Friday, September 17, 2010

Pan Fried Seafood Yee Mein (Hong Kong Noodles)

Being an Asian and Chinese,eating rice or noodle is a must for me in my daily meal.I love any kind of seafood and noodle..Few weeks ago when I was food shopping at Asian market,I decided to buy a pack of Hong Kong Noodle (look like wonton mee but in dry form) .Who don't like Seafood Yee Mein(Pan fried Hong Kong Noodle)? Actually cooking your own pan fried noodles at home is not really hard..The only difficult task to achieve cooking noodle at home is to gain the flavor 0f "wok hei" 镬气 ."Wok Hei" literally translate to English is food cooked in a wok over a high flame or heat.. As you know our home stove didn't have the industrial strength flame like the restaurant type of stove which is adjusted to fully capacity to meets the customers demand. Anyway ,I try to use an aluminum skillet, not non-stick skillet and with lots of garlic in order to achieve that kind of "wok hei" (high flame)flavor.Of course, I don't have that kind of talent like the expert chef do but I still can said the flavor and taste of the gravy is almost there!!(pat my own shoulder)..One word :Acceptable!










Ingredients:


1 pack of Hong Kong Noodles,1 lb (I used 1/2 pack only)
15 large shrimp,shelled and deviened
1 piece boneless chicken breast,sliced thin + 2 tbsp soy sauce + 2 tbsp corn flour
1 large white squid,clean ,sliced and cut crisscross
2-3 pieces boneless tilapia,cut
1/2 cup frozen green pea
5-6 leaves Chinese "boy choy",washed and cut 2 inch each
10 cloves garlic,peeled and minced
4 large eggs


Seasoning:
3 cups water or chicken stock,plus extra if it's too dry
2 tbsp chicken bouillon powder
2 tbsp oyster sauce
salt to taste
soy sauce to taste
1 tbsp ground white pepper powder
4- tbsp corn flour +4 tbsp cold water
1/2 cup cooking oil
sesame oil
Method:

1:Divide the noodle in small portion.Blanch the noodle over cold water,remove immediately,drained.(this method is to remove the excess flour and make the noodle softer and moist when frying) Heat wok or skillet with some oil at high heat.When wok or skillet is really hot,slowly place noodle on it.Do no move the noodle.Let it fry until golden crisp brown,then flip over to another side to fry until golden crisp brown.
2:Remove pan-fried noodle to a large bowl or large plate.Use the same wok with some oil.Add in minced garlic,fry garlic until golden brown or fragrant,add in water or chicken stock,oyster sauce,salt,chicken bouillon powder,soy sauce and white pepper powder.
3:When the broth is rolling boil,add in Chinese 'bok choy' and chicken mixture,slowly move the chicken mixture,do not let them stick together .When the broth bubbly ,add in green pea,squid,shrimp and fish.Cook seafood for 2 minutes.
4:Crack all the eggs in a bowl,lightly beat the eggs.In another bowl mix corn flour and water,dissolve.Add in corn flour mixture into the broth,slowly use spatula to mix all the ingredients together until it's become thick and gluey.Slowly add the egg into the broth by spreading it's all over..Eggs must look like flower texture.
5:Immediately shut off the heat,scoop the gravy onto the pan-fried noodle.(do not over cooked the eggs) Drizzling with some sesame oil before serve pan-fried noodle with cut chili immediately.









7 comments :

Sonia (Nasi Lemak Lover) said...

a plate of yummy and simple noodles.

noobcook said...

wah your noodles look damn good. I think we call it "sheng mien" here meaning raw noodles. I love to eat it right away while the noodles are crispy.

mycookinghut said...

I really miss eating this!!

Anncoo said...

I love noodles to be cooked in anyway. I want to eat this too!

Pei-Lin@Dodol and Mochi said...

Growing up in KL, this is one of the dishes I love eating a lot! Love how yours is made and presented!

I'm a sucker for wok hei, too! HAHA! Glad that my days in U.S. had taught me how to achieve wok hei when cooking. =D

Lamchop said...

That's more than just acceptable, it looks like it came out from a restaurant kitchen!

My Asian Kitchen said...

Thank you ladies for your wonderful and lovely comment:D

noobcook:
Yes hongkies here use this type of sheng mein to cook "har sheng mein or"long har sheng mein"!!

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Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.