This Seafood Crispy Noodles dish delivers the ultimate combination of textures – crispy golden noodles topped with tender seafood and a rich, savory sauce that’s packed with flavor. Every forkful is comforting, satisfying, and tastes just like your favorite restaurant-style noodle dish made right at home!
INGREDIENTS:
Crispy Noodles
- 3-4 cups Baguio Pure Coconut Oil
- 200 grams Dried Egg Noodles
- Water, for boiling the noodles
Seafood Sauce
- 3 tbsp Baguio Pure Coconut Oil
- 1 tbsp Red Onion, chopped finely
- 2 tsp Garlic, chopped finely
- 8-10 pieces small Shrimps, shells removed except for the tail, deveined
- 250 grams Squid, cut into rings
- 200 grams Shiitake Mushrooms, cut into slices
- ½ piece Carrot, cut into thin strips
- ½ piece Red Bell Pepper, cut into thin strips
- 1 ½ cup Water
- 2 tbsp Cornstarch
- 2 tbsp Water, for cornstarch slurry
- 200 grams Taiwan Pechay
- Salt & Pepper, to taste
PROCEDURE:
- Start boiling the water. Add a little oil once boiling. Put the dried egg noodles and cook until al dente.
- Drain hot water and pour cold water into the hot noodles.
- Dry the noodles.
- Use a strainer to mold noodles. Make a well at the center.
- Using a wok, heat oil over medium heat. Once oil is ready, fry the noodles. Use a ladle to press noodles to form a shape.
- In a different wok, cook the vegetables and seafood. Heat oil over medium heat. Sauté onions and garlic. Add the shrimps and squid. Season it with salt and pepper. Transfer to a plate once cooked.
- Using the same wok, sauté the vegetables. Pour the mushrooms, carrots, and bell pepper. Season it with salt and pepper. Cook until tender. Add water and the cooked seafood.
- To thicken the sauce, make a cornstarch slurry. Mix water and cornstarch. Pour it into the sauce and let it simmer until thickened. Season with salt and pepper.
- For the last part, simmer the water and season it with salt. Blanch the Taiwan pechay.
- To assemble, arrange pechay around noodles. Pour the sauce in the middle. Serve while hot.
