Hong Kong Crispy Noodles

Hong Kong Crispy Noodles are a chinese restaurant classic, sport vegetables and protein cooked in broth, atop a layer of fry testis noodles. The noodles are pan-fried so that they brown just slightly, and the best noodles are crispy through and through – even in the center of the noodle disk !

I ’ ve been experimenting with this smasher for a while after first trying it in a restaurant a few years ago. Although I used to live in China, I ’ ve actually never had this while I lived in China since I lived in Northern China and this is a dish that ’ s been perfected in Southern China, notably Hong Kong credibly does this dish the best – therefore the name. At first I tried flattening egg noddles into one neat magnetic disk and then cooking it both sides flipping once one side is done. With this method I noticed the center of my noodle magnetic disk would be piano and kind of under-cooked, even if I heated both sides quite slow – and specially if I used a sock sum of noodles. For this recipe in detail I decided rumple the noodles up right when the catch to the oiled pan, and continue bustle fry until every noodle was crisp. Although this means it doesn ’ deoxythymidine monophosphate come out as one cohesive magnetic disk, it does make for a much yummier noodle since everything is crisp. The noodles are then crisp in fact, they tangle on each other and the end product is still one body barely like the disk method acting would be .

One thing I realized while practicing this noodle, was that using the proper kind of testis noodle saves you a batch of clock time ! You can either use raw noodles that you then boil, drain, and then fry. Or fair use cooked egg noodles that you can fry ASAP. I find that this sword of cook egg noodles works good because I save the churn time, it starts out not as doughy, and thus the attic turns out crisp. It besides cooks identical fast ! So you should have both eyes straight on the attic as you are cooking it and be a diligent attic stir-er because these noodles will cook in merely under five minutes at medium estrus. In the past I have left them for just 1-2 minutes besides much and made the err of using medium-high hotness the hale time, causing the noodles to burn and turn black and ash-grey in taste .




For the peak of the attic I cooked some runt, scallops, and squid with vegetables. But you can omit the seafood and make this a vegetarian attic, or swap the seafood for beef. Another democratic protein is trench electrocute bean curd, which you can buy already fried at your local asian store. Once you select and prep your fillings, you stir fry public treasury everything is about cooked, then boil it in broth that you late thicken with cornstarch desegregate .

Hong Kong Crispy Noodles

Savoring smooch

seafood and vegetable raise fry on top a bed of crisp, crunchy hong kong vogue noodles .

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Prep Time

30

mins

Cook Time

8

mins

Total Time

38

mins

Cuisine

Chinese

Servings

4

servings

Ingredients  

Stock

• 1 cube vegetable boulion
• 3 cups water

Sauce

• 1/2 cup of livestock

  Read more: Chinese Restaurant-Style Chicken Chow Mein Recipe – Secret Copycat Restaurant Recipes

  Above

• 2 tablespoons corn starch
• 2 teaspoons carbohydrate
• 1 teaspoon sesame petroleum
• 1 teaspoon fish sauce

Noodles

• 1/2 package 8 oz is half package cooked hong kong noodles ( see photos above ) *
• vegetable anoint
• 6 shrimp thawed if fixed
• 8 mini scallops thawed if freeze
• 5 rolls of squid thawed if frozen
• 1 edge while ginger diced
• 5 cloves garlic diced
• 1 cup uncooked broccoli sliced to florets
• 1 small zucchini cut into semi-disc
• 1 culture medium size carrot cut into semi-disc
• 1/2 onion chopped
• 4 mushrooms sliced lengthwise

Instructions 

• If using frozen seafood, thaw the seafood in a bowl of urine
• start by making the noodles. Coat a wok/non-stick pan bottom with a 1 millimeter – 2mm layer of vegetable oil
• Turn your pan to medium-low for a dense fry that evenly crips everything .
• Fry the noodles by stirring frequently. Some like it to look like a phonograph record by doing one somersault to cook both sides, but I recommend more frequent raise to make sure the noodles are crunchy through and through even in the center. Watch carefully this takes alone a few minutes before noodles blacken and overcook.At the end turn to medium and crisp noodles quick before putting on a phonograph record .
• once noodles are crispy all the way and very lightly browned, turn off the pot, and put the noodles on the serving plate .
• Prepare your vegetable stock. I like to boil a man of vegetable bouillon in 3 cups body of water. I will finally entirely use 2 cups for the vegetables however and another 1/2 cup for the sauce. Some will evaporate or turn into small bubbles, so starting about 3 cups will make certain you have enough .
• Cut your vegetables : 2 large florets ( 1 cup ) broccoli, 1 minor zucchini cut captive semi-discs, 1/2 carrot cut into semi-disc, 1/2 onion chopped, 4 mushrooms sliced lengthwise .
• Make your sauce : 1/2 cup stock + 2 tablespoons corn starch + 2 teaspoon sugar+ 1 tsp sesame vegetable oil + 1 tsp pisces sauce. Give it a good stir after you add cornstarch and everything else, to disperse the cornstarch. Set sauce aside .
• Turn your wok back on ( you should still have some petroleum left from before, if not, add 2 teaspoons anoint ) and inflame till oil is hot ( about 15 seconds on medium high ) .
• Add diced ginger and garlic “ the aromatics ” and stir electrocute 10-15 seconds, until you can smell the bouquet of both .
• Cook the veggies in your wok till trailer truck cooked ( equitable touch 2 min medium high inflame ), tossing frequently with a spatula .
• Add the thawed seafood and toss 1 hour .
• Add 2 cups store and let cook covered about 2 minutes lapp heat. It should be boiling at the end. It ‘s o if the wok contents look soupy at this footprint ! **
• Re-mix our sauce with a fork so the cornstarch is dispersed. then add the sauce to thicken the assortment. Mix with spatula for 1 infinitesimal as you see the sauce thicken .
• Spoon the vegetable/seafood/sauce mix over noodles and serve !

Notes

*It is very helpful to use the exact type of noodles I have shown in the images (see the green and red packaging). I have tried different types of noodles, including ones where I boil it before cooking, and this particular one cooks the fastest for the crispiest noodles. Because it is pre-boiled you also save one step.
**it is important not to overcook your veggies, so look at them as you cook to make sure they look “fresh” still. For example all the veggies should total only be cooking for about 5-6 minutes at the max. The seafood it is important to add last as all three types here cook pretty fast, once the shrimp is orange it means the seafood is cooked.