Crispy Cantonese Seafood and Vegetable Noodle Delight
Delight in a Cantonese culinary experience with this exquisite dish of crispy pan-fried egg noodles layered beneath a vibrant mix of fresh vegetables and succulent seafood. Paired with barbecued pork and chicken, this dish is enhanced by a savory white sauce rich in oriental flavors like oyster sauce and sesame oil. Experience the authentic taste of a Cantonese noodle feast, crafted by a seasoned chef and brought to your kitchen with detailed instructions.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Salt
1 teaspoon
Chicken Bouillon
1 1/2 tablespoons
Sugar
1 1/2 teaspoons
Oyster Sauce
1 1/2 tablespoons
Sesame Oil
1/2 teaspoon
Chicken Breast
1/2 lb (sliced)
Barbecued Pork (Char Siu)
1/2 lb
Shrimp
6-8 medium
Baby Bok Choy
7-8 pieces
Broccoli
as desired
Cauliflower
as desired
Shiitake Mushroom
3/4 cup (rehydrated or fresh)
Bamboo Shoot
1/2 cup (sliced)
Water Chestnuts
1/4 cup (sliced)
Baby Corn
1/2 cup
Minced Garlic
3 tablespoons
Fresh Egg Noodles
2 packages (250 g each)
Water
1/4 cup
Cornstarch
1 1/2 tablespoons
Oil
5 tablespoons
Instructions
1
Immerse fresh egg noodles in boiling water for 30 seconds, ensuring they're pliable yet firm. Quickly remove and drain.
2
Preheat a large wok over high heat until completely dry. Add 5 tablespoons of oil and ensure it is evenly spread to coat the wok.
3
Introduce the noodles into the wok and fry them, occasionally stirring and turning, until they achieve a crispy golden-brown exterior, approximately 2 minutes on each side.
4
Carefully remove the noodles, arranging them atop a serving plate. Their outer layers should be crisp while maintaining a soft interior.
5
In separate boiling water, blanch the assortment of vegetables for 30 seconds to tender-crisp perfection.
6
In a circle around the crispy noodles, creatively arrange the baby bok choy for visual appeal.
7
In the wok, add a hint of oil and sauté the minced garlic until aromatic. Stir in the blanched vegetables followed by thinly sliced chicken, char siu pork, and shrimp.
8
Splash 1 tablespoon of water over the ingredients, covering the wok to steam lightly for 1 to 2 minutes.
9
Incorporate oyster sauce, chicken bouillon, sugar, and sesame oil. Gradually add the cornstarch mixed with 1/4 cup of water to thicken the stir-fry to desired consistency. Optionally, include a dash of rice wine for depth of flavor.
10
Once the sauce envelops the meat and vegetables, generously pour this savory blend over the crispy noodles. Serve hot and enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Cantonese Seafood and Vegetable Noodle Delight?
It is a classic Cantonese dish featuring crispy pan-fried egg noodles topped with a savory stir-fry of seafood, chicken, barbecued pork, and a variety of fresh vegetables in a thickened white sauce.
What type of noodles are used in this recipe?
The recipe calls for two 250g packages of fresh egg noodles.
How long should I boil the fresh egg noodles?
The noodles should be immersed in boiling water for only 30 seconds to ensure they remain firm before frying.
How do I achieve the crispy texture for the noodles?
Fry the boiled and drained noodles in a hot wok with 5 tablespoons of oil for about 2 minutes on each side until they are golden-brown and crispy.
What proteins are included in this Cantonese noodle dish?
This dish includes sliced chicken breast, barbecued pork (Char Siu), and medium-sized shrimp.
Which vegetables are featured in this recipe?
The recipe uses baby bok choy, broccoli, cauliflower, shiitake mushrooms, bamboo shoots, water chestnuts, and baby corn.
How should I prepare the vegetables before stir-frying?
Blanch the assortment of vegetables in boiling water for 30 seconds until they are tender-crisp.
What ingredients make up the savory sauce?
The sauce is composed of oyster sauce, chicken bouillon, sugar, sesame oil, and a cornstarch slurry for thickening.
How do I thicken the stir-fry sauce?
Mix 1 1/2 tablespoons of cornstarch with 1/4 cup of water and gradually add it to the wok to reach your desired consistency.
Is garlic used in this recipe?
Yes, 3 tablespoons of minced garlic are sautéed until aromatic to provide a flavor base for the vegetables and meats.
How do I assemble the final plate?
Place the crispy noodles on a plate, arrange baby bok choy around the edges, and pour the meat and vegetable stir-fry with sauce over the center.
Can I add alcohol to the sauce for extra flavor?
Yes, you can optionally include a dash of rice wine to add depth to the sauce's flavor profile.
How long does it take to fry the noodles?
It takes approximately 2 minutes per side to achieve a crispy golden-brown exterior.
Do I need to rehydrate the shiitake mushrooms?
You can use either fresh shiitake mushrooms or rehydrated ones if you are using the dried variety.
How many shrimp are recommended for this recipe?
The recipe suggests using 6 to 8 medium-sized shrimp.
What is Char Siu?
Char Siu is Chinese barbecued pork, which adds a sweet and savory element to this noodle dish.
What should the texture of the noodles be after cooking?
The noodles should have a crisp outer layer while maintaining a soft and pliable interior.
How do I prevent the noodles from sticking to the wok?
Ensure the wok is preheated until completely dry and then coat it evenly with 5 tablespoons of oil before adding the noodles.
Is there any salt added to the recipe?
The recipe includes 1 teaspoon of salt as part of the seasoning.
How much chicken is required?
You will need 1/2 lb of sliced chicken breast.
How much oil is used in the frying process?
A total of 5 tablespoons of oil is used primarily for frying the noodles.
What is the purpose of steaming the ingredients in the wok?
Adding a tablespoon of water and covering the wok for 1 to 2 minutes lightly steams the meat and vegetables to ensure they are cooked through while staying tender.
What is the primary flavor profile of the sauce?
The sauce is savory with oriental notes of oyster sauce and toasted sesame oil.
Can I use different vegetables than those listed?
Yes, vegetables like broccoli and cauliflower are suggested 'as desired', meaning you can adjust the variety and quantity to your preference.
Is sugar used in this recipe?
Yes, 1 1/2 teaspoons of sugar are added to the sauce to balance the savory flavors.
What is the role of chicken bouillon in this dish?
1 1/2 tablespoons of chicken bouillon are used to provide a rich, umami base for the white sauce.
How should the bamboo shoots be prepared?
The bamboo shoots should be sliced before being added to the stir-fry.
What size of shrimp should I use?
Medium-sized shrimp are recommended for this specific noodle delight.
Should I serve this dish hot or cold?
This dish should be served immediately while the noodles are hot and crispy and the sauce is fresh.
How much cornstarch is needed?
The recipe calls for 1 1/2 tablespoons of cornstarch to create the thickening slurry.