If you love oriental cuisine, then Chinese noodles will definitely suit your taste. They have a pleasant salty taste, seafood aroma and are very healthy and rich in proteins.
If you want to know how to make Chinese seafood noodles, just read this recipe. Thanks to it, you can easily prepare delicious and healthy dish oriental cuisine. It can become an original and unusual dinner for your whole family.
Number of servings: 4
A simple recipe for noodles with seafood in Chinese Chinese cuisine step by step with photos. Easy to prepare at home in 1 hour. Contains only 207 kilocalories.
- Preparation time: 15 minutes
- Cooking time: 1 hour
- Calorie Amount: 207 kilocalories
- Number of servings: 4 servings
- Occasion: For lunch
- Complexity: Simple recipe
- National cuisine: Chinese cuisine
- Type of dish: Hot dishes
Ingredients for four servings
- Funchoza - 200 grams (rice noodles)
- Seafood - 300 Grams
- Bell pepper - 1 piece
- Onion - 1 piece
- Carrot - 1 piece
- Garlic - 2 cloves
- Vegetable oil - 2 tbsp. spoons
- Soy sauce - 4 tbsp. spoons
- Lemon juice - 2 tbsp. spoons
Step-by-step preparation
- For this recipe, you will need a seafood cocktail, which should include mussels, squid, shrimp and octopus. If it's frozen, give it time to thaw and drain off any excess liquid. Then marinate the seafood in soy sauce and lemon juice for twenty minutes.
- While the seafood is marinating, boil the noodles. To do this, throw it into boiling salted water and cook as directed on the package. Place the finished noodles in a colander and allow excess liquid to drain.
- Heat in a frying pan vegetable oil(it’s better to take olive oil). Wash the vegetables, peel them, chop the onions, carrots and bell pepper strips, fry them together with crushed garlic until golden brown.
- Now add seafood to the vegetables and pour out the marinade they were in. Cover with a lid and simmer for five to seven minutes over low heat.
- Throw boiled rice noodles into the mixture of seafood and vegetables in a frying pan. Add two more tablespoons of soy sauce. Since it is quite salty, there is no need to add any more salt to the dish. Mix all ingredients thoroughly and simmer for a couple more minutes. Serve hot.
Noodles with seafood delicious dish. I generally adore seafood, but well-cooked seafood is simply fabulous.
It is believed that pasta, noodles, is National dish Italy. (there, by the way, they call it pasta). Well, maybe, although in Russia it is no less a national dish, on a par with potatoes.
Of course, the Italians prepare hundreds of dishes from pasta, but for some reason we mostly use it only as a side dish. But when they gave us such a side dish in the army, despite the fact that it was all stuck together, for us it was a holiday, after barley.
What can we say about pasta with seafood, the thought never even crossed my mind. But now that we have lived a lot and seen a lot, I consider this one of the most delicious dishes.
There are many seas in Russia and various seafood products are currently sold, which many Russians have never heard of before.
Seafood is all living things that are found in the sea, except fish and animals. The most common are shrimp, clams, squid, and crabs. All seafood is high in protein and low in calories.
Unfortunately, mostly, excluding coastal areas, only chilled or frozen seafood is available to us. As a rule, they are sold already packaged.
I don’t know how it is in the European part of the country, but here you can always buy frozen seafood mixtures.
It makes no difference which mixtures you buy raw or cooked. The only difference will be in the cooking time. You only need to cook them for a few minutes, otherwise they will be tough. Let's cook.
Seafood noodles - step by step recipe
Ingredients:
- Noodles - 400 g.
- Butter - 4-5 tbsp.
- Onion - 1 head
- Garlic - 2 cloves
- Ginger root - 50 g.
- Celery - 1/2 stalk
- Vegetable oil - 1 tbsp.
- Dry white wine - 0.5 cups
- Medium tomatoes - 3-4 pcs.
- Frozen seafood cocktail - 1/2 pack (about 250 g)
- Fresh frozen scallops - 10 pcs.
- Frozen boiled shrimp – 8 pcs. (average)
- Capers - 1 tbsp.
- Bay leaf - 1 pc.
