Seafood pan fried noodles recipe

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Hong Kong Crispy Noodles are a Chinese restaurant classic, featuring vegetables & protein cooked in broth, atop a bed of fried egg noodles. The noodles are pan-fried so that they brown just slightly, and the best noodles are crispy through và through – even in the center of the noodle disc!

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I’ve been experimenting with this dish for a while after first trying it in a restaurant a few years ago. Although I used to lớn live in China, I’ve actually never had this while I lived in đài loan trung quốc since I lived in Northern trung quốc and this is a dish that’s been perfected in Southern China, notably Hong Kong probably does this dish the best – hence the name. At first I tried flattening egg noddles into one neat disc và then cooking it both sides flipping once one side is done. With this method I noticed the center of my noodle disc would be soft & kind of under-cooked, even if I heated both sides quite slow – và especially if I used a whopping amount of noodles. For this recipe in particular I decided rumple the noodles up right when the got to the oiled pan, & continue stir frying until every noodle was crispy. Although this means it doesn’t come out as one cohesive disc, it does make for a much yummier noodle since everything is crispy.

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The noodles are so crispy in fact, they tangle on each other & the finished sản phẩm is still one body just like the disc method would be.

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One thing I realized while practicing this noodle, was that using the proper kind of egg noodle saves you a lot of time! You can either use raw noodles that you then boil, drain, and then fry. Or just use cooked egg noodles that you can fry ASAP. I find that this brand of cooked egg noodles works best because I save the boiling time, it starts out not as soggy, và thus the noodle turns out crispier. It also cooks very fast! So you should have both eyes straight on the noodle as you are cooking it & be a diligent noodle stir-er because these noodles will cook in just under five minutes at medium heat. In the past I have left them for just 1-2 minutes too much and made the mistake of using medium-high heat the whole time, causing the noodles to burn and turn black & ashy in taste.

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For the đứng đầu of the noodle I cooked some shrimp, scallops, và squid with vegetables. But you can omit the seafood and make this a vegetarian noodle, or swap the seafood for beef. Another popular protein is deep fried tofu, which you can buy already fried at your local Asian Store. Once you select and prep your fillings, you stir fry till everything is almost cooked, then boil it in broth that you later thicken with cornstarch mix.