Crispy Noodles with Crab & Corn Sauce

Use instant crab & corn mix to make a sauce (not a soup!) for these North Park-inspired crispy noodles.
2–3 servings
Prep Time
10 Mins
Active Time
25 Mins

You don't always have to boil your dry noodles. As proven by North Park's crispy noodles or Wooden Spoon's crab pancit, you can drop your noodles straight into hot oil, transforming them into something crisp, brittle, and delicious.

This recipe tops it off with a rich, dead-simple sauce made with instant crab & corn soup mix. Toss in some protein for heft (like shrimp and chicken) and sturdy vegetables for extra crunch (carrots, bok choy, cabbage).

You want to serve this dish ASAP while the noodles are at their crispiest. The sweet spot is when they sop up just enough sauce to soften slightly, yet maintain a bit of a toothsome crunch.

Crab & Corn Sauce

  • 1 packet Knorr Crab & Corn Soup
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • ¼ tsp sesame oil
  • white pepper, to taste
  • 3 tbsp cornstarch
  • ½ cup water


  • 1 tbsp neutral oil
  • 2 garlic cloves, minced
  • ½ red onion, roughly diced
  • 75g chicken thigh, thinly sliced
  • 75g shrimp, peeled and deveined
  • 1 small carrot, sliced diagonally
  • 1 bok choy, stems and leaves separated, stems thinly sliced
  • 2 stalks green onion, cut into 2” pieces
  • 2 cups cabbage, sliced 1” thick

Crispy Noodles

  • neutral oil, for frying
  • 200g egg or Pancit Canton noodles

Make Crab & Corn Sauce


Make sauce base: Heat 800ml (about 3 ⅓ cups) water in a saucepan over medium-high heat. Add soup packet into the warm water and stir to dissolve. Still stirring continuously, bring the mixture to a boil, then reduce the heat to a simmer. Continue cooking for about 5 minutes. Season with soy sauce, sesame oil, sugar, and white pepper.


Thicken sauce: Dissolve cornstarch into your ½ cup of water to create a slurry. Slowly pour cornstarch slurry into the crab and corn mixture, then continue cooking until thickened. Keep warm and set aside.

Cook the Stuff


Cook stuff: Heat oil in a separate wok or pan over high heat. Add garlic and onion, then sauté for 30 seconds. Moving quickly, add chicken and shrimp. Continue to sauté until cooked through. Add carrot and bok choy stems; cook for 30 seconds. Add bok choy leaves, green onion, and cabbage. Cook until starting to wilt, 1 minute.


Add sauce to stuff: Add crab and corn sauce on top of the meat and vegetables. Mix and simmer for 1–2 minutes until the sauce thickens to a syrupy consistency. Keep warm and set aside.

Fry Noodles


Prepare noodles: Divide noodles into 2 batches, shaping them into 8-inch rounds each. As much as possible, keep noodles tangled to hold the form of your crispy noodles. Separated strands will float away when fried.


Fry noodles: Heat frying oil in a wok or heavy-bottomed pot over medium heat. Once oil is hot and shimmering, add noodles and fry until golden and crispy, turning the noodles if necessary. This step shouldn't take too much time. Transfer crispy noodles to a large serving plate.


Serve: Ladle warm crab & corn sauce at the center of the crispy noodles. Toss before serving to let the noodles absorb the sauce.