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 simple flavor of together in an easy stir fry.
If you live in a city with a large Asian population (New York, Los Angeles, San Francisco) you will have no problem finding a Teochew restaurant to get your noodle fix. Anywhere else and it might be more difficult to find. With this recipe, you can make it at home, no matter where you live. It uses very common ingredients that you can find in just about any grocery store. And of course, the type of seafood you use is up to you. My preference is fish balls, imitation crab and shrimp. Squid is often used as well but not always easy to find.
What makes Teochew noodles different than any other seafood fried noodles? The first difference is how light the sauce is. A very simple, light sauce that allows the flavor of the the chicken broth to shine through. The other main difference is the use of kalian and shiitake mushrooms. Both are almost always used in Teochew seafood fried noodles.
- 1 pack egg noodles
- 2 pieces imitation crab
- 4-6 shrimp, (shelled and deveined
- 2 cups chicken broth
- 2 pieces shitake mushrooms, soaked in hot water for 1 hour
- 1 handful kailan
- 1 teaspoon hoisin sauce
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon cornstarch, mixed with cold water
- Boil the noodles for a few minutes, follow the instruction on the package.
- Add kailan to the pot during the last 20 seconds.
- Drain everything.
- Heat wok over high heat with tablespoon oil. Add mushrooms and fry until lightly brown.
- Add garlic and fry until the garlic begins to change color.
- Add another tablespoon oil and all the noodles and kailan, fry for a couple minutes.
- Add seafood and fry until the shrimp is almost pink, about half cooked.
- Add chicken broth and hoisin sauce. soy sauce and oyster sauce, bring to a boil.
- Thicken with cornstarch mixture.