fried noodles with scallops & shrimps
- Serves: 2
- Calories: 664 kcal
- Total Time: 25 m
- Prep: 10 m
- Cook: 15 m
- Japanese: Hotate to ebi no yaki-soba
- 135 g raw scallops
- 135 g shrimps
- 40 g green beans (string beans)
- 40 g button mushrooms
- 120 g large carrot
- 2 packages or 340 g fried noodles
- 2 tablespoons salad oil
Hull shell and devein the shrimps. Wash them.
Cut the green beans (string beans) diagonally into 5 cm. pieces.
Slice the button mushrooms.
Cut the carrot in half. Slice as shown in the picture.
Heat 1 tablespoon salad oil in a frying pan over a high flame. Sear the shrimps and scallops. After they change color, add the vegetables and mushrooms. Sear for a couple of minutes.
Add the Chinese soup stock (or chicken broth) and soy sauce, and stir. Add the salt, pepper and sugar.
Bring to a boil and simmer for 1 minute, While the mixture is simmering, dissolve the potato starch in the water. After 1 minute, add the dissolved potato starch to the pan and stir until the mixture becomes creamy.
If you like, add the sesame oil. Boil for one minute. Remove from the heat.
Heat the remaining salad oil in another frying pan and add the fried noodles. Fry for a couple of minutes. Remove from the pan and place on a serving dish.
Pour the sauce over the noodles. If you like, pour the rice vinegar over it and place the mustard on the side.
Yakisoba goes well with the rich seafoods and vegetables sauce. If you pour rice vinegar over it and add mustard, the noodle dish changes taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist