🤤 Dad's CRISPY Hong Kong Style Noodles (港式煎麵)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Steam the fresh noodles: heat water in a wok with a steamer rack set in it, keeping the rack above the water. Once boiling, lay the separated noodles on the rack, cover, and steam on high for 10 minutes (add 2-3 minutes if the rack has no holes).
2. Dunk the steamed noodles into boiling water for 15-30 seconds, drain, then fluff and separate them with chopsticks for 1-2 minutes. Let them cool for 3-5 minutes.
3. Cut the chicken into slices against the grain. Marinate with cornstarch, water and salt, stirring for about 30 seconds until coated.
4. Cut the bok choy into quarters (large) or halves (small), keeping the stems. Cut the mushroom stems off and halve the mushrooms. Slice the carrot about 2 mm thick. Slice the ginger about 2 mm thick and cut into small triangles. Cut the green onion whites into about 1-inch pieces, diagonally if you like.
5. Heat the pan on medium-high for 2-3 minutes, add the corn oil and swirl until it shimmers. Add the noodles and cook for 7-10 minutes, turning occasionally without stirring or breaking up the layers, until the side is golden and crisp.
6. Add more corn oil around the rim, flip the noodles and crisp the second side until golden. Transfer to a plate.
7. Add the chicken and cook for about 1 minute. Push it to one side, add the ginger and green onion and cook 45-60 seconds, then add the shrimp and cook about 1 minute until it turns orange. Transfer everything to a bowl.
8. Add the bok choy, mushrooms and carrot to the pan with boiling water. Cover and cook for about 4 minutes.
9. Return the shrimp, chicken and aromatics to the pan and mix briefly. Add salt, sugar, chicken bouillon and oyster sauce, then the cornstarch and water slurry, stirring until the sauce thickens into a gravy.
10. Add the sesame oil, then spoon the vegetables, meat and gravy over the noodles and serve immediately.

Summarized from Made With Lau's video. Watch it for the details.

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