How to Cook Crispy Noodles and Fried Sui Gow

There are a number of variations with this dish; in this broadcast I used fresh thin wonton noodles that look like they’ve been drenched with flour (available in the refrigerated section of Asian grocery stores). The sauce in this recipe is closer to what you’ll get when ordering crispy noodles (aka Crispy Noodles with Combination Seafood etc.) in a Vietnamese or Chinese restaurant; replace oyster sauce with soya (yellow) bean sauce and it’ll resemble the lad na (rad na) found in Thai restaurants.

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Crispy Noodles with Combination Seafood


200g fresh wonton noodles
1 cup Choy Sum, cut into 3-inch lengths
2 cups stock or water
½ Tbsp chicken powder
½ Tbsp oyster sauce
1 tsp fish sauce
½ tsp white pepper
1 tsp potato starch or tapioca starch + 2 Tbsps water
1 tsp minced garlic
Mix of seafood or sliced meats
Oil for deep-frying


  1. Heat oil to 180°C; if oil is deep enough you may use a basket or similar to arrange noodles so it forms a cake. Otherwise drop batches of noodles into the oil to fry until they puff up and the bubbles begin to dissipate.
  2. Remove and allow to cool, then arrange on serving plate.
  3. Heat ½ Tbsp oil, add garlic and saute until aromatic; add seafood/meat slices followed by oyster sauce and Choy Sum.
  4. Add stock/water, chicken powder, pepper and fish sauce.
  5. Bring to a low simmer, then thicken with tapioca starch + water mix.
  6. Pour hot sauce over noodles to serve.

Click here for Fried Sui Gow recipe >>

crispy noodles



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