Ready to ditch the take-out noodles? One short trip to the grocery is all it takes. On your next trip to the grocery or market, pick up some seafood, frozen or fresh, some fish balls, again, frozen or fresh and some greens. Fresh noodles may have to be cooked within days of purchase, but dried noodles can be stocked for a while, so no hurt in getting some of those too.
We had this last Sunday, it was delicious and didn’t take long to prepare. The mix of seafood give the noodles the nice hint of sweetness and the greens is crunchy and fresh. Perfect for Sunday brunch.
The secret to a great stir-fry noodles is really hot wok. If you have ever been to Asia and enjoyed a plate of fried noodles bought from a street hawker, you will see that the noodles are cooked over extremely high heat with a big round fan next to it , fanning the charcoal to keep on burning.
A cast iron wok is commonly used, as it distributes heat evenly and quickly across the cooking surface. We always cook on open gas-fire with a big and heavy cast iron wok. I guess all those issues about blazing fire and cast iron wok are very important if you are cooking a big batch of noodles for big parties. Or if you sell noodles for a living. Me, I don’t mind teflon or electric burner.
Grab a bag of fresh egg noodles. If you are using dried noodles, prepare them as instructed in the package but only half the time stated.
Chopped some garlic. Get some prawns and fish balls. Fish fillets or prawn balls will do too. A couple of eggs are great too,
Some greens, Chinese mustard greens and bean sprouts. Cut the mustard greens into the same length as the bean sprouts. No reasons, but they will look nicer.
Chop some spring onions, white parts and green parts, the whole thing.
If you are using fresh egg noodles, make sure you wash them by soaking for a while. You would see the oil floating on top of the noodles. Get rid of excess oily water.
The fresh egg noodles will be much better, but don’t soak for too long or it will be super soggy.
Heat up some oil on a wok. Then break the eggs. Do this over high heat. The highest heat possible. Not only this would cook the eggs quickly so you won’t end up with over-cooked eggs, but the eggs will not stick and make a mess on the wok. They will just glide smoothly across the nicely heated-and-greased wok.
Use a spatula to scramble the eggs. Turning and tossing them quickly around the wok.
When the eggs are nicely scrambled, remove them from the wok for later use.
In the same wok, add some more oil. Heat it up nicely before throwing in some chopped garlic.
Toss in the prawns and fish balls. Stir fry quickly. Did you see the smoke? That is the sign of one serious stir-frying. The hot wok meets the cold seafood, that will result in juicy seafood. Again, a sign of importance for hot wok.
Season with salt, sugar and pepper generously.
Add the scrambled eggs back into the wok. Mix well with the seafood.
Toss in the greens and bean sprouts. Work very quickly over high heat.
When they look like this, the ingredients are ready to be introduced to the noodles. Not a minute sooner or later.
Add in the noodles. All of them.
Lastly, toss in the spring onions and season with soy sauce.
Add some hot water and let the noodles cooked briefly covered.
Delicious and healthy noodles ready to be served.
Seafood Noodle Stir Fry
1/4 cup cooking oil, and more for scrambling eggs
4 cloves garlic
500 g fresh egg noodles
150 g prawns
150 g fish balls, halved
2 eggs, scrambled
250 g bean sprouts
200 g mustard greens
40 g spring onions, chopped
1 tbsp soy sauce
1/2 tsp sugar (optional)
1/2 tsp salt
1/4 tsp pepper
1/2 cup hot water
Heat some oil in a wok over high heat and quickly scramble the eggs, about 1-2 minutes. Remove from the wok and set aside for later use.
Heat the rest of cooking oil in the same wok and stir-fry garlic over high heat till fragrant.
Add prawns and shrimps, cook for a minute and season with salt, pepper and sugar (if used).
Toss in scrambled eggs back into the wok and mix well.
Add greens and bean sprouts. Stir-fry for about 30 seconds before adding the noodles.
Lastly, add chopped spring onions and season lightly with soy sauce.
When everything is mixed well, add water and lower the heat.
Cook for another minute or two, covered.
Remove from the wok and serve warm.