One of the most comforting Teochew (also pronounced Chiuchow or Chaozhou) dishes is Seafood Noodle Soup. Egg noodles and seafood swimming in a large bowl of light chicken broth. Teochew Seafood Fried Noodles brings all the same simple flavors together in an easy stir fry.
If you live in a city with a large Chinese population (New York, Los Angeles, San Francisco), you'll have no problem finding a Teochew restaurant to get your noodle fix. Anywhere else and it might be more difficult to find.
Teochew Seafood Fried Noodles uses very common ingredients you can find in just about any grocery store. With this recipe, you can satisfy your craving, no matter where you live, by making it at home.
What Makes Teochew Seafood Fried Noodles Different?
What makes Teochew Fried Noodles different from any other seafood fried noodles? The first main difference is how light the sauce is. The noodles are coated in a very light and simple sauce. It's lightly seasoned with soy sauce, hoisin sauce and oyster sauce to allow the flavor of the chicken broth to shine through.
The other main difference is the use of kailan and dried shiitake mushrooms. Both are frequently used in Teochew Seafood Fried Noodles.
What Type of Noodles Can I Use for Stir Frying?
Traditionally, this recipe uses fresh Chinese egg noodles but dried egg noodles will work as well. The fresh version is thicker and has more bounce and elasticity. The starchy noodles also does a really good job of clinging onto the delicious sauce.
If fresh egg noodles are hard to come by in your area, dried egg noodles are a good alternative. Dried egg noodles typically come in a thin cut but if you can find a wide cut, it would be better for this recipe. Just cook according to the instructions on the package.
What Varieties of Seafood Can I Use for Teochew Fried Noodles?
Most types of seafood are suitable for this recipe. Anything that holds up to stir frying and doesn't fall apart works best. My preferences are fish balls, imitation crab meat and shrimp. Some other popular seafood options include fish, squid, scallops and fish cake.
If you're using fish, be sure to select a type that is mild in taste and isn't too flakey or delicate. It needs to be able to stand up to stir frying without falling apart. Whatever you include, one or all, it always comes out delicious!
Ingredients
- 1 pack fresh egg noodles
- 3 pieces imitation crab meat, cut into 2" segments
- 4-6 fish balls, cut in half
- 4-6 shrimp, shelled and deveined
- 2 pieces dried shiitake mushrooms, soaked in hot water for 1 hour then sliced
- 1 handful kailan, cut into 3" lengths
Sauce
- 2 cups chicken broth
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon hoisin sauce
Cornstarch Slurry
- 2 tablespoon cornstarch
- 2 tablespoon water
Instructions
- Boil the noodles according to the package instructions.
- Blanch kailan in the same pot in the final 20 seconds. Drain the noodles and kailan in a colander.
- Heat a wok or skillet over high heat with a tablespoon of oil. Add mushrooms and stir fry until lightly browned then add garlic and toss until it becomes aromatic.
- Add another tablespoon of oil then add the noodles and kailan and give it a good toss.
- Add seafood (imitation crab meat, fish balls, shrimp) and stir fry until the shrimp is nearly pink, about halfway cooked.
- Add chicken broth, soy sauce, oyster sauce and hoisin sauce and bring to a boil.
- In a small bowl, thoroughly mix the cornstarch and water. Stir in half of the cornstarch slurry and allow the sauce to come back to a boil. Repeat until the sauce reaches your desired consistency.
Join the Discussion