Seafood Chow Mein 

Ingredients

• 8 oz (225 g) frozen seafood mix , thawed and drained
• Pinch of salt and white pepper
• 6 oz (170 g) chow mein noodles

Sauce

• 2 tablespoons oyster sauce
• 2 tablespoons chicken stock (or vegetable stock, or water)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon white pepper

Stir Fry

• 2 tablespoons peanut oil (or vegetable oil)
• 1 tablespoon ginger , minced
• 4 green onions , chopped to 1” (2.5 cm) pieces, whites and greens separated
• 1/2 large white onion , sliced
• 1 carrot , sliced into thin strips
• 1 stalk celery , sliced on the bias
• 1 cup bean sprouts

Instructions

1. Add the seafood mix to a bowl to thaw. Once mostly thawed, sprinkle with a pinch of salt and white pepper and mix together. (*Footnote 2)
2. If using noodles that require boiling, cook them 1 minute less than the package instructions indicate. Once done, rinse the noodles with running tap water to stop cooking, drain, and set aside.
3. Combine all the sauce ingredients in a small bowl. Mix until the sugar is dissolved. Set aside.
4. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger and green onion whites. Cook and stir for 30 seconds, or until the edges turn lightly golden.
5. Add the seafood mix, onion, and carrot. Cook and stir for 30 seconds. Add 1 tablespoon of the sauce and continue to cook until the seafood is almost cooked through, another 30 seconds to 1 minute. Transfer everything to a big plate.
6. Add the remaining 1 tablespoon of oil and the noodles to the pan (if using fresh HK noodles, add 1/4 cup water and toss to loosen the noodles). Toss the noodles using a pair of tongs so they are coated evenly with oil. Pour in a bit more oil if the noodles look dry.
7. Pour the sauce over the noodles and toss to coat the noodles evenly.
8. Once the noodles have absorbed most of the sauce, add the cooked seafood and veggie mixture, green onion greens, celery, and bean sprouts to the pan. Stir vigorously for 1 minute to toss everything together. Immediately transfer everything to serving plates.
9. Serve hot as a main dish.

Notes

1. If you use fresh Yakisoba, you need 8 oz (225 g). Use 6 oz (170 g) if using Chow Mein Noodles, Dried Noodles, or Hong Kong Pan Fried Noodles.
2. If you have trouble separating the seafood mix and it is in a big clump, you can rinse it with tap water to thaw quickly. Make sure to drain it well before cooking.