Cooked - Mì Xào Giòn (seafood Pan Fried Noodles)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mì Xào Giòn (seafood Pan Fried Noodles)

4.0

1 (16 oz) pack chow mein noodles ((fresh preferred; if dried, boil and dry thoroughly))

Vegetable, canola, or peanut oil ((for frying))

2 garlic cloves, (minced)

½ tablespoon fresh ginger, (grated)

1 ¼ cup chicken broth

1 tablespoon Shaoxing Wine (or dry sherry)

2 teaspoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon sugar

1 tablespoon cornstarch

½ pound shrimp, (peeled and deveined)

½ pound scallops, (patted dry)

½ yellow onion, (sliced)

2 carrots, (thinly sliced on a diagonal)

1 celery rib, (sliced)

6 shiitake mushrooms (or baby Bella), (sliced)

¼ pound baby bok choy (or napa cabbage)

6 oz baby corn

¼ pound broccoli florets

Heat oil in a large wok to 375°F. Gently loosen and separate the noodles. Fry half the noodles at a time (8 oz per batch), using tongs or chopsticks to spread into a circle. Fry for 7–10 minutes or until golden and crispy. Remove and drain on paper towels.
In a small bowl, whisk together broth, garlic, ginger, wine, soy sauce, oyster sauce, sesame oil, sugar, and cornstarch. Set aside.
In a clean wok, heat 1 tbsp oil over medium heat. Sear shrimp and scallops until just opaque, about 2–3 minutes. Remove and set aside. Add onion, carrots, celery, mushrooms, bok choy, baby corn, and broccoli. Stir-fry for 2–3 minutes.
Pour in the sauce and let simmer for 5 minutes until slightly thickened. Stir in the shrimp and scallops and cook for 1–2 more minutes. Remove from heat.
Place crispy noodles on a serving platter. Spoon the stir-fried mixture and sauce over the top just before serving so the noodles stay crispy.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍜Noodles

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 28 weeks ago

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