SEAFOOD PAN FRIED NOODLES
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
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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