Seafood pan fried noodles recipe

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Shao Zhi Zhong is a Chinese-born & Philadelphia-raised food writer & recipe developer who specializes in Chinese trang chủ cooking. She's also a website designer.

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Serious Eats / Shao Z.

When the bottom of the noodle cake is golden brown, slide it out of the wok & onto a plate. Working quickly so that the bottom stays crispy, place a second plate on top of the noodles and flip so that the crisped side is facing up.


Serious Eats / Shao Z.

Wipe the wok clean so that there are no little pieces of noodles remaining, then heat it up again with one tablespoon of oil over high heat until smoking. Swirl the oil around the wok và slide the noodles back in. Move the noodles around so that the bottom part is covered with oil. Turn down the flame to medium & continue cooking, swirling regularly, until the noodles are completely cooked và crisp on both sides. Slide the cake out onto a plate, and keep it warm while you prepare the sauce.


The Seafood and Sauce

The second element of this dish is the topping, và the varieties are endless. Shredded pork with yellow chives is a classic, as is chicken with mushrooms, & I've had ones topped with chunks of lobster in a ginger scallion sauce. But my favorite one is seafood. You can showroom a mixture of different ingredients. Can't find fish balls? Try crab sticks or just add more shrimp. Not a tín đồ of shiitake mushrooms? Substitute it with cremini or none at all. Instead of choy sum, you can use bok choy.


When cooking with shrimp, I always soak them in a bowl with baking soda, a technique that helps keep them extra plump (read more about the science inKenji"s article on wonton soup). A 30-minute soak in an ice-cold baking soda solution is enough.

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Next, I blanch my other ingredients. Choy sum is simmered just until tender. Then I reheat the water và simmer squid, scallops, và fish balls for under a minute. Though you're cooking in water, this actually helps expel some of their internal moisture, allowing you lớn stir-fry them more efficiently.


Now we're ready lớn stir fry. Start with the fresh shiitakes và stir-fry in hot oil until tender và nicely browned. I transfer them khổng lồ a bowl, reheat the wok with some more oil until smoking hot, then địa chỉ the drained, soaked shrimp, stir-fry just until barely cooked, và then showroom them khổng lồ the bowl with the mushrooms. Finally, I reheat the wok and stir-fry the rest of the seafood. The goal here is to cook all of our ingredients in batches to lớn ensure that the pan stays extra hot. This helps màu sắc them and develop flavor without overcooking them.


Our sauce consists of a mixture of chicken stock, oyster sauce, soy sauce, white pepper, garlic, & sesame oil, all lightly thickened with cornstarch.


Serious Eats / Shao Z.

Cornstarch needs to lớn come khổng lồ a boil to fully thicken, so địa chỉ your sauce and heat it until it starts simmering. Finally, return your mushroom and seafood khổng lồ the gravy and toss them to coat.


Serious Eats / Shao Z.

The seafood is already mostly cooked through, so don't let it simmer for too long or it'll get tough—just enough to lớn heat it through. Pour the sauce & seafood over your crisp noodle cake, and serve immediately with your blanched greens.