Triple S Noodle Recipe

Inspired by Sa-Wad-Dee Thai Restaurant

Time30m

Serves2

The triple S stands for scallop, salmon, and shrimp, pan fried with egg noodle, eggs, broccoli, carrot...

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Ingredients

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Main Ingredients

7.05 oz (200 g) Egg Noodles

5.29 oz (150 g) Scallops

5.29 oz (150 g) Salmon fillet

5.29 oz (150 g) Shrimp

2 pcs Eggs

3 1/2 oz (100 g) Broccoli florets

1 pcs Carrot

2 tbs Aged soy sauce

2 tsp Garlic

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Ingredients

Chop the broccoli into small florets, julienne the carrot, and cut the salmon into bite-sized pieces. Rinse the scallops and shrimp under cold water.

Cook the Noodles

In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

Sauté Vegetables

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add broccoli and carrot, and stir-fry for about 3-4 minutes until tender. Remove vegetables from pan and set aside.

Cook Seafood

In the same pan, add another tablespoon of olive oil. Add scallops and shrimp, cooking for 3 minutes until they turn opaque. Add salmon pieces and cook for an additional 2-3 minutes. Season with salt and pepper.

Combine Ingredients

Push the seafood to one side of the pan and crack the eggs into the other side, scrambling them. Once cooked, add the cooked noodles, sautéed vegetables, and soy sauce to the pan. Mix everything together and cook for another 2-3 minutes until heated through.

Serve

Serve the Triple S Noodle hot, garnished with additional soy sauce if desired.