Straight from new cookbook Viet Kieu (scroll to the end for your chance to win 1 of 5 copies), this recipe is a staple across Melbourne’s Viet-Chinese eateries. The author, acclaimed chef Thi Le, stresses the importance of fresh seafood in this recipe. “I have bitten into mouthfuls of cold (sometimes still frozen) imported seafood, ammonia or chemical-laced, often texturally lifeless. I will take the natural sweetness and the tactile snap of a wok-licked local prawn any day,” she said.
Images and text from Viet Kieu by Thi Le with Jia-Yen Lee, photography by Mark Chew. Murdoch Books, RRP $55.00.
Crispy egg noodles with seafood
Enjoy these crispy egg noodles, made fresh and flavourful with seafood.Scroll to the end to enter our competition for your chance of winning one of five copies.
Equipment
- 1 wok or frying pan
Ingredients
- 200 g fresh egg noodles
- 60 ml vegetable oil plus an extra teaspoon for the noodles
- 20 g ginger, peeled and sliced
- 2 red Asian shallots sliced
- 2 garlic cloves minced
- 6 spring onions scallions, white partscut into 5 cm (2 inch) batons
- 150 ml chicken stock or water
- 60 g squid cleaned, cut into chunks and lightly scored in a crosshatched patter
- 3 prawns shelled and deveined
- 60 g firm white fish fillets, such as John dory or barramundi cut into chunks
- 70 g broccolini (tenderstem broccoli) cut into chunks
- 30 g Chinese celery cut into 5 cm (2 inch) batons
- Slurry
- 1½ tablespoons cornflour or cornstarch
- 3 tablespoons cool water
- Sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon oyster sauce
- pinch of raw sugar
- pinch of cracked white pepper
Instructions
- Loosen the fresh noodle pucks, then blanch in boiling water for about 50 seconds. Rinse under cold water until cool, vigorously shake out any excess water, and let drain. Set aside.
- In a small bowl, combine the cornflour and cool water, mixing well until smooth. Set aside.
- Combine all the sauce ingredients in a bowl, stirring until dissolved. Set aside.
- Heat the 1 teaspoon of oil in a large wok or frying pan over high heat, then reduce to medium. Add the cooked noodles, spreading them out evenly. If they start to stick, add another splash of oil.
- Once the noodles start to char, flip them to char the other side. Be careful not to burn them.
- Transfer the crispy noodles to a plate and keep warm. Rinse and wipe out the wok.
- Heat the 60 ml (1/4 cup) of oil in the wok over medium heat.
- Add the ginger, shallot, garlic and spring onion batons; stir-fry for 1 minute until fragrant.
- Add the stock and bring to the boil. Add the squid, prawns and fish, stirring occasionally for 2 minutes.
- Add the slurry and sauce mixture, along with the broccolini. Stir fry for 2–3 minutes until the broccolini is just cooked.
- Remove the wok from the heat and toss in the Chinese celery.
- 12 Serve the seafood and vegetable mixture over the fried noodles.
Sorry, this competition has now closed.
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