Stir-Fried Longevity Noodles with Shrimp, Scallops, and Christmas Vegetables

A vibrant and flavorful stir-fry featuring long longevity noodles, succulent shrimp and scallops, and a colorful mix of Christmas vegetables, symbolizing long life and prosperity. Perfect for a festive and delicious meal.

Prep Time

20 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.26/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Seafood

Cooking Style:

Stir-Fry

Ingredients

Servings

1lbLongevity Noodles(Also known as 'Yi Mein' or long egg noodles; can substitute with spaghetti or linguine if unavailable)

£2.50

1lbShrimp(Peeled and deveined)

£8.00

0.5lbScallops(Sea scallops, patted dry)

£6.50

1lbBrussels Sprouts(Trimmed and halved or quartered if large)

£1.00

2Carrots(Peeled and sliced into thin rounds or julienned)

£0.30

1Red Bell Pepper(Seeded and diced)

£0.80

4clovesGarlic(Minced)

£0.20

1inchGinger(Peeled and minced)

£0.30

4tablespoonsSoy Sauce(Low sodium preferred)

£0.15

2tablespoonsOyster Sauce(Optional, for richer flavor. Omit for vegetarian)

£0.25

1tablespoonSesame Oil

£0.15

1tablespoonRice Vinegar

£0.10

1tablespoonCornstarch

£0.05

2tablespoonsVegetable Oil(For stir-frying)

£0.05

2Green Onions(Chopped, for garnish)

£0.40

1tablespoonToasted Sesame Seeds(For garnish)

£0.10

0.3cupChicken Broth or Vegetable Broth

£0.20

Total Cost

£21.05

£5.26 per serving

Instructions

1.
Cook the noodles according to package directions. Drain and rinse with cold water to prevent sticking. Toss with 1 tablespoon of sesame oil and set aside.
2.
In a small bowl, combine soy sauce, oyster sauce (if using), rice vinegar, cornstarch, and chicken broth (or vegetable broth). Whisk until smooth. This is your stir-fry sauce.
3.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the shrimp and scallops and cook for 2-3 minutes, or until pink and opaque. Remove from the wok and set aside.
4.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the Brussels sprouts, carrots, and red bell pepper. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
5.
Add the garlic and ginger to the wok and stir-fry for 30 seconds, or until fragrant.
6.
Pour the stir-fry sauce over the vegetables and cook for 1-2 minutes, or until the sauce has thickened slightly.
7.
Add the cooked noodles, shrimp, and scallops to the wok and toss everything together until well combined and heated through.
8.
Garnish with chopped green onions and toasted sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

79g

30% of RDA

Fat

24g

34% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

17 g

19% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overcook the noodles, as they will continue to cook slightly in the stir-fry.

Prepare all of your ingredients before you start cooking, as the stir-fry process moves quickly.

Adjust the amount of soy sauce and oyster sauce to your preference.

For a spicier dish, add a pinch of red pepper flakes to the stir-fry sauce.

Add other vegetables like snow peas, mushrooms, or bok choy for more variety.

Cooking Equipment

Wok or large skillet

Large pot

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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