Best Seafood Chow Fun Recipes

SHRIMP CHOW FUN

Steps:

• If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.
• Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
• Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.
• Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
• Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute.
• Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and is coated evenly with the seasonings, about 3 minutes.
• Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.

SHRIMP CHOW MEIN

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
• Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
• Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
• Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

SHRIMP CHOW MEI FUN RECIPE - (4.6/5)

Steps:

• Place warm water in a large bowl, add mei fun noodles, soak until tender (but not too soft). While the noodles are soaking, cut the onion into strips, set aside. Preheat wok over medium heat, add 2 tablespoons cooking oil and heat to hot, add ginger, stir briefly until aromatic (about 2 seconds), then add shrimp, stir fry until the color changes to pink and shrimp are cooked through. Add onions to wok and stir fry briefly, then add Chinese cooking wine, light soy sauce, hoisin sauce and sugar. Mix together well, bring to a boil. Add noodles into the center of sauce, completely soak and heat through. After the noodles are soft, stir around with meat and onions. (This step depends on how moist you want your chow mei fun noodles to be, if the noodles are too dry, just add some water into the wok, then boil through). Season with salt, taste and adjust the seasonings, sprinkle with green onions just before serving. Note: to cook chow fun noodles in sauce and not stick to the pan, the key is to heat the sauces to hot in advance with vegetables and/or meat, then add the noodles.

SEAFOOD CHOW FUN RECIPE

Steps:

• If using the dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let them soak until softened, about 30 minutes. Drain completely. If using the fresh rice noodles, run them under warm water while separating the strands. Drain completely. For the Seafood and Marinade: Separate the squid tentacles from the bodies. Leave the tentacles whole. Cut the bodies open along one side so they lie flat on the cutting board and lightly score the inner side in a small crisscross pattern. Cut the scored bodies into 1 1/2- by 2-inch pieces. Marinate the seafood: In a bowl, combine the squid, shrimp, scallops, cornstarch, salt and white pepper; stir until evenly coated. Let stand for 10 minutes. For the Seasonings: Stir the oyster-flavored sauce, fish sauce, soy sauce, chili garlic sauce and sugar together in a bowl. For the Dish: Bring a 2-quart saucepan of water to a boil. Slide the seafood into the boiling water; cook until the seafood are opaque on the surface, about 2 minutes. Remove the seafood from the water and drain. Heat a wok over high heat until hot. Add 1 tablespoon of the oil, swirling to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside. Add the remaining tablespoon of oil to wok; swirl to coat the sides. Add the garlic, ginger, onion and red jalapeño pepper; cook, stirring, until fragrant and the onion is tender, about 1 1/2 minutes. Slide the noodles into the wok, scatter the bean sprouts and seafood over them and pour in the seasonings. Toss until the mixture is heated through and the seafood is coated evenly with the seasonings, about 2 1/2 to 3 minutes. Sprinkle with the sesame seeds, scoop the noodles onto a warm serving plate and serve.