This dish is a delicious and satisfying combination of crispy noodles and succulent seafood. The noodles are pan-fried until they are golden and crispy, and then topped with a mixture of shrimp, scallops, and squid. The seafood is cooked in a flavorful sauce that includes garlic, ginger, soy sauce, and oyster sauce. The result is a dish that is both crispy and savory, and perfect for a special occasion or a romantic dinner.
- 7.7 oz Fortune Yakisoba noodles
- 6 oz shrimp, peeled and deveined
- 6 oz scallops
- 6 oz squid, cleaned and sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp vegetable oil
- 1/4 cup chicken broth
- Salt and pepper to taste
- Green onions, sliced (optional)
Step by Step
- Cook the Fortune yakisoba noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together the garlic, ginger, soy sauce, and oyster sauce.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp, scallops, and squid to the skillet and cook until they are just cooked through, about 2-3 minutes. Remove the seafood from the skillet and set aside.
- In the same skillet, add the chicken broth and the sauce mixture. Bring to a simmer and cook for a minute or two, until the sauce has thickened slightly.
- Add the cooked noodles to the skillet and toss to coat with the sauce. Cook for 2-3 minutes, until the noodles are heated through and slightly crispy.
- Add the seafood back to the skillet and toss to combine with the noodles. Cook for another minute or two, until the seafood is heated through.
- Serve the crispy pan-fried noodles with seafood hot, garnished with sliced green onions if desired.
- This dish is best served immediately after cooking, as the noodles will lose their crispiness if left to sit for too long.
- If you don’t have yakisoba noodles, you can use ramen, udon, or soba noodles instead.
- Feel free to adjust the amount of garlic, ginger, soy sauce, and oyster sauce to your liking.
- This dish pairs well with a crisp white wine or a light beer.