Soy-Free Seafood Chow Mein
Dive into the vibrant flavors of our Soy-Free Seafood Chow Mein, a mouthwatering twist on a classic takeout favorite perfectly suited for soy-sensitive diets. Featuring tender shrimp and scallops paired with a colorful mix of julienned carrot, bell peppers, and crisp snow peas, this dish packs protein and freshness into every bite. The savory sauce, crafted with a soy-free oyster sauce alternative and thickened to silky perfection, ties the seafood, vegetables, and golden chow mein noodles together in harmonious deliciousness. Quick and easy to prepare in just 35 minutes, this family-friendly recipe is perfect for weeknight dinners or casual gatherings. Garnished with fresh green onions for a touch of brightness, this Asian-inspired dish delivers big on flavor while keeping dietary restrictions in mind.
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Recipe Information
Ingredients
- 400 g Chow mein noodles
- 200 g Large shrimp, peeled and deveined
- 150 g Scallops
- 1 large Carrot, julienned
- 1 large Red bell pepper, sliced
- 1 large Green bell pepper, sliced
- 100 g Snow peas
- 3 Green onions, chopped
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 tbsp Olive oil
- 1 cup Chicken broth
- 2 tbsp Oyster sauce alternative (soy-free)
- 1 tbsp Cornstarch
- 2 tbsp Water
- 0.5 tsp Ground black pepper
- 0.25 tsp Salt
Instructions
Cook the chow mein noodles according to the package instructions. Drain and set aside.
In a large pan or wok over medium-high heat, add 1 tablespoon of olive oil.
Add the shrimp and scallops, cooking until they are opaque and cooked through, about 3-4 minutes. Remove from the pan and set aside.
In the same pan, add the remaining olive oil. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
Add the julienned carrot, red and green bell peppers, and snow peas. Stir-fry the vegetables for about 4-5 minutes or until they start to soften.
Return the cooked seafood to the pan and stir to combine with the vegetables.
In a bowl, mix the chicken broth and oyster sauce alternative. In a small cup, dissolve cornstarch in water and add to the broth mixture, stirring to combine.
Pour the sauce into the pan over the seafood and vegetables. Cook and stir until the sauce thickens, about 1-2 minutes.
Add the cooked noodles to the pan and toss everything together until well coated.
Season with ground black pepper and salt to taste.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 70.5 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 290.7 g | 106% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 34.4 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3470 mg | 74% | |
*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.
