Crispy Noodles with Seafood
As long noodles symbolize a long life, noodles are indispensable on Chinese New Year.
Preperation time: 30 minutes
4 persons
Medium
Hong Kong (China)
Ingredients
Based on 4 persons
- 1 pack of crispy noodles
- 400g seafood mix
- 250g fish balls
- 30g carrot
- 35g snow peas
- 9 dried Chinese mushrooms
- 2 garlic cloves
- 2 spring onions
- 2 tsp corn starch
Sauce mix:
- 250ml moisture from the Chinese mushrooms
- 1 tsp chicken powder
- 1 Tbsp oyster sauce
- 1 Tbsp fish sauce
- 1 Tbsp Shaoxing cooking wine
- 1 tsp sesame oil
- 2 tsp soy sauce
- ¼ tsp salt
- ¼ tsp sugar
- Pepper
- Soak the Chinese mushrooms in warm water for 1 hour, then remove the stalks. Save the mushroom water for the sauce mix. Slice the carrot into small stripps, the spring onions into 5 pieces and the garlic into slices. Defrost the seafood mix and the fish balls. Dry them with a paper towel.
- Mix the ingredients for the sauce mix in a bowl and add the mushroom water.
- Blanch the snow peas for 1 minute, then take it out. Cook the Chinese mushrooms for 10 minutes. Drain the water and put it aside.
- Heat oil in a pan and add the garlic. Fry the garlic until the aromas are released. Then add the seafood mix and the fish balls, and stir-fry it for 2 minutes. Add the sauce mix. Then add the Chinese mushrooms, snow peas and carrots. Mix the corn starch in a bowl with 2 tablespoons of water, until it becomes a paste. Add the corn starch mixture to the sauce and stir well.
- Put the crispy noodles in a big bowl and blanch it for about 1 minute. Separate the threads so it doesn’t stick together and drain the water.
- Heat oil in a wok pan. Add the noodles to the pan. Make sure you spread the noodles across the entire pan. Keep stirring the noodles. Once the noodles are crispy again, you can take them out and put it on a plate. Top it with the seafood.