Crispy Chow Mein Noodles Recipe

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Today we are going to make Crispy Chow Mein. The egg noodles are pan-fried until crispy, and it’s topped with some delicious seafood, vegetables, and sauce. I’m super excited right now. Let’s get started!

Crispy Chow Mein Noodles Recipe

Serves: 2 to 4
Prep time: 10 minutes
Cook time: 30 minutes

For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
½ teaspoon sesame oil
Pinch of white pepper
2 cups unsalted chicken stock
2 tablespoons cornstarch
6 tablespoons water

For the noodles:
10 ounces fresh pan-fried egg noodles
4 tablespoons avocado oil, separated (or other high smoking point cooking oil)

For the toppings:
1 tablespoon rice wine
½ pound large shrimp, peeled and deveined
½ pound large scallops
1 tablespoon avocado oil
3 slices ginger
3 garlic cloves
1 cup snow peas
1 cup Bunashimeji mushrooms

Crispy Chow Mein Noodles Instructions

  1. To make the sauce, in a bowl, mix in the soy sauce, oyster sauce, hoisin sauce, sesame oil, white pepper, and chicken stock. Set aside.
  2. To blanch the fresh egg noodles, in a pot of water over high heat, bring it to a boil, and quickly blanch the noodles for 15 seconds. Take them out, rinse under running water, and drain.
  3. To pan-fry the noodles, in a wok over high heat, and heat it up until smoking hot. Coat with 3 tablespoons of avocado oil, turn to medium heat, place in the noodles, and pan-fry until golden brown for about 3 minutes. Flip the noodles, add 1 tablespoon of avocado oil, and pan-fry until golden brown for another 3 minutes. Transfer to a plate.
  4. To cook the seafood partially, in a pot of water over high heat, bring it to a boil. Add the rice wine, deveined shrimp, and scallops. Cook for about 2 minutes. Remove, rinse in cold water, and drain.
  5. To cook the vegetables, in the same wok over medium heat, place 1 tablespoon of avocado oil in it. Then add the ginger, garlic, snow peas, and Bunashimeji mushrooms. Stir-fry for about 1 minute. Remove and set aside.
  6. To put everything together, in the same wok over medium heat, pour in the sauce, and bring it to a simmer. Add in the cornstarch starch slurry (2 tablespoons of cornstarch and 6 tablespoons of water), and stir until thickened. Return the shrimp, scallops, and vegetables. Stir and let it cook for another 1 to 2 minutes.
  7. Pour the toppings and sauce over the crispy chow mein. Enjoy!

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