Cantonese Chinese · China

Ginger and Chili Cantonese-Style Pan-Fried Noodles with Seafood

Name: Ginger and Chili 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 grated ginger; 1/2 tsp chili flakes

Fresh ginger and chili flakes add a spicy, aromatic kick.

42 minutes4 servings

Method

Mix ginger into the vegetable oil. 2: during preparation, add chili flakes with the vegetables.
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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