These Birds Nest Noodles will bring the flavors of a Chinese restaurant right to your home! It features crunchy egg noodles smothered in a savory chicken sauce with seafood.
Can't get enough of noodles? Try my Mung Bean Noodles next!
๐ฅก About This Recipe
These Birds Nest Noodles are a Cantonese favorite! They're deep-fried chow mein noodles coated in a savory sauce with seafood and vegetables. The noodles have an amazing texture because some are crunchy while others are softened by the gravy.
The first time I had this dish was at a Chinese Seafood restaurant in Vancouver. I'd never had it before, and my wife was DYING for me to try it.
The combination of crispy noodles, with tender fish and crunchy vegetables was pure heaven. And the savory seafood sauce brought everything together. I knew I had to try making it at home!
I highly recommend adding a small amount of MSG to this dish. I don't always recommend adding MSG, but in this case, it really helps elevate the flavors. I've made this recipe several times, and while it tastes delicious without it, adding a little bit makes it taste exactly like the restaurants.
๐ What Noodles Should I Use?
For this recipe, you'll want to use pre-steamed egg noodles, also called chow mein noodles. They usually just need to be boiled for about 1 minute, but some brands are different. Just follow the instructions on the packaging.
Sometimes, they come unsteamed; in that case, you will have to steam them for 10-15 minutes to cook them. My mom prefers the unsteamed ones because she thinks the final texture is better, but I like the steamed ones because it's way quicker. The choice is up to you.
๐ง Ingredients
- Egg Noodles: I recommend the thinner kind because they get crispier faster.
- Chinese Chicken Stock: Homemade is the best, but you can substitute it with chicken powder for similar results.
- Seafood: You can use any combination of prawns/shrimp, squid, scallops, or basa fish fillets.
- Vegetables: I'm using carrots and snow peas which is most traditional, but you can use other crunchy vegetables like celery or bell peppers.
- Garlic and Ginger: These are the only aromatics you need.
- Seasonings: Shaoxing wine, toasted sesame oil, and freshly ground white pepper.
- Cornstarch: Used for thickening the sauce.
- Oil: Any neutral-flavored oil like canola, vegetable, or peanut.
๐ช Instructions
STEP 1: Boil a pot of water and cook the egg noodles according to the package instructions (usually about 1 minute) until they soften, then place them in a colander to drip dry.
STEP 2: In a wok, heat 1-inch of oil to 350โ. Shape the cooked egg noodles into a round and fry for 2-3 minutes on both sides until crispy. Set them aside.
STEP 3: Heat 2 tablespoons of oil over medium heat. Stir-fry the ginger and garlic for 30 seconds. Then, add the green onions and stir-fry for 15 seconds. Pour in the chicken stock and Shaoxing wine, increase the heat to high, and bring it to a simmer.
STEP 4: Add the seafood, carrots, and snow peas, and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 3 minutes until the seafood is cooked. Season with white pepper and toasted sesame oil. Give the cornstarch mixture a stir and add it to thicken the sauce.
Note on the sauce: It should be thick enough to coat the noodles but not overly thick, as it needs to be thin enough to be absorbed into the noodles.
STEP 6: Place the crispy egg noodles on a serving plate and pour the seafood sauce over them. Let the noodles soak in the sauce for a few minutes before serving. Enjoy!
๐ Recipe
Easy Birds Nest Noodles
Ingredients
- ยฝ pound thin egg noodles (fresh, or dried, see notes)
- 2 tablespoons neutral oil (like canola, peanut, vegetable, soybean, corn, or avocado)
- 1 tablespoon garlic (minced)
- 3 slices ginger
- 1 scallion (sliced into 2-inch sticks)
- 1 ยฝ cups chicken stock (see notes)
- 1 tablespoon Shaoxing wine
- 1 cup seafood (any combination of shrimp, squid, scallops, basa fish fillet)
- 1 small carrot (sliced into ยผ-inch thick rounds)
- 16 snow peas (tips removed)
- ยผ teaspoon white pepper
- 2 teaspoons toasted sesame oil
- 1 ยฝ tablespoons cornstarch
Instructions
- Boil a pot of water and cook the egg noodles for 30 seconds until they soften, then place them in a colander to drip dry.
- Heat 1 inch of oil to 350โ. Shape the cooked egg noodles into a circle and fry for 2-3 minutes on both sides until crispy. Set aside.
- Heat 2 tablespoons of oil in a wok over medium heat. Stir-fry the ginger and garlic for 30 seconds. Then, add the scallions and cook for 15 seconds. Pour in chicken stock and Shaoxing wine, increase the heat to high, and bring it to a simmer.
- Add the seafood, carrots, and snow peas, and bring the sauce to a boil. Reduce the heat to medium-low and simmer for 3 minutes until the seafood is cooked.
- Season with white pepper and toasted sesame oil. In a small bowl, mix cornstarch with 2 tablespoons of water, and stir it into the sauce to thicken.
- Place the crispy egg noodles on a serving plate and pour the seafood sauce over them. Enjoy!
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