Cantonese Fried Crispy Noodles

Cantonese Fried Crispy Noodles


75 grams Fresh Ramen/Egg Noodles, loosen
½ Small Piece Chicken Breast, sliced (mix w/
½ tsp Corn flour & ½ tsp Soy sauce)
2 Cloves Garlic, chopped
½ Piece of Fish Cake, sliced
5 Shrimps, peeled
A Small Bunch of Choy Sum (Mustard Green)
2 Cups of Chicken Stock
1 ½ tsp Soy Sauce
2 tsp Corn Flour mixed with 1 Tbsp of Water
2 Large Eggs, lightly beaten
Sea Salt, to taste
White Pepper, to taste
½ tsp Sesame Oil
1 ½ Tbsp of Peanut Oil

Pickled Green Chilies (recipe)


Deep-fry the noodles until crispy and brown in color. Remove and set aside.

Place the wok over high heat, until very hot and add the peanut oil. Toss in garlic, stir for a few seconds and mix in the chicken, fish cake, and shrimp and give it a quick stir. Pour in the chicken stock, bring it to a boil, and add in corn flour solution, soy sauce, pepper, and sea salt. Then mix in the vegetables, stir and pour in the eggs, stir and ladle the sauce over the noodles. Drizzle some sesame oil and serve with pickled green chilies.

Serve 1


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