Seafood Noodle Stir-Fry Recipe

Prepare seafood

Pat lobster meat, shrimp, and seabass pieces dry with paper towels. Season lightly with 1 tsp kosher salt and 1 tsp black pepper. Toss the seabass and lobster pieces very lightly in 1 tsp cornstarch — this helps them hold together and gives a slight velvety texture when stir-fried.

Sear shrimp and lobster

Heat a large wok over high heat until smoking lightly. Add 1 tablespoon neutral oil and swirl. Add shrimp and sear 30–45 seconds per side until pink and just cooked; remove to a plate. Add another 1 tablespoon oil if needed, then add lobster pieces and sear 30–45 seconds until the edges firm; remove with the shrimp. Keep warm.

Cook seabass

Return wok to high heat, add remaining 1 tablespoon oil. Add seabass pieces in a single layer and sear 45–60 seconds per side just until opaque but still moist; remove and keep with other seafood. Wipe wok clean with a paper towel if there are burnt bits.

Prepare noodles

If using dried egg noodles, cook according to package until just al dente, drain and toss with a teaspoon of oil to prevent sticking. If using fresh egg noodles, loosen them in boiling water for 20–40 seconds, drain and drain well. Set aside.

Make sauce

In a small bowl combine 120 ml stock, 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp sugar and 1/4 tsp white pepper. Stir until sugar dissolves and taste for balance — it should be savory with a hint of sweetness and salt; adjust if necessary.

Sweat aromatics

Return wok to high heat. Add a tablespoon of neutral oil. When oil is shimmering add minced lemongrass (use the finely minced bottom portion only), minced garlic, julienned ginger and the white parts of the sliced spring onions. Stir-fry 30–45 seconds until fragrant but not browned.

Add sliced shallots and red bell pepper and stir-fry 45–60 seconds until softened but still bright. If using bean sprouts, add them now and toss briefly (20–30 seconds) to keep crunch.

Combine noodles with aromatics

Add the drained noodles to the wok. Toss and stir-fry for 1 minute to heat through and coat with aromatics. Pour the prepared sauce evenly over the noodles and use tongs or two spatulas to toss everything rapidly so the sauce reduces slightly and coats the noodles, about 1–2 minutes.

Return seafood

Add the cooked seabass, shrimp, and lobster back into the wok, gently folding them into the noodles to avoid breaking the fish. Stir-fry 30–60 seconds just to reheat the seafood and marry flavors. If the mixture seems dry, add up to 2 more tbs stock.

Finish and serve

Turn off the heat and stir in 1 tbsp unsalted butter (optional) and 1/2 tsp sesame oil for gloss and aroma. Taste and adjust seasoning with a pinch of salt or a splash more soy/fish sauce if needed. Fold in the green parts of the spring onions. Transfer to a warmed platter, garnish with fresh cilantro leaves and lime wedges. Serve immediately.