Seafood Chow Mein Recipe

1. Prepare noodles

If using dried noodles, cook 12 oz according to package until just al dente, drain, rinse under warm water, toss with 1 tsp oil to prevent sticking and set aside. If using fresh noodles, separate gently and set aside.

2. Make sauce

In a bowl whisk together 2 cups stock, 2 tbs dark soy, 1 tbs light soy, 1 tbs oyster sauce, 1 tsp Shaoxing wine and 1 tsp sesame oil until combined. In a small cup mix 1 tbs cornstarch with 2 tbs cold water to make a slurry; set aside.

3. Pat shrimp, scallops and calamari dry with paper towels. Toss with 1 tsp salt and 1/4 tsp white pepper. Heat a large wok or wide skillet over high heat until shimmering. Add 1 tbs oil and when hot add shrimp in a single layer; sear 30–45 seconds per side until just pink and opaque. Remove shrimp to a plate. Add another 1 tbs oil, quickly sear scallops 45–60 seconds per side until golden and just cooked through; remove. Add calamari and stir-fry 30–45 seconds until firm and slightly opaque; remove. Return all seafood to the plate. (They will finish cooking in the sauce.)

4. With the wok still very hot, add remaining 1 tbs oil. Add minced garlic and ginger and stir 10–15 seconds until fragrant (do not burn). Add sliced onion, celery and carrot and stir-fry 1–2 minutes until they begin to soften but still have bite. Add bok choy (or napa), snow peas and bean sprouts; stir 1–2 minutes until greens begin to wilt but remain bright. Season vegetables lightly with remaining 1/4 tsp white pepper.

5. Pour the prepared sauce into the wok with the vegetables and bring to a simmer over high heat. Stir once, then slowly whisk in the cornstarch slurry. The sauce will thicken and become glossy within 30–60 seconds.

6. Add the cooked noodles to the wok and toss vigorously with tongs or two spatulas to coat the noodles evenly in sauce and distribute vegetables. If the mixture seems dry, add up to 1/4 cup more stock or water, 1 tablespoon at a time.

7. Return the reserved seafood to the wok and toss for 30–60 seconds to heat through and finish cooking. Taste and adjust seasoning with up to 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

8. Turn off the heat and drizzle 1 tsp toasted sesame oil over the chow mein. Stir in sliced green onions. Transfer to a warmed serving platter and serve immediately with lemon wedges on the side for squeezing over if desired.