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Seafood Crispy Noodles (Sheng Mian)

Easy Chinese Crispy Noodles Recipe

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.

Serves: 1

Prep Time: 10 mins

Cook Time: 12 mins


  • 1 serving of ready-made crispy noodles
  • 1 tbsp cooking oil
  • 2 cloves garlic minced
  • 100 grams assorted seafood (such as peeled prawns, clam meat and sliced squid rings)
  • 6 slices carrots sliced thinly to flower shapes
  • 1 tbsp Shaoxing wine
  • 300 ml chicken stock (or use instant chicken 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 condiment


  1. 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.
  2. 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.
  3. Ladle hot gravy over the crispy noodles with pickled green chilli at the side. Serve immediately.

Noob Cook Tips

  1. Make your own crispy noodles nest by first blanching egg noodles in hot water, draining and then deep frying the noodles briefly (like a few seconds; one portion at a time) in a wok of hot oil. Drain oil and arrange crispy noodles on a serving plate.
  2. Use your own mix of ingredients (e.g. sliced meat, fish cake and mushrooms). Add them in order of the time taken to cook (e.g. sliced meat first, vegetables last).
  3. Chicken stock differs in flavour and richness so season the stock with light soy sauce and oyster sauce accordingly to taste. For instant chicken stock, use those packaged in tetra-pak as compared to stock cubes (richer in taste).

Leave a Comment

23 Responses to “Seafood Crispy Noodles (Sheng Mian)”

  1. Nasi Lemak Lover — June 8, 2012 @ 11:20 pm

    This look absolutely delicious!


  2. Little Corner of Mine — June 9, 2012 @ 1:33 am

    Delicious, who could resist a bowl of this?


  3. food-4tots — June 10, 2012 @ 4:18 pm

    Your sheng mian is better than those served in the restaurant. So delicious with load of seafood. ;)


  4. Stephanie — June 11, 2012 @ 4:08 am

    Wow that looks tasty! I’ve eaten similar dishes while in restaurants and I love them!


  5. Caca — June 11, 2012 @ 9:45 am

    very beautiful presentation!


  6. MaryMoh — June 11, 2012 @ 9:29 pm

    Oh, I just want your noodles now for lunch :D It looks for neat and delicious…..mmm. It’s a long time I have not eaten this type of noodles. Hope to cook one day.


  7. Whay Hwa Goh via Facebook — June 12, 2012 @ 8:35 am

    Delicious!!! Just like from the zi char stall. With this recipe I don’t have to depend on the zi char stalls anymore


  8. Zee — August 1, 2012 @ 9:55 am

    Hi there, do you think it’s possible to omit the wine?


  9. wati — June 30, 2017 @ 12:52 pm

    I am contemplating to do the freshly fried ones but that sounds like a lot of work. haha will look for this kind of ready made noodles.