BETTER THAN TAKEOUT - Crispy Chow Mein Noodles Recipe (两面黄)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Boil 3 liters of water, add the fresh noodles and stir for 20 to 40 seconds, depending on thickness.
2. Drain and rinse under cold water to stop the cooking.
3. Toss the noodles with 1/2 tsp sugar, 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce and a drizzle of olive oil.
4. Pat the shrimp and scallops dry. Season them with 1/3 tsp salt, 1/3 tsp paprika, 2 tsp Chinese cooking wine, a drizzle of olive oil and black pepper, mix, and set aside for 10 minutes.
5. Heat the wok until smoking, add 2 to 3 tbsp oil and swirl to coat. Reduce to medium, add a batch of noodles and leave them undisturbed for 1 to 2 minutes, fluffing with chopsticks. Flip and cook until both sides are golden brown. Repeat in batches and set aside.
6. Return the heat to high, add 1/2 tbsp oil and sear the seafood for 20 seconds per side. Remove and set aside.
7. Add 1 tsp oil, fry the ginger and garlic until fragrant, then add the carrot, celery, mushroom and snow peas and cook for a couple of minutes until slightly soft.
8. Season with 1 tbsp soy sauce and 1 tbsp oyster sauce, add 2 cups water and bring to a boil. Return the seafood, lower the heat and stir in the cornstarch slurry in batches until thickened. Adjust the seasoning.
9. Spoon the seafood sauce over the crispy noodles and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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