Crispy Pan-Fried Noodles with Seafood

Serves: 2

This dish is a delicious and satisfying combination of crispy noodles and succulent seafood. The noodles are pan-fried until they are golden and crispy, and then topped with a mixture of shrimp, scallops, and squid. The seafood is cooked in a flavorful sauce that includes garlic, ginger, soy sauce, and oyster sauce. The result is a dish that is both crispy and savory, and perfect for a special occasion or a romantic dinner.

Ingredients

• 7.7 oz Fortune Yakisoba noodles
• 6 oz shrimp, peeled and deveined
• 6 oz scallops
• 6 oz squid, cleaned and sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp vegetable oil
• 1/4 cup chicken broth
• Salt and pepper to taste
• Green onions, sliced (optional)

Step by Step

1. Cook the Fortune yakisoba noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together the garlic, ginger, soy sauce, and oyster sauce.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp, scallops, and squid to the skillet and cook until they are just cooked through, about 2-3 minutes. Remove the seafood from the skillet and set aside.
4. In the same skillet, add the chicken broth and the sauce mixture. Bring to a simmer and cook for a minute or two, until the sauce has thickened slightly.
5. Add the cooked noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, until the noodles are heated through and slightly crispy.
6. Add the seafood back to the skillet and toss to combine with the noodles. Cook for another minute or two, until the seafood is heated through.
7. Serve the crispy pan-fried noodles with seafood hot, garnished with sliced green onions if desired.

Chef’s recommendations

• This dish is best served immediately after cooking, as the noodles will lose their crispiness if left to sit for too long.
• If you don’t have yakisoba noodles, you can use ramen, udon, or soba noodles instead.
• Feel free to adjust the amount of garlic, ginger, soy sauce, and oyster sauce to your liking.
• This dish pairs well with a crisp white wine or a light beer.