Cherry & Dennis Helper Habitat
Cantonese Crispy Noodles with Seafood Gravy
廣州炒麵
Recipe overview
Pan-fry egg noodles into a golden cake, then top with shrimp, fish and choy-sum gravy for crisp edges and a soft centre.
01
Ingredients
Main ingredients
- 300 g Fresh thin egg noodles
- 200 g Peeled deveined shrimp
- 200 g Boneless white fish fillet
- 200 g Choy sum
- 60 g Carrot
Stir-fry sauce
- 450 ml Low-salt chicken stock
- 20 ml Oyster sauce
- 10 ml Light soy sauce
- 3 g Sugar
- 0.5 g Ground white pepper
- 10 g Ginger slices
Slurry
- 15 g Cornstarch
- 30 ml Water
Cooking oil
- 45 ml Cooking oil (30 ml for noodles and 15 ml for gravy)
02
Tools
- 28 cm nonstick frying pan
- Wok and pot
- Noodle strainer, spatula and large plate
- Knife, board and food thermometer
03
Steps
Step 1
Prepare seafood
Check fish for bones and slice about 1 cm thick; pat shrimp dry and refrigerate both separately until needed.
Step 2
Cut vegetables
Wash and cut choy sum into lengths, thinly slice carrot and slice ginger.
Step 3
Mix sauce and slurry
Mix stock, oyster sauce, light soy, sugar and pepper; separately mix 15 g cornstarch with 30 ml water.
Step 4
Loosen noodles in water
Boil egg noodles about 30–60 seconds until separated, adjusting to packet directions without softening fully.
Step 5
Drain and spread
Drain noodles thoroughly and spread for about 3 minutes to release steam; pan-fry only when no water drips.
Step 6
Fry the first side
Heat 20 ml oil in a nonstick pan over medium heat, spread noodles into a thin cake and fry about 4 minutes until golden underneath.
Step 7
Flip and crisp
Use a large plate to help flip the cake, add the remaining 10 ml noodle oil and fry about 3 minutes; transfer to a serving plate.
Step 8
Fry ginger and greens
Heat 15 ml oil in a wok over medium heat, fry ginger about 20 seconds, then stir-fry carrot and choy sum about 1 minute.
Step 9
Simmer seafood in sauce
Bring the mixed sauce to a boil, add shrimp and fish, separate gently and simmer about 3–4 minutes.
Step 10
Check seafood doneness
The largest shrimp and thickest fish piece must reach 63°C at the centre with fully opaque flesh; continue cooking if needed.
Step 11
Thicken lightly
Restir slurry and add gradually while moving the contents gently; simmer 30–60 seconds until lightly coating the seafood.
Step 12
Pour over and serve
Pour seafood gravy over the noodle centre, leaving golden edges exposed, and serve immediately.
Common mistakes
- Wet noodles splatter oil and resist crisping.
- A thick noodle cake can burn outside while staying wet inside.
- Rough stirring breaks fish pieces.
- Pouring gravy early softens all the crisp edges.
Tips
Use a 28 cm pan to spread 300 g noodles thinly and let the underside bind before flipping. With a smaller pan, fry two cakes and allow additional time. Add gravy only at serving to preserve crisp edges on a household stove.
