Seafood Chow Mein

• 1 serving Yakisoba noodles
• 30 grams Pork
• 80 grams Mixed frozen seafood
• 2 leaves Cabbage
• 1/5 Carrot
• 10 cm Japanese leek
• 1/4 bag Bean sprouts
• 1 Wood ear mushrooms
• 5 grams Dried sakura shrimp
• 1 tbsp Vegetable oil
• 1 tsp Sesame oil
• 3 tbsp Shaoxing wine
• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 Doubanjiang

1. Soak the frozen mixed seafood in 3% salt water to thaw.
2. Slice the carrot into thin strips.
3. Re-hydrate the mushrooms in water and cut into 5 mm pieces.
4. Season the pork with salt and pepper.
5. Cut the cabbage into 1 cm pieces, and cut the leek on the diagonal into 1 cm pieces as well.
6. Remove the roots from the bean sprouts.
7. Drain the mixed seafood once it has thawed.
8. Combine the ingredients for the chow mein sauce.
9. The amount of doubanjiang is up to you.
10. Microwave the yakisoba noodles for about 30 seconds.
11. Heat oil in a wok and and cook the noodles without breaking them apart.
12. Cook until the surface slightly browns.
13. Once both sides of the noodles have been browned, remove from the pan.
14. Add 1 tablespoon of oil and cook the sakura shrimp until fragrant.
15. Add the pork.
16. Add the carrots, cabbage, and leek, in that order.
17. Once cooked, pour in the shaoxing wine and add the mixed seafood.
18. After 30 seconds, add the noodles and loosen.
19. Add the chow mein sauce and mix well.
20. After everything has been mixed, add the bean sprouts and agitate the pan.
21. Once the bean sprouts have become slightly tender, add the sesame oil.
22. Arrange on a plate and it's done.

noodles, pork, cabbage, carrot, sprouts, mushrooms, shrimp, vegetable oil, sesame oil, shaoxing wine, oyster sauce, soy sauce, doubanjiang

Taken from cookpad.com/us/recipes/152449-seafood-chow-mein (may not work)