Crispy Chow Mein Noodle
Servings: 4 servings
Calories: 786kcal
Cantonese-style crispy chow mein noodles smothered in delicious seafood gravy. The texture contrast between the crispy noodles and savory umami gravy is satisfying.
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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
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
Serving: 1serving | Calories: 786kcal | Carbohydrates: 86g | Protein: 30g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1212mg | Potassium: 548mg | Fiber: 8g | Sugar: 8g | Vitamin A: 3962IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 5mg
