Double Sided Gold Noodle/Leong Mean Wong

This dish is all about the noodles. Noodles fried in this manner excite your palate with crispy and soft texture at one go. The topping does not have to be seafood, this noodles go well with whatever topping you can dish up - anything available except the kitchen sink.


Ingredients:

1 pound dried thick egg noodles
2 cloves garlic, sliced
1/2 lb choy sum , cut into bite-sized pieces
1 lb of mixed seafood - salt and pepper just before browning
1 tablespoon sesame oil

2 cup stock

1 tbsp cornstarch dilute with 2 tbsp water

1 tbsp shao xing wine
Cooking oil for frying
Kosher salt and freshly ground black pepper

Method:

Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands from sticking together.

Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot, add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to the pan)

Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out and leave aside. Do the same with all other seafood.

Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and stir-fry until tender-crisp.

Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing wine. Adjust the taste with salt and pepper.

To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entire surface of noodles.

Serves