charles phan's crispy egg noodles with seafood

charles phan\'s crispy egg noodles with seafood
1 1/2 cups broccoli florets
small in size
frying oil
fresh chow mein egg noodles
divided into 4 portions
6 tbsp cornstarch
3/4 cup cold water
1/4 cup canola oil
plus more for frying
1 cup red onion
thinly sliced
1/2 cup carrots
1 cup fresh shiitake mushrooms
12 whole shrimp
medium size, preferable from the Louisiana Gulf, peeled and deveined
1/2 lb squid
bodies cut into 1/2-inch rings
6 whole scallops
small in size, sliced in half horizontally
1/4 cup rice wine
from Shaoxing in Zhejiang province
5 cups chicken stock
2 tbsp sugar
3 tbsp fish sauce
1/4 cup oyster sauce
2 tsp toasted sesame oil
  • medium pot
  • wok or heavy bottomed pot
  • paper towel-lined plate
We love ordering crispy egg noodles with seafood whenever we go to Slanted Door, Yank Sing, or Le Cheval, so we were excited to find a recipe for it in Charles Phan's Vietnamese Home Cooking. The combination of the crunchy noodles, sauce, and seafood is simply divine! This recipe isn't easy to procure or prepare, but understanding that makes us appreciate the dish all that much more when we enjoy it in restaurants.
Preheat the oven to 250°F. Fill a medium pot with water and bring it to a boil over high heat.
Add the broccoli to the boiling water and cook for about 5 minutes. Drain and rinse with cold water. Reserve.
Fill a wok or other heavy bottomed pot with 2 inches of oil. Warm the oil until it reaches 350°F.
Divide the noodles into 4 portions. Form each into a loose ball about 5 inches in diameter.
When the oil comes up to temp, gently lower the noodles into the hot oil. Each portion will expand to about 8 inches. Cook for about 1 minute or until golden brown. Transfer the noodles to a paper towel-lined plate to drain.
Bring the oil temp back up to 350°F then repeat for the remaining portions. Transfer the fried noodles to a baking sheet and keep them warm in the preheated oven. Transfer the oil into a heatproof container to cool for reuse or for disposal.
Combine the cornstarch with the water and mix until smooth.
Preheat the wok and 2 tablespoons of oil over high heat. Add the half of the onions and toss frequently for about 3 minutes or until cooked.
Add half of the broccoli, carrots, and shiitake mushrooms. Toss and cook for 1-2 minutes.
Add half of the shrimp, squid, and scallops. Toss frequently and cook for 1 minute.
Deglaze the wok with half the rice wine and cook for 30 seconds.
Add half of the chicken stock, sugar, fish sauce, oyster sauce, sesame oil and cornstarch slurry. Bring to a boil then reduce heat to a simmer. Simmer for 2 minutes until sauce thickens slightly.
Plate half of the fried noodle disks into individual plates. Divide the seafood mixture and sauce evenly over the top of the noodles.
Repeat from step 8 and on with the remaining ingredients. Enjoy immediately before the noodles get too soft! :)