by

Seafood Chow Mein

This chow mein is seasoned with oyster sauce and soy sauce! The sakura shrimps are flavorful and delicious!

Ingredients: 1 serving

Yakisoba noodles
1 serving
Pork
30 g
Mixed frozen seafood
80 g
Cabbage
2 leaves
Carrot
1/5
Japanese leek
10 cm
Bean sprouts
1/4 bag
Wood ear mushrooms
to taste
Dried sakura shrimp
5 g
Vegetable oil
1 tablespoon
Sesame oil
1 teaspoon
Shaoxing wine
3 tablespoons
Chow Mein Sauce
Oyster sauce
1 tablespoon
Soy sauce
1 tablespoon
Doubanjiang
to taste

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.

Story Behind this Recipe

To thaw frozen mixed seafood, refer to Recipe ID: 723018.
I recreated a chow mein dish that I used to eat all the time while I was in college.