Stir-Fried Pumpkin Pasta with Seafood and Dried Scallop Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

The ‘pasta’ in this dish is known as ge da mian in Chinese. It is a simple mixture of flour, a little water and salt. The lumpy, slightly elastic dough is rolled into balls that are placed in boiling water, cooked, drained and fried with eggs and tomatoes. It is said that this dish was invented due to a mistake by a novice noodle maker, but became popular because of the ease of making it.


  • Prawns (shrimps) 50 g (1⅔ oz), peeled and deveined
  • Dried scallops (conpoy) 50 g (1⅔ oz), soaked in water until soft
  • Egg white 1
  • Potato flour 2 Tbsp, mixed with some water
  • Pumpkin 30 g (1 oz), cut into 1.5-cm (¾-in) cubes
  • Celery 20 g ( oz), cut into 1.5-cm (¾-in) cubes
  • Cooking oil 1 Tbsp
  • Store-bought XO sauce 1 Tbsp
  • Chinese cooking wine (Shaoxing) 1 tsp
  • Basic stock 200 ml (7 fl oz)
  • Chopped fresh ginger 1 tsp
  • Spring onion (scallion) 10 g ( oz), cut into 2.5-cm (1-in) lengths


  • Pumpkin 150 g (5⅓ oz)
  • Plain (all-purpose) flour 200 g (7 oz)


  • Oyster sauce 1 Tbsp
  • Light soy sauce ½ Tbsp
  • Dark soy sauce 2 tsp
  • Ground white pepper a dash


  1. Prepare pasta. Peel pumpkin and remove and discard seeds. Cut flesh into small pieces and steam until tender.
  2. Combine cooked pumpkin with flour and knead into a stiff, lumpy dough, adding a little water to help mixture combine. Wrap dough with plastic wrap and leave to rest for about 10 minutes.
  3. Roll dough out into a thin sheet and cut into 1-cm (½-in) pieces. Bring a pot of water to the boil and cook pasta for about 10 minutes or until pieces float to the surface. Remove and transfer to a basin of cold water to cool, then drain and set aside.
  4. Marinate prawns and scallops with egg white and some potato flour mixture for 5 minutes. In a pot of hot water, blanch pumpkin cubes and celery pieces for about 2 minutes. Drain and set aside. In the same pot, blanch marinated seafood until cooked, then drain and set aside.
  5. Heat oil in a wok over high heat. Sauté XO sauce until fragrant and add cooking wine, stock, blanched pumpkin and celery, ginger and spring onions. Stir-fry for about 3 minutes. Add cooked seafood, then lower heat and simmer for 2 minutes. Add sauce ingredients and continue to cook until sauce is evenly absorbed. Thicken with remaining potato flour solution. Dish out into a serving plate and serve immediately.