I’ve always loved cooking seafood, especially when it’s mixed with noodles in a delicious stir-fry. The combination of tender shrimp, scallops, and squid with savory vegetables creates a mouthwatering dish. It’s one of those meals that feels like a special treat but is actually quite simple to make at home.
What makes this recipe stand out is the perfect balance of flavors and textures. The garlic and ginger add a fragrant aroma, while the veggies bring a satisfying crunch. Plus, you can customize it with your favorite types of seafood and vegetables, making it versatile for any taste preference.
If you’ve ever wanted to try making a seafood stir-fry with noodles, this recipe is perfect for you. With a few basic ingredients and a little bit of time, you’ll have a restaurant-quality dish that’s sure to impress. Dive in with me and discover how easy and fun it can be to whip up this delightful meal!
Stir-Fried seafood with noodles recipe
Ingredients
4 tbsp Olive oil
2 red peppers, seeds removed and sliced thinly
4 leeks, cut into strips
2 large onions, peeled and cut into thick wedges
300 g cherry tomatoes, halved
4 garlic cloves, peeled and sliced
A few sprigs of coriander
4 tsp balsamic vinegar
Salt
Ground black pepper
300 g dried medium egg or rice noodles
400 g frozen mixed seafood and prawns
Preparation
1. Boil the noodles according to the instructions on the packet. Once cooked, drain them, rinse with cold water, and set aside.
2. In a large frying pan or wok, heat 1 tablespoon of olive oil. Add the red peppers, leeks, and onions, and stir-fry until they begin to brown. Add the cherry tomatoes and cook for an additional 2 minutes. Remove the vegetables from the pan and keep them warm.
3. Add the remaining oil to the pan, then the garlic, and the mixed seafood. Stir-fry over high heat for 7-8 minutes if the seafood is frozen, or 3-4 minutes if defrosted or fresh.
4. Return the noodles and reserved vegetables to the pan, along with the coriander and balsamic vinegar. Stir-fry until everything is hot. Season with salt and pepper, and add more balsamic vinegar if desired.
Selecting the right ingredients
Choosing the right ingredients is key to making a delicious stir-fried seafood with noodles dish. Let’s look at the best seafood options, various noodle types, fresh versus dried ingredients, and the essential sauces you’ll need.
Choosing seafood
When picking seafood, you want it fresh for the best flavor. Shrimp, scallops, and squid are great choices. Shrimp is popular for its quick cooking time and sweet taste. Scallops bring a rich flavor and tender texture. Squid adds a unique chewiness that many enjoy.
You can also mix and match these seafood options. Just make sure to clean and devein shrimp, and slice scallops and squid into bite-sized pieces for even cooking. Buying fresh seafood from a trusted source ensures quality and flavor.
Noodle varieties
Choosing the right noodles is just as important. There are many types to consider. Egg noodles are classic and add richness. Lo mein noodles are thicker and hold up well with sauces. Chow mein noodles have a nice bite and can be used fresh or dried.
If you prefer something lighter, rice noodles work well too. They soak up flavors nicely and cook quickly. For most stir-fries, fresh noodles are preferred because they cook faster and absorb the sauce better.
Fresh vs dried ingredients
Deciding between fresh and dried ingredients can be a game-changer. Fresh seafood and vegetables ensure maximum flavor and texture. Fresh noodles are softer and cook more evenly.
Dried ingredients like noodles are convenient and have a longer shelf life. They need to be soaked or boiled before using. Sometimes dried herbs and spices work well for additional layers of flavor. Fresh ingredients generally yield the best results, but dried options are handy when fresh ones are not available.
Sauce essentials
The sauce is what ties everything together. Soy sauce is a must for its savory depth. Oyster sauce adds sweetness and a touch of umami. Dark soy sauce gives a deep color and richer flavor. Sesame oil brings a nutty aroma and taste.
For added complexity, use Shaoxing wine or rice wine. Both enhance the dish’s overall flavor. Adding a bit of chicken stock can make the sauce more robust. Balance is key; the right mix of these sauces will make your stir-fry stand out.
By focusing on these essential ingredients, your stir-fried seafood with noodles will be flavorful and satisfying every time.
Mastering the stir-fry technique
Stir-frying seafood with noodles in a wok is all about timing, heat, and preparation. Getting each step right ensures your dish is flavorful, nutritious, and perfectly cooked.
Using the wok
A wok is essential for stir-frying. Its shape distributes heat evenly, which is key for quick cooking. First, make sure your wok is clean and dry. I like to use a paper towel to wipe it down before heating.
