Seafood Pan Fried Noodles Recipes

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SEAFOOD PAN FRIED NOODLES



Seafood Pan Fried Noodles image

Chinese pan fried noodles, topped with stir fried seafood and vegetables. You can add any vegetables you like, I just used what I had on hand. Broccoli, snow peas, red and yellow peppers work well too.

Provided by SocaliJL

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb Chinese egg noodles
16 medium shrimp, peeled and de-veined
1/2 lb scallops
1/2 small carrot, julienned
6 baby corn, sliced
2 scallions, diced
1/2 cup mushroom, sliced
2 cups baby bok choy, cut
1 1/2 cups chicken broth
1 teaspoon garlic clove, chopped
1 teaspoon ginger, minced
2 teaspoons cornstarch
vegetable oil
2 tablespoons oyster sauce
1 tablespoon soy sauce
salt
pepper

Steps:

  • Clean, peel, and de-vein shrimp. Rinse scallops.
  • Marinade seafood with salt, pepper, and 1 tsp cornstarch to coat. Keep in fridge until ready to cook.
  • Boil water and cook noodles for a few minutes.
  • Drain noodles and pan fry in a non-stick pan with 1T oil.
  • Once brown and crisp, transfer to serving plate and set aside.
  • Heat oil in wok. Add garlic and ginger and stir-fry seafood until cooked. Remove from pan and set aside.
  • Add vegetables, chicken broth, soy sauce, and oyster sauce.
  • When vegetables are about done, add seafood back to pan.
  • Add remaining cornstarch mixed with a little water to thicken broth.
  • Pour over noodles and serve hot.

Nutrition Facts : Calories 327.1, Fat 3.9, SaturatedFat 0.9, Cholesterol 101, Sodium 955.5, Carbohydrate 47.5, Fiber 2.8, Sugar 2.5, Protein 24.8

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