📝 About This Recipe
A masterpiece of Cantonese cuisine, this dish features a dramatic 'nest' of golden, deep-fried egg noodles that serves as a crunchy vessel for a luscious, savory stir-fry. As the velvet-smooth gravy seeps into the noodles, they transform from shatteringly crisp to perfectly tender, creating a symphony of textures. This elegant preparation is a staple of high-end dim sum houses, celebrated for its vibrant medley of seafood, tender meats, and crisp seasonal vegetables.
🥗 Ingredients
The Noodle Nest
- 12 ounces Fresh Thin Egg Noodles (Hong Kong style thin noodles, parboiled and dried)
- 4 cups Vegetable Oil (for deep-frying; high smoke point recommended)
Proteins and Aromatics
- 8 pieces Large Shrimp (peeled, deveined, and tail-on)
- 6 ounces Chicken Breast (thinly sliced against the grain)
- 3 cloves Garlic (finely minced)
- 1 inch Fresh Ginger (peeled and cut into matchsticks)
The Vegetable Medley
- 2 heads Bok Choy (quartered lengthwise)
- 1/2 cup Carrot (sliced into decorative coins)
- 1 cup Snow Peas (trimmed)
- 4 pieces Shiitake Mushrooms (fresh, sliced)
The Savory Gravy
- 1.5 cups Chicken Stock (low sodium)
- 2 tablespoons Oyster Sauce (premium quality)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Toasted Sesame Oil
- 1.5 tablespoons Cornstarch (mixed with 2 tbsp water to create a slurry)
- 1/4 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
If using fresh noodles, blanch them in boiling water for 1 minute, drain, and pat extremely dry. Moisture is the enemy of a crispy nest!
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2
Heat 4 cups of oil in a wok or deep pot to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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3
Place a portion of noodles into a large wire skimmer or a specialized bird's nest fryer basket. Press a second, slightly smaller skimmer on top to sandwich the noodles into a bowl shape.
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4
Carefully lower the noodles into the hot oil. Fry for 2-3 minutes until the noodles are golden brown and rigid. Drain on paper towels and repeat for remaining portions.
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5
In a small bowl, whisk together the chicken stock, oyster sauce, soy sauce, Shaoxing wine, sesame oil, and white pepper. Set aside.
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6
Heat 1 tablespoon of oil in a clean wok over high heat. Add the shrimp and chicken slices, searing until just cooked through (about 2-3 minutes). Remove and set aside.
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7
In the same wok, add another splash of oil if needed. Toss in the ginger and garlic, stir-frying for 30 seconds until fragrant but not burnt.
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8
Add the carrots, mushrooms, and bok choy. Stir-fry for 2 minutes. Add the snow peas last and cook for another minute so they remain vibrant green.
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9
Pour the sauce mixture into the wok with the vegetables. Bring to a vigorous simmer.
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10
Give your cornstarch slurry a quick stir and pour it slowly into the bubbling sauce while stirring constantly. The sauce should thicken into a glossy, clear glaze.
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11
Return the cooked shrimp and chicken to the wok. Toss everything together for 30 seconds to coat every ingredient in the savory gravy.
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12
Place the crispy noodle nests on individual serving plates or one large platter.
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13
Carefully ladle the stir-fry mixture into the center of the noodle nests, allowing some of the gravy to overflow and soften the inner layers of the noodles.
💡 Chef's Tips
For the crispest results, ensure your noodles are room temperature and bone-dry before frying. If you don't have a double-strainer, you can drop the noodles loosely into the oil and use chopsticks to spread them into a circle, though the 'nest' shape will be flatter. Don't skip the Shaoxing wine; it provides that essential 'wok hei' (breath of the wok) aroma found in restaurants. Velvet your chicken by marinating it in a teaspoon of cornstarch and oil for 15 minutes before cooking for maximum tenderness. Always serve immediately; the contrast between the crunch and the sauce is the highlight of the dish.
🍽️ Serving Suggestions
Pair with a chilled glass of Riesling or a pot of hot Jasmine tea to cut through the richness. Serve alongside a side of chili oil or Sriracha for those who enjoy a spicy kick. Start the meal with a light Hot and Sour soup to balance the fried textures. A side of steamed Chinese broccoli with oyster sauce complements the meal perfectly.