Seafood Chow Mein
Dive into the vibrant world of flavors with this irresistible Seafood Chow Mein recipe, a perfect marriage of succulent shrimp, scallops, and tender squid paired with stir-fried vegetables and chewy chow mein noodles. This classic Asian-inspired dish features a savory combination of soy sauce, oyster sauce, and a hint of sesame oil, creating a fragrant, umami-packed sauce that clings beautifully to every bite. Expertly stir-fried in a wok, the crisp-tender veggies and seafood come together in just 20 minutes of cooking, making it ideal for busy weeknights or special occasions. Garnish with fresh cilantro or green onions for an extra pop of freshness and serve this restaurant-quality meal hot to impress your family or guests. Perfect for seafood lovers, this recipe is a flavorful showcase of quick cooking, bold flavors, and wholesome ingredients!
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Recipe Information
Ingredients
- 300 grams chow mein noodles
- 200 grams shrimp, peeled and deveined
- 150 grams scallops
- 100 grams squid, cleaned and sliced into rings
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 150 grams broccoli florets
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 100 milliliters chicken stock
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Bring a large pot of water to a boil. Add the chow mein noodles and cook according to package instructions, usually about 4-5 minutes. Drain and set aside.
In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the shrimp, scallops, and squid. Stir-fry until the seafood is just cooked through, about 3-4 minutes. Remove and set aside.
In the same wok, add the remaining vegetable oil. Add the minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the sliced onion, red bell pepper, carrot, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
Return the cooked seafood to the wok. Add the cooked noodles, soy sauce, oyster sauce, sesame oil, white pepper, and chicken stock. Stir well to combine all the ingredients.
Pour in the cornstarch slurry and stir quickly as the sauce thickens. Cook for an additional 1-2 minutes until everything is well coated.
Serve immediately while hot, garnished with fresh cilantro or sliced green onions if desired.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.0 g | 199% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 82.1 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 16.4 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2401 mg | 51% | |
*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.
