Braised Seafood And Vegetable Noodles Recipe

Name: Braised Seafood And Vegetable Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cornstarch; 2 teaspoons sake or dry sherry; 1/2 pound skinless halibut fillets, cut into 1-inch pieces; 1/4 pound medium shrimp, peeled and deveined; 1/2 cup fat-free, less-sodium chicken broth; 2 tablespoons sake or dry sherry; 2 tablespoons oyster sauce; 1 teaspoon cornstarch; 1/4 teaspoon white pepper; 2 quarts water; 3 baby bok choy, quartered lengthwise; 8 ounces fresh lo mein noodles or udon noodles (thick, round fresh Japanese wheat noodles); 1 tablespoon vegetable oil; 1/2 cup thinly sliced carrot; 1/4 cup thinly sliced green onions; 1/2 cup canned straw mushrooms, drained; 1/3 cup snow peas, cut in half diagonally; 6 canned whole baby corn, cut in half diagonally

Servings: persons

2 teaspoons cornstarch
2 teaspoons sake or dry sherry
1/2 pound skinless halibut fillets, cut into 1-inch pieces
1/4 pound medium shrimp, peeled and deveined
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry
2 tablespoons oyster sauce
1 teaspoon cornstarch
1/4 teaspoon white pepper
2 quarts water
3 baby bok choy, quartered lengthwise
8 ounces fresh lo mein noodles or udon noodles (thick, round fresh Japanese wheat noodles)
1 tablespoon vegetable oil
1/2 cup thinly sliced carrot
1/4 cup thinly sliced green onions
1/2 cup canned straw mushrooms, drained
1/3 cup snow peas, cut in half diagonally
6 canned whole baby corn, cut in half diagonally

1
Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.
2
Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.
3
Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bok choy from water with a slotted spoon; keep warm. Add noodles to boiling water; cook according to package directions, omitting salt and fat. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.
4
Heat oil in a wok or large nonstick skillet over medium-high heat. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons cornstarch, 2 teaspoons sake or dry sherry, 1/2 pound skinless halibut fillets, cut into 1-inch pieces, 1/4 pound medium shrimp, peeled and deveined, and more.

Yes, Braised Seafood And Vegetable Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Seafood And Vegetable Noodles

How did you like this recipe?

Frequently Asked Questions