Chinese fried Chow Mein

(KATA YAKI SOBA)
Serves 4
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Prepare 2 pots of hot water. Parboil noodles, parboil seafood.(see below)
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COOK NOODLES: (15 minutes)

18 oz/500g Chowmein Noodles (thin egg type).

Boil a pot of water and a bit of oil.
Parboil noodles for 15 seconds, drain.
Pour some oil over the noodles and stir to stop stickiness.

Heat large fry pan with a little more oil to medium high (high).
Spread noodles over the pan evenly, cook until brown on one side. (8 minutes?)
Flip and do the same on the other side.
Cut into 4 portions, and place on individual plates. Set aside.

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SEASON THE SEAFOOD: (10 minutes)

300g package thawed mixed seafood (Or individual prawns,squid,scallops)
Parboil seafood (not too long or they will strink!)
Drain, then add:

1/2 tsp. salt
pinch of pepper
1 tsp oil
1/2 egg white
1 TBS starch
1 tsp. oil
(1 1/2 TBS sake) Optional.

Mix well, set aside.
(This will be added to the cooked vegetables.)

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PREPARE and COOK THE VEGETABLES: (15-20 minutes)

Vegetable variations can include:
200 g (fist full) cut green vegetables
(chinese cabbage, spinach, bok choy)
4 shiitake mushrooms , sliced
1/4 carrot, strips
1/2 round onion, sliced
1/2 piece celery , sliced (optional)
small Quail eggs (optional)
salt, pepper
1/2 TBS Oyster sauce (optional)

In fry pan, medium heat, add:
Sesame Oil (2-3 TBS).
1 clove garlic , minced
1 piece ginger, grated
Then add prepared vegetables. (10 minutes prep time.)
Cook until just softened. (5 minutes)
go immediately to add seafood and sock (below)

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ADD SEAFOOD AND STOCK TO VEGETABLES: (10 minutes)

3 cups hot soup stock (tori gara, chinese chicken type, vegetable)
3 TBS corn starch in a little water (mixed).
Bowl of seasoned seafood.

Add the seafood to the vegetables, mix and cook just a little.
Add the soup stock to the pan. Heat till almost a boil.
Remove from heat,
add the mixed cornstarch.
Return to heat and cook to thicken.
Place on top of prepared noodles.

-------- Was that easy? easier? ---------
You can do it! Family will love you for it!