Seafood Crispy Noodles (Sheng Mian)
This is a Hong Kong/Cantonese-style dish which I really love, and it is my favourite zi char one-dish noodles meal. In Singapore, we call it Sheng Mian (生面) which literally translates as “raw noodles”. It comprises of assorted food (usually seafood, vegetables and/or sliced meat) cooked in a savoury gravy which is then drizzled over a nest of crispy noodles.
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I took the short-cut of using ready-made crispy noodles (see photo on page 2), and to ensure that they will be cooked (they are usually a little harder than the freshly deep-fried ones), ladle generous amounts of freshly cooked hot gravy over the crispy noodles. Within seconds, the noodles will cook and soften slightly, while absorbing all the delicious flavours from the sauce.
Easy Crispy Noodles Recipe
- Serves: 1
- Prep: 10 mins
- Cook: 12 mins
You will hear the crunch of the noodles as you are eating it at the beginning, and as you eat, the noodles will soften gradually. If you like your noodles softer, just mix it in more with the sauce. I personally prefer my noodles crisp!
This basic recipe serves 1, but feel free to increase the quantity accordingly to your serving requirement.
- 1 serving of crispy noodles (I'm using ee-fu) if making from scratch, check out cooking note 1
- 1 tbsp cooking oil
- 3 cloves garlic minced
- 100 grams assorted seafood In this recipe, I am using peeled & de-veined prawns, clam meat and sliced sotong (squid) rings
- 6 slices carrots check out this tutorial for cutting to flower shapes
- 1 tbsp Chinese wine Hua Tiao/Shao Hsing
- 300 ml chicken (or vegetable) stock
- 2-3 slices ginger
- a handful Chinese greens such as bok choy cut to 5 cm lengths
- cornstarch solution 2 tbsp cornstarch dissolved in 4 tbsp water
- pickled green chilli suggested condiment
- Place crispy noodles on a wide and slightly deep serving plate. Heat oil in wok. Add garlic and stir fry for about 30 seconds. Add seafood and carrots. Stir-fry briefly, until you see the prawns starting to turn opaque. Drizzle Chinese wine along the sides of the wok.
- Add chicken stock and ginger slices. When the broth comes to a boil, lower to a simmer and add the greens. Thicken the gravy to desired consistency with cornstarch solution.
- Ladle hot gravy over the crispy noodles with pickled green chilli at the side. Serve immediately.
Get more photos, cooking notes and ingredient list on page 2.
Pages: 1 2
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