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Seafood Stir-Fried Noodles
(Chow Mein (Chop Suey), Egg noodle, & Shanghai Noodles are equally suitable for this recipe.)chop_egg_sh.jpg


  • 3 to 4 pieces of medium size uncooked prawns
  • 2 pieces of small octopus cut in half
  • 2 to 3 pieces at scallops
  • 15g carrot, cut to pieces
  • 1/2 pak choi, cut to pieces
  • 3 pieces of fresh mushrooms cut in half.


  • 1 tablespoon vegetable oil.
  • 10g corn flour mix with 15ml water.
  • 1/2 tablespoon sesame oil.
  • 350ml soup stock.(Soup stock can be made freshly or bought ready made in cubes, seafoodnoodle2.jpg
  • i.e. vegetable or chicken stock is recommended.)
  • 1/2 tablespoon Chinese wine
  • 1/2 teaspoon salt
  • pinch of white ground pepper.


  • Heat 1/2 tablespoon of vegetable oil in a frying pan.
  • Fry the noodle until they have browned slightly, take them out and serve them on a plate.
  • Heat the other 1/2 tablespoon of vegetable oil in a pan and fry the prawns, octopus and scallops for 1 minute, then add the carrot, pak choi and mushrooms into the pan and stir-fry them.
  • Add in the soup stock, 1/2 tablespoon Chinese wine, 1/2 tablespoon salt and pepper to the pan and bring to boil, then add the cornflour (with water) to thicken, and then add the sesame oil.
  • Pour contents of 3 & 4 onto plate of noodles. It is now ready to be served.

(Serves 3 to 4)


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