Fried Noodles with Seafood and Oyster Sauce Recipe

Made with seafood and vegetables, these fried noodles are deliciously nutritionally balanced.

Cooking time

20min

Calories

450kcal

Sodium

1100mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Shell and devein the shrimp. Slice the scallops into half of their thickness. Remove excess moisture and cover lightly with the potato starch.
Chop the cabbage into bite-size chunks and thinly slice the bamboo shoot into 4 cm (1.6 in.) lengths. Cut the shiitake mushrooms into 5 mm (0.2 in.) width pieces. Destring the snow peas and slice into half diagonally.
Boil water in a wok with a small amount of salt (extra), quickly boil (1) and then drain in a colander.
Wipe the wok dry, heat 1 Tbsp of the vegetable oil, saute (2) and remove from the wok.
Add 1 Tbsp of vegetable oil to the wok from (4), add in the noodles, 3 Tbsp of water (extra) and cook while separating the noodles. Return (3) and (4) to the wok, cook all together, season with (A) and then serve into bowls.

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.

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