Seafood W/ Pan-fried Rice Noodle Recipe

Season and toss seafood

Pat shrimp, calamari, scallops, and fish pieces dry with paper towel. In a bowl combine 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp cornstarch. Add seafood and toss gently until lightly coated. Let sit while preparing other components (10 minutes).

Quick sear

Heat a large nonstick or stainless-steel skillet or wok over high heat until hot. Add 1 tablespoon neutral oil and swirl. Add the seafood in a single layer (do not overcrowd) and sear for 1–2 minutes per side just until opaque and lightly browned — shrimp should curl and turn pink, scallops and fish should be opaque, calamari just become firm. Remove seafood to a plate and set aside. (If your pan is small, cook seafood in two batches.)

Prepare noodles

If using dried rice noodles, soak according to package directions until pliable but not mushy (usually 20–30 minutes in warm water). If using fresh noodles, gently separate with your hands. Drain well and toss with 1 teaspoon neutral oil to keep from sticking.

Stir-fry aromatics and vegetables

Return the same skillet or wok to medium-high heat and add 2 tablespoons neutral oil. Add minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant but not browned. Add julienned carrot and chopped bok choy (or Chinese broccoli); stir-fry 1–2 minutes until bright and slightly tender. Add bean sprouts and sliced green onions and toss for another 30 seconds.

Pan-fry noodles

Push the vegetables to one side of the pan, add remaining 1 tablespoon oil to the empty side. Add the drained rice noodles in an even layer and let them sit undisturbed 1–2 minutes to develop a slight char or crisp edge. Using tongs or a spatula, toss noodles with vegetables to combine and continue to cook 1–2 minutes so noodles heat through and pick up some color.

Make sauce

In a small bowl whisk together 3 tbs light soy sauce, 1 tsp dark soy sauce, 2 tbs oyster sauce, 1 tbs fish sauce, 1 tsp sesame oil, 1 tsp sugar, and 120 ml warm stock or water until sugar dissolves.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to form a slurry. Pour the prepared sauce into the pan with noodles and vegetables and stir. Add the cornstarch slurry while stirring and cook 1–2 minutes until sauce thickens slightly and evenly coats noodles.

Combine seafood with noodles

Return the seared seafood to the pan with the noodles and sauce. Toss gently 1 minute to reheat seafood and coat everything with sauce. Taste and adjust seasoning: add up to 0.5 tsp salt, a splash more soy, or a pinch of white pepper if desired.

Plate and garnish

Divide the pan-fried rice noodle and seafood among 4 plates or bowls. Squeeze fresh lime over each portion and sprinkle chopped cilantro. Serve immediately.