Ingredients
- 8 oz (225 g) frozen seafood mix , thawed and drained
- Pinch of salt and white pepper
- 6 oz (170 g) chow mein noodles (Hong Kong Pan Fried Noodles, or Yakisoba) (*Footnote 1)
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons chicken stock (or vegetable stock, or water)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
Stir Fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon ginger , minced
- 4 green onions , chopped to 1” (2.5 cm) pieces, whites and greens separated
- 1/2 large white onion , sliced
- 1 carrot , sliced into thin strips
- 1 stalk celery , sliced on the bias
- 1 cup bean sprouts
Instructions
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Add the seafood mix to a bowl to thaw. Once mostly thawed, sprinkle with a pinch of salt and white pepper and mix together. (*Footnote 2)
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If using noodles that require boiling, cook them 1 minute less than the package instructions indicate. Once done, rinse the noodles with running tap water to stop cooking, drain, and set aside.
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Combine all the sauce ingredients in a small bowl. Mix until the sugar is dissolved. Set aside.
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Heat a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger and green onion whites. Cook and stir for 30 seconds, or until the edges turn lightly golden.
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Add the seafood mix, onion, and carrot. Cook and stir for 30 seconds. Add 1 tablespoon of the sauce and continue to cook until the seafood is almost cooked through, another 30 seconds to 1 minute. Transfer everything to a big plate.
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Add the remaining 1 tablespoon of oil and the noodles to the pan (if using fresh HK noodles, add 1/4 cup water and toss to loosen the noodles). Toss the noodles using a pair of tongs so they are coated evenly with oil. Pour in a bit more oil if the noodles look dry.
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Pour the sauce over the noodles and toss to coat the noodles evenly.
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Once the noodles have absorbed most of the sauce, add the cooked seafood and veggie mixture, green onion greens, celery, and bean sprouts to the pan. Stir vigorously for 1 minute to toss everything together. Immediately transfer everything to serving plates.
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Serve hot as a main dish.