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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 2 shrimp-egg noodles to boiling water, separate them quickly with chopsticks without cooking them through.
local_fire_departmentHigh heatWatch out
Do not overcook the noodles, otherwise they will become soggy and fall apart during pan-frying.
Quickly rinse the noodles with cold water twice to cool them down completely, keeping them firm and uncooked.
Watch out
Must rinse thoroughly with cold water to cool down, otherwise residual heat will overcook the noodles.
Use paper towels to soak up excess moisture from the noodles so they are not too wet, then make one cut with kitchen shears.
Watch out
Moisture must be completely absorbed, otherwise oil will splatter and noodles will become soggy when pan-frying.
Wash hands thoroughly after handling raw seafood to prevent cross-contamination.
Wash 6 shrimp and 4 scallops, dry with paper towels, and slice. Add 1 tsp lemon juice, 0.5 tsp white pepper, 0.5 tsp salt, and 1 tsp corn starch, mix well, then add 1 tsp cooking oil and mix again, keeping shrimp tails intact.
Watch out
Seafood moisture must be completely removed, seasoned first before oil coating, otherwise it will release excess water and lack flavor.
Mix 1.5 tbsp corn starch with 2 tbsp water and set aside.
Watch out
Corn starch mixture must be stirred again before use, otherwise settled starch will cause uneven thickening.
Be careful of oil splatters when pan-frying with oil, use tongs or a spatula to maintain a safe distance.
Start with a cold wok, add 1/3 cup cold oil, turn to medium-high heat, coat the sides of the wok with oil, and test oil temperature with chopsticks until bubbles form. Add noodles, flatten, fry until set without browning, remove excess oil. Flip and fry on medium-high heat until golden and crispy on both sides, then remove excess oil and take out.
local_fire_departmentMedium-high heatWatch out
Start with cold wok and oil, coating the sides well, otherwise the noodles will stick to the bottom and break apart.
Use the same wok, turn to medium heat, pan-fry shrimp and scallops. Add 0.5 tbsp minced garlic and fry until 90% cooked, pour 1 tbsp shaoxing wine along the edge of the wok, toss until fully cooked, turn off heat and remove seafood.
local_fire_departmentMedium heatWatch out
Seafood must be thoroughly dried before cooking, otherwise it will stick to the wok and release water.
Boiling chicken broth and hot sauce are very hot, be careful of scalding steam when pouring.
In the same wok on medium-high heat, heat 1.5 cups hot chicken broth and cover until boiling. Add sliced celery and 2 crab sticks, turn to low heat, and gradually add corn starch slurry to thicken. Pour in cooked seafood and 1 scallion stalk, toss to combine, turn off heat, and pour over the crispy noodles to serve.
local_fire_departmentMedium-high to low heatWatch out
Add corn starch slurry gradually while stirring to prevent lumps from forming and ruining the texture.
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