Cooking with Ming – Pan Fried Seafood Chow Mein Noodles
Our favorite chef, Ming Louie, will teach you to make delicious pan fried seafood chow mein noodles, with oyster sauce, shiitake mushrooms, scallops, shrimp, bok choy, and pea pods. Please register at thegdl.org.
For a sneak preview, here is Ming’s recipe:
ing’s Seafood Chow Mein Recipe:
7 ounces Pan Fried Noodles*
1 1/2 lb of Shrimp, deveined and rinsed**
1/4 lb Scallops**
1/4 teaspoon Salt
1 teaspoon Wine
Egg White from one egg
1 Tablespoon cornstarch
1 small Onion wedged
1/4 lbs Peapods “string” removed
1 cup Bok Choy leaves
1/4 cup sliced Water Chestnuts
1/3 cup sliced bamboo shoots
2 Large Shiitake Mushrooms sliced
3 Tablespoons oil
1 clove minced Garlic
3/4 cup Soup Stock or Broth
1 Tablespoon Oyster Sauce
Salt to taste
Cornstarch and Water for thickening
Prep:
Cut Shrimp lengthwise (i.e. half as thick).
Slice Scallops into thin rounds.
Combine with salt, wine, egg white and cornstarch. Set aside.
Stir fry Shrimp and Scallops above with Garlic (2 minutes). Set aside.
Stir fry vegetables until tender-crisp. Add Soup Stock, Oyster Sauce and Salt. Bring to a boil, cook about 30 seconds.
Add the cooked seafood to the vegetables, thicken with the Cornstarch mixture. Stir to combine. Pour over the pan fried noodles or toss to combine.
Read the following before making this dish:
*The noodles are “alkaline” noodles, not egg noodles. Alkalines are the hallmark ingredient of “ramen noodles.” Check to see if the noodle ingredients include “Potassium Carbonate.” If it does, you have the real thing. I prefer thin but wide noodles are ok.
Fry the noodles in a wok or skillet until you have a sort of crispy birds’ nest. Err on the side of not over-frying.
**Scallops are hard to find and expensive. As of December 2022 they are almost $50.00 a pound fresh if you can find them.
Dried Scallops are best for length of shelf life but again hard to find and expensive.
You can substitute chicken, shrimp, or both for this dish. Enjoy!