Next, preheat the wok on medium heat. I often test the heat by sprinkling a few drops of water; if they sizzle right away, your wok is ready. Add a small amount of oil, spreading it around with a spatula to coat the surface evenly.
The cooking process
Start with aromatics like ginger and garlic. These should hit the hot oil first, releasing their flavors. This takes just 20-30 seconds, so don’t step away.
Add vegetables that take longer to cook, such as carrots and mushrooms. Stir constantly to ensure they cook evenly. When these are almost done, it’s time to add your seafood, like shrimp, scallops, and squid.
Seafood cooks quickly, usually in 3-5 minutes. Once the seafood turns opaque and firms up, it’s time to add the noodles. I prefer using noodles cooked to al dente, so they absorb the sauce without getting mushy.
Achieving the perfect texture
Texture is crucial in stir-fry dishes. Overcooking leads to rubbery seafood and soggy noodles. The key is high heat and constant stirring. This method ensures every ingredient cooks quickly and evenly. I always keep my heat on high once all ingredients are in.
Make sure your noodles stay firm by shocking them in cold water after boiling. This stops the cooking process and helps them maintain the perfect texture when stir-frying. Stir well to coat everything evenly with the sauce, ensuring balanced flavors in each bite.
The balance of proteins, fats, and carbs in a stir-fry makes it a nutritious meal. Seafood is high in protein and low in calories, while the veggies add fiber and vitamins.
Preparing the vegetables and add-ins
In preparing stir-fried seafood with noodles, getting the vegetables and add-ins right is key. Washing and cutting veggies, choosing savory additions, and picking the right sauces are essential steps.
Washing and cutting veggies
I always start by washing all my veggies thoroughly to remove dirt. Each vegetable has its own way of being cut. For instance, I slice onions thinly and chop garlic finely. Carrots are julienned to provide a nice crunch. Bell peppers are cut into strips, while broccoli is broken into small florets. Scallions and green onions are usually sliced thin diagonally. Mushrooms need a wash and then a quick slice. Napa cabbage should be chopped into bite-sized pieces, and bean sprouts should be rinsed and drained.
Savory additions
Adding the right seasonings and ingredients can take your stir-fry to the next level. I always use minced garlic and ginger for a fresh and spicy base. It’s also important to have both white and black pepper on hand. A pinch of sugar brings out the sweetness in the veggies. For a bit of crunch and nuttiness, I like to sprinkle sesame seeds. Sliced green onions can add a fresh element, while finely chopped scallions give an additional layer of flavor.
Accompanying sauces
The sauce is what ties everything together. Most of the time, I start with soy sauce for a salty base. Adding a bit of hoisin sauce can provide a sweet and savory flavor. Cornstarch mixed with water helps thicken the sauce, making it cling to the noodles and veggies. A dash of sesame oil adds a fragrant touch. Don’t forget to season with salt and pepper to taste as the sauce simmers.
Following these steps ensures that every bite of your stir-fried seafood with noodles is seasoned and cooked to perfection. By paying attention to the small details, you’ll get a dish that’s balanced, flavorful, and delicious.
Nutritional information and dietary considerations
Eating stir-fried seafood with noodles can be tasty and nutritious. It’s important to understand the calorie content, macros, and possible allergens to make informed choices.
Counting calories and macros
Seafood like shrimp, scallops, and squid is low in calories and high in protein. A typical serving of shrimp (about 100 grams) contains around 99 calories, 0.3 grams of fat, and 24 grams of protein. Adding noodles, vegetables, and oil increases the calorie count.
Noodles contribute carbohydrates. For example, 100 grams of cooked soba noodles have around 99 calories, 20 grams of carbs, and 5 grams of protein. Using minimal oil can keep the fat content low.
Here’s a quick breakdown (per serving):
- Calories: 400-500 (varies depending on ingredients)
- Protein: 30-35 grams
- Fat: 10-15 grams
- Carbs: 50-60 grams
Allergies and substitutes
Many people are allergic to seafood, including shellfish such as shrimp. It’s crucial to know this before preparing the dish. Common symptoms include itching, swelling, and breathing difficulties.
For those with allergies, chicken or tofu makes a good substitute. For gluten-free options, you can use rice noodles or zoodles (zucchini noodles) instead of wheat-based noodles.
Feel free to substitute peanut oil with canola or olive oil if there’s a peanut allergy concern. Always read ingredient labels and be mindful of cross-contamination.
By making these small changes, you can enjoy a delicious stir-fried noodle dish without compromising on dietary needs or preferences.