This is actually my 3rd attempt, but my first 2 attempts were with the "wrong" noodles. I started off with spaghetti noodles. Then I used the usual "Chinese" noodles from the regular supermarket and still found them too thick.
After trying similar noodles at a Chinese restaurant, I figured that I needed much thinner noodles and went ahead to get a packet from the Asian store. And wa-lah! My Singaporean Crispy Seafood Noodles were born!
My hubby and I were slurping the sauce and savouring every drop of it! Ok, this is a self-made recipe, so use it as a guide and modify it according to your own discretion.
Crispy Seafood Noodles (for 4 people)
- 200 grams thin egg noodles
- 200 grams Fish (I used Tilapia, but one can use cod or Pangasius)
- 1 bottle of Mushrooms
- Chinese Broccoli / ChineseVegetables
- Chicken stock
- Garlic, chopped
- Ginger, cut into small pieces
- 1 Egg
1) Cook the noodles according to its instructions. I boiled some water, softened the noodles in them and drained them.
2) Rinse the noodles in cold water in a sieve, to prevent them from sticking together.
3) Put a lot of oil in a wok and wait until the oil is very hot.
4) Deep fry the noodles in small batches and set aside.
5) Fry the garlic and ginger in some oil until fragrant for 1-2 mins, ensuring that the garlic doesn´t burn.
6) Add the Chinese Vegetables and fry for 2-3mins
7) Add the rest of the ingredients - prawns, squid, mushrooms, fish
8) Add the chicken stock and one egg.
9) Let the sauce simmer with the lid of the wok closed
10) Add some corn starch to make a thicker sauce.
11) Taste the sauce and add some light soya sauce / chilli if needed.
12) Serve the sauce on top of the noodles. The sauce should be hot enough to soften the noodles, while still retaining its crispyness.
In case you´re wondering how I make my chicken stock, I usually boil one whole chicken with onions, cinnamon stick, cloves, spring onions etc. Usually there´s too much stock so I freeze the leftovers and use them for a second dish like this one. :)