Easy Chinese Crispy Noodles
Learn how to make this restaurant classic at home!
This Chinese restaurant classic is too good to only enjoy while eating out. Easy Chinese Crispy Noodles brings your favorite restaurant recipe right into your kitchen. You'll feel like a professional chef as you prepare your own sauce, noodles, and vegetables for this delicious dish. Every aspect of this recipe comes together so easily, you'll be surprised by how much fun you have preparing dinner! Feel free to customize this recipe to your own preferences. We included shrimp in our recipe to make this a vegetarian recipe, but you can easily switch out shrimp for chicken or beef.
Dietary ConsiderationVegetarian
MealDinner, Lunch
Ingredients
- For the sauce
- 1/2 cup vegetable stock
- 2 tablespoon corn starch
- 2 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- For the noodles
- 1/2 package cooked hong kong noodles (8 oz is half package)
- vegetable oil
- 6 shrimp, thawed if frozen
- 1 inch piece ginger, diced
- 5 clove garlic, diced
- 1 cup uncooked broccoli, sliced to florets
- 1 small zucchini, cut into semi-disc
- 1/2 onion, chopped
- 4 mushrooms, sliced lengthwise
Easy Chinese Crispy Noodles Recipe
Instructions
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If using frozen seafood, thaw the shrimp in a bowl of water.
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Start by making the noodles. Coat a wok/non-stick pan bottom with a 1 mm - 2mm layer of vegetable oil.
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Turn your pan to medium-low for a slow fry that evenly crisps everything.
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Fry the noodles by stirring frequently. Some like it to look like a disc by doing one flip to cook both sides, but I recommend more frequent stirring to make sure the noodles are crunchy through and through even in the center. Watch carefully this takes only a few minutes before noodles blacken and overcook. At the end turn to medium and crisp noodles quickly before putting on a platter.
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Once noodles are crispy all the way and very lightly browned, turn off the pot, and put the noodles on the serving plate.
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Cut your vegetables: 2 large florets (1 cup) broccoli, 1 small zucchini cut into semi-discs, ½ onion chopped, 4 mushrooms sliced lengthwise.
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Make your sauce: ½ cup stock + 2 tablespoons corn starch + 2 teaspoon sugar + 1 tsp sesame oil + 1 tsp fish sauce. Give it a good stir after you add cornstarch and everything else, to disperse the cornstarch. Set sauce aside.
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Turn your wok back on (you should still have some oil left from before, if not, add 2 teaspoons oil) and heat until oil is hot (about 15 seconds on medium high).
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Add diced ginger and garlic. Cook the veggies in your wok till semi cooked (just stir 2 min medium high heat), tossing frequently with a spatula.
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Add the thawed shrimp and toss 1 minute.
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Add 2 cups stock and let cook covered about 2 minutes same heat.
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Re-mix sauce with a fork so the cornstarch is dispersed. Then add the sauce to thicken the mixture. Mix with spatula for 1 minute as you see the sauce thicken.
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Spoon the vegetable/seafood/sauce mixture over noodles and serve!