Crispy Seafood Noodles

2 nests egg noodles
200g prawns, peeled and butterflied (some with heads optional)
150g squid, cleaned and sliced
120g tenderstem broccoli, cut into pieces
1 spring onion, cut into batons
3cm ginger, cut into fine matchsticks
2-3 tablespoons vegetable oil

The Sauce
1 tablespoon oyster sauce
1 tablespoon chilli bean sauce
2 tablespoons light soy sauce
½ teaspoon sugar
1 teaspoon sesame oil

The Stock
250ml chicken stock
The Cornflour Slurry
1 teaspoon cornflour
2 tablespoons water

PREPARATION

1. Cook the egg noodles according to packet instructions, drain well and toss lightly with a little oil to prevent sticking.
2. Heat a well oiled wok over medium heat and arrange the noodles into a loose nest. Cook for 5-6 minutes until the underside becomes crisp and golden.
3. Carefully flip the noodles and cook the other side until equally crisp, then transfer to a serving plate.

COOKING

1. In the same wok, heat a little oil and add the ginger and spring onion. Stir fry briefly until fragrant.
2. Increase the heat to high and add the prawns and squid. Allow the seafood to sear quickly without moving too much.
3. Add the tenderstem broccoli and continue stir frying, allowing the vegetables to steam slightly from the seafood juices.
4. Mix oyster sauce, chilli bean sauce, light soy sauce, sugar and sesame oil, then pour the sauce into the wok.
5. Add the chicken stock around the edge of the wok and bring everything to a vigorous boil.
6. Once the seafood is nearly cooked and the broth is bubbling, stir the cornflour slurry and pour it into the wok to thicken the sauce.
7. Allow the sauce to bubble briefly until glossy and lightly thickened.
8. Arrange the crispy noodles on a serving plate and spoon the seafood and sauce generously over the top.
9. Serve immediately so the noodles stay crisp while soaking up the savoury sauce.

School of Wok Tips

• Fry the noodles slowly at first so they become evenly crisp without burning.
• Keeping the wok extremely hot helps seafood cook quickly without becoming tough.
• Prawn heads add extra flavour to the sauce if you choose to keep them on.
• Add the cornflour slurry only once the sauce is boiling to achieve the best texture.

FAQs

Why are the noodles fried first?
Pan frying creates a crispy base that contrasts beautifully with the saucy seafood topping.

Can I use other seafood?
Yes. Scallops, mussels or crab work well in this style of dish.

Do I have to use egg noodles?
Egg noodles work best for crisping, but wheat noodles can also be used if egg noodles are unavailable.