Special Crispy Noodles

Name: Special Crispy Noodles
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Fresh Thin Egg Noodles — 200g; Vegetable Oil — 1 tbsp; Water — 2 tbsp; Pork Loin — 150g; King Prawns — 100g; Garlic — 2 cloves; Onion — ½; Carrots — 50g; Chinese Cabbage — 100g; Pak Choi — 2 heads; Shaoxing Wine — 1 tbsp; Vegetable Oil — 1 tbsp; Oyster Sauce — 2 tbsp; Light Soy Sauce — 1 tbsp; Sugar — 1 tsp; Chicken Stock — 250ml; Cornflour — 1 tbsp; Water — 2 tbsp; White Pepper — ¼ tsp; Sesame Oil — 1 tsp

Chinese Special Crispy Noodles (often called Cantonese Chow Mein or Special Bird’s Nest) is a theatrical masterpiece of texture. It is a 'divided' dish: a base of golden, deep-fried noodles that act as a crunchy raft for a lavish, 'special' topping of mixed meats and vegetables bathed in a rich, silken gravy.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Fresh fine Chinese egg noodles or wonton noodles dusted with flour provide the crispiest texture when pan-fried.

Adding a splash of water while pan-frying steams the noodle cake through, ensuring it stays tender on the inside whilst crisping on the outside.

Shaoxing wine can be omitted for an alcohol-free version without compromising the richness of the gravy.

Form and Fry Noodle Pancake
Gently separate the fresh thin egg noodles and shape them into a flat round cake. Heat 1 tablespoon of vegetable oil in a pan over medium heat, slide in the noodle cake, and fry for 2 minutes until the bottom is dark golden. Splash in 2 tablespoons of water, cover briefly to steam, then flip the pancake over and fry for another 2 minutes until both sides are crispy and tan. Transfer to a serving plate.

Mix Sauces and Slurry
In a small bowl, whisk together the oyster sauce, light soy sauce, and sugar. In a separate cup, mix the cornflour with 2 tablespoons of cold water to form a smooth slurry.

Sauté Aromatics and Proteins
Heat 1 tablespoon of vegetable oil in the same pan over high heat. Add the sliced garlic, onion, and carrot matchsticks, stir-frying for 30 seconds. Add the thinly sliced pork, spreading the pieces out to sear for 1 minute, then toss in the king prawns and cook until they turn pink.

Add Vegetables and Liquid
Stir in the Chinese cabbage and sliced pak choi. Deglaze the pan with Shaoxing rice wine, then pour in the oyster sauce mixture and chicken stock, bringing the liquid to a rapid simmer for 1 to 2 minutes until the vegetables soften slightly.

Thicken Gravy and Serve
Whisk the cornflour slurry again and pour into the simmering sauce, stirring continuously until glossy and thick. Remove from the heat, stir in the white pepper and sesame oil, then ladle the hot stir-fry and gravy generously over the crispy noodle pancake to serve.