- Salt, pepper to taste
- Parsley
Preparation:
- Pour 2-2.5 liters of water into a saucepan, bring to a boil, add salt, lower the noodles, bring to a boil again, stir occasionally, cook for 8-10 minutes until tender,
- drain in a colander and rinse cold water, let the water drain, melt 2-3 tbsp in a saucepan. butter, mix boiled noodles with it, put in a warm place.
- Thaw shrimp, scallops and seafood cocktail; peel shrimp and set aside.
- Melt the butter in a frying pan, place the scallops in the frying pan, lightly add salt, fry on both sides for 1-2 minutes on each side, no more.
- Set the scallops aside with the shrimp.
- Peel the onion, cut into small cubes, also peel and finely chop the garlic, cut the celery into slices, peel and cut the ginger into pieces.
- Add vegetable oil to the frying pan where the scallops were fried, heat and simmer the chopped onion in it for 5 minutes, add garlic there,
- celery,
- ginger, simmer for 2-3 minutes,
- add white wine, add bay leaf,
- season with salt, pepper, bring to a boil,
- add seafood, simmer for 5-6 minutes.
- Tomatoes, make a cross-shaped cut in the top, place in boiling water (do not boil), rinse with cold water, remove the skin, cut out the inedible cores, cut in half, squeeze out the seeds, cut the pulp into cubes.
- Add chopped tomato cubes to the pan with seafood,
- add capers, mix carefully, bring to a boil and cook at low heat 2-3 minutes.
- Place scallops and shrimp there, sprinkle with chopped parsley, mix everything carefully and remove from heat.
Place the noodles in a large salad bowl or dish, pour over the resulting seafood sauce,
mix carefully and place into serving bowls.
Note: We used frozen, cooked seafood cocktail. If you will be using raw or fresh frozen food, refer to the packaging for cooking times and method.
Frozen seafood should be thawed in a closed container in the refrigerator and should not be re-frozen. If you need to quickly defrost shrimp or other seafood, place the unopened package in cold water.
Our delicious noodles ready with seafood.
Bon appetit!
Video - Noodles with seafood
Bon appetit!
In Japanese cuisine, udon noodles are the second dish after rice. “Food for the soul” is what Asians lovingly call it. Recently, recipes for dishes with this pasta have begun to arouse genuine interest among domestic gourmets.
Udon noodles recipe (basic)
Tip: Cook udon noodles in boiling water for 5-7 minutes. To prevent the noodles from sticking together, they must be immediately drained in a colander and rinsed with cold water. It is better to store boiled noodles by adding a little vegetable oil, this increases the shelf life of the noodles.
- unbleached wheat flour - 500 g
- bleached wheat flour – 150 g
- water – 250 ml
- salt - 30 g
- Dissolve salt in a glass with hot water. Then mix both types of flour.
- Pour in salt water into the flour and knead the dough, knead it thoroughly with your hands.
- Form the dough into a ball, place it in a plastic bag, and wrap it in cloth. Place the resulting lump on the floor and, walking in place, trample it well into a flat cake.
- Then place the dough on the table, roll it out, fold it in half, then fold it in half again. Place the dough back into the bag, wrap it and flatten it again into a flat cake, and roll it out. Repeat these steps 3-4 times until the dough becomes smooth.
- Place the mixture in a bag and leave for about 4 hours.
- After this, stomp on the dough again and roll it into a thin layer about 3 mm thick.
- Next, sprinkle the dough with flour, fold it three times and sharp knife cut thin noodles about 3mm wide.
- Place the chopped noodles in boiling water. Cook for 5-7 minutes, stirring constantly (preferably wooden chopsticks for food or a wooden spatula). Rinse the finished udon noodles with cold water.
Beef Noodle Soup Recipe (Niku Udon)
- 80 g udon noodles,
- 250 ml hot dashi broth
- 50 g beef fillet, cut into very thin slices
- 1 tbsp. spoon chopped young onion (green part)
- 1/2 teaspoon chopped white sesame seeds.
- Place noodles in boiling water and cook until soft, about 8 minutes.
- Transfer the hot noodles to a bowl. Place slices of meat on the noodles so that they cover half of its surface.
- Sprinkle green onions. Pour very hot dashi broth over everything, sprinkle the soup with sesame seeds. You can serve it on the table!
Udon noodles recipe with seafood
- Udon (wheat noodles) – 150 g
- Tiger shrimp – 3 pcs.
- Mussel on the flap - 1 pc.
