I am so glad it’s the weekend. Going back to work after being off for two weeks is always hard especially after the Christmas break. It was a great two week break though. My family was complete and we got to spend quality times together. We watched movies, played board games, went shopping and even cooked some food together. Christmas day was busy. We went to two Christmas dinners and ate so much. New Year’s Day was the opposite, it was a quiet one. Dinner was just our family and my oldest son’s fiancée. It was a simple meal of shabu-shabu style soup, steamed fish and stir-fried scallop and shrimp noodles. Longevity noodles were used in this recipe but other kinds may be used as well.

The scallop and shrimp was marinated in a simple mixture of soy sauce, sherry, sesame oil and vegetable oil first and then stir-fried until just cooked through. It was added back to the pan at the last minute of cooking with the stir-fried ginger, garlic, the noodles, chives and the sauce. The result was a delicious and tasty noodle dish that was enjoyed by all.

Cooking Tips for Perfect Noodles

Cooking noodles can be tricky, but a few tips can make a big difference. First, always use a large pot of boiling, salted water when cooking your noodles. This helps keep them from sticking together. Stir them occasionally, especially in the first couple of minutes. If you are using longevity noodles, they usually cook quickly, so keep an eye on them. Try not to overcook; they should be al dente. Once done, drain them and rinse briefly under cold water to stop the cooking process. This also helps remove excess starch. If you’re making the noodles ahead of time, toss them with a little vegetable oil to prevent sticking. Lastly, when combining the noodles with the other ingredients, do so over low heat. This allows the flavors to meld without further cooking the noodles too much.

Serving Suggestions and Pairings

This stir-fried scallop and shrimp noodle dish can be served in a variety of ways to enhance the dining experience. For a complete meal, consider adding a side of fresh vegetables. Steamed bok choy or snap peas pair nicely and add color to the plate. If you want to elevate the dish, sprinkle some toasted sesame seeds or sliced green onions on top just before serving. They add a nice crunch and flavor. For drinks, a light white wine, such as a Sauvignon Blanc, complements the seafood beautifully. If you prefer non-alcoholic options, a refreshing cucumber lemonade can balance the richness of the dish. Don’t forget about leftovers; they can be delicious the next day. Just reheat gently in a pan with a splash of water or broth to keep the noodles moist.

Frequently Asked Questions

Can I substitute other types of noodles?

Sure, you can use any kind of noodles you like. Just keep an eye on the cooking time, as different noodles have different cooking times.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan or microwave, adding a splash of water if needed to keep the noodles from drying out.

What can I add for extra flavor?

Adding some green onions or a sprinkle of chili flakes can really amp up the flavor. You could also toss in some mushrooms or bell peppers for extra texture and taste.

Can I make this dish ahead of time?

You can prep the ingredients ahead of time, like marinating the seafood and chopping the veggies. Just cook the noodles and combine everything right before serving for the best texture.

What are common mistakes to avoid when making this dish?

One common mistake is overcooking the noodles, which can make them mushy. Also, make sure not to overcrowd the pan when stir-frying, as that can lead to steaming instead of frying.

Scallop and Shrimp Noodles

Liza A

Scallop and shrimp noodles are a delightful mix of tender seafood and vibrant snow peas, all tossed in a savory sauce that brings everything together beautifully. Quick to make, this dish is bursting with flavor and easy on the eyes.

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Prep Time 25

Cook Time 10

Total Time 35

Course Main Course

Cuisine Chinese

Servings -6 servings

Calories 450 kcal

Ingredients

1 tsp soy sauce
1 tsp dry sherry
1/2 tsp sesame oil
3 tbsp vegetable oil divided
1 lb scallops
1 lb shrimps peeled and deveined
10.5 oz 300 g fresh or dried longevity noodles (or your favorite noodles)
Thumb-size piece ginger grated
2 cloves garlic grated
8 oz snow peas trimmed
2 tbsp chopped fresh chives

Sauce:

3 1/2 tsp soy sauce
2 tsp dry sherry
½ tsp sesame oil
2 tbsp oyster sauce
2 tsp cornstarch
½ cup water

Instructions

In a small bowl, whisk together ingredients for the sauce. Set aside.
In a medium bowl, combine 1 teaspoon soy sauce, 1 teaspoon sherry, 1/2 teaspoon sesame oil and 1 tablespoon vegetable oil. Add scallops and shrimps and gently toss to combine. Set aside.
Cook noodles according to package direction. Drain.
Heat a 12-inch skillet or wok over high heat. Add 1 tablespoon vegetable oil; stir-fry the seafood for 3-5 minutes or until just cooked through. Transfer to a bowl.
Wipe wok clean and add remaining 1 tablespoon vegetable oil. Add ginger, garlic and snow peas and stir-fry over high heat for 2 minutes. Add seafood (with juices) and sauce mixture and bring to a boil. Add noodles and chives and toss to combine.
Serve and enjoy!

Notes

Recipe source: taste.com.au

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 200mgSodium: 800mgFiber: 3gSugar: 2g

Keyword Asian cuisine, noodles, quick meal, seafood, stir-fry

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