16oz Fresh Pan Fried Noodles (Pre Cooked)
4 Scallions (Sliced into quarters)
5 Garlic Cloves (Minced)
½ Cup Straw Mushrooms
½ Cup Snap Peas
¼ Cup Carrots (Sliced)
8 Fresh Ginger Slices
1 ½ TBSP Shaoxing Cooking Wine
8 Large Scallops
10 Jumbo Shrimp
1 ½ Cups Chicken Stock
½ tsp White Pepper Roasted Salt
¼ tsp Sugar
½ tsp Salt
2 TBSP Cornstarch mixed with 2 TBSP water
2 TBSP Vegetable Oil
1 tsp Sesame Oil
6 Cups Oil For Frying
In a pot heat 6 cups of oil. Place a handful of noodles in between two strainers to create the nest and fry until golden brown. Repeat until all the noodles are used.
Clean your scallops and shrimp. Heat a medium sized pot of water and bring to a boil. Blanch the scallops and shrimps cooking the seafood no more than halfway. Transfer to a bowl and set aside.
Heat a small amount of vegetable oil in a wok over medium high heat. Sauté the garlic, scallions, and ginger until aromatic.
Next add in your snap peas, carrots, and straw mushrooms. Stir fry for 30 seconds.
Toss in the seafood and stir in the Shaoxing wine. After 30 seconds add in the hot chicken stock and bring to a boil.
Add the salt, white pepper, sugar, and sesame oil. Season to taste.
Mix together the cornstarch and water. Slowly stir in paste until the sauce starts to thicken.
Spoon your mixture into your nest basket. Serve and Enjoy!
