Seafood Pan Fried Noodles

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

Ingredients

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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