Hong Kong Crispy Noodles 生面 (sheng mian) is a classic dish you can find at any zi char stall. Crispy and savoury, it is like an adult version of the Mame noodle snack we grew up eating as kids, but much healthier and more filling of course! Nevertheless, the nostalgic reminder of the childhood snack makes this dish extra special to us.
Home cook Anne Leong’s recipe for Hong Kong Crispy Noodles with Seafood Gravy 海鲜生面 (hai xian sheng mian) has a fragrant and smooth egg seafood gravy that pairs perfectly with the crunch of the noodles. As you eat, the crispy noodles will soften gradually so that you can enjoy the varying noodle texture as you savour the dish. Best of all, with Kwong Cheong Thye’s Hong Kong Noodle, you can prepare the whole dish within just 45 minutes!
Hong Kong Crispy Noodle with Seafood Gravy
Kwong Cheong Thye Hong Kong Noodle
For this recipe, the ingredients that you will need are Kwong Cheong Thye Hong Kong Noodle, superior chicken stock, chicken thigh, prawns, brown shimeiji mushrooms, xiao bai chye, eggs, carrot, garlic, shallots, salt, pepper, sugar, sesame oil, Chinese cooking wine (hua diao chiew), oyster sauce, corn flour, red chillies, and spring onions.
The first step is to marinate the chicken.
In a bowl, add the chicken, salt, white pepper, sesame oil, and Chinese cooking wine and give it a good mix. Wrap the bowl with cling wrap and place it in the chiller for at least 20 minutes.
Mix the chicken and the marinade seasoning well
The second step is to prepare and fry the crispy noodle base.
To loosen up the noodles, prepare a pot of boiling water and boil the noodles for 2 minutes. Stir well to separate them. #Tip: Do not over cooked the noodles so that it will continue to absorb the water after removing from the pot.
Par boil the noodles to loosen them up before frying
Use chopsticks to separate and loosen the noodles further
Once cooked, remove the noodles from the water. Place the noodles on a clean and dry kitchen cloth, fold the cloth over the noodles and press firmly to soak up the water. #Tip: Drying the noodles limits the splattering of oil when frying the noodles later so to dry them further, let the noodles chill in the fridge for 15 minutes.
Place the cooked noodles on a dry kitchen cloth
Fold the cloth over the noodles and press down to dry them further
While the noodles are drying, heat up a wok with oil. When the oil is hot, add the noodles into the oil and deep fry it until golden brown.
Deep fry the noodles until golden brown
#Tip: use a wok with a curved bottom as the noodles will take the shape of the wok and form a basket-like shape. Let the noodles drain on a paper towel once cooked and set aside.
Place the noodles on a paper towel to absorb the excess oil
In the third step, cook the seafood gravy and assemble the dish.
Heat up some oil in a frying pan and add the shallots and garlic. Stir fry until fragrant.
Stir fry the shallots and garlic
Add the chicken and prawns. Stir fry until they are ¾ cooked through.
Stir fry the chicken and prawns
Add the mushrooms, carrots, and chye sim. Stir fry for 30 seconds.
Add the vegetables and stir fry for 30 seconds
Add in the chicken stock, oyster sauce, salt, and sugar. Stir and simmer the gravy for 1 minute.
Add in the chicken stock, oyster sauce, salt, and sugar.
Add in the slurry (cornflour mixture) while stirring the gravy constantly. Keep stirring until the gravy thickens. #Tip: Do not add in more slurry if the gravy still seems watery as the eggs will thicken the gravy further later.
Stir while pouring in the slurry
Once the gravy has thickened, turn off the fire and add in the eggs. Stir them in well to combine the eggs with the gravy.
Pour the eggs into the gravy
Stir well to mix the egg into the gravy
Assemble the dish by spooning the gravy and the ingredients over the fried noodles. Garnish with cut red chillies and spring onions and the Hong Kong Crispy Noodle with Seafood Gravy is done!
Hong Kong Crispy Noodles with Seafood Gravy is ready!
Get the recipe here!
- 1 bunch Kwong Cheong Thye Hong Kong Noodle
- 750 ml superior chicken stock
- 200 g skinless and boneless chicken thigh meat cut into slices
- 150 g fresh prawns peeled and de-veined but keep the tail intact
- 50 g fresh brown shimeji mushroom
- 3 bunches xiao bai chye
- 2 eggs beaten
- 1/4 carrot cut into slices
- 2 cloves garlic minced
- 2 shallots minced
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp sesame oil
- 1/2 tsp chinese cooking wine aka hua diao chiew
- 1/4 tsp salt to taste
- 1/4 tsp sugar to taste
- 1 tbsp oyster sauce
- cornflour mixture 3 tbsp water + 11/2 tbsp cornflour
- red chillies cut
- spring onions cut
- coriander leaves
- In a bowl, add in the chicken and the chicken seasonings and give it a good mix. Cling wrap the bowl and transfer it to the chiller to marinate for at least 20 mins.
- In a pot, boil 1L water. Add in noodles and boil it for 2 mins to loosen it.
- Remove the noodles from the water and place them on a dry kitchen cloth. Fold the cloth over and press down firmly to dry the noodles.
- #Tip: Place noodles in the chiller for 15 mins to dry them further and limit the splattering of oil when frying later.
- In a wok, add in 1L oil and heat it up. Add in the noodle and fry till light golden brown. Set aside.
- In a frying pan, heat up 2 tbsp oil. Stir fry shallots and garlic till fragrant.
- Add in chicken slices and prawns and fry till they are 3⁄4 cooked.
- Add in mushroom, carrot, chye sim. Fry for 30 seconds.
- Pour in the chicken stock, oyster sauce, salt and sugar. Stir and simmer the gravy for for 1 min.
- Keep stirring the mixture. Add in the flour water gradually. Keep stirring until it thickens. #Tip: Do not add in more cornflour water as the eggs will thicken the gravy thereafter.
- Once the gravy has thickened, turn off the fire and add in the eggs. Give a good stir to combine the eggs with the gravy.
- Assemble the dish by spooning the ingredients and gravy over the fried noodles. Garnish and serve.
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