Crispy Pan Fried Noodles with Seafood and Vegetables
This pan-fried dish pairs fresh chow mein noodles with raw shrimp, peeled and deveined, bok choy, chopped and red bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
220g fresh chow mein noodles279 kcal
140g raw shrimp, peeled and deveined139 kcal
120g bok choy, chopped24 kcal
80g red bell pepper, sliced25 kcal
14g vegetable oil124 kcal
6g garlic, minced9 kcal
6g ginger, minced5 kcal
12g soy sauce8 kcal
12g oyster sauce8 kcal
6g cornstarch23 kcal
90g water0 kcal
Cooking instructions
fresh chow mein noodles
Soak or boil noodles just until pliable, then drain very well.
fresh chow mein noodlesvegetable oil
Heat half the oil in a nonstick skillet. Press noodles into an even cake and pan-fry until deeply golden on both sides, 6-8 minutes total; slide to a plate.
soy sauceoyster saucecornstarchwater
Mix sauce: soy sauce, oyster sauce, cornstarch, and water until smooth.
raw shrimpvegetable oilgarlicginger
In a wok, heat remaining oil. Stir-fry garlic and ginger 20 seconds, then add shrimp and sear 1 minute.
bok choyred bell pepper
Add bok choy and bell pepper; stir-fry 2 minutes. Pour in sauce and simmer until glossy and thick, 1 minute.
fresh chow mein noodles
Serve the seafood gravy over the crispy noodle cake so part stays crunchy.
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