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Seafood Noodles Recipe

Recipe By Slurrp

Crispy Egg Noodles with Seafood brings the flavours of a Chinese restaurant to your home! Crunchy noodles coated in a thick oyster sauce glazing can be broken into. You'll also enjoy the charred smoky bits from your wok! Crispy Egg Noodles with Seafood is one of the most thrilling dishes at a Chinese restaurant, particularly when served as part of a banquet. With so many textures and flavours, it's a dish that keeps your mouth busy! It's the ultimate indulgence when you cook our Crispy Egg Noodles with Seafood at home. You'll get the best of everything in one dish: snappy crisp egg noodles, a stunning glossy sauce, and plenty of seafood. This popular dish is so popular that it's now available in other Asian countries as well. The Vietnamese version (known as 'M Xào Gin') is nearly identical, with the exception of a few topping variations. It could include fish balls, canned straw mushrooms, and a variety of vegetables. For an added kick, some restaurants offer it with a tiny serving of Sa Tế (Lemongrass Chili Sauce). Both versions are wonderful, but preparing it at home allows you to customise the recipe to your liking.
 

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Seafood Noodles
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Ingredients for Seafood Noodles Recipe

  • 115 gram scalops
  • 170 gram large shrimp
  • 200 gram fresh squid
  • 1.50 cup hot chicken stock
  • 1/2 teaspoon sesame oil
  • 1.50 teaspoon Salt
  • 1/4 teaspoon Sugar
  • 2 teaspoon oyster sauce
  • 2 teaspoon White Pepper
  • 3 tablespoon Cornstarch
  • 110 gram choy sum
  • 225 gram fresh Hong Kong style, pan fried noodles
  • 4 tablespoon vegetable oil
  • 3 piece Ginger
  • 1 No.s garlic cloves
  • 1/4 cup Scallion
  • 1/4 cup sliced carrot
  • 1/4 cup beech or straw mushrooms
  • 1 tablespoon rice wine

Directions: Seafood Noodles Recipe

step 1

  • STEP 1.1.prepare the seafood, sauce mixture, and vegetables

step 2

  • STEP 2.2. For this dish, we used scallops, shrimp, and prepared frozen squid that was already cleaned and cut. You can also prepare fresh squid.

step 3

  • STEP 3.3. Prepare the sauce by mixing together your hot chicken stock with the sesame oil, salt, sugar, oyster sauce, white pepper. Set aside. Separately, mix the cornstarch and water into a slurry and set aside.

step 4

  • STEP 4.4. Cut the ends of your choy sum, wash it them well in cold water, and set aside.

step 5

  • STEP 5.Pan-fry the noodles

step 6

  • STEP 6.5. Bring a large pot or wok filled with water to a boil. If using fresh noodles, blanch them for 30-60 seconds.

step 7

  • STEP 7.6. Next, heat your wok or nonstick frying pan until hot. Add a tablespoon of oil and swirl it around so it coats your cooking surface.

step 8

  • STEP 8.7. Spread out the noodles in a thin, even layer, and fry for 3 to 5 minutes or until crispy.

step 9

  • STEP 9.8. Add another tablespoon of vegetable oil around the sides of the pan, and crisp the other side to get the noodles evenly browned. Transfer the noodles to a serving plate.

step 10

  • STEP 10.9. Bring 6 cups of water to a boil in your wok (you can also use the water you boiled the noodles in), and add a tablespoon of oil to the water. Blanch the choy sum for 30 seconds. Remove with a strainer shaking off the excess water and place around the noodles.

step 11

  • STEP 11.Next, blanch the shrimp, scallops, and squid by slowly stirring them in the. Transfer to a plate.

step 12

  • STEP 12.1. Start with a clean, dry wok over medium low heat. Spread 1 tablespoon of oil around the perimeter of your wok. Add the ginger and cook for 10 to 20 seconds.

step 13

  • STEP 13.2. Stir in the garlic, scallions, carrots and mushrooms, turning the heat up to the highest setting. Next, add the shrimp, scallops, and squid. Stir-fry for 10 seconds, and add the wine.

step 14

  • STEP 14.3. Next, add the sauce mixture, and bring to a simmer. Stir the cornstarch slurry to ensure it’s combined, and add ⅔ of it while stirring the contents of the wok. Cook for 15 seconds.

step 15

  • STEP 15.4. Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil on the side.
Nutrition
value
2603
calories per serving
114 g Fat129 g Protein257 g Carbs14 g FiberOther

Current Totals

  • Fat
    114g
  • Protein
    129g
  • Carbs
    257g
  • Fiber
    14g

MacroNutrients

  • Carbs
    257g
  • Protein
    129g
  • Fiber
    14g

Fats

  • Fat
    114g

Vitamins & Minerals

  • Calcium
    464mg
  • Iron
    14mg
  • Vitamin A
    3841mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    21mg
  • Vitamin B6
    204mg
  • Vitamin B9
    2793mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    77mg
  • Vitamin E
    14mg
  • Copper
    2mcg
  • Magnesium
    319mg
  • Manganese
    4mg
  • Phosphorus
    1612mg
  • Selenium
    245mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp