Seafood Chow Mein Recipe
Make Seafood Chow Mein Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodle
Method
Noodle
Prepare noodles and mise en place
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until just al dente (usually 2–4 minutes for fresh, 6–8 for dried). Drain and toss immediately with 1 teaspoon vegetable oil to prevent sticking; set aside. Meanwhile, mince the garlic and grate the ginger. Julienne the carrot, thinly slice the napa cabbage, halve the bok choy lengthwise, slice the green onions on a bias, and rinse the bean sprouts. Pat the seafood dry with paper towels and season lightly with a pinch of salt and a few grinds of white pepper.
Make sauce and slurry
In a small bowl combine low-sodium soy sauce (3 tbs), oyster sauce (2 tbs), Shaoxing wine (1 tbs) and chicken/seafood stock (1 cup). In a separate small cup, whisk together cornstarch (1 tsp) and cold water (2 tbs) to make a smooth slurry; set both aside.
Cook seafood
Heat a large wok or wide skillet over high heat until very hot. Add 1 tablespoon vegetable oil and 1/2 teaspoon sesame oil. When shimmering, add the shrimp and scallops in a single layer; sear without moving 45–60 seconds, then toss and cook another 30–60 seconds until just opaque (they will finish cooking later). Remove seafood to a plate and gently fold in the crab meat; set aside.
Stir-fry aromatics and vegetables
Add the remaining 1 tablespoon vegetable oil to the hot wok. Add the minced garlic and grated ginger and stir-fry 15–20 seconds until fragrant but not browned. Add julienned carrot and cook 1 minute, then add napa cabbage and bok choy, stir-frying 1–2 minutes until cabbage begins to wilt but still has texture. Toss in the bean sprouts and half of the sliced green onions and stir for 30 seconds.
Combine noodles, sauce, and seafood
Return the cooked noodles to the wok, pouring the prepared sauce over the top. Using tongs or two spatulas, toss everything gently to combine and distribute sauce. Add the seafood back in and toss. If the mixture seems too dry, add up to 2–4 tablespoons more stock or water to loosen.
Thicken and finish
Give the cornstarch slurry a quick stir and pour it into the wok while stirring constantly to evenly thicken the sauce; cook 30–60 seconds until sauce becomes glossy and coats the noodles. Season with remaining 1 teaspoon sesame oil, salt (1/2 tsp total used earlier — adjust to taste), and white pepper (1/4 tsp). Toss in the remaining green onions and remove from heat.