Chinese Pan Fried Noodle Seafood Delight
Hello, dear reader! Today, I invite you to join me on a culinary adventure as we explore the wonders of a dish that has captured my heart and taste buds - the Pan Fried Noodle Seafood Delight.
Equipment
- 1 non-stick pan
Ingredients
- 16 medium-sized fresh shrimp peeled and de-veined
- 1/2 pound scallops
- Salt and pepper to taste
- 2 teaspoons cornstarch divided
- 4 cups water
- 1/2 pound Chinese egg noodles
- 2 tablespoons vegetable oil divided
- 1 clove garlic chopped
- 1/2- inch piece ginger minced
- 1/2 small carrot cut into thin strips
- 6 baby corn sliced
- 2 scallions chopped
- 1/2 cup mushroom sliced
- 2 cups baby bok choy cut
- 11/2 cups chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
Instructions
- Mix salt, pepper, and 1 teaspoon cornstarch. Toss shrimp and scallops in it to coat. Refrigerate until needed.
- Bring water to a boil. Add noodles and cook for about 2 minutes. Drain.
- Heat 1 tablespoon oil in a non-stick pan. Add cooked noodles and fry until brown and crisp. Transfer to a serving plate and set aside.
- Heat remaining oil in a wok. Add garlic and ginger and sauté until fragrant, about 20 seconds. Add seafood and stir-fry until shrimp turns pink. Remove from pan and set aside.
- Add vegetables, chicken broth, soy sauce, and oyster sauce into the pan. Stir-fry for about 1 to 2 minutes then add remaining cornstarch mixed with a little water to thicken. Add seafood back to pan and heat through.
- Pour over noodles. Serve hot.
Video
Notes
For the seafood delight, choose a combination of your favorite ocean treasures such as shrimp, scallops, and squid. Ensure the seafood is fresh and properly cleaned before cooking. Sauté the seafood with garlic and ginger until it's cooked through and tender. The natural sweetness of the seafood, combined with the aromatic flavors, will elevate the overall taste of the dish.