Seafood Hk Crispy Noodles Recipe

Noodles & Rice

1. 1

   Line a tray with paper towels and set aside to drain fried noodles later.

2. 2

   Heat neutral oil in a deep fryer or large wok to about 180°C (350°F). Fry a small handful of dry noodles in batches until puffed, crisp, and golden. Remove with a slotted spoon and drain on the lined tray. Repeat until you have 4–6 crisp nests.

3. 3

   Work with the remaining ingredients while the nests crisp. Set the nests aside on a serving plate.

4. 4

   Marinate the seafood: In a bowl, combine shrimp with 0.25 tsp salt and 0.125 tsp white pepper. Add 1 tbsp Shaoxing wine and toss. Let sit 10 minutes.

5. 5

   Lightly coat the marinated seafood with 2 tsp cornstarch to help create a light crust.

6. 6

   Prep aromatics: mince garlic and ginger; slice green onions into thin rings for garnish.

7. 7

   Stir-fry aromatics: Heat 1 tablespoon oil in a wok over medium heat. Add garlic and ginger; sauté until fragrant, about 30 seconds.

8. 8

   Cook the seafood: Add shrimp first and stir-fry until they just start to turn pink, then add calamari rings and cook until they are opaque and tender.

9. 9

   Make the sauce: Stir in 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, and 1 teaspoon sugar. Mix well and bring to a simmer.

10. 10

    Thicken the sauce: In a small bowl, mix 2 teaspoons cornstarch with 2 tablespoons water to form a slurry. Pour this into the pan and stir until the sauce thickens and coats the seafood.

11. 11

    Adjust and finish: Add 120 ml water to reach desired sauciness if needed. Simmer 1–2 minutes to meld flavors.

12. 12

    Plate and serve: Arrange each crispy noodle nest on a plate, spoon the seafood and sauce over the nest, drizzle with sesame oil, and garnish with sliced green onions and sesame seeds if using. Serve immediately.