Nut-Free Seafood Chow Mein
Elevate your weeknight dinner game with this Nut-Free Seafood Chow Mein, a savory stir-fried noodle dish that combines tender shrimp, succulent bay scallops, and crisp vegetables in a rich, nut-free blend of soy and oyster sauce. Perfect for seafood lovers and those with nut allergies, this recipe features fresh chow mein noodles, julienned carrots, red bell peppers, and a touch of ginger and garlic for vibrant flavor. A quick 30-minute prep and 15-minute cook time make it an ideal option for a speedy, satisfying meal. Tossed with a flavorful sauce and finished with green onion and bean sprouts, this dish delivers restaurant-quality taste in just one pan. Serve hot and enjoy the perfect balance of textures and bold Asian-inspired flavors!
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Recipe Information
Ingredients
- 12 oz fresh chow mein noodles
- 8 oz large shrimp, peeled and deveined
- 8 oz bay scallops
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 4 tbsp soy sauce (ensure nut-free brand)
- 2 tbsp oyster sauce (ensure nut-free brand)
- 1 tsp sesame oil (ensure nut-free brand)
- 3 green onions, sliced
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 cup mung bean sprouts
- 0.5 tsp white pepper
- 0.5 tsp salt
- 3 tbsp water
Instructions
Prepare the chow mein noodles as per the package instructions; typically, this involves boiling them briefly until tender. Drain and set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and scallops, cooking for about 3-4 minutes until the shrimp turns pink and opaque and the scallops are just cooked through. Remove from the pan and set aside.
Add another tablespoon of vegetable oil to the skillet and heat. Stir in the minced garlic and ginger, cooking briefly until fragrant, about 30 seconds.
Add the julienned carrots and red bell pepper to the skillet, stir-frying for about 2-3 minutes until just tender yet still crisp.
Return the shrimp and scallops to the skillet along with the cooked noodles.
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, water, white pepper, and salt. Pour this sauce over the noodle and seafood mixture, tossing everything well to combine evenly.
Add the mung bean sprouts and cook for an additional 1-2 minutes to heat through.
Garnish with sliced green onions before serving hot.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 8076 mg | 351% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 31.6 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2889 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
