Hong Kong Style Seafood Pan Fried Noodles
Hong Kong Style Seafood Pan Fried Noodles
Ingredients
For the Noodles
- 1 pound fresh Hong Kong style egg noodles
- 2 tablespoons vegetable oil, for frying noodles
For the Seafood Marinade
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid, cleaned and sliced
- 1/2 pound scallops
For the Sauce
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, minced
- 1 inch ginger, sliced
- 1/2 cup snow peas
- 1/2 cup carrots, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup baby corn, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup bok choy, sliced
- 1/2 cup fish cake, sliced
Instructions
- 1
Bring a pot of water to a boil. Add the fresh Hong Kong style egg noodles to the boiling water and boil for 1 minute until they are al dente. Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Toss the noodles with 1 tablespoon of vegetable oil to prevent sticking.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a pan or wok over medium-high heat. Add the noodles to the pan, spreading them out into a single layer to form a "noodle pancake." Let the noodles fry undisturbed for 3-4 minutes per side until they are golden brown and crispy. Once crispy, remove the noodles from the pan and set aside.
⏱️ 8 min
- 3
In a bowl, combine the seafood marinade ingredients: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well. Add the shrimp, squid, and scallops to the marinade. Toss to coat the seafood evenly. Let marinate for 15 minutes.
⏱️ 5 min
- 4
In a separate bowl, combine the sauce ingredients: 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon white pepper, 1 tablespoon cornstarch, and 2 tablespoons water. Whisk until all ingredients are well combined and the cornstarch is dissolved. Set aside.
⏱️ 5 min
- 5
Heat 2 tablespoons of vegetable oil in a clean wok or large pan over high heat. Add the marinated seafood and stir-fry quickly for 1-2 minutes until just cooked through (shrimp will turn pink, scallops opaque). Remove the cooked seafood from the wok and set aside.
⏱️ 3 min
- 6
Add the minced garlic and sliced ginger to the hot wok. Stir-fry for a few seconds until fragrant. Add the snow peas, sliced carrots, sliced shiitake mushrooms, sliced baby corn, sliced red bell pepper, and sliced green bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
⏱️ 5 min
- 7
Add the sliced bok choy and sliced fish cake. Stir-fry for another minute. Pour the prepared sauce mixture into the wok and stir continuously until the sauce thickens. Return the cooked seafood to the wok and toss to combine with the vegetables and sauce.
⏱️ 4 min
- 8
Place the crispy pan-fried noodles on a serving platter. Spoon the hot seafood and vegetable stir-fry with sauce over the noodles. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Style Seafood Pan Fried Noodles
For the Noodles
- 1 pound fresh Hong Kong style egg noodles
- 2 tablespoons vegetable oil, for frying noodles
For the Seafood Marinade
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid, cleaned and sliced
- 1/2 pound scallops
For the Sauce
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, minced
- 1 inch ginger, sliced
- 1/2 cup snow peas
- 1/2 cup carrots, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup baby corn, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup bok choy, sliced
- 1/2 cup fish cake, sliced
Instructions
- 1
Bring a pot of water to a boil. Add the fresh Hong Kong style egg noodles to the boiling water and boil for 1 minute until they are al dente. Drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Toss the noodles with 1 tablespoon of vegetable oil to prevent sticking.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a pan or wok over medium-high heat. Add the noodles to the pan, spreading them out into a single layer to form a "noodle pancake." Let the noodles fry undisturbed for 3-4 minutes per side until they are golden brown and crispy. Once crispy, remove the noodles from the pan and set aside.
⏱️ 8 min - 3
In a bowl, combine the seafood marinade ingredients: 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, 1 teaspoon Shaoxing wine, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well. Add the shrimp, squid, and scallops to the marinade. Toss to coat the seafood evenly. Let marinate for 15 minutes.
⏱️ 5 min - 4
In a separate bowl, combine the sauce ingredients: 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/4 teaspoon white pepper, 1 tablespoon cornstarch, and 2 tablespoons water. Whisk until all ingredients are well combined and the cornstarch is dissolved. Set aside.
⏱️ 5 min - 5
Heat 2 tablespoons of vegetable oil in a clean wok or large pan over high heat. Add the marinated seafood and stir-fry quickly for 1-2 minutes until just cooked through (shrimp will turn pink, scallops opaque). Remove the cooked seafood from the wok and set aside.
⏱️ 3 min - 6
Add the minced garlic and sliced ginger to the hot wok. Stir-fry for a few seconds until fragrant. Add the snow peas, sliced carrots, sliced shiitake mushrooms, sliced baby corn, sliced red bell pepper, and sliced green bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
⏱️ 5 min - 7
Add the sliced bok choy and sliced fish cake. Stir-fry for another minute. Pour the prepared sauce mixture into the wok and stir continuously until the sauce thickens. Return the cooked seafood to the wok and toss to combine with the vegetables and sauce.
⏱️ 4 min - 8
Place the crispy pan-fried noodles on a serving platter. Spoon the hot seafood and vegetable stir-fry with sauce over the noodles. Serve immediately.
⏱️ 2 min