Seafood Noodles
Dive into the tantalizing world of flavors with this Seafood Noodles recipe, a delightful fusion of succulent seafood and vibrant vegetables tossed with perfectly cooked egg noodles. Featuring a medley of shrimp, scallops, and squid rings, this dish is elevated with aromatic garlic, fresh ginger, and a savory blend of soy and oyster sauces. Stir-fried in sesame oil for a subtle nuttiness, the dish is complemented by crisp bell peppers, carrots, mushrooms, and bean sprouts, creating a symphony of textures. Garnished with fresh cilantro and a squeeze of lime, these seafood noodles are a quick, flavorful meal ready in just 40 minutes, perfect for weeknight dinners or casual gatherings. Packed with umami-rich ingredients, this recipe is a must-try for seafood lovers craving a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 400 grams egg noodles
- 200 grams shrimp
- 150 grams scallops
- 150 grams squid rings
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 whole garlic cloves
- 1 inch piece fresh ginger
- 4 stalks spring onions
- 1 large red bell pepper
- 1 large carrot
- 100 grams mushrooms
- 100 grams bean sprouts
- 10 grams cilantro
- 1 whole lime
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Prepare the noodles according to package instructions. Drain them and set aside.
Peel and devein the shrimp, if necessary. Clean the scallops and slice them into halves if they are large. Prepare the squid rings and set all seafood aside.
Mince the garlic and grate the ginger. Slice the spring onions, separating the white and green parts. Cut the red bell pepper into thin strips. Julienne the carrot and slice the mushrooms.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat.
Add the garlic, ginger, and the white parts of the spring onions, and sauté for about 1 minute until fragrant.
Add the shrimp, scallops, and squid to the pan, cooking until the seafood is just opaque, about 3-4 minutes. Remove and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the red bell pepper, carrot, and mushrooms, sautéing for 3-4 minutes until vegetables are tender but crisp.
Toss the cooked noodles into the pan with the vegetables. Add the soy sauce, oyster sauce, sesame oil, chili flakes, salt, and pepper. Stir well to coat noodles evenly.
Return the seafood to the pan, along with the bean sprouts and the green parts of the spring onions. Toss everything gently to combine and heat through, about 2-3 minutes.
Serve the seafood noodles hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 7.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 851 mg | 18% | |
*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.
