Hong Kong Crispy Noodle with Seafood Gravy 海鲜生面

ShareFood Writer

Hong Kong Crispy Noodles 生面 (sheng mian) is a classic dish you can find at any zi char stall. Crispy and savoury, it is like an adult version of the Mame noodle snack we grew up eating as kids, but much healthier and more filling of course! Nevertheless, the nostalgic reminder of the childhood snack makes this dish extra special to us.

Home cook Anne Leong’s recipe for Hong Kong Crispy Noodles with Seafood Gravy 海鲜生面 (hai xian sheng mian) has a fragrant and smooth egg seafood gravy that pairs perfectly with the crunch of the noodles. As you eat, the crispy noodles will soften gradually so that you can enjoy the varying noodle texture as you savour the dish. Best of all, with Kwong Cheong Thye’s Hong Kong Noodle, you can prepare the whole dish within just 45 minutes!

Hong Kong Crispy Noodle with Seafood Gravy

Hong Kong Crispy Noodle with Seafood Gravy

Kwong Cheong Thye Hong Kong Noodle

Kwong Cheong Thye Hong Kong Noodle

For this recipe, the ingredients that you will need are Kwong Cheong Thye Hong Kong Noodle, superior chicken stock, chicken thigh, prawns, brown shimeiji mushrooms, xiao bai chye, eggs, carrot, garlic, shallots, salt, pepper, sugar, sesame oil, Chinese cooking wine (hua diao chiew), oyster sauce, corn flour, red chillies, and spring onions.

The first step is to marinate the chicken.

In a bowl, add the chicken, salt, white pepper, sesame oil, and Chinese cooking wine and give it a good mix. Wrap the bowl with cling wrap and place it in the chiller for at least 20 minutes.

Mixing chicken and marinade in a bowl with a spoon

Mix the chicken and the marinade seasoning well

The second step is to prepare and fry the crispy noodle base.

To loosen up the noodles, prepare a pot of boiling water and boil the noodles for 2 minutes. Stir well to separate them. #Tip: Do not over cooked the noodles so that it will continue to absorb the water after removing from the pot.

Noodles in a pot of boiling water

Par boil the noodles to loosen them up before frying

Stirring noodles with chopsticks

Use chopsticks to separate and loosen the noodles further

Once cooked, remove the noodles from the water. Place the noodles on a clean and dry kitchen cloth, fold the cloth over the noodles and press firmly to soak up the water. #Tip: Drying the noodles limits the splattering of oil when frying the noodles later so to dry them further, let the noodles chill in the fridge for 15 minutes.

Drying noodles on a kitchen cloth

Place the cooked noodles on a dry kitchen cloth

Pressing kitchen cloth over cooked noodles

Fold the cloth over the noodles and press down to dry them further

While the noodles are drying, heat up a wok with oil. When the oil is hot, add the noodles into the oil and deep fry it until golden brown.

Deep frying noodles in a pan

Deep fry the noodles until golden brown

#Tip: use a wok with a curved bottom as the noodles will take the shape of the wok and form a basket-like shape. Let the noodles drain on a paper towel once cooked and set aside.

Deep fried Hong Kong noodles

Place the noodles on a paper towel to absorb the excess oil

In the third step, cook the seafood gravy and assemble the dish.

Heat up some oil in a frying pan and add the shallots and garlic. Stir fry until fragrant.

Frying shallots and garlic in a pan

Stir fry the shallots and garlic

Add the chicken and prawns. Stir fry until they are ¾ cooked through.

Stir frying prawns and chicken in a pan

Stir fry the chicken and prawns

Add the mushrooms, carrots, and chye sim. Stir fry for 30 seconds.

Frying vegetables, chicken, and prawns in a pan

Add the vegetables and stir fry for 30 seconds

Add in the chicken stock, oyster sauce, salt, and sugar. Stir and simmer the gravy for 1 minute.

Pouring chicken stock into a pan of stir fried ingredients

Add in the chicken stock, oyster sauce, salt, and sugar.

Add in the slurry (cornflour mixture) while stirring the gravy constantly. Keep stirring until the gravy thickens. #Tip: Do not add in more slurry if the gravy still seems watery as the eggs will thicken the gravy further later.

Pouring slurry into gravy in a pan

Stir while pouring in the slurry

Once the gravy has thickened, turn off the fire and add in the eggs. Stir them in well to combine the eggs with the gravy.

Pouring beaten eggs into seafood gravy

Pour the eggs into the gravy

Stirring seafood gravy with a wooden spatula

Stir well to mix the egg into the gravy

Assemble the dish by spooning the gravy and the ingredients over the fried noodles. Garnish with cut red chillies and spring onions and the Hong Kong Crispy Noodle with Seafood Gravy is done!

Hong Kong Crispy Noodles with Seafood Gravy

Hong Kong Crispy Noodles with Seafood Gravy is ready!

Get the recipe here!

Hong Kong Crispy Noodle with Seafood Gravy

Servings 2 people

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

  • 1bunch Kwong Cheong Thye Hong Kong Noodle
  • 750ml superior chicken stock
  • 200g skinless and boneless chicken thigh meatcut into slices
  • 150g fresh prawnspeeled and de-veined but keep the tail intact
  • 50g fresh brown shimeji mushroom
  • 3bunches xiao bai chye
  • 2 eggsbeaten
  • 1/4 carrotcut into slices
  • 2cloves garlicminced
  • 2 shallotsminced

Chicken seasoning

  • 1/4tsp salt
  • 1/4tsp white pepper
  • 1/2tsp sesame oil
  • 1/2tsp chinese cooking wineaka hua diao chiew

Gravy seasoning

  • 1/4tsp saltto taste
  • 1/4tsp sugarto taste
  • 1tbsp oyster sauce
  • cornflour mixture3 tbsp water + 11/2 tbsp cornflour

Garnishing (optional)

  • red chilliescut
  • spring onionscut
  • coriander leaves

Instructions

Step 1: Season the chicken

  1. In a bowl, add in the chicken and the chicken seasonings and give it a good mix. Cling wrap the bowl and transfer it to the chiller to marinate for at least 20 mins.

Step 2: Par-boil and deep fry the noodle

  1. In a pot, boil 1L water. Add in noodles and boil it for 2 mins to loosen it.
  2. Remove the noodles from the water and place them on a dry kitchen cloth. Fold the cloth over and press down firmly to dry the noodles.
  3. #Tip: Place noodles in the chiller for 15 mins to dry them further and limit the splattering of oil when frying later.
  4. In a wok, add in 1L oil and heat it up. Add in the noodle and fry till light golden brown. Set aside.

Step 3: Cook the gravy, assemble and serve dish

  1. In a frying pan, heat up 2 tbsp oil. Stir fry shallots and garlic till fragrant.
  2. Add in chicken slices and prawns and fry till they are 3⁄4 cooked.
  3. Add in mushroom, carrot, chye sim. Fry for 30 seconds.
  4. Pour in the chicken stock, oyster sauce, salt and sugar. Stir and simmer the gravy for for 1 min.
  5. Keep stirring the mixture. Add in the flour water gradually. Keep stirring until it thickens. #Tip: Do not add in more cornflour water as the eggs will thicken the gravy thereafter.
  6. Once the gravy has thickened, turn off the fire and add in the eggs. Give a good stir to combine the eggs with the gravy.
  7. Assemble the dish by spooning the ingredients and gravy over the fried noodles. Garnish and serve.

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