Go Back Email Link
–+ servings
plate of birds nest noodles

Easy Birds Nest Noodles

These Birds Nest Noodles will bring the flavors of a Chinese restaurant right to your home. It features crunchy noodles smothered in a savory chicken stock glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese, Vietnamese
Servings 4 people
Calories 291 kcal

Ingredients
  

  • ½ 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 ½ 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 ¼-inch thick rounds)
  • 16 snow peas (tips removed)
  • ¼ teaspoon white pepper
  • 2 teaspoons toasted sesame oil
  • 1 ½ 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 350℉. 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!

Notes

Chinese chicken stock: Homemade is the best, but you can also use chicken bouillon powder mixed with water.
Egg Noodles: Choose fresh, thin egg noodles. They're fast to prepare and crisp up nicely. If you must use dry noodles, soak them in cold water for 15 minutes, then drain. Boil for 1 minute, then place them in a colander to drip dry.
MSG (Optional): You can add ⅛ teaspoon of MSG to the sauce to bring the taste to the next level.

Nutrition

Calories: 291kcalCarbohydrates: 7gProtein: 12gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gSodium: 578mgPotassium: 170mgFiber: 1gSugar: 1gVitamin A: 2146IUVitamin C: 4mgCalcium: 17mgIron: 0.5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!