Rated 5.0 stars by 1 users
Entree
4 servings
30 minutes
30 minutes
Chef Martin Yan
6 ounces raw medium shrimp, peeled and deveined
4 ounces sea scallops, butterflied
8 ounces fresh Chinese egg noodles
3 tablespoons + 2 teaspoons cooking oil
1 teaspoon minced garlic
2 green onions (including tops), chopped
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
2-1/2 teaspoons cornstarch dissolved in 5 teaspoons water
1/2 cup vegetable or chicken broth
2 tablespoons oyster-flavored sauce
1 tablespoon soy sauce
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1/8 teaspoon white pepper
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
1/8 teaspoon white pepper
Combine sauce ingredients in a small bowl; set aside.
Combine marinade ingredients in a medium bowl. Add shrimp and scallops; mix well. Set aside for 15 minutes.
Cook noodles according to package directions until tender but firm to the bite; drain well.
Place a wide nonstick frying pan over medium-high heat until hot. Divide noodles into two equal batches.
Add 1 tablespoon cooking oil, swirling to coat surface.
Spread half of noodles over bottom of pan. Press noodles into a firm pancake about 8 inches in diameter. Cook until bottom is golden brown, about 5 minutes. With a wide spatula, carefully turn pancake over.
Add 1 more teaspoon cooking oil around the edges of pan and cook until the other side is golden brown, about 3 more minutes. Remove noodle pancake to a large heat-proof serving platter; keep warm.
Repeat with remaining noodles and 4 teaspoons cooking oil.
Place a wok or wide frying pan over high heat until hot.
Add remaining 1 tablespoon cooking oil to wok. Add garlic and green onions; cook, stirring, until fragrant, about 10 seconds.
Add bell peppers and stir-fry until tender-crisp, about 2 minutes.
Add shrimp and scallops; stir-fry until shrimp turn pink, about 1-1/2 minutes.
Leave a comment