Cantonese Crispy Pan-Fried Noodles

Step 1

Bring a large pot of water to a boil over high heat. Add 6 oz of dried egg noodles and cook until al dente, about 1 minute less than the package instructions — you want them slightly firm so they hold their shape when crisped. Drain well in a colander and let sit for 2-3 minutes to dry out.

Step 2

Pat 6 oz of large shrimp completely dry with paper towels — dry surfaces are essential for browning. Season with a pinch of salt and white pepper. Pat 4 oz of boneless skinless chicken thigh pieces dry as well and season them identically.

Step 3

Mince 1 medium shallot into small, uniform pieces. Peel and finely mince 3 garlic cloves. Grate a 0.75-inch piece of fresh ginger on a microplane. Set aside together.

Step 4

Slice 0.5 medium bell pepper into thin strips about 1/8-inch wide — thinner pieces cook faster and distribute evenly throughout the dish. Slice 2 green onions on a sharp bias into 1-inch pieces, keeping white and light green parts separate from dark green tops.

Step 5

In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 2 tablespoons shaoxing wine, and 0.5 cup chicken stock — this is your sauce base. In another small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry; set aside.

Step 6

Set a 12-inch nonstick or cast iron skillet over medium-high heat and let it preheat for 2 minutes until a drop of water dances on the surface. Add 1.5 tablespoons of neutral oil, then spread the drained noodles evenly across the pan, gently pressing them down with a spatula. Let them cook undisturbed for 4-5 minutes — you're building a golden, crispy noodle cake. You'll hear a gentle sizzle and smell toasted noodle aroma.

Step 7

Using a fish spatula or sturdy flat spatula, gently flip the noodle cake in sections, breaking it into 2-3 large pieces. Don't worry about perfection — rustic, slightly broken pieces add to the appeal. Add the remaining 1.5 tablespoons oil around the pan's edges and let the other side crisp for 3-4 minutes until golden brown and crunchy. Transfer to a plate; do not wash the pan.

Step 8

Return the skillet to medium-high heat. Once hot, add the shrimp and chicken pieces in a single layer and let them sear undisturbed for 2 minutes — you want a golden exterior. Flip and sear the other side for another 1-2 minutes until the shrimp are opaque and firm, and the chicken is mostly cooked through (it will finish cooking in the sauce). Transfer to a clean plate.

Step 9

Reduce heat to medium. Add the shallot, garlic, and ginger to the hot pan and stir constantly for 30 seconds until fragrant — you should smell the warm, pungent aroma of the aromatics. Add the bell pepper strips and the white and light green parts of the green onions; sauté for 1-2 minutes until the pepper just begins to soften but still has a slight crunch.

Step 10

Pour the sauce base into the pan and bring to a simmer, stirring occasionally. Return the shrimp and chicken to the pan and stir gently to coat. Simmer for 1-2 minutes until the sauce thickens and the chicken is cooked through (no pink inside). Stir in 0.5 teaspoon sesame oil. Give the cornstarch slurry a quick stir and add it to the pan while stirring — the sauce will thicken to a glossy coating almost immediately.

Step 11

Break the crispy noodle cake into 2-3 serving portions and divide between two bowls or plates. Pour the hot seafood and vegetable sauce generously over the noodles. Garnish with the reserved dark green green onion tops and a light drizzle of extra sesame oil. Serve immediately while the noodles are still crispy and the sauce is hot — the contrast between textures is what makes this dish special.