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Prep Time: 3 Minutes Cook Time: 20 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is from the Cooking Class-Chinese-Cookbook . It's a combination of shrimp, fish and sea scallops. I use catfish fillets. To save time I used precooked shrimp. Prepare Noodles for frying at least 2-3 hours before making meal. Ingredients:
fried chinese noodles (directions included) |
8 ounces fresh shrimp or 8 ounces thawed frozen shrimp |
8 ounces fresh fish fillets or 8 ounces thawed frozen fish fillets |
8 ounces fresh sea scallops or 8 ounces thawed frozen sea scallops, cut into quarters |
2 teaspoons cornstarch |
1/2 cup water |
1 tablespoon soy sauce |
2 teaspoons dry sherry |
1 teaspoon instant chicken bouillon granules |
8 green onions with tops |
4 tablespoons vegetable oil, divided |
3 stalks celery, diagonally cut into thin slices |
1 (8 ounce) can water chestnuts, drained and cut into halves |
1 (8 ounce) can sliced bamboo shoots, drained |
8 ounces chinese-style thin egg noodles |
salt |
vegetable oil (for frying) |
Directions:
1. Prepare Fried Noodles:.
2. Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
3. Place several layers of paper towels over jelly roll pan or cookie sheet. Spread noodles over paper towels; let dry 2-3 hours.
4. Heat oil in skillet over medium high heat to 375°F Using slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook noodles until golden brown, about 30 seconds.
5. Drain noodles on paper towels. Repeat with remaining noodles.
6. .Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
7. Remove skin from fish fillets; discard skin.
8. Cut fillets into 1 1/2 inch pieces; set aside.
9. Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
10. Diagonally cut green onions into thin slices.
11. Heat 2 Tb oil in large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2 minutes. Remove from skillet; set aside.
12. Heat remaining 2 Tb oil in skillet over high heat. Add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
13. Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and thickens. Return vegetables to skillet; cook and stir 2 minutes. Serve over Fried Noodles.
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