Crispy Noodle Pancake with Seafood and Veggies

  • 1/2 lb udon or Chinese egg noodles
  • 2 Tbsp vegetable oil

For the Stir Fry:

  • 1 lb of fresh seafood (shrimp, scallops, mussels, etc.  You can also do half shrimp half chicken or all chicken!)
  • 3 Tbsp vegetable oil (not olive oil, it will burn!)
  • 1 carrot, peeled and thinly sliced
  • 1 head broccoli, cut into small florettes
  • 1 small piece ginger, peeled and minced
  • 4 spring onions, thinly sliced
  • 1 1/2 tsp fish sauce
  • 2 Tbsp low sodium soy sauce
  • 3/4 cup warm water
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • Fresh cilantro leaves
  • Fresh torn Thai basil
  • Fresh squeezed lime

For the Pancake:

Cook the noodles in boiling water until tender.  Drain and place on a sheet tray to air-dry for 10-15 minutes.  In a nonstick skillet, heat the oil over medium heat.  Place the noodles in the pan in an even layer.  Let the pancake cook on one side for about 10 minutes or until you see the edges getting brown.  Flip the pancake with a large spatula and cook for another 10 minutes on the other side.  Cut into wedges to serve.

Heat the oil in a large wok or frying pan.  The trick to Asian food is very high heat so make sure to get your pan HOT before beginning to stir fry your ingredients!  While your oil is heating prepare your sauce:  combine the fish sauce, soy sauce, warm water, sugar and cornstarch in a small bowl and place it next to the stove.  When the pan is hot, add the carrots, broccoli, scallions and ginger and sauté for 3-4 minutes.  Move the vegetables to the side of the pan and add the seafood.  Shellfish especially cook very fast, maybe 3 minutes tops!  When the seafood is just barely done, add the sauce mixture in the bowl.  Toss everything together and turn off the heat.  Serve the stir fry over the crispy noodle pancake.  Sprinkle the dish with cilantro and basil and a squeeze of fresh lime.