Crispy Pan-fried Noodles
Liang Mian Huang (两面黄). Huang (黄) means golden brown; Liang Mian (两面) means double-sided. The name describes how the noodles are pan-fried on both sides until golden brown. It is like a crunchy version of chow mein topped with a saucy vegetable and protein soup. The idea is that some of the noodles absorb the sauce and become tender and savory, while other parts stay crispy, giving you different textures and depths of flavor.
Ingredients
| 2 servings | egg noodles |
| 3 liters | water |
| 2.1 g | sugar |
| 8.3 g | soy sauce |
| 9 g | oyster sauce |
| 6.8 g | vegetable oil (to coat the noodles) |
| 34 g | oil (to pan-fry the noodles) |
| 140 g | shrimp, peeled and deveined |
| 140 g | scallops |
| 1.9 g | salt |
| 0.7 g | paprika |
| 9.3 g | Chinese cooking wine |
| 6.8 g | vegetable oil (to marinate the seafood) |
| 0.8 g | ground black pepper, or to taste |
| 6.8 g | vegetable oil (to sear the seafood) |
| 4.5 g | vegetable oil (for the gravy) |
| 113 g | carrot, sliced thinly at a 45-degree angle |
| 113 g | celery, sliced thinly at a 45-degree angle |
| 98 g | mushrooms, sliced thinly |
| 98 g | snow pea, cut in half |
| 9 g | garlic, sliced thinly |
| 8 g | ginger, sliced thinly |
| 18 g | oyster sauce |
| 16.6 g | soy sauce |
| 480 g | water |
| 38 g | water (for cornstarch slurry) |
| 19 g | cornstarch |
Instructions
Choose your noodles: Egg noodles are used for this recipe. Common types in Asian markets are dried egg noodles (about 200g/7oz for 2 servings), fresh egg noodles (also called wonton or lo mein noodles, about 340g/12oz for 2 servings), and Hong Kong-style pan-fried noodles (labeled liang mian huang, pre-cooked, about 340g/12oz for 2 servings).
Cook and pan-fry the noodles:
- Fill a big pot with 3 liters of water and bring to a boil over medium heat. Turn off the heat.
- If using fresh egg noodles, add them to the hot water and stir for 20 seconds to 1 minute, depending on thickness. If using dried egg noodles, stir for 2-3 minutes.
- Remove the noodles from the hot water, rinse with cold water to stop the cooking, and drain thoroughly. (For pan-frying, slightly wet noodles won't cause sticking problems as they can cook until they release from the wok surface.)
- Mix the noodles with sugar, soy sauce, oyster sauce, and a drizzle of vegetable oil and stir well. Divide the noodles into 2 portions and set aside.
- Heat the wok until smoking hot. Add the oil and toss to create a non-stick layer. Switch to medium heat and add one portion of noodles. Do not stir immediately; fry on one side for a minute, using chopsticks to fluff the top layer so they stay light and airy rather than compacted into a hard pancake.
- Flip the noodles and fry the other side for a minute, fluffing the top layer again. Repeat 4-5 times until both sides are golden and crispy.
- Place the crispy noodles on a serving plate and pan-fry the other batch.
Marinate the seafood and cook:
- Pat the shrimp and scallops dry with paper towels. Place in a bowl and add salt, paprika, Chinese cooking wine, vegetable oil, and ground black pepper. Mix thoroughly and let sit for 10 minutes.
- Preheat a wok over high heat until smoking hot. Add oil and the marinated seafood and sear for a minute. Remove and set aside (undercook it, as it will cook again later).
- To the same wok, add another tsp of oil, the garlic, and ginger. Stir over low heat until fragrant.
- Add the carrot, celery, mushroom, and snow peas. Cook over medium heat for 2-3 minutes until the vegetables are soft.
- Season with soy sauce and oyster sauce, then pour in 2 cups water and bring to a boil.
- Quickly mix 2.5 Tbsps water with 2.5 Tbsps cornstarch until no lumps remain.
- Return the seafood to the wok. Add the cornstarch water and stir for 2-3 minutes until the soup thickens. Taste and adjust.
- Pour the vegetable seafood soup onto the crispy noodles and serve.