- 1/2 pound large shrimp, cleaned, deveined and shelled
- 1 tsp baking soda
- 6 tbsp vegetable oil
- 1/2 tsp white pepper powder
- kosher salt
- 1 cup vegetable stock (or chicken stock)
- 2 cloves garlic, finely minced (about 2 tsp)
- 2 tsp oyster sauce
- 1 1/2 tsp soy sauce
- 1/4 tsp white pepper powder
- 1 tsp sesame oil
- 2 tsp cornstarch
- 1/4 pound choy sum or other Chinese greens
- 1/2 pound bay scallops
- 8 ounces Hong Kong Style Pan-Fried Noodles
- 8 fresh shiitake mushroom, about 1/2 lb
DirectionsCombine shrimp, baking soda, 1 teaspoon oil, 1/4 teaspoon white pepper, and 1/4 teaspoon salt in a small bowl. Cover with cold water, stir to combine, and set aside.
Combine stock, garlic, oyster sauce, soy sauce, white pepper, sesame oil, and cornstarch in a medium while. Stir to combine and set aside.
Heat 2 cups of water in the wok until boiling. Add choy sum and cook just until tender, about 30 seconds. Remove with tongs, run under cold running water to stop cooking, then set aside to drain.
Add scallops and squid and continue to cook for 30 seconds. Drain and run under cold water to halt cooking.
Gently break apart the noodles with your fingers to separate any large clumps. Heat 2 tablespoons oil in a wok or large saute pan (we had more luck with the saute pan because there was more surface area and better contact with the pan-fried noodles) over high heat until shimmering. Add noodles and cook, swirling gently, for 30 seconds. Reduce heat to medium, add 1/4 cup of water, and cook, swirling pan occasionally until beginning to brown. Gently peek under noodles by lifting the edges with a spatula and pushing the edges in towards the center. Continue cooking, swirling, until golden brown underneath, about 5 minutes total.
Top the wok or saute pan with a plate and flip the noodles onto the plate. They should be golden-side up. Heat another 2 tablespoon of oil in the wok or saute pan until shimmering. Slide noodle cake into wok or saute pan and continue to cook, swirling regularly, until golden brown on second side, about 5 minutes longer. Transfer to a large plate or shallow bowl and keep warm.
While the noodles are pan-frying, heat another tablespoon oil in another wok or saute pan over high heat until smoking and add mushrooms. Cook, stirring regularly, until browned and tender, about 2 minutes. Transfer to a large bowl and set aside.
Carefully drain shrimp. Heat another tablespoon oil in the wok over high heat until smoking and add shrimp. Cook, stirring regularly, until barely cooked through, about 1 minute. Transfer to a bowl with mushrooms and set aside.
If the wok looks dry, add another teaspoon or two of vegetable oil and heat over high heat until smoking and add scallops. Cook, stirring regularly, until barely cooked through, about 1 minute. Transfer to a bowl with mushrooms and shrimp and set aside.
Return wok to heat. Stir sauce mixture and add to wok. Cook until simmering and lightly thickened, about 30 seconds. Return seafood and mushroom mixture to pan and toss to coat. Season to taste with salt.
Pour mixture over noodle cake, add choy sum, and serve immediately.