How to make Noodle And Seafood Stir Fry -

Wholesome one course meal prepared with seafood and noodles served hot garnished with spring onion greens.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fish fillets (फिश फिले), Mussels (tisre) (तिस्रे )

Cuisine : Chinese

Course : Noodles and Pastas

Noodle And Seafood Stir Fry

Noodle And Seafood Stir Fry Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Noodle And Seafood Stir Fry Recipe

  • Fish fillets 1 inch pieces 100 grams

  • Mussels (tisre) 6-8

  • Prawns (kolambi/jhinga) shelled and deveined 12 small

  • Crabs 2 medium

  • Flat noodles 300 grams

  • Oil 6 tablespoons

  • Garlic finely chopped 6-8 cloves

  • Ginger finely chopped 1 inch piece

  • Onion sliced 1 medium

  • Green capsicum deseed and julienne 1 medium

  • Soy sauce 1 tablespoon

  • Oyster sauce 1 teaspoon

  • White pepper powder 1/2 teaspoon

  • MSG 1/4 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Spring onion greens shredded 1 stalks


Step 1

Open mussels or clam shells with a knife and scoop out the meat. Pat dry prawns with an absorbent kitchen towel.

Step 2

Boil crabs in five to six cups of water for three to four minutes. Cool, separate the claws, crack them lightly and keep aside.

Step 3

Remove meat from rest of the crabs. Boil flat noodles in seven to eight cups of water. Drain, refresh and cool.

Step 4

Heat oil in a wok, add garlic, ginger, onions and stir-fry briefly. Add prawns, