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Fish, East Asian

Crispy noodles with seafood

Crispy noodles with seafood is a Chinese dish built on a pan fried noodle pancake topped with shrimp, squid and vegetables in a Cantonese style sauce. This recipe serves 4, takes 40 minutes and is medium difficulty, for a cost of €4.20 per person. The trick is drying the noodles well before frying and pouring the sauce on at the last moment so the pancake stays crispy underneath.

Tonight I'm serving you a golden, crackly noodle pancake topped with shrimp, squid and vegetables in a glossy Cantonese style sauce.

Crispy noodles with seafood
Total time
40 min
Difficulty
Medium
Cost per person
€4.20
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter

This dish plays on two textures in the same bowl. Underneath, a crackly noodle pancake that's taken its time browning in the pan. On top, a glossy, slightly sweet and salty sauce coating tender shrimp, squid and vegetables that still have some bite. That contrast between crispy and saucy is what gives the dish its character.

It's a good pick for an evening when you have a little extra time, since the pancake needs patience while it cooks. It works well for a dinner between adults or with teenagers who like seafood, less so for younger kids because of the squid and the slight tang of the oyster sauce. Mon Chou suggests it when you want something that feels different from an everyday dinner without blowing the budget.

The ingredients

4 people

Pantry

  • Thin egg noodlesoften in the pantry 300 g
  • Chicken brothoften in the pantry 30 cl
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauceoften in the pantry 2 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 6 tbsp

Fish counter

  • Peeled shrimp 300 g
  • Squid rings 250 g

Fruits and vegetables

  • Bok choy 2
  • Carrots 2
  • Button mushrooms 150 g
  • Garlic 2 cloves

Allergens Gluten, Eggs, Shellfish, Mollusks, Soy

The step by step recipe

  1. Cook the noodles for 2 minutes, drain them very well and let them dry out. 3 min

    Spread them out on a kitchen towel, the drier they are, the crispier they'll get.

  2. Fry the noodles into a pancake in half the oil, 5 minutes on each side, then keep warm. 10 min

    Use a nonstick pan and a plate to flip it in one smooth motion.

  3. Slice the bok choy, cut the carrots into thin rounds and slice the mushrooms.

    Keep the carrots a bit thick, they should stay crunchy.

  4. Stir fry the garlic, carrots and mushrooms, then the shrimp and squid over high heat in the remaining oil. 5 min

    Don't overcook the seafood, it turns rubbery in as little as 2 minutes.

  5. Pour in the broth, soy sauce, oyster sauce and diluted cornstarch, let it thicken, then pour over the pancake. 3 min

    Pour it on at the last moment so the pancake keeps a crispy part and a soft part.

Our tips to get it right

  • Drain the noodles really well and let them cool and dry out in the air before pressing them into a pancake, any leftover moisture keeps them from crisping up.
  • Prep all the vegetables and seafood before you turn on the heat, the stir fry part moves fast once it starts.
  • Serve the pancake as soon as it comes out of the pan and pour the sauce on right before eating, it softens quickly once it's hot.

The variations

  • Swap the squid for sliced chicken breast for a version without mollusks.
  • For a vegetarian version, replace the shrimp and squid with pan fried firm tofu and use vegetable broth instead.
  • For a quicker version, stir fry the noodles loose in the wok instead of pressing them into a pancake, you lose the crispiness but save ten minutes.

What to serve it with

  • A light green tea
  • A quick cucumber salad
  • A clear broth starter

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, though the pancake will lose some of its crispness. Reheat in a skillet over medium heat rather than the microwave to limit sogginess. Freezing isn't recommended, the seafood and the noodle pancake don't hold up well after thawing.

Questions about this dish

Can you make the noodle pancake ahead of time?

You can fry the pancake up to an hour ahead and keep it warm, but it's crispiest fresh out of the pan. Avoid making it the day before, it will soften in the fridge.

Can you replace the squid with another seafood?

Yes, strips of firm white fish or shelled mussels work well. Just adjust the cooking time, since squid and fish cook very quickly.

How do you keep the noodle pancake from breaking when you flip it?

Use a nonstick pan and flip it in one confident motion using a large flat plate. Let the crust form fully for 5 minutes before you try to lift it.

What can replace oyster sauce if you don't have any?

A mix of soy sauce and a little sugar makes a decent substitute for oyster sauce. The flavor will be a touch less deep, but the sauce texture stays the same.

How long does it take to make a pan of crispy noodles with seafood?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a pan of crispy noodles with seafood?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan of crispy noodles with seafood cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, shellfish, mollusks, soy. Always check the labels of the products you buy.

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