Seafood Chow Mein (海鲜炒面)
If you’re looking for an easy dinner, look no further than this one-pan seafood chow mein that’s even more scrumptious than the restaurant version!
Ingredients
- 8 oz (225 g) frozen seafood mix , thawed and drained
- Pinch of salt and white pepper
- 6 oz (170 g) chow mein noodles (Hong Kong Pan Fried Noodles, or Yakisoba) (*Footnote 1)
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons chicken stock (or vegetable stock, or water)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
Stir Fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon ginger , minced
- 4 green onions , chopped to 1” (2.5 cm) pieces, whites and greens separated
- 1/2 large white onion , sliced
- 1 carrot , sliced into thin strips
- 1 stalk celery , sliced on the bias
- 1 cup bean sprouts
Instructions
- Add the seafood mix to a bowl to thaw. Once mostly thawed, sprinkle with a pinch of salt and white pepper and mix together. (*Footnote 2)
- If using noodles that require boiling, cook them 1 minute less than the package instructions indicate. Once done, rinse the noodles with running tap water to stop cooking, drain, and set aside.
- Combine all the sauce ingredients in a small bowl. Mix until the sugar is dissolved. Set aside.
- Heat a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger and green onion whites. Cook and stir for 30 seconds, or until the edges turn lightly golden.
- Add the seafood mix, onion, and carrot. Cook and stir for 30 seconds. Add 1 tablespoon of the sauce and continue to cook until the seafood is almost cooked through, another 30 seconds to 1 minute. Transfer everything to a big plate.
- Add the remaining 1 tablespoon of oil and the noodles to the pan (if using fresh HK noodles, add 1/4 cup water and toss to loosen the noodles). Toss the noodles using a pair of tongs so they are coated evenly with oil. Pour in a bit more oil if the noodles look dry.
- Pour the sauce over the noodles and toss to coat the noodles evenly.
- Once the noodles have absorbed most of the sauce, add the cooked seafood and veggie mixture, green onion greens, celery, and bean sprouts to the pan. Stir vigorously for 1 minute to toss everything together. Immediately transfer everything to serving plates.
- Serve hot as a main dish.
Notes
- If you use fresh Yakisoba, you need 8 oz (225 g). Use 6 oz (170 g) if using Chow Mein Noodles, Dried Noodles, or Hong Kong Pan Fried Noodles.
- If you have trouble separating the seafood mix and it is in a big clump, you can rinse it with tap water to thaw quickly. Make sure to drain it well before cooking.
Nutrition
Serving: 1serving, Calories: 193kcal, Carbohydrates: 16.6g, Protein: 11.9g, Fat: 8.9g, Saturated Fat: 1.8g, Cholesterol: 58mg, Sodium: 650mg, Potassium: 261mg, Fiber: 2g, Sugar: 4g, Calcium: 66mg, Iron: 4mg