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!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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))
- 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
- 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
- 1
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)
- 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.
- 3
Combine all the sauce ingredients in a small bowl. Mix until the sugar is dissolved. Set aside.
- 4
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.
- 5
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.
- 6
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.
- 7
Pour the sauce over the noodles and toss to coat the noodles evenly.
- 8
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.
- 9
Serve hot as a main dish.