Flying Chow Mein
Flying Chow Mein
Ingredients
- 400 g thin egg noodles
- 2 L canola oil, for deep frying
- 500 g prawns, shelled, deveined, coated lightly with potato starch
- 4 garlic, cloves, minced
- 200 g bok choy, chopped
- 1 carrots, medium, thinly sliced
- 100 g mushrooms, sliced
- 250 ml Chinese stock
- 1 tablespoon sesame oil
- 2 tablespoons cooking wine
- 2 tablespoons potato starch, mixed with 4 tablespoons water for slurry
Instructions
- 1
Heat the canola oil in a large wok or deep pot over high heat until it reaches approximately 175°C (350°F). The oil should be deep enough to submerge the noodles.
⏱️ 5 min•🌡️ 175
- 2
Take a portion of the thin egg noodles and place them into a large metal strainer or sieve. Carefully submerge the noodles into the hot oil.
⏱️ 1 min
- 3
Using chopsticks, gently lift and separate the noodles as they fry. Continuously scoop hot oil from the wok with a ladle and pour it over the noodles in the strainer to ensure even frying and crispiness. Fry until the noodles are golden brown and crispy.
⏱️ 3 min
- 4
Once fried, remove the noodles from the oil using the strainer and place them on a wire rack lined with paper towels to drain excess oil. Repeat with remaining noodles until all are fried.
⏱️ 5 min
- 5
Carefully add the potato starch-coated prawns to the hot oil. Fry until cooked through and lightly golden, about 1-2 minutes. Remove the prawns with the strainer and set aside.
⏱️ 2 min
- 6
Drain most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over high heat until smoking. Add the minced garlic and stir-fry for 15 seconds until fragrant.
⏱️ 1 min
- 7
Add the chopped bok choy, sliced carrots, and sliced mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 8
Pour in the Chinese stock, sesame oil, and cooking wine. Bring the mixture to a simmer.
⏱️ 1 min
- 9
Return the cooked prawns to the wok with the vegetables and sauce. Stir well to combine.
⏱️ 1 min
- 10
Give the potato starch slurry a quick stir, then slowly pour it into the simmering sauce while stirring vigorously. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min
- 11
To assemble, arrange a bed of the fried crispy noodles on a serving plate. Using a pair of chopsticks, hold a portion of the fried noodles suspended above the plate to create a "flying" effect.
⏱️ 1 min
- 12
Using a ladle, carefully pour the hot prawn and vegetable mixture with the thickened sauce over the noodles on the plate, ensuring it covers the base and some of the "flying" noodles. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
- 400 g thin egg noodles
- 2 L canola oil, for deep frying
- 500 g prawns, shelled, deveined, coated lightly with potato starch
- 4 garlic, cloves, minced
- 200 g bok choy, chopped
- 1 carrots, medium, thinly sliced
- 100 g mushrooms, sliced
- 250 ml Chinese stock
- 1 tablespoon sesame oil
- 2 tablespoons cooking wine
- 2 tablespoons potato starch, mixed with 4 tablespoons water for slurry
Instructions
- 1
Heat the canola oil in a large wok or deep pot over high heat until it reaches approximately 175°C (350°F). The oil should be deep enough to submerge the noodles.
⏱️ 5 min•🌡️ 175 - 2
Take a portion of the thin egg noodles and place them into a large metal strainer or sieve. Carefully submerge the noodles into the hot oil.
⏱️ 1 min - 3
Using chopsticks, gently lift and separate the noodles as they fry. Continuously scoop hot oil from the wok with a ladle and pour it over the noodles in the strainer to ensure even frying and crispiness. Fry until the noodles are golden brown and crispy.
⏱️ 3 min - 4
Once fried, remove the noodles from the oil using the strainer and place them on a wire rack lined with paper towels to drain excess oil. Repeat with remaining noodles until all are fried.
⏱️ 5 min - 5
Carefully add the potato starch-coated prawns to the hot oil. Fry until cooked through and lightly golden, about 1-2 minutes. Remove the prawns with the strainer and set aside.
⏱️ 2 min - 6
Drain most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over high heat until smoking. Add the minced garlic and stir-fry for 15 seconds until fragrant.
⏱️ 1 min - 7
Add the chopped bok choy, sliced carrots, and sliced mushrooms to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 8
Pour in the Chinese stock, sesame oil, and cooking wine. Bring the mixture to a simmer.
⏱️ 1 min - 9
Return the cooked prawns to the wok with the vegetables and sauce. Stir well to combine.
⏱️ 1 min - 10
Give the potato starch slurry a quick stir, then slowly pour it into the simmering sauce while stirring vigorously. Continue to stir until the sauce thickens to your desired consistency.
⏱️ 2 min - 11
To assemble, arrange a bed of the fried crispy noodles on a serving plate. Using a pair of chopsticks, hold a portion of the fried noodles suspended above the plate to create a "flying" effect.
⏱️ 1 min - 12
Using a ladle, carefully pour the hot prawn and vegetable mixture with the thickened sauce over the noodles on the plate, ensuring it covers the base and some of the "flying" noodles. Serve immediately.
⏱️ 1 min