It’s Tuesday Kitchen Tuesday, so it is time to add something new to the recipe collection. Seafood Lo Mein sounds so good right now, I am looking forward to trying this recipe I discovered on emerils.com—the sesame oiled noodle cake really piques my interest. Just glancing at the ingredient list, I can tell already that I’ll probably only use two types of seafood like shrimp and scallops, but will stay true to the rest of the recipe. Would love to have you join me—jump-in with all the seafood choices or make adjustments as you need to, it’s all good!
In the next week or so:
1. Make the recipe (posted below)
2. Leave a comment describing your experience, opinion, adjustments, or suggestions. ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your creation, snap a photo and send it to me at firstname.lastname@example.org so it can be included.
Source: Emeril Lagasse
5 tablespoons peanut oil
1 pound thin Chinese egg noodles
2 teaspoons sesame oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon freshly-ground white or black pepper
1 tablespoon minced garlic
2 soft-shelled crabs — cleaned and quartered
1/4 pound calamari — body sacs cut into 1″ pieces, tentacles trimmed
1/4 pound small shrimp — peeled and deveined
1/4 pound bay scallops
1/2 teaspoon red pepper flakes
1/2 cup green onion tops — half-inch slices
4 ounces straw mushrooms — wiped clean
4 ounces snow peas — ends snapped and strings removed
Lightly grease a 9-inch round cake pan with peanut oil and set aside.
Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes. Drain and transfer to a large bowl. Toss with the sesame oil, to coat lightly. Place in the greased cake pan.
In a wok or large skillet, heat 2 tablespoons of the peanut oil over high heat to almost smoking. Add the noodle cake and fry over medium-high heat, swirling occasionally to prevent the noodles from sticking. Cook until golden brown on the bottom, about 6 minutes. With a spatula, flip the noodle cake and brown the other side. Remove from the wok and keep warm until ready to serve.
In a small bowl, combine the oyster sauce, soy sauce, cornstarch, salt, and pepper, and stir to dissolve the cornstarch.
In a wok or large saute pan, heat the remaining 3 tablespoons of oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the crab quarters, and cook, stirring for 30 seconds. Add the calamari, shrimp and scallops and cook, stirring, until the shrimp are pink and the seafood is just cooked through, about 2 minutes. Add the pepper flakes, green onions, mushrooms, and snow peas, and cook, stirring, for 1 minute. Add the oyster sauce mixture and cook until thickened.
Serve immediately over the noodle cake.