A Singapore-style dish combining air-fried crispy noodles with a succulent prawn gravy. Replaces traditional deep frying with an air fryer to achieve golden, crispy noodles topped with a fragrant ginger-infused prawn sauce and tender vegetables.
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Adapted from a video by Spice N' Pans
No Deep Frying! Air Fryer Crispy Noodles w/ Shrimp 气炸锅脆面虾球 Chinese Restaurant Prawn Chow Mein Recipe
fresh wonton egg noodlesapprox. 200g; or 140g dried egg noodles as substitute2 nest
cooking oil1–2 tbsp
yellow or red onionlarge or 1 small, cut into wedges½ piece
young ginger4 slices
spring oniontrimmed and cut into lengths2 pieces
prawnunpeeled weight; peeled and deveined, heads reserved for stock300 g
garlic clovechopped3 pieces
water
500 ml
chicken stock cubeomit if using liquid chicken stock instead½ piece
light soy sauceplus extra to taste1 tsp
ground white pepperto taste
sugar¼ tsp
leafy greens such as kailan or choy suma handful
cornflour slurrycornflour mixed with cold watera little
egglightly beaten½–1 pieces
sesame oil1 tsp
Steps
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1
Bring a wok of water to a boil. Gently separate the fresh wonton egg noodles and shake off excess flour. Once the water is boiling, add the noodles and stir to loosen them.
2
Cook for about 15 seconds, then turn off the heat. Drain the water, rinse with tap water, and drain thoroughly.
3
Add 1 to 2 tablespoons of oil to the drained noodles and mix well with your hands or chopsticks to coat evenly.
4
Transfer the oiled noodles to the air fryer basket, loosen them, and spread them out to maximize surface area for even cooking.
5
Air fry at 200°C for 12 minutes. At the 6-minute mark, pause and toss the noodles, paying special attention to fluffing up softer sections for even crisping.
6
After 12 minutes, check the crispness. If any portions still seem moist, air fry for another 2 minutes at 200°C, tossing again to ensure complete crispiness.
7
Once the noodles are golden and crispy, remove from the air fryer and set on a serving plate.
8
Heat a wok and add a little oil. Add half an onion cut into wedges and fry for 10–20 seconds over medium heat until just softened and slightly separated, maintaining some crunch. Remove and set aside.
9
Using the same wok with its aromatic oil, add ginger slices, spring onion (white part), and prawn heads. Stir-fry over medium to medium-low heat until the heads turn light red and become fragrant, which helps remove any fishy taste.
10
Once the heads are reddish-pink, add a little more oil and stir in 3 chopped garlic cloves, frying until fragrant.
11
Add 500ml water and half a chicken stock cube (omit if using liquid stock instead). Turn heat to medium-high, cover, and bring to a boil for 5 minutes to extract flavours.
12
After 5 minutes, remove the prawn heads and ginger slices (or keep them if desired). Taste the stock. Since the cube is already salty, add only 1 teaspoon of light soy sauce, a few dashes of white pepper, and ¼ teaspoon sugar.
13
Add the peeled and deveined prawns, turn heat to high, add a handful of leafy greens like kailan, and stir everything together.
14
When the prawns turn from green and are nearly cooked, add a little cornflour slurry to slightly thicken the sauce—don't make it too thick as you'll be adding egg next.
15
Add the reserved fried onion and the remaining spring onion, turn off the heat, drizzle in half to 1 beaten egg, gently stir to distribute, and finish with 1 teaspoon of sesame oil.
16
Pour the prepared gravy over the crispy noodles and serve immediately.
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