Master the Hong Kong style Seafood Fried Noodles with the Marburg Non-Stick Frypan by CS KOCHSYSTEME

Bring a bold, crispy twist to your kitchen with our Seafood Fried Noodles.. Packed with succulent prawns, tender squid, and aromatic spices, this East-meets-West fusion dish relies on the CS KOCHSYSTEME Marburg Non-Stick Frypan for its signature golden crust. Thanks to Marburg’s superior heat distribution and effortless food release, you get a perfect, crisp sear on the outside and a lush, savory filling on the inside without sticking. Elevate your everyday cooking with the ultimate blend of coastal flavors and reliable non-stick performance!

9/16/2026

Hong Kong Style Seafood Fried Noodles Special

Ingredients

  • Core:

    • Yellow egg noodles (Mie Goreng style) 1 block (~100g)

    • Large shrimp 4–5 pcs (peeled & deveined)

    • Mussels 3–4 pcs or squid rings 50g

    • Egg 1 (sunny-side up, crispy edge, runny yolk)

  • Aromatics & Veg:

    • Baby bok choy or shredded lettuce 1 small handful

    • Shallot 1 (sliced)

    • Garlic 2 cloves (minced)

    • Bird's eye chili 1–2 (chopped, optional)

  • Sauce (Mix in a small bowl):

    • Kecap manis (sweet soy sauce) 1.5 tbsp

    • Light soy sauce 1 tsp

    • Oyster sauce 1 tsp

    • Belachan (shrimp paste) 0.5 tsp (optional, umami boost)

    • White pepper powder a pinch

Steps

  1. Blanch noodles: Boil water, cook noodles for 2–3 mins until loose and springy (al dente). Drain well, toss with 0.5 tsp oil to prevent sticking.

  2. Fry egg: Heat oil in a pan, fry a sunny-side up egg with crispy edges and a runny yolk. Set aside.

  3. Sauté aromatics: Add a splash of oil to the same pan, sauté sliced shallots, minced garlic, and chili until golden and fragrant.

  4. Cook seafood & greens: Toss in shrimp and mussels/squid, stir-fry until half-cooked. Add bok choy and stir until just tender.

  5. Combine & toss: Turn heat to medium-high, add drained noodles and pour over the mixed sauce. Toss vigorously for 1 minute until evenly coated.

  6. Plate: Transfer to a plate, top with the sunny-side egg. Puncture the yolk to enrich the hot noodles.