Crispy egg noodle with prawn stir-fry

Luke de-mystifies the showstopping dish that is the crispy egg noodle! Make this restaurant classic, right in your own home.

• serves

  4

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 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

Instructions

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.

Luke Nguyen's Food Trail airs Thursdays at 8pm on SBS. Visit the program page for recipes, videos and more.

Cook's Notes

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.