Friday, 8 May 2009

Seafood Chinese Noodles

You may think I'm going against my Blog's premise as this is neither a Portuguese or an English Recipe, but we, Brits,do love our Chinese takeways.

So in keeping with my recent cravings, decided to indulge my culinary desires and cook me up a good quality Seafood Chow Mein!


75 g (3 oz) squid, cleaned
75 g (3 oz) raw prawns
3 - 4 fresh scallops
1/2 egg white
15 ml (1 tbsp) cornflour paste
250 g (9 oz) egg noodles
75 - 90 ml (5 - 6 tbsp) vegetable oil
50 g (2 oz) mangetouts
2.5 ml (2 tsp) salt
2.5 ml (1/2 tsp) light brown sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry
30 ml (2 tbsp) light soy sauce
2 spring onions, finely shredded
Basic Stock, if necessary few drops of sesame oil


1. Open up the squid and score the inside in a criss-cross pattern with a sharp knife. Cut the squid into pieces, each about the size of a postage stamp. Soak the squid in a bowl of boiling water until all the pieces curl up. Rinse in cold water and dram.

2. Peel and devein the prawns, then cut each in half lengthways.

3. Cut each scallop into 3 - 4 slices. Mix together the scallops, prawns, egg white and cornflour paste.

4. Cook the noodles in boiling water according to the packet instructions. Drain and refresh under cold water. Mix with about 15 ml ( 1 tbsp) of the oil.

5. Heat 30-45 ml (2 - 3 tbsp) of the remaining oil in a preheated wok. Stir-fry the mangetouts, squid and prawn mixture for about 2 minutes, then add the salt, sugar, rice wine or dry sherry, half the soy sauce and the spring onions. Blend well and add a little stock, if necessary. Remove from the wok and keep warm.

6. Heat the remaining oil in the wok and stir-fry the noodles for 2 - 3 minutes with the remaining soy sauce. Place in a large serving dish, pour the "dressing" on top and sprinkle with a little sesame oil. Serve hot or cold.


  1. Looks superb. Where did you get the recipe? Or is it a self creation? I love squid but haven't been brave enough to cook it yet.

  2. I searched high and low and even asked my Singaporean neighbour for the recipe that gives it that genuine Chinese flavour, not the homecooked one that always seems to lack in something. She said the secret was in mixing the seafood in the cornflour and eggwhite as it gives it that extra shine and thickens the sauce. Then all you need is rice wine, salt,sugar and soy sauce and you have your perfect Chinese restaurant stock/sauce.

    As for the squid, dont be afraid to cook it! Again, the secret lies in scoring it, placing it in boiling water (a well known Chinese pre-cooking method) and then stir-frying for a couple of minutes. The result is not too chewy but a beautiful consistency and the scoring, allows the squid to absorb all the flavours!

    Thank you for all the comments by the way! Very encouraging!