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From breakfast, lunch to dinner, noodles are something most Filipinos will happily integrate into their diet. And one truly irresistible way to have it is fried to a satisfying crunch! That’s why we love Crispy Fried Noodles. Nothing beats the texture of deep-fried egg noodles, but it gets even more delicious with a rich and savory sauce. We make this with some five spice powder, oyster sauce and cornstarch to get it nice and thick.
This recipe can also get pretty filling because it does not just have shrimp as its protein, but also sliced chicken breast. And what are noodles without some veggies? You can expect a ton of health benefits from red bell pepper, long green beans and other nutritious ingredients.
Are you ready to create some delightful Crispy Fried Noodles with me?
How to Make Crispy Fried Noodles
Cooking the noodles
Apply heat to a wok, and just let it get hot. When it does, you can put 3 cups of cooking oil inside. Add 12 to 14 ounces of egg noodles, and deep-fry these using medium heat. Keep an eye on the noodles to make sure you do not overcook them. And just continue deep-frying until the noodles are satisfyingly crispy. Once that’s done, you can turn your heat off, and let the excess oil from the noodles drip. Then just set this aside on a serving plate.
Preparing the chicken and shrimp
Leave just 3 tablespoons of cooking oil in our wok from earlier. Apply heat again, and then get your 1 tablespoon of minced garlic with 1 cup of boneless chicken breast you’ve sliced. Put these in the wok, and sauté them. Just keep cooking for 5 minutes, and then you can add your ½ lb. of shelled and deveined shrimp. Stir your components in the wok.
Stir frying the vegetables
We can now toss in ¾ cup of chopped long green beans, 1 red bell pepper we’ve sliced into strips, and ¾ cup of julienned carrots.Let’s stir fry everything for 3 to 5 minutes. And then incorporate your 1 bunch of bok choy, as well as 2 cups of chicken broth. Let the mixture boil, and then just simmer for 3 minutes.
Letting the sauce thicken
Put your 3 tablespoons of oyster sauce, ½ teaspoon of five spice powder, 2 teaspoons of sesame oil, and 2 tablespoons of cornstarch diluted in 3 tablespoons of water. Just keep this cooking until the sauce gets nice and thick.
Putting the sauce and noodles together
Remember the fried noodles we arranged earlier? Top this off with the sauce we just made. Good job! You have now made yourself a delightful plate of Crispy Fried Noodles! Don’t forget to eat this while it’s hot. This is definitely something you can get full from as a standalone dish. But if you’re inviting some guests over, and want a truly special table of dishes, here are some recommendations.
What to Have with Crispy Fried Noodles
Dumplings always seem to work with noodles. They add a certain level of meatiness and savor to the dish, and they are quite convenient to eat. What I am suggesting you try out for these Crispy Noodles is some delicious Chicken Siomai because of its light flavor that would be great for accompanying our carb dish. You may also want to serve this with toyomansi or ponzu.
Got a love for food with a bit of heat? If that’s a yes, you definitely need to go for this Spicy Wonton Soup recipe. This can also fit those without a very high tolerance for spiciness. You can simply reduce the amount of chili oil you put in the soup. But if you want the full experience, I suggest you go for all 3 tablespoons! This is also one of my go-to recipes for the sick days because it provides a ton of warmth, and is also quite satisfying. But a quick heads up that this takes nearly 2 hours to make. But this time is essential to getting that irresistibly rich flavor for the soup from pork neck bones and onion.
But if you want a soup that is a bit less flavorful, you can prepare another option. And that is the delicious Egg Drop Soup, which is really easy to make. The steps are not at all complicated, and you will need just 7 ingredients to get it all together. This is a dish that also fits various dishes, which is probably why you’ve seen it many times in restaurant menus. It is quite versatile because of its light flavor.
- 12 to 14 ounces egg noodles
- 1 cup chicken breast boneless, sliced
- 1/2 lb shrimp shelled and deveined
- 1 bunch bok choy
- 2 teaspoons sesame oil
- 2 cups chicken broth
- 3 tablespoons oyster sauce
- 1/2 teaspoon five spice powder
- 3/4 cup carrots julienne
- 3/4 cups long green beans chopped
- 1 piece red bell pepper sliced in strips
- 2 tablespoons cornstarch diluted in 3 tablespoons water
- 1 tablespoon garlic minced
- Salt and ground black pepper to taste
- 3 cups cooking oil
- Heat a wok and pour-in cooking oil.
- Deep Fry the noodles in medium heat until texture becomes crisp and crunchy.
- Turn-off heat and transfer fried noodles on a serving plate (make sure to let excess oil drip).
- Reduce the cooking oil from the same wok to 3 tablespoons and apply heat.
- Saute garlic and add chicken slices. Cook for 5 minutes.
- Add shrimps then stir.
- Put-in the green beans, red bell pepper, and carrots. Stir-fry for 3 to 5 minutes.
- Add bok choy and chicken broth. Bring to a boil and simmer for 3 minutes.
- Add the oyster sauce, five spice powder, and sesame oil, and cornstarch diluted in water. Cook until sauce thickens.
- Pour sauce on top of arranged fried noodles.
- Serve hot. Share and enjoy!