질문하기
A nest of deep-fried egg noodles is smothered with a rich gravy of seafood, meat, and vegetables. This dramatic Cantonese family dish combines irresistible crunch with a protein-loaded, savory topping.
In a wok or deep skillet, heat vegetable oil over medium-high heat to 350°F. Gently loosen and spread the fresh egg noodles into a nest shape, then carefully slide into the hot oil. Fry for 3–4 minutes per side until golden and crispy. Drain on a wire rack and transfer to a large serving plate.
Pour out the remaining oil, leaving 2 tablespoons in the wok. Heat the wok over high heat until just smoking. Add the sliced pork and stir-fry for 1 minute until it loses its pink color, then add the shrimp and squid and cook for another minute until just opaque. Remove proteins and set aside.
Add the minced garlic, sliced carrots, mushrooms, bok choy, and bean sprouts to the wok. Stir-fry for 2 minutes over medium-high heat until vegetables are bright and just tender.
Return the cooked pork, shrimp, and squid to the wok. Add oyster sauce, soy sauce, Shaoxing wine, sugar, and white pepper. Stir well, then pour in the chicken broth. Bring mixture to a boil, then reduce heat to medium and simmer for 2 minutes.
Dissolve cornstarch in 3 tablespoons water. Stir cornstarch slurry into the wok and cook, stirring constantly, until the sauce thickens and coats the proteins and vegetables, about 1 minute. Immediately pour hot gravy over the crispy noodle nest. Serve at once for best texture.