- Champignons – 20 g
- Galangal root (or ginger root) - 1.5 cm
- Garlic - 2 teeth.
- Onions - 30 g
- Bell pepper – 30 g
- Carrots – 30 g
- Celery stalk - 20 g
- Thai stir-fry sauce - 40 g (half sachet)
- Dark sesame oil – 30 ml
Preparation:
- Finely chop the galangal (you can use ginger) and garlic with a knife. Cut the onion and celery into thin half rings, carrots and bell peppers into thin strips. Hot pepper - rings. If the champignons are small, you don’t have to cut them.
- Pour 1 tbsp into a hot frying pan. a spoonful of vegetable oil and the same amount of sesame oil. Fry all the vegetables at the same time over high heat.
- Cook for a minute, stirring frequently, then add the shrimp and mussel. After a minute, add the udon noodles and Thai sauce. (It can be found in Asian departments of supermarkets, costs about 40 rubles). Toss the udon with the seafood and sauce and serve with a wedge of lime. The dish can be sprinkled with sesame seeds.
Bon appetit!
Tori udon recipe
- udon noodles – 200g
- soy sauce(light) - 2 tbsp.
- chicken (fillet) – 200g
- carrots - 1 pc.
- miso paste (light) - 2 tbsp.
- egg - 4 pcs.
- green onion - 1 pc.
- dashi broth - 4 cups
Preparation:
- Without breaking, throw the noodles into boiling water, boil, drain in a colander, rinse with cold water and place in a saucepan. Cut the fillet into strips, rinse and boil in water for about 15 minutes, then discard. Peel the carrots, cut into 12 circles, 3-5 mm thick, place in a pan of boiling water and cook for 3 minutes. Then remove and cut out flowers from the carrot rings. Boil the eggs (so that the yolk is hard).
- Bring the dashi broth to a boil, pour in soy sauce, add chicken fillet and carrots, then cook for another 3-5 minutes.
- Dilute the miso paste with a small amount of boiling water, mix thoroughly so that there are no lumps, add to the soup. Leave to simmer for 1-3 minutes and remove from heat.
- Serve the soup like this: pour soup into each tureen, put the cut boiled egg and sprinkle with 2-2.5 cm chopped green onions.
Bon appetit!
Fish Seafood risotto is a wonderful dish of Italian cuisine, easily digestible by the body. The dish is tender, tasty and ideal for seafood lovers. This risotto recipe does not use Parmesan, which still does not lose the taste of the dish. Rice 300 g. Seafood 500 g. Onion 100 g. Dry white wine 200 ml. Fish broth 1 l. Saffron 1/4 tsp. Olive oil 40 ml. Salt to taste If necessary, defrost seafood. Cut the onion into small cubes and fry in olive oil for a few minutes. Then add the washed rice and continue to fry for a few more minutes. Pour in the wine, stir and cook until the liquid evaporates. Add saffron and pour in 200 ml portions of the broth. Pour in the next portion of broth only after the previous one has evaporated. In about 15-20 minutes the rice will be ready. Salt to taste. Add seafood, mix and cook for another 5-7 minutes. Seafood risotto is ready. Bon appetit!Watch how to cook buckwheat noodles with seafood. Sea cocktail 300 g. Cream 200 g. Wheat flour 1 tbsp. Vegetable oil 1 tbsp. Buckwheat noodles 200 g. Salt 0.5 tsp. Ground black pepper 1-2 chips. Ground nutmeg 1 chip. Pour the frozen sea cocktail with cold water. And put it in a colander, let it drain excess liquid. Let the seafood defrost. Boil buckwheat noodles according to the instructions on the package. And put it in a colander, when the water has drained, you can add a spoonful of vegetable oil, but this is not necessary. Heat a frying pan well with vegetable oil And put out a sea cocktail. Fry for 5 minutes, don’t forget to stir. Now add a spoonful of flour, mix and fry for another minute. Add half the cream and stir thoroughly so that no lumps form. Now add salt, pepper, nutmeg and the remaining cream. Stir and simmer for 3 minutes. Place buckwheat noodles in a frying pan with seafood, stir and heat for just a couple of minutes. That's all!
In our understanding, noodles are a type of pasta. But there are also rice, buckwheat, and egg noodles. Now we will tell you how to deliciously cook noodles with seafood.
Buckwheat noodles with seafood and vegetables
Ingredients:
- buckwheat noodles – 200 g;
- zucchini – 100 g;
- eggplants – 100 g;
- fresh champignons – 100 g;
- green beans– 50 g;
- olive oil – 3 tbsp. spoons;
- soy sauce – 20 ml;
- parsley – 20 g;
- sesame – 1.5 tbsp. spoons;
- boiled frozen shrimp – 400 g.
Preparation
Place the shrimp in boiling water and cook for 2 minutes after boiling. We also lower them into boiling water and cook for about 5 minutes. Cut the champignons, zucchini and eggplants into strips. Heat olive oil in a frying pan, fry vegetables and beans in it for about 7 minutes over low heat. After this, add shrimp, sesame seeds, chopped parsley and noodles. Stir and fry for about 2 minutes, stirring.
Chinese seafood noodles recipe
Ingredients:
- udon noodles or rice noodles - 1 package;
- sauce for frying seafood - 5 tbsp. spoon;
- shrimp – 500 g;
- scallops – 500 g.
Preparation
Soak the noodles in boiling water until they soften, then drain them in a colander. Defrost and clean the shrimp. Heat the sauce in a frying pan; as soon as it starts to boil, add shrimp and scallops. Fry for 5 minutes, stirring. Then turn off the heat, add the noodles and stir. You can add a little more soy sauce to taste.
Seafood Egg Noodles Recipe
Ingredients:
- egg noodles – 200 g;
- tomatoes – 2 pcs.;
- seafood mixture – 600 g;
- onion – 1 pc.;
- chopped parsley - 1 tbsp. spoon;
- chopped onion – 1 tbsp. spoon;
- green onions(feathers) – 2 pcs.;
- soy sauce – 5 tbsp. spoon;
- thyme – 4 stems;
- ground black pepper - to taste;
- vegetable oil – 30 ml.
Preparation
Cook the egg noodles according to the instructions. We wash and dry the seafood. Finely chop the onion and fry in vegetable oil for 2 minutes, then add the diced tomatoes, mix and fry for another 3 minutes. We transfer the prepared vegetables to a plate, and put the seafood in the same frying pan and fry over high heat for 2-3 minutes. Add vegetables, chopped herbs, soy sauce and thyme to the seafood. Cover the pan with a lid and simmer for 5-7 minutes over low heat. Then turn off the heat and let it brew for another 5 minutes. Place the egg noodles on a dish, make a hole in the center and lay out the seafood and vegetables.
Seafood noodles recipe
Ingredients:
- Chinese egg noodles – 600 g;
- shrimp, mussels – 300 g;
- soy sauce – 30 ml;
- rice wine – 1 tbsp. spoon;
- sherry - 1 tbsp. spoon;
- garlic – 2 cloves;
- bamboo sprouts – 300 g;
- green onions - 3 stalks;
- Bell pepper- 1 PC.;
- hot peppers- 1 PC.;
- vegetable oil – 30 ml;
- ginger root – 15 g.
Preparation
Defrost shrimp and mussels. Pass the garlic through a press. Mix sherry, rice wine, soy sauce and pour the resulting mixture over the seafood. We put them in the refrigerator for half an hour. Cut hot and sweet peppers, onions and bamboo sprouts into strips, peel the ginger root and grate on a fine grater. Boil Chinese egg noodles. Fry seafood in vegetable oil. Then put it on a plate, and in the same frying pan fry the vegetables, then add noodles, seafood and mix. Chinese seafood noodles are ready.
Seafood Rice Noodles Recipe
Ingredients:
- rice noodles – 100 g;
- frozen seafood – 200 g;
- parsley, soy sauce, sesame - to taste;
- garlic – 2 cloves;
- salt, pepper - to taste;
- vegetable oil for frying.
Preparation
Soak rice noodles in hot water for 10 minutes, and then boil in salted water until tender. Thaw the seafood, wash it and dry it. Pour vegetable oil into a frying pan, heat it, add chopped garlic and fry it. After this, lay out the seafood, salt and pepper them to taste. Cook for 3 minutes and then add soy sauce. After another 3 minutes, add sesame seeds. Stir and add rice noodles. Mix everything carefully again. Place the dish on plates, sprinkle with chopped parsley and serve.