Seafood Pan Fried Noodles
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The Woks of Life · by Bill★ 4.8 (12)

Seafood Pan Fried Noodles

NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 74%
CARBS 52G35% OF CAL
2G FIBER45G OTHER4G TOTAL SUGAR
FAT 25G38% OF CAL
3G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy Hong Kong noodles coated in oyster sauce with scallops, shrimp, and calamari, plus vegetables. A restaurant-style Cantonese dish with depth and wok-fired flavor.

mainchinesepastashellfishdairy free
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Nutrition & ingredients

Ingredients

serves 3
  • 4 ounces scalops ((115g) - rinsed)
  • 6 ounces large shrimp ((170g) - peeled and deveined)
  • 6 ounces fresh squid ((170g) - cleaned)
  • 1½ cups hot chicken stock ((355 ml))
  • ½ teaspoon sesame oil
  • 1½ teaspoons salt ((or to taste))
  • ¼ teaspoon sugar
  • 2 teaspoons oyster sauce
  • white pepper ((to taste))
  • 3 tablespoons cornstarch
  • 4 ounces choy sum (yu choy)
  • 8 ounces fresh Hong Kong-style pan-fried noodles or 4 bundles dried noodles ((225g))
  • 4 tablespoons vegetable oil (divided)
  • 3 thin slices ginger
  • 1 clove garlic ((minced))
  • 1 scallion
  • ¼ cup sliced carrot ((30g))
  • ¼ cup beech or straw mushrooms ((30g))
  • 1 tablespoon rice wine
PREP
35M
SODIUM
2051MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.