Hong Kong Crispy Noodle (Seafood)

 

Ingredients:

1 packet Chow Mein/Wanton Noodle/Hakka Noodle

1 tbsp vegetable oil

4 cloves garlic ~ minced

2-3 sliced ginger

1-1/2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp black/white ground pepper

1-1/2 tbsp chicken powder

1-liter water

2 egg ~ beaten lightly

Cornstarch solution (2 tbsp cornstarch +4 tbsp water)

Vegetables

1/2 carrot ~ sliced thinly

Chinese green vegetable (Bok choy)

Seafood

100g beef ~ thinly sliced

8-10 prawn

1 fishcake ~ thinly sliced

1-2 squid ~ cut into ring

6 pcs scallops ~ cut half

Directions/Instructions:

1. Boil water in a large pot over a medium flame. Add noodles, 1 tbsp oil, and salt. Boil until the noodles are almost cooked, about 3 minutes, stirring occasionally in between.
2. Transfer the noodles to a colander to drain the excess water. Under cold water, prevent the noodle from over-boiling. Remove any excess stickiness.
3. Transfer the noodles to a baking tray. Spread the semi-cooked noodles and sprinkle them with 2 tbsp of cornstarch. Divide the noodles into 4-6 portions and set aside. Let it dry at room temperature for 30 minutes to remove excess moisture.
4. Heat oil in a deep frying pan over medium flame. In batches, deep-fry boiled noodles until light brown and crispy. Drain excess oil and transfer to absorbent paper. Place the crispy noodles on a wide and slightly deep serving plate.
5. Heat oil in a wok. Add minced garlic and stir-fry for about 30 seconds. Add carrots and seafood and stir-fry briefly until the prawns turn opaque.
6. Then, add the soy sauce, oyster sauce, and ground black or white pepper. Stir to mix for a minute.
7. Add boiling water, chicken powder, and ginger slices.  Lower the broth to a simmer and add the green vegetables when it comes to a boil.  
8. Then, add the beaten egg and cook for another minute. Add the cornstarch solution to thicken the gravy to the desired consistency.
9. Ladle hot gravy over the crispy noodles with pickled green chili on the side.  Serve immediately.