Cantonese Crispy Pan-Fried Noodles with Silky Egg Gravy (Sang Mein)
Cantonese Crispy Pan-Fried Noodles with Silky Egg Gravy (Sang Mein)
Ingredients
For the Crispy Noodles
- 4 Cantonese egg noodles, nests
- 2 tablespoons avocado oil, for spraying
For the Gravy Proteins and Vegetables
- 2 tablespoons avocado oil
- 1 pound boneless chicken, cut into bite-sized pieces
- 1 pound prawns, peeled and deveined
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 cup carrots, shredded
- 1 pound baby bok choy, trimmed and quartered
For the Silky Egg Gravy
- 3 cups water
- 1 tablespoon chicken bouillon powder
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup water, for slurry
- 2 eggs, beaten
Instructions
- 1
Prepare the noodles: Bring a pot of water to a rolling boil. Place the Cantonese egg noodles in a colander and pour the boiling water over them to briefly blanch, about 30 seconds, stirring gently with chopsticks to loosen. Immediately drain thoroughly.
⏱️ 2 min
- 2
Air fry the noodles: Divide the blanched noodles into 4 individual nests. Lightly spray each noodle nest generously with 2 tablespoons of avocado oil. Place the oiled noodle nests into an air fryer basket in a single layer (you may need to work in batches). Air fry at 375°F until golden brown and very crispy, about 15-20 minutes, flipping halfway through.
⏱️ 20 min•🌡️ 375
- 3
Prepare gravy ingredients: While noodles are air frying, prepare the chicken, prawns, garlic, ginger, carrots, and baby bok choy as specified in the ingredients list.
⏱️ 10 min
- 4
Sauté aromatics and vegetables: Heat 2 tablespoons of avocado oil in a large pan or wok over medium-high heat. Add the minced garlic, ginger, and shredded carrots. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 5
Cook proteins: Add the bite-sized chicken pieces to the pan and cook until lightly browned, about 3-4 minutes. Add the peeled and deveined prawns and cook for another 2-3 minutes until they begin to turn pink.
⏱️ 7 min
- 6
Simmer the gravy base: Pour 3 cups of water into the pan. Stir in the chicken bouillon powder, soy sauce, oyster sauce, and white pepper. Bring the mixture to a simmer. Add the trimmed and quartered baby bok choy and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 5 min
- 7
Thicken the gravy: In a small bowl, whisk together the 3 tablespoons of cornstarch with 1/4 cup of water to create a slurry. Slowly pour the cornstarch slurry into the simmering gravy while continuously stirring. Continue to stir until the gravy thickens to your desired consistency.
⏱️ 3 min
- 8
Add silky egg ribbons: Reduce the heat to low. Slowly pour the 2 beaten eggs into the gravy in a thin stream while continuously stirring the gravy with chopsticks or a fork. This will create delicate, silky egg ribbons. Cook for another minute until the egg is set.
⏱️ 2 min
- 9
Assemble and serve: Place the crispy air-fried noodle nests onto individual serving plates. Ladle a generous amount of the hot, silky egg gravy with chicken, prawns, carrots, and bok choy over the crispy noodles. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Crispy Pan-Fried Noodles with Silky Egg Gravy (Sang Mein)
Ingredients
For the Crispy Noodles
- 4 Cantonese egg noodles, nests
- 2 tablespoons avocado oil, for spraying
For the Gravy Proteins and Vegetables
- 2 tablespoons avocado oil
- 1 pound boneless chicken, cut into bite-sized pieces
- 1 pound prawns, peeled and deveined
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 cup carrots, shredded
- 1 pound baby bok choy, trimmed and quartered
For the Silky Egg Gravy
- 3 cups water
- 1 tablespoon chicken bouillon powder
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 3 tablespoons cornstarch
- 1/4 cup water, for slurry
- 2 eggs, beaten
Instructions
- 1
Prepare the noodles: Bring a pot of water to a rolling boil. Place the Cantonese egg noodles in a colander and pour the boiling water over them to briefly blanch, about 30 seconds, stirring gently with chopsticks to loosen. Immediately drain thoroughly.
⏱️ 2 min - 2
Air fry the noodles: Divide the blanched noodles into 4 individual nests. Lightly spray each noodle nest generously with 2 tablespoons of avocado oil. Place the oiled noodle nests into an air fryer basket in a single layer (you may need to work in batches). Air fry at 375°F until golden brown and very crispy, about 15-20 minutes, flipping halfway through.
⏱️ 20 min•🌡️ 375 - 3
Prepare gravy ingredients: While noodles are air frying, prepare the chicken, prawns, garlic, ginger, carrots, and baby bok choy as specified in the ingredients list.
⏱️ 10 min - 4
Sauté aromatics and vegetables: Heat 2 tablespoons of avocado oil in a large pan or wok over medium-high heat. Add the minced garlic, ginger, and shredded carrots. Sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 5
Cook proteins: Add the bite-sized chicken pieces to the pan and cook until lightly browned, about 3-4 minutes. Add the peeled and deveined prawns and cook for another 2-3 minutes until they begin to turn pink.
⏱️ 7 min - 6
Simmer the gravy base: Pour 3 cups of water into the pan. Stir in the chicken bouillon powder, soy sauce, oyster sauce, and white pepper. Bring the mixture to a simmer. Add the trimmed and quartered baby bok choy and cook for 2-3 minutes until slightly tender-crisp.
⏱️ 5 min - 7
Thicken the gravy: In a small bowl, whisk together the 3 tablespoons of cornstarch with 1/4 cup of water to create a slurry. Slowly pour the cornstarch slurry into the simmering gravy while continuously stirring. Continue to stir until the gravy thickens to your desired consistency.
⏱️ 3 min - 8
Add silky egg ribbons: Reduce the heat to low. Slowly pour the 2 beaten eggs into the gravy in a thin stream while continuously stirring the gravy with chopsticks or a fork. This will create delicate, silky egg ribbons. Cook for another minute until the egg is set.
⏱️ 2 min - 9
Assemble and serve: Place the crispy air-fried noodle nests onto individual serving plates. Ladle a generous amount of the hot, silky egg gravy with chicken, prawns, carrots, and bok choy over the crispy noodles. Serve immediately.
⏱️ 1 min