Savory Seafood and Wide Glass Noodles Stir-Fry: A Delightful Dish!
Spicy and Sweet Seafood Wide Glass Noodles Stir-Fry Recipe
Inspired by a mouth-watering recipe seen online, I’ve adapted it to create this delightful dish! Enjoy the fantastic harmony of abundant seafood and chewy wide glass noodles.
Main Ingredients
- Pork shoulder 200g (cut into bite-sized pieces)
- Onion 1 to 1.5 (sliced)
- Carrot 1 (thinly julienned)
- Green onion 1 (white part chopped, green part sliced diagonally)
- Mini cabbage 100g to 150g (cut into large chunks)
- Broccoli 10-11 florets (separated into small pieces)
- Shiitake mushrooms 2 (sliced)
- Cheongyang chili peppers 2 (chopped for a spicy kick)
- Homeplus seafood mix 3-4 handfuls (frozen seafood mix)
- Small dried shrimp 1/2 to 1 handful (for added umami!)
Seasoning
- Soy sauce 4 Tbsp
- Mirin (cooking wine) 4 Tbsp
- Minced garlic 4-6 Tbsp (use generously if you love garlic!)
- Minced ginger 2-3 pinches (essential for removing gamey odors)
- Oyster sauce 4 Tbsp
- Doubanjiang (spicy bean paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 4 Tbsp
- Mirin (cooking wine) 4 Tbsp
- Minced garlic 4-6 Tbsp (use generously if you love garlic!)
- Minced ginger 2-3 pinches (essential for removing gamey odors)
- Oyster sauce 4 Tbsp
- Doubanjiang (spicy bean paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
Cooking Instructions
Step 1
Cut the pork shoulder into bite-sized pieces suitable for stir-frying.
Step 2
Finely chop the Cheongyang chili peppers for a spicy touch. You can remove the seeds to adjust the heat level.
Step 3
Slice the onion, and cut the mini cabbage into large chunks. Separate the broccoli into small florets, and slice the shiitake mushrooms into bite-sized pieces. Having all vegetables prepped will make the cooking process much smoother.
Step 4
For the green onion, chop the white part finely for aroma and slice the green part diagonally for garnish later.
Step 5
In a pan, heat a generous amount of oil, using a ratio of 2 parts chili oil to 1 part canola oil. This will help the ingredients stir-fry well and impart a pleasant aroma.
Step 6
Once the pan is hot, add the chopped white parts of the green onion and stir-fry over medium-low heat until fragrant. This process creates fragrant green onion oil, enhancing the dish’s flavor.
Step 7
When the green onion is fragrant, add the sliced onions and stir-fry until they become translucent. The natural sweetness of the onions will infuse into the dish.
Step 8
Once the onions are slightly softened, add the pork and the thinly julienned carrots (cut for ‘japchae’) and stir-fry together. Carrots take a bit longer to cook, so it’s good to cook them with the pork.
Step 9
When the pork is just lightly cooked on the outside, add the Gochugaru (Korean chili flakes) and stir-fry quickly to prevent burning. The chili flakes will dissolve into the oil, adding a spicy color and flavor.
Step 10
Once the pork and carrots are mostly cooked, add a generous amount of minced garlic and stir-fry until the garlic is fragrant. The aroma of garlic will elevate the overall taste of the dish.
Step 11
Now, pour in 4 Tbsp of soy sauce along the edges of the pan, allowing it to caramelize slightly. Stir-fry over medium heat, letting the soy sauce coat the ingredients and infuse their flavors. (Reserve a little soy sauce for later).
Step 12
Once the soy sauce aroma has permeated the ingredients, add the prepared seafood mix and dried shrimp. Stir-fry over high heat until the seafood is about 80% cooked. Be careful not to overcook the seafood, as it can become tough.
Step 13
As the seafood starts to cook, add 4 Tbsp of mirin (cooking wine) to eliminate any fishy odors and enhance the flavor. The alcohol will evaporate, adding a rich umami taste.
Step 14
Once most of the mirin’s alcohol has evaporated, add 2 Tbsp of doubanjiang (spicy bean paste) and stir-fry evenly, being careful not to burn it. Doubanjiang adds depth and savory flavor to the dish.
Step 15
To combine well with the doubanjiang, add 4 Tbsp of oyster sauce and the reserved soy sauce. Mix everything thoroughly. The balance of sweet and savory in the sauce is exquisite.
Step 16
Add the large chunks of mini cabbage first and stir-fry until they are slightly tender. The natural sweetness of mini cabbage will further enrich the dish’s flavor.
Step 17
Once the mini cabbage is somewhat cooked, add the remaining vegetables (broccoli, shiitake mushrooms, diagonally sliced green onions) and stir-fry until they are tender.
Step 18
When all ingredients are cooked, just before turning off the heat, drizzle in a little sesame oil for fragrance and mix well. The nutty aroma of sesame oil provides a perfect finishing touch.
Step 19
Finally, add the prepared wide glass noodles (cut for easy eating) to the dish. Stir well to ensure the sauce coats the noodles evenly. Continue to stir-fry for about 1-2 minutes until the noodles have absorbed the sauce. A final drizzle of sesame oil will make this Seafood Wide Glass Noodles Stir-Fry even more fragrant and delicious!
