Emerilized Seafood Lo Mein

Recipe Ingredients

5 tablespoons	75ml	Peanut oil
1 lb	454g / 16oz	Thin Chinese egg noodles
2 teaspoons	10ml	Sesame oil
2 tablespoons	30ml	Oyster sauce
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Freshly-ground white or black pepper
1 tablespoon	15ml	Minced garlic
2		Soft-shelled crabs - cleaned, lungs
		Removed, and quartered
1/4 lb	113g / 4oz	Calamari - body sacs cut
		Into 1" pieces, tentacles trimmed
1/4 lb	113g / 4oz	Small peeled de-veined shrimp
1/4 lb	113g / 4oz	Bay scallops
1/2 teaspoon	2.5ml	Red pepper flakes
1/2 cup	31g / 1.1oz	Half-inch slices green onion tops
4 oz	113g	Straw mushrooms - wiped clean
4 oz	113g	Snow peas - ends snapped,
		And strings removed

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E34) - from the TV FOOD - NETWORK

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