Korean-Chinese Seafood Gravy Noodles
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Squid, shrimp, cabbage and onion simmer in chicken stock, then starch slurry binds it into a glossy gravy that is poured hot over wheat noodles.
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There is no chili, so the flavor is mild, built on oyster sauce and seafood. The noodles are drained but not rinsed cold, letting the warm sauce work its way between the strands.
Ingredients
Instructions
- 1
Score the squid lightly, cut it into bite-size pieces, and pat 100 g shrimp dry so the seafood sears instead of steaming.
Slice the cabbage and onion thinly so they soften quickly in the hot gravy.
- 2
Heat a wide pan over medium-high heat, then add the squid and shrimp and stir-fry for about 1 minute.
When the surfaces turn opaque, add the cabbage and onion before the seafood becomes tough.
- 3
Stir-fry the vegetables for 2 more minutes, until the cabbage starts to soften but still holds shape.
Add 500 ml chicken stock and 1 tablespoon oyster sauce, bring to a boil, then simmer 4 minutes.
- 4
Mix 2 tablespoons potato starch with 3 tablespoons water until smooth.
Pour the slurry into the simmering gravy a little at a time while stirring constantly, and stop when it looks glossy and coats a spoon.
- 5
Bring a pot of water to a boil and cook 220 g fresh Chinese wheat noodles just shy of fully tender.
Do not rinse them cold; drain well and place them in bowls so the hot gravy clings.
- 6
If the sauce becomes too thick, lower the heat and add stock a little at a time while checking the consistency.
Pour it generously over the noodles and serve hot.
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