Hong Kong Crispy Noodle with Seafood Gravy
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
  • 1bunch Kwong Cheong Thye Hong Kong Noodle
  • 750ml superior chicken stock
  • 200g skinless and boneless chicken thigh meatcut into slices
  • 150g fresh prawnspeeled and de-veined but keep the tail intact
  • 50g fresh brown shimeji mushroom
  • 3bunches xiao bai chye
  • 2 eggsbeaten
  • 1/4 carrotcut into slices
  • 2cloves garlicminced
  • 2 shallotsminced
Chicken seasoning
  • 1/4tsp salt
  • 1/4tsp white pepper
  • 1/2tsp sesame oil
  • 1/2tsp chinese cooking wineaka hua diao chiew
Gravy seasoning
  • 1/4tsp saltto taste
  • 1/4tsp sugarto taste
  • 1tbsp oyster sauce
  • cornflour mixture3 tbsp water + 11/2 tbsp cornflour
Garnishing (optional)
  • red chilliescut
  • spring onionscut
  • coriander leaves
Step 1: Season the chicken
  1. 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.
Step 2: Par-boil and deep fry the noodle
  1. In a pot, boil 1L water. Add in noodles and boil it for 2 mins to loosen it.
  2. 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.
  3. #Tip: Place noodles in the chiller for 15 mins to dry them further and limit the splattering of oil when frying later.
  4. In a wok, add in 1L oil and heat it up. Add in the noodle and fry till light golden brown. Set aside.
Step 3: Cook the gravy, assemble and serve dish
  1. In a frying pan, heat up 2 tbsp oil. Stir fry shallots and garlic till fragrant.
  2. Add in chicken slices and prawns and fry till they are 3⁄4 cooked.
  3. Add in mushroom, carrot, chye sim. Fry for 30 seconds.
  4. Pour in the chicken stock, oyster sauce, salt and sugar. Stir and simmer the gravy for for 1 min.
  5. 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.
  6. 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.
  7. Assemble the dish by spooning the ingredients and gravy over the fried noodles. Garnish and serve.