, spread the noodles on the skillet, around 5-inch round. Spread it out thin so it gets crispy faster.
- Pan fry until crispy on both sides, about 5-6 minutes on each side. Remove and place on an absorbent paper towel. Continue with the rest of the noodles
- Place each noodle nest on a serving plate
Preparing the seafood gravy:
- Preheat a large skillet or wok with 1 Tbsp of cooking oil. Add onion and cook until they are soft, about 3 minutes,
- Add garlic and ginger and stir fry for another 10 seconds or so.
- Add the chicken/meat pieces. Stir-fry until the chicken just started to turn opaque.
- Add the shrimp and cook until they turn pink. Dish everything out and set aside. Add carrots and snow peas and stir fry for another 2 minutes.
- To the same wok, add another 1 Tbsp of oil. Add the carrots and snow peas and stir fry for about 3 minutes.
- Give the gravy mixture a stir to make sure the cornstarch doesn't settle at the bottom.
- Pour the gravy ingredients as you stir
- Keep stirring until the mixture starts to thicken and start to bubble
- Very slowly drizzle in the beaten in with one hand and another hand continue to stir (kinda like egg drop soup). Add the chicken, shrimp, and the onion, garlic, ginger you cooked earlier. Give it a good stir so gravy coats everything evenly
- Have a taste. Season with more salt to your taste if needed.
- Ladle the seafood, veggies, and gravy generously over each crispy noodles. Serve immediately with green chili sauce
Marv’s Recipe Notes
- You can also use ramen noodles (preferably not instant-type, but I have used instant-type and it worked well too), egg noodles, yakisoba noodles, Hong Kong-style pan-fried noodles.
- You can also use other meat such as pork tenderloin and beef tenderloin. You can also use more seafood instead of meat
*Nutrition facts are just estimates and calculated using online tools*
Noodle Substitutions
1. Spaghetti or Angel Hair Pasta: If you can’t find chow mein noodles, you can use spaghetti or angel hair pasta. Cook the pasta until al dente. I usually undercook the pasta for about 1 minute, drain, and follow the same steps for frying or panfrying to achieve crispy results.
2. Ramen Noodles: I recommend using non-instant ramen noodles, but I have also used instant ramen noodles (instant noodles) before and it worked out well (as you can see in the step-by-step photos and finished photos).
3. Any wheat-based noodles (with or without eggs): pretty much any Asian-style thin wheat-based noodles work pretty well here, such as Yakisoba noodles
Gluten-Free and Vegan Options
1. Gluten-Free: Use rice noodles, or pasta made with chickpeas such as the brand Banzo (not sponsored). They won’t get as crispy as wheat noodles, but they still make a delicious base for the dish. Use tamari or a gluten-free soy sauceEnsure all other ingredients, such as the oyster sauce or any pre-made sauces, are gluten-free.
2. Vegan: Use vegan noodles. Replace any animal-based protein with tofu, tempeh, or extra vegetables. Use hoisin sauce instead of oyster sauce, and ensure your soy sauce is vegan (some may contain animal products).
Tips for the Perfect Crispy Chow Mein
1. High Heat: When frying the noodles and stir-frying the vegetables, use high heat to achieve a quick cook and maintain crispiness.
2. Spread the noodles thin: This helps to achieve the crispy texture all around, especially the center part, which usually takes the longest to get crisp up if you pan fry instead of deep fry
2. Avoid Overcrowding: Cook the noodles in batches if necessary to ensure they get crispy and not soggy.
4 comments
It was surprisingly good! I thought it was not enough gravy but it was fine in the end! I added spinach as well at the end.
I’m glad you enjoyed it 🙂
One of my favourite noodle! 🙂
ha..ha…mine too!! bring back childhood memories