Flying Chow Mein
Flying Chow Mein
Ingredients
For the Noodles and Prawns
- 1 pound fresh egg noodles, pre-cooked
- 4 cups vegetable oil, for deep frying
- 1 pound large prawns, shelled, deveined
- 2 tablespoons cornstarch
- 1 egg white
For the Stir-fry and Sauce
- 2 tablespoons minced garlic
- 6 ounces bok choy, chopped
- 1 carrots, sliced thinly
- 4 ounces shiitake mushrooms, sliced
- 1 1/2 cups chicken stock
- 1 teaspoon sesame oil
- 2 tablespoons Shaoxing wine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
Instructions
- 1
In a medium bowl, combine the shelled and deveined prawns with 2 tablespoons of cornstarch and the egg white. Mix well to coat the prawns evenly. Set aside.
⏱️ 5 min
- 2
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 3
Place the pre-cooked egg noodles into a metal colander or spider strainer. Carefully lower the colander with noodles into the hot oil, or use a ladle to repeatedly pour hot oil over the noodles, ensuring they are thoroughly fried and crispy. This should take about 2-3 minutes. Remove and set aside in the colander to drain excess oil.
⏱️ 5 min•🌡️ 360
- 4
Add the coated prawns to the hot oil in the wok. Fry until they turn pink and are cooked through, about 1-2 minutes. Remove the prawns from the oil using the colander and set them aside to drain.
⏱️ 3 min•🌡️ 360
- 5
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
⏱️ 1 min
- 6
Add the chopped bok choy, sliced carrots, and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 7
Pour in the chicken stock, sesame oil, and Shaoxing wine. Bring the mixture to a simmer.
⏱️ 2 min
- 8
Return the fried prawns to the wok with the vegetables and sauce. Stir gently to combine.
⏱️ 1 min
- 9
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Season with salt and white pepper to taste.
⏱️ 2 min
- 10
To serve, arrange the fried noodles on a large serving platter, using chopsticks to lift and create a 'flying' or elevated effect. Spoon the hot prawn and vegetable mixture with the thickened sauce generously over the noodles.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
For the Noodles and Prawns
- 1 pound fresh egg noodles, pre-cooked
- 4 cups vegetable oil, for deep frying
- 1 pound large prawns, shelled, deveined
- 2 tablespoons cornstarch
- 1 egg white
For the Stir-fry and Sauce
- 2 tablespoons minced garlic
- 6 ounces bok choy, chopped
- 1 carrots, sliced thinly
- 4 ounces shiitake mushrooms, sliced
- 1 1/2 cups chicken stock
- 1 teaspoon sesame oil
- 2 tablespoons Shaoxing wine
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon white pepper, or to taste
Instructions
- 1
In a medium bowl, combine the shelled and deveined prawns with 2 tablespoons of cornstarch and the egg white. Mix well to coat the prawns evenly. Set aside.
⏱️ 5 min - 2
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 3
Place the pre-cooked egg noodles into a metal colander or spider strainer. Carefully lower the colander with noodles into the hot oil, or use a ladle to repeatedly pour hot oil over the noodles, ensuring they are thoroughly fried and crispy. This should take about 2-3 minutes. Remove and set aside in the colander to drain excess oil.
⏱️ 5 min•🌡️ 360 - 4
Add the coated prawns to the hot oil in the wok. Fry until they turn pink and are cooked through, about 1-2 minutes. Remove the prawns from the oil using the colander and set them aside to drain.
⏱️ 3 min•🌡️ 360 - 5
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Return the wok to medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
⏱️ 1 min - 6
Add the chopped bok choy, sliced carrots, and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 7
Pour in the chicken stock, sesame oil, and Shaoxing wine. Bring the mixture to a simmer.
⏱️ 2 min - 8
Return the fried prawns to the wok with the vegetables and sauce. Stir gently to combine.
⏱️ 1 min - 9
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Season with salt and white pepper to taste.
⏱️ 2 min - 10
To serve, arrange the fried noodles on a large serving platter, using chopsticks to lift and create a 'flying' or elevated effect. Spoon the hot prawn and vegetable mixture with the thickened sauce generously over the noodles.
⏱️ 5 min