Seafood Noodles Recipe

Prepare seafood

Rinse shrimp, fish pieces, and squid under cold water and pat dry with paper towels. Toss all seafood gently with 2 tablespoons cornstarch and a pinch of salt to lightly coat; this helps the sauce cling and slightly protects the seafood while cooking.

Slice aromatics and vegetables: mince garlic, julienne ginger, slice scallions (keep whites and greens separate), thinly slice red pepper, and slice bok choy or cabbage into bite-size pieces.

Measure sauce ingredients: in a bowl combine soy sauce, oyster sauce, fish sauce, sesame oil, rice wine (if using), sugar, crushed red pepper, and broth. Stir to dissolve sugar.

Cook noodles according to package instructions until al dente. Drain and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add the seafood in a single layer (do not overcrowd). Sear for about 30–45 seconds per side for shrimp and squid rings; fish pieces should be turned gently after 45–60 seconds. The goal is just-cooked seafood. Work in batches if necessary. Remove seafood to a plate and keep warm. (Seafood will finish cooking when combined with sauce.)

Add remaining 2 tablespoons oil to the wok over medium-high heat. Add the white parts of scallions, garlic and ginger. Stir-fry 20–30 seconds until fragrant but not browned.

Add red bell pepper and bok choy/cabbage. Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Pour the prepared sauce into the wok and bring to a gentle simmer. Taste and adjust seasoning: add a pinch more sugar if too salty, or a splash more broth if too thick.

Return the seared seafood to the wok along with the cooked noodles. Toss everything gently but quickly to coat noodles and seafood with sauce. If sauce looks too thin, mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the wok; cook 30–60 seconds until slightly thickened.

Add the green parts of the scallions, drizzle sesame oil, and sprinkle black pepper. Toss once more to combine and remove from heat.

Divide the seafood noodles among 4 bowls, garnish with chopped cilantro, and serve with lime or lemon wedges on the side. Squeeze citrus over just before eating.