Seafood Chow Mein

This basic recipe can be adapted using different items for the "dressing".


serves 4
75 g (3 oz) squid, cleaned
75 g (3 oz) raw prawns
3 - 4 fresh scallops
1/2 egg white
15 ml (1 tbsp) cornflour paste
250 g (9 oz) egg noodles
75 - 90 ml (5 - 6 tbsp) vegetable oil
50 g (2 oz) niangetouts
2.5 ml (2 tsp) salt
2.5 ml (1/2 tsp) light brown sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry
30 ml (2 tbsp) light soy sauce
2 spring onions, finely shredded
Basic Stock, if necessary few drops of sesame oil


1. Open up the squid and score the inside in a criss-cross pattern with a sharp knife. Cut the squid into pieces, each about the size of a postage stamp. Soak the squid in a bowl of boiling water until all the pieces curl up. Rinse in cold water and dram.

2. Peel and devein the prawns, then cut each in half lengthways.

3. Cut each scallop into 3 - 4 slices. Mix together the scallops, prawns, egg white and cornflour paste.

4. Cook the noodles in boiling water according to the packet instructions. Drain and refresh under cold water. Mix with about 15 ml ( 1 tbsp) of the oil.

5. Heat 30-45 ml (2 - 3 tbsp) of the remaining oil in a preheated wok. Stir-fry the niangetouts, squid and prawn mixture for about 2 minutes, then add the salt, sugar, rice wine or dry sherry, half the soy sauce and the spring onions. Blend well and add a little stock, if necessary. Remove from the wok and keep warm.

6. Heat the remaining oil in the wok and stir-fry the noodles for 2 - 3 minutes with the remaining soy sauce. Place in a large serving dish, pour the "dressing" on top and sprinkle with a little sesame oil. Serve hot or cold.

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