Cantonese Chinese · China

Cumin and Coriander Cantonese-Style Pan-Fried Noodles with Seafood

Name: Cumin and Coriander Cantonese-Style Pan-Fried Noodles with Seafood
Total time: 42 min
Yield: 4 servings
Cuisine: Cantonese Chinese
Ingredients: 200g rice noodles; 100g shrimp, peeled; 100g squid, sliced; 1 cup mixed vegetables (carrot, cabbage, bell pepper); 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp vegetable oil; 1 tbsp rice wine; 1 tbsp cornstarch; 1 tsp ground cumin; 1 tsp ground coriander

Earthy cumin and coriander add a warm, aromatic depth.

42 minutes4 servings

Method

Mix cumin and coriander into the vegetable oil.
Soak noodles in hot water 10 minutes, drain. Heat oil in wok over high heat.
Add shrimp and squid, stir-fry 2 minutes. Add vegetables, cook 3 minutes.
Add noodles, sauces, and rice wine, toss well.
Mix cornstarch with 2 tbsp water, add to wok, cook 2 minutes.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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