SEAFOOD PAN FRIED NOODLES RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 17
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, FatContent 3.9, SaturatedFatContent 0.9, CholesterolContent 101, SodiumContent 955.5, CarbohydrateContent 47.5, FiberContent 2.8, SugarContent 2.5, ProteinContent 24.8
SEAFOOD PAN-FRIED NOODLES - BIGOVEN.COM
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Total Time 45 minutes
Prep Time 45 minutes
Yield 1
Number Of Ingredients 25
Steps:
- "Begin by cleaning seafood (shrimp and scallops), peel, devein, and butterfly shrimp. Prepare seafood marinade by combining ingredients in a bowl. Add the seafood and refrigerate for 5 minutes. Cook the seafood in a hot wok until the shrimp turns pink. Remove items from wok and set aside. Slice the carrot and water chestnuts. Separate broccoli into small florets. Trim edges off the snow peas. Add 3 cups of water and a pinch of salt to a heated wok, then blanch all the above vegetables. Strain the vegetables. Run under cold water to stop the cooking process, and set aside. Cook 4 Chinese noodle bunches in boiling salted water for 5 minutes. Strain and run under cold water. In a wok, fry noodles in hot vegetable oil until slightly crunchy (about 2 1/2 minutes each side over high heat). Drain on paper towel and set aside while you prepare the sauce. Sauce: Cover the bottom of a clean wok with vegetable oil. Combine garlic, ginger root, scallions, chicken stock, and white wine in a heated wok. Simmer until sauce is reduced by one-third. Add the oyster sauce. Allow to boil, then add vegetables and seafood. Mix in two parts water with one part cornstarch as a thickening agent. Stir with chopsticks until well heated. Place noodles on decorative plate, and top with vegetables and seafood. Serve immediately. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - [email protected] "
Nutrition Facts : Calories 949 calories, FatContent 7.7849592772 g, CarbohydrateContent 110.7245896088 g, CholesterolContent 256.8 mg, FiberContent 14.8130018198721 g, ProteinContent 109.457912772 g, SaturatedFatContent 1.182032840388 g, ServingSize 1 1 Serving (1691g), SodiumContent 5310.998707976 mg, SugarContent 95.9115877889279 g, TransFatContent 3.08780071386 g
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