Vietnamese · Dinner
Crispy Egg Noodles with Seafood
Deep-fried egg noodle cakes topped with shrimp and squid stir-fried in a glossy oyster-soy sauce with cabbage, carrot and snap peas. The noodles turn crisp on the outside and stay chewy inside, contrasting with the tender seafood and glossy vegetable gravy spooned over just before serving.
$8
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
582Calories
43.8gProtein
25.8gFat
48.1gCarbs
6.9gSugar
4.3gFiber
1378mgSodium
367mgChol
3.8gSat Fat
805mgPotassium
110mgCalcium
3.9mgIron
3.1mcgVitamin B12
29mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Pat shrimp and squid dry; mince garlic and ginger; slice scallion whites and greens separately; prep cabbage, carrot, and snap peas.
2
Heat 2 tbsp oil in a nonstick skillet over medium-high; spread cooked egg noodles into an even cake, press down with spatula, and fry undisturbed 4 to 5 minutes until the underside is deep golden and crackling.
3
Flip noodle cake carefully over medium-high heat; fry the second side 3 to 4 minutes until equally golden and crisp at edges, then slide onto a plate.
4
Heat remaining 1 tbsp oil over high until it shimmers; sear shrimp and squid in a single layer 1 to 2 minutes per side until shrimp turn pink and opaque and squid curls slightly.
5
Sauté garlic, ginger, and scallion whites over medium heat 30 seconds until fragrant; add cabbage, carrot, and snap peas, stir-fry over medium-high 2 minutes until cabbage wilts.
6
Pour in chicken stock, oyster sauce, and soy sauce, bring to a simmer over medium heat, stir in cornstarch slurry, and cook 1 minute until glossy.
7
Return shrimp and squid to skillet, toss over medium heat 30 seconds until warmed through and evenly coated in sauce.
8
Plate
Set crispy noodle cake on a plate, spoon seafood and vegetables with sauce over the top, scatter scallion greens over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g shrimp, peeled and deveined
- 6.4 oz180g squid
- 7 oz200g egg noodles, cooked and drained
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 22 scallion, white and green parts separated
- 1 cup90g cabbage, shredded
- 1/2 cup60g carrot, julienned
- 1/2 cup60g snap peas
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp cornstarch mixed with 2 tbsp water
- 6 tbsp88ml vegetable oil, divided
- 1/2 cup120ml chicken stock
- pinch of salt
- pinch of white pepper
