Luke de-mystifies the showstopping dish that is the crispy egg noodle! Make this restaurant classic, right in your own home.
- 150 g fresh egg noodles
- Vegetable oil, for shallow frying
- 2 garlic cloves, finely chopped
- 6 green tiger prawns, peeled and cleaned with tails in-tact
- ½ onion, cut into wedges
- ½ carrot, julienned
- 6 small broccoli florets, blanched
- ¼ red capsicum, thinly sliced
- ⅓ cup fresh corn kernels
- 4 oyster mushrooms, torn
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- Dash fish sauce
- 80 ml (⅓ cup) chicken stock
- ½ cup chopped Chinese celery
- 2 tsp potato starch mixed with 2 tbsp water
- Coriander sprigs and chopped chilli, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Flatten the egg noodles onto a dinner plate to form a circular shape.
Heat 1 cm oil in a large frying pan over medium-high heat. When hot, slide the circle of noodles into the pan and cook for 10-20 seconds until nice and crisp, making sure you move it around so it cooks evenly. Drain on paper towel, then transfer to a round serving plate.
Remove all but 2 tablespoons oil from the pan and return to medium heat. Add the garlic and cook for 1 minute or until fragrant, then add the prawns and cook for 1 minute on each side. Remove the prawns and set aside, then add the onion, carrot, broccoli, capsicum, corn and mushrooms and stir- fry for 1 minute. Add the sauces and stock and toss to combine. Add 1 tablespoon of the potato starch and water mixture, then return the prawns to the pan with the Chinese celery and stir-fry for another minute.
Transfer the prawns and vegetables over the crisp egg noodles, scatter with the coriander and chilli and serve immediately.