Stir Fried Seafood with Noodles
A hearty seafood built around fishballs, shrimp and cabbage — roughly 70 minutes start to finish, and rated medium to make. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Egg Shellfish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Bring a large pot of water to a boil and cook the Hong Kong-style egg noodles for about 2 to 3 minutes until just loosened, then drain, rinse under cold water and toss with a little oil to keep them from sticking.
- Peel and devein the shrimp, halve the fishballs, shred the cabbage, slice the scallions into 3 cm lengths and mince the garlic, keeping everything ready beside the stove.
- Heat 2 tablespoons of the oil in a wok or large skillet over high heat until smoking, add the garlic and stir for a few seconds, then add the shrimp and fishballs and stir-fry for 2 to 3 minutes until the shrimp turn pink and opaque and reach 63 C; remove to a plate.
- Add the remaining oil to the wok, then toss in the cabbage and the white parts of the scallions and stir-fry for 2 minutes until crisp-tender.
- Add the drained noodles along with the soy sauce and oyster sauce, then toss and lift the noodles continuously for 2 to 3 minutes so they pick up colour and heat through.
- Return the shrimp and fishballs to the wok, add the bean sprouts, green scallion tops and sesame oil, and toss everything together for 1 minute until the sprouts just wilt.
- Taste, adjust seasoning, and serve immediately while hot.
You'll use: Frying pan / skillet · Large pot · Saucepan · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Stir Fried Seafood with Noodles take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Stir Fried Seafood with Noodles is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Pancit bihon - seafood stir fried rice noodles.jpg by highlimitzz, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.