Name: Seafood Chow Fun Noodles
Yield: Serves 3 as a main dish
Cuisine: Chinese
Ingredients: 1 teaspoon Chinese rice wine or sherry; 1½ lbs (750 g) fresh flat rice noodles; 2 tablespoons cornstarch; ½ small carrot, sliced into pieces; ½ tablespoon fish sauce; 1 cup (250 ml) water; 3 dashes white pepper; ¾ teaspoon salt or to taste; 6 shelled and deveined medium-sized raw shrimp; Pickled green Chilies, to serve; 2 oz (50 g) canned straw mushrooms, rinsed; Handful yellow chives, cut into 2 in (5 cm) lengths; ½ teaspoon sesame oil; 2 oz (50 g) baby bok choy, cut lengthwise into halves; 1 cup (250 ml) homemade Chicken Stock or store-bought chicken broth; 2 oz (50 g) bay scallops; 2 cloves garlic, minced; 1 tablespoon soy sauce; 2 oz (50 g) fish fillet, 1 in (2.5 cm) thick, cut into bite-sized pieces; 2 oz (50 g) cleaned squid, cut into rings; ½ teaspoon sugar; 2½ tablespoons oil

Preparation info

Serves
3
as a main dish

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

There are two ways of preparing noodles the Cantonese way: dry stir-fry and wet stir-fry. Dry stir-fry means that the noodles are served without a sauce, like Beef Chow Fun Noodles. Wet stir-fry means that the noodles are doused in a sauce or gravy.

This Seafood Chow Fun Noodles is a great illustration of Cantonese wet stir-fry. The rice noodles are pan-fried first and a white and slightly thick sauce laced with various seafoods is then pour