Scallop and Shrimp Noodles

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.

Course Main Course

Cuisine Chinese

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

Prep Time 25

Cook Time 10

Total Time 35

Servings -6 servings

Calories 450kcal

Author Liza A

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