Crispy Noodles with Prawns

The finish product - it's easy to make ! Just follow the steps below.


Cook ingredients in a wok or saucepan.



Fried crispy noodle



Fry crispy noodle a little at a time

You can add Chinese Yu Choy or Chinese Baby Bok Choy or Nappa Cabbage.

A can of baby corn, chicken/scallop sauce(or oyster sauce) and Chinese Cooking wine - you can get these at the Oriental isle in your local supermarket. Substitute chicken sauce with chicken bullion and chinese wine with sherry.

Baby corn from the can, prawns shelled and deveined, strips of chicken breast (marinate in a tbs of soya sauce), and shitake mushroom (or you can substitute with button mushrooms).

a couple of slices of ginger, 3 cloves of garlic and a small onion cut up.

Shows the products if you wish to buy from Oriental store.

Crispy noodle, boiled in hot water and drained and strained to remove the water. Lay it down on a sheet pan and dry it out in the oven for 15 mins at 350 deg F. (midway, turn the noodles over to dry out the rest of the noodles).

Shows the types of noodles you can buy at the Oriental grocery store. They come in different types of packaging so you can get others as well. Just follow the instructions to cook them.

Don't let the steps or the ingredients scare you. The basics of this is the noodles, boil them out, dry them out, fry them in oil to make them crispy. (I will share the secret of making them crispy). Then cook the prawns/chicken with the sauce and pour them over the crispy noodle right before serving. That's it !!!

Ingredients:

1 cup of prawns - medium size

1 cup of chicken breast - cut up into strips and marinate in a tbs of soya sauce

3 slices of fresh ginger

4 pcs of shitake mushroom or 1/2 cup of button mushrooms

2 cups of chinese vegetables - Yu Choy, Bok Choy or Nappa

1 can of baby corn

Chicken stock - 2 cups

Thickening

2 tbs cornflour and 4 tbs of water

Seasoning

1 tbsp of soya sauce and some for marinating the chicken breast

1 tbs of oyster sauce (or chicken/scallop sauce)

1 tsp of sugar

1 tsp of salt

1/2 tsp of sesame oil

1 tbs of chinese cooking wine (or sherry)

Noodles

1 chicken stock cube

2 1/2 cups of water

2 tbs of cooking oil

200g of egg noodles

Method

Marinate chicken breast with 1 tbs of soya sauce and set aside.

Prepare tickening solution. Combine cornflour and water in a bowl and set aside.

In another bowl, combine seasoning ingredients and set aside.

To prepare noodles, bring 2 1/2 cups of water to boil with chicken stock cube and cooking oil. Add noodles and cook until noodles soften for about 3-4 mins. Plunge into cold water and drain. Set aside to cool for 1/2 hour. (here I lay them on a sheet pan and dry them out in the oven for 15 mins at 350 deg f).

Heat wok until very hot, add cooking oil for deep frying. When oil is very hot, add in the noodles in batches until light brown and crispy.

Transfer noodles onto paper towel to remove excess oil. Lay noodles onto a platter.

Heat clean wok until very hot. Add 3 tbsp oil and saute ginger, garlic, onion until light brown. Add the mushrooms, chicken strips, chicken stock and seasoning and bring to boil.

Add prawns, cover wok and cook for 2 mins.

Gradually stir in the tickening solution, lower heat and let sauce come to the boil again.

Pour sauce over crispy noodles. Serve at once.