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Seafood Pan-Fried Noodles

Name: Seafood Pan-Fried Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 servings, 2-1/4 cups (550 mL) each.
Ingredients: 1/2 lb. (225 g) uncooked deveined peeled medium shrimp; 1/2 lb. (225 g) sea scallops, cleaned; 2 Tbsp. reduced-sodium soy sauce; 2 Tbsp. corn starch, divided; 2 Tbsp. vegetable oil, divided; 1/2 lb. (225 g) Chinese thin egg noodles, uncooked; 1 cup water divided; 1 carrot, cut into matchlike sticks (1 cup); 4 baby bok choy, cut in half lengthwise (2 cups); 1/4 cup Kraft Russian Dressing; 1/4 cup coriander leaves

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30 Min

Prep : 20 Min Cook: 10 Min

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1/2 lb. (225 g) uncooked deveined peeled medium shrimp

1/2 lb. (225 g) sea scallops, cleaned

2 Tbsp. reduced-sodium soy sauce

2 Tbsp. corn starch, divided

2 Tbsp. vegetable oil, divided

1/2 lb. (225 g) Chinese thin egg noodles, uncooked

1 cup water divided

1 carrot, cut into matchlike sticks (1 cup)

4 baby bok choy, cut in half lengthwise (2 cups)

1/4 cup Kraft Russian Dressing

1/4 cup coriander leaves

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How do I make it ?

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Step 1

Toss seafood with soy sauce and 1 Tbsp. corn starch. Refrigerate 15 min. to marinate. Cook noodles as directed on package.

Step 2

Heat 1 Tbsp. oil in wok on medium-high heat. Add noodles; stir-fry 3 min. or until brown and crispy. Transfer to serving plate; cover to keep warm.

Step 3

Heat remaining oil in wok. Add seafood; stir-fry 3 to 4 min. or until shrimp are pink and scallops are opaque. Remove from pan; set aside. Combine 1 Tbsp. water and remaining corn starch; set aside. Add vegetables and remaining water to wok. Bring to boil. simmer on low heat 3 min. or until vegetables are crisp-tender. Return seafood to wok. Stir in corn starch mixture; cook and stir until broth thickens. Remove from heat, add dressing; mix well. Pour over noodles; top with coriander leaves. Serve hot.

Kraft Kitchen Tips!

Substitute

Prepare using any of your favourite seasonal vegetables.

Nutrition

Calories

430

Calories From Fat

% Daily Value

Fat 11 g

Saturated fat 1 g

5 %

Cholesterol 170 mg

Sodium 630 mg

26 %

Carbohydrate 49 g

Fibre 2 g

Sugars 2 g

Protein 33 g

Vitamin A

45 %

Vitamin C

30 %

Calcium

10 %

Iron

25 %

Servings

Makes 4 servings, 2-1/4 cups (550 mL) each.

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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