This traditional Japanese preparation is a beloved dish on the globally influenced menu at The Peninsula Tokyo’s Lobby Restaurant.
Preparation:
• Make the sauce by mixing all the listed ingredients together. Set the mixture aside.
• Blanch the noodles in boiling water (briefly, keeping them "al dente"), then cool them in ice water and set aside.
• In a wok or a sauté pan, heat the oil over high heat. Add the vegetables and stir-fry them for about 1 minute, then add the seafood and stir-fry for another minute.
• Add the noodles and the sauce, continuing to stir over medium-high heat until the noodles are perfectly coated in the sauce.
• Serve hot, topped with prawn crackers if you like.
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Ingredients
Noodle stir-fry
- 200 g egg noodles or soba noodles
- 20 g sliced scallops
- 30 g shrimp tails
- 25 g squid rings
- 20 g black fungus
- 20 g button mushrooms
- 20 g Chinese cabbage
- 20 g sliced bok choy
- 5 g yellow chives
- 20 g julienned red bell pepper and carrot
Sauce
- 15 g oyster sauce
- 4 g dark soy sauce
- 2 g sugar
- 5 ml sake,
- 2 g minced garlic
- 2 g chopped ginger
- 2 ml sesame oil
- 5 g doubanjiang (also called broad bean chili sauce)
- 30 ml canola oil