Seafood Stir Fry Noodles
This colourful stir fry has an array of heart-healthy seafood and lots of veggies. This easy noodle stir-fry comes together in just over ten minutes! Leave the take-out menu in the drawer and make this one at home.
1⁄2 lb Chinese noodles ( or any of your favorite noodles)
16 medium shrimp, peeled and de-veined
4 oz imitation crab
1⁄2 small carrot, julienned
4 oz mustard green
2 scallions, diced
1⁄2 cup mushroom, sliced
2 cups baby bok choy, cut
1 1⁄2 cups chicken broth
1 teaspoon garlic clove, chopped
1 teaspoon ginger, minced
2 teaspoons cornstarch
2 tablespoons oyster sauce
1 tablespoon soy sauce
Step 1: Clean, peel, and de-vein shrimp. Marinade shrimps with salt, pepper, and 1 tsp cornstarch to coat. Keep in fridge until ready to cook. Boil water and cook according to the direction on the package. Drain noodles and set aside.
Step 2: Heat up the pan 1T oil. Add shrimps. Let cook for 1 minutes. Turn and cook another minute till change color. Transfer to serving plate and set aside. Heat up the sam pan with 1T oil. Add eggs and scramble. Add shrimps and imitation crab. Stir fry for 1 minutes. Add julienned carrots. Stir fry till carrots turn soft. 2 minutes. Remove from pan and set aside.
Step 3: Use the same pan. No need to add more oil. Heat up the pan and add noodles. Stir fry for 2 minutes. Add chicken broth, soy sauce, and oyster sauce. Mix well.
Add vegetables and seafood back to pan. Stir fry for 2 minutes. Add mustard green and scallions and mix well.