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Combination Seafood Chow Mein

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



  • 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


  • 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


  • 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.


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