Receta Cantonese Fried Crispy Noodles
This Cantonese style noodle dish is made with deep-fried fresh egg or ramen noodles, and it topped with luscious sauce made with chicken stock, fish cake, shrimp, chicken breast slices, mustard greens, and eggs. Serve it with plenty of pickled green chilies. Simply delicious, and leaves you with immediate satisfaction.
Cantonese Fried Crispy Noodles
Ingredients
- 75 grams Fresh Ramen/Egg Noodles, loosen
- ½ Small Piece Chicken Breast, sliced (mix w/
- ½ tsp Corn flour & ½ tsp Soy sauce)
- 2 Cloves Garlic, chopped
- ½ Piece of Fish Cake, sliced
- 5 Shrimps, peeled
- A Small Bunch of Choy Sum (Mustard Green)
- 2 Cups of Chicken Stock
- 1 ½ tsp Soy Sauce
- 2 tsp Corn Flour mixed with 1 Tbsp of Water
- 2 Large Eggs, lightly beaten
- Sea Salt, to taste
- White Pepper, to taste
- ½ tsp Sesame Oil
- 1 ½ Tbsp of Peanut Oil
- Pickled Green Chilies (recipe)
Method
Deep-fry the noodles until crispy and brown in color. Remove and set aside.
Place the wok over high heat, until very hot and add the peanut oil. Toss in garlic, stir for a few seconds and mix in the chicken, fish cake, and shrimp and give it a quick stir. Pour in the chicken stock, bring it to a boil, and add in corn flour solution, soy sauce, pepper, and sea salt. Then mix in the vegetables, stir and pour in the eggs, stir and ladle the sauce over the noodles. Drizzle some sesame oil and serve with pickled green chilies.
Serve 1
This Cantonese style noodle dish is made with deep-fried fresh egg or ramen noodles, and it topped with luscious sauce made with chicken stock, fish cake, shrimp, chicken breast slices, mustard greens, and eggs. Serve it with plenty of pickled green chilies. Simply delicious, and leaves you with immediate satisfaction.
Cantonese Fried Crispy Noodles
Ingredients
75 grams Fresh Ramen/Egg Noodles, loosen
½ Small Piece Chicken Breast, sliced (mix w/
½ tsp Corn flour & ½ tsp Soy sauce)
2 Cloves Garlic, chopped
½ Piece of Fish Cake, sliced
5 Shrimps, peeled
A Small Bunch of Choy Sum (Mustard Green)
2 Cups of Chicken Stock
1 ½ tsp Soy Sauce
2 tsp Corn Flour mixed with 1 Tbsp of Water
2 Large Eggs, lightly beaten
Sea Salt, to taste
White Pepper, to taste
½ tsp Sesame Oil
1 ½ Tbsp of Peanut Oil
Pickled Green Chilies (recipe)
Method
Deep-fry the noodles until crispy and brown in color. Remove and set aside.
Place the wok over high heat, until very hot and add the peanut oil. Toss in garlic, stir for a few seconds and mix in the chicken, fish cake, and shrimp and give it a quick stir. Pour in the chicken stock, bring it to a boil, and add in corn flour solution, soy sauce, pepper, and sea salt. Then mix in the vegetables, stir and pour in the eggs, stir and ladle the sauce over the noodles. Drizzle some sesame oil and serve with pickled green chilies.
Serve 1