Seafood Pan-Fried Noodles

30 4 servings, 2-1/4 cups (550 mL) each
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4 servings, 2-1/4 cups (550 mL) each

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


Prepare using any of your favourite seasonal vegetables.


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

Nutritional Information

Serving Size 4 servings, 2-1/4 cups (550 mL) each
Calories 430
% Daily Value
Total fat 11g
Saturated fat 1g
Cholesterol 170mg
Sodium 630mg
Carbohydrate 49g
Dietary fibre 2g
Sugars 2g
Protein 33g
Vitamin A 45 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 25 %DV

* 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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