Seafood Chow Mein

300g fresh egg noodles
8 large prawns, peeled (shells reserved)
150g squid, cleaned and scored
6 scallops
100g shimeji mushrooms
100g choy sum (or pak choi), cut into lengths
1 carrot, cut into fine matchsticks
20g ginger, cut into matchsticks
3 garlic cloves, finely sliced
3 spring onions, cut into chunks (plus sliced greens for garnish)
2 tablespoons vegetable oil
250ml chicken stock

The Sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1–2 tablespoons dark soy sauce
½ teaspoon sugar
1 teaspoon sesame oil

PREPARATION

1. Score the squid in a criss-cross pattern, then cut into bite-sized pieces. Prepare all the vegetables and aromatics.

COOKING

1. Heat a frying pan with a little oil and sear the scallops for 1 minute on each side until golden, then set aside.
2. In the same pan, sear the shimeji mushrooms until lightly browned, then remove.
3. Pour the chicken stock into the pan and simmer the prawn shells with the prawns for 2–3 minutes to create a quick seafood stock. Remove the prawns and strain the stock.
4. Mix the seafood stock with the oyster sauce, light soy sauce, dark soy sauce and sugar.
5. Heat a wok until smoking and stir-fry the ginger, garlic and spring onions until fragrant.
6. Add the carrot and choy sum, tossing briefly until the greens just begin to wilt, then remove from the wok.
7. Return the wok to a high heat and stir-fry the squid until it curls and is just cooked, then remove any excess liquid.
8. Add a little more oil and toss in the fresh egg noodles until heated through.
9. Return the vegetables, prawns, squid, scallops and mushrooms to the wok.
10. Pour over a couple of ladles of the prepared seafood sauce and stir-fry until the noodles absorb the liquid and become glossy. Finish with the sesame oil.
11. Garnish with the sliced spring onion greens and serve immediately.

School of Wok Tips

• Making a quick seafood stock from the prawn shells adds incredible depth of flavour to the noodles.
• Sear the scallops separately to achieve a beautiful golden crust without overcooking them.
• Cook the squid briefly over a very high heat to keep it tender rather than rubbery.
• Add the sauce gradually so the noodles absorb it without becoming soggy.

FAQs

Can I use frozen seafood?
Yes, just thaw it thoroughly and pat it dry before cooking to avoid excess moisture.

What noodles work best?
Fresh egg noodles are traditional, but dried egg noodles can also be used if cooked according to the packet instructions.

Can I use different seafood?
Absolutely. Mussels, clams or firm white fish are all excellent additions to this chow mein.