Cantonese Seafood Noodles - Recipe

Preparation time: 45 minutes
Serves: One  (add multiplier for more serves)


  • 200g fresh egg noodles (Chow Mein)
  • 150g meat of choice - chicken fillets, pork, seafood - peeled prawns, squid, fish cake, etc
  • 100g Green leafy vegetables of choice - Choy Sum or Chinese Cabbage
  • 2 red shallots (small onions) - sliced
  • 2 cloves of garlic - minced
  • 1.5 to 2 table spoon of corn starch (or potato starch)
  • 1 egg
  • 1 tablespoon of Soy sauce
  • 1 tablespoon of Chinese wine
  • 150 ml of water
  • Salt to taste 
  • Oil for frying


Part A: Preparing the noodles
  • Cook noodles in boiling water for 5 minutes
  • Strain till completely dry and leave to stand for 2 minutes
  • Deep fry noodles in hot oil till golden in small batches (use enough oil to partially immerse the noodles - amount of oil used is dependent on the size of your frypan or wok) 
  • Strain the noodles and place on top of paper towels to remove any residual oil

Part B: Preparing the egg sauce
  • Fry the shallots and garlic till golden in a big wok
  • Add meat (not seafood) and fry till cooked
  • Add water and bring to a boil (you can also use chicken stock)
  • Add corn starch (pre-mixed in a bit of water, and well stirred just before use) and stir well
  • Add soy sauce, salt and wine to taste. Make the sauce slightly salty to cater for the seafood, vegetable and egg yet to be added, and also there's no salt in the noodles.
  • Add seafood and stir till half cooked
  • Add vegetables and stir for 30 seconds
  • Add eggs (first crack the egg in a bowl and stir to break up the yolk) to the wok and stir gentle for 10 seconds then turn off the heat
  • Cover the wok for 1 minute before serving

Part C: Assembling the final product
  • Assemble the noodles on individual plates
  • Pour the sauce on top of the noodles and serve immediately