Pan-Fried Noodles With Coconut Shrimp and Vegetables

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.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.