Chinese Take-Out Combination Seafood Chow Mein

Combination Seafood Chow Mein takes the hassle out of ordering for take-out or delivery  when you can simply make your favorite Chinese noodles at home.

Combination Seafood Chow Mein

Combination Seafood Chow Mein

By Sue  Lau | Palatable  Pastime

Combination Seafood Chow Mein is my  recipe of the day with the  blogging  group Fish Friday Foodies.

We get together once a month  to post on various seafood topics. It was  my turn to host so I chose the topic of copycat seafood restaurant recipes. This was done a number of months in  advance and it  is fortunate to be sharing this type  of recipe, at least I think, since we need to shelter in and  get our restaurant favorites at home.

You may  have had the  dried-fried chow  mein noodles from  a can but that’s not what we are doing  here.

This is done  in the  pan-fried noodles style, which takes fresh  or dried noodles, boil and drain them, then  pile as a pancake in a skillet  and fry  until it crisps up on  the bottom.

If you have never tried this way before, I promise you, you  will like  this so much better. It’s  one  of Bill’s fav Asian recipes.

Combination Seafood Chow Mein

Fish Friday Foodies

Copycat Restaurant Recipes

Hosted by Sue Lau

Chinese Wheat Noodles

Combination Seafood Chow Mein

Combination Seafood Chow Mein

I used a mix of  shrimp and scallops  which I had  the  fishmonger pack  up for me. As well, there  was a small package of mixed seafood in the  freezer case  which I thawed and added  in. Those  will contain various  seafood such as shrimp,  mussels, sometimes  oysters and squid  or scallops.

The sauce is easily made ahead if you want to do that to save some time during the dinner hour.   You can  mix it up, keep in a small canning  jar for about a week. Just stir  it  up before using,  the same as if  you had a bottle of ready made sauce from the market on hand.

Toasted Sesame Oil

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Combination Seafood Chow Mein

Combination Seafood Chow Mein

Sue Lau
Prep Time 25 mins
Cook Time 25 mins
Course Main Course
Cuisine American, Asian, Chinese

Ingredients
  

Stir-Fry

  • 8 ounces sea scallops
  • 8 ounces large shrimp
  • 8 ounces mixed seafood
  • 1 tablespoon peanut oil
  • 24 ounces fresh chow mein noodles
  • 12 ounces napa cabbage sliced
  • 4 ounces snow peas
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 6 scallions chopped

Sauce:

  • 2 teaspoons sesame oil
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1 cup vegetable broth
  • 1 tablespoon rice wine
  • 1 tablespoon brown sugar
  • 1 tablespoon ketchup
  • 4 teaspoons corn starch

Instructions
 

  • Whisk together sauce and set aside in a bowl.
  • Prep seafood and veggies.
  • Saute the veggies in oil, then add the seafood the last minute or so since it does not take long.
  • Stir in the sauce and let it thicken up.
  • Cook noodles according to package directions and drain.
  • Heat a large nonstick skillet and add 1 or 2 tablespoons of oil depending on the pancake size (how many noodles you fry at once) and add noodles in portions to the pan.
  • Let the noodles brown on the underside and turn with a large spatula until they crisp up.
  • Remove noodles to a serving plate or platter and top with the chow mein and sauce.

Notes

From the kitchen of palatablepastime.com
Keyword Asian Noodles, Chinese cooking sauce, Stir-Fry

Rice Wine
Combination Seafood Chow Mein
Scanpan
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6 responses

  1. I love making Chinese takeout at home. This sounds delicious with the shrimp and scallops. I like to throw in those frozen bags of mixed seafood too!

  2. As you know we love Asian food in this house and this recipe is so appealing to me. Thanks so much for hosting this month and choosing such a fun, appropriate topic.

  3. I have been trying to buy a bag of frozen mixed seafood for weeks now! My local supermarket either hasn’t been getting new stock or perhaps since I go so rarely, I keep missing the window of availability. Either way, it stays on the shopping list and someday, I will make this recipe! Looks delish, Sue!

    • The market I have been buying a lot of that from has been crowded for the space it has with some traffic bottlenecks to certain parts of the store so I may be out for awhile. Food bloggers really feel the pain of restricted grocery shopping! I really miss the garage at Findlay Market- which I loved on weekends. So summer is going to bite. Too crazy on the days when they pull in with produce for me right now.

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