Cantonese Crispy Egg Noodles
Turn your kitchen into a bustling Cantonese eatery with this quick and delicious recipe! Featuring golden, crunchy egg noodles topped with a savoury stir-fry of tender vegetables and your choice of protein, all coated in a rich, glossy sauce. Perfect for weeknight dinners or entertaining, this dish delivers authentic flavours and irresistible texture in every bite.
Ingredients
150g Mrs Tran’s Kitchen Egg Noodles
100g Sliced chicken or other protein of choice
2 Garlic cloves, minced
1 Small brown/red onion, thinly sliced
2 Spring onions, cut to 5cm lengths
1 Small capsicum, julienned
Sauce:
1 Tbsp Mrs Tran’s Kitchen Oyster Sauce
2 Tsp Mrs Tran’s Kitchen Light Soy Sauce
1 Tsp Sesame Oil
Pinch of salt
100ml Water
1 Tsp Potato starch
Optional Garnish: Chopped coriander, black/white sesame seeds and Mrs Tran’s Kitchen Fried Shallots.
Cooking Instructions
- Soak egg noodles in hot water for 5 minutes or until softened. Drain and set aside.
- Pre-heat oven to 200°C. Line a baking tray and evenly spread out egg noodles. Bake for 4-5 minutes or until noodles are crispy and turn a golden colour. Alternatively, pan-fry noodles with some oil to a crispy texture.
- In a small bowl, add all the sauce ingredients and mix well, set aside.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add protein, garlic, onions and sauté until cooked and fragrant, then add vegetables and stir-fry for a few minutes until slightly tender.
- Add the mixed sauce ingredients to wok and rapidly toss through, ensuring all the meat and vegetables are coated. Turn off the heat when sauce thickens and is glossy.
To serve:
- Transfer crispy noodles onto a serving platter, pour meat and vegetables over noodles. Add garnishes and serve while hot.
