Seafood Chow Mein

Name: Seafood Chow Mein
Yield: 1 serving
Cuisine: American
Ingredients: 1 serving Yakisoba noodles; 30 grams Pork; 80 grams Mixed frozen seafood; 2 leaves Cabbage; 1/5 Carrot; 10 cm Japanese leek; 1/4 bag Bean sprouts; 1 Wood ear mushrooms; 5 grams Dried sakura shrimp; 1 tbsp Vegetable oil; 1 tsp Sesame oil; 3 tbsp Shaoxing wine; 1 tbsp Oyster sauce; 1 tbsp Soy sauce; 1 Doubanjiang

cookpad.japan @cookpad_jp

To thaw frozen mixed seafood, refer to.
I recreated a chow mein dish that I used to eat all the time while I was in college.

Microwaving the noodles beforehand helps prevent them from sticking to the frying pan.
This tastes great with thick noodles. Recipe by Cooking S Papa

To thaw frozen mixed seafood, refer to.
I recreated a chow mein dish that I used to eat all the time while I was in college.

Microwaving the noodles beforehand helps prevent them from sticking to the frying pan.
This tastes great with thick noodles. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

To thaw frozen mixed seafood, refer to.
I recreated a chow mein dish that I used to eat all the time while I was in college.

Microwaving the noodles beforehand helps prevent them from sticking to the frying pan.
This tastes great with thick noodles. Recipe by Cooking S Papa

To thaw frozen mixed seafood, refer to.
I recreated a chow mein dish that I used to eat all the time while I was in college.

Microwaving the noodles beforehand helps prevent them from sticking to the frying pan.
This tastes great with thick noodles. Recipe by Cooking S Papa

Saved

Ingredients

1 serving

1serving Yakisoba noodles
30 gramsPork
80 gramsMixed frozen seafood
2leaves Cabbage
1/5Carrot
10cm Japanese leek
1/4 bagBean sprouts
1Wood ear mushrooms
5 gramsDried sakura shrimp
1 tbspVegetable oil
1 tspSesame oil
3 tbspShaoxing wine
Chow Mein Sauce
1 tbspOyster sauce
1 tbspSoy sauce
1Doubanjiang

Saved

Steps

1

Soak the frozen mixed seafood in 3% salt water to thaw. Slice the carrot into thin strips. Re-hydrate the mushrooms in water and cut into 5 mm pieces. Season the pork with salt and pepper.
2

Cut the cabbage into 1 cm pieces, and cut the leek on the diagonal into 1 cm pieces as well. Remove the roots from the bean sprouts. Drain the mixed seafood once it has thawed.
3

Combine the ingredients for the chow mein sauce. The amount of doubanjiang is up to you.
4

Microwave the yakisoba noodles for about 30 seconds. Heat oil in a wok and and cook the noodles without breaking them apart. Cook until the surface slightly browns.
5

Once both sides of the noodles have been browned, remove from the pan. Add 1 tablespoon of oil and cook the sakura shrimp until fragrant. Add the pork.
6

Add the carrots, cabbage, and leek, in that order. Once cooked, pour in the shaoxing wine and add the mixed seafood. After 30 seconds, add the noodles and loosen.
7

Add the chow mein sauce and mix well. After everything has been mixed, add the bean sprouts and agitate the pan. Once the bean sprouts have become slightly tender, add the sesame oil.
8

Arrange on a plate and it's done.