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 scallop ~ cut half

Directions/Instructions:

1. Boil water in a large pot and bring it to boil over medium flame.  Then add noodles, 1 tbsp oil, and salt.  Boil until noodle is almost cooked for about 3 mins.  Stir occasionally in between.
2. Transfer the noodle to a colander to drain excess water under cold water to stop from over boiled.  Remove any excess stickiness.
3. Transfer the noodle to a baking tray.  Spread the semi-cook noodle and sprinkle 2 tbsp cornstarch.  Divide the noodle into 4-6 portions and set aside.  Let it dry at room temperature for 30 mins to remove any excess moisture.
4. Heat oil in a deep frying pan over medium flame.  Deep fry boiled noodles in batches until light brown and crispy.  Drain excess oil and transfer onto absorbent paper.  Place 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.  Stir-fry briefly until the prawns starting to turn opaque.
6. Then add soy sauce, oyster sauce, ground black/white pepper.  Stir to mix for a min.
7. Add boiling water, chicken powder, and ginger slices.  When the broth comes to a boil, lower to a simmer and add the green vegetables.  
8. Then add the beaten egg and cook for another min.  Thicken the gravy to desired consistency with cornstarch solution.
9. Ladle hot gravy over the crispy noodles with pickled green chili at the side.  Serve immediately.