This recipe draws inspiration from the classic Hong Kong–style pan-fried noodle dish, which typically features a vegetable and seafood or meat stir-fry with sauce served over a bed of fried noodles. I love the resulting crispy-yet-soggy texture. In this recipe the noodles are coated in a delicious red curry coconut sauce that softens their edges while retaining their crispy centers. It’s the best of both worlds!
When deep-frying a noodle nest, it is important to use a large enough pan and flip the noodles away from you to avoid hot oil splatters. Additionally, wiggling the noodles to separate any strands that are stuck together allows them to release moisture and fry evenly. By doing so, you can achieve crispy, perfectly fried noodles that are both golden and crunchy, with a deliciously satisfying flavor and texture.
Lastly, feel free to mix and match your favorite vegetables and seafood to create your own unique stir-fry. Carrots, pea shoots, button mushrooms, and green beans are all great options to try.
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What you’ll need
Large Skillet
$74 At Amazon
Tongs
$21 At Amazon
Dutch Oven
$133 $80 At Amazon
Platter
$40 $30 At Amazon
Ladle
$27 At Amazon
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1
1
2
4
3
1
5
5
4
1
1
Preparation
Step 1
Spread 1 lb. Hong Kong–style pan-fry noodles flat on a plate and form into a round.
Step 2
Pour vegetable oil into a large skillet to come 1" up the sides. Heat over medium-high until shimmering. Gently slide noodles into oil and cook, wiggling them around to separate any that are stuck (this helps them cook into a crisp nest), until golden and crisp around the edges, 6–8 minutes. Using tongs, turn noodles over (turn away from you to avoid splatters) and cook on reverse side until center of nest is golden, about 2 minutes. Transfer to paper towels to drain.
Step 3
Heat remaining 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium. Cook 1 medium shallot, thinly sliced, 2 scallions, white and pale green parts, thinly sliced, 4 garlic cloves, finely chopped, and 3 Tbsp. red curry paste, stirring often with a wooden spoon and scraping bottom of pot, until aromatics are softened and fragrant, about 4 minutes. Stir in one 13.5-oz. can unsweetened coconut milk and bring to a simmer. Add 5 baby bok choy, halved, 5 oz. shimeji mushrooms, trimmed, and 4 oz. sugar snap peas (about 1 cup), strings removed, and cook, stirring occasionally, until vegetables are bright green and mushrooms are tender, about 5 minutes. Add 1 lb. medium shrimp, peeled, deveined, and cook, stirring occasionally, until shrimp are opaque throughout, about 4 minutes. Remove from heat and stir in juice of ½ lime and 1 Tbsp. fish sauce.
Step 4
Transfer noodles to a large platter. Ladle stir-fry over. Top with dark green scallion parts, thinly sliced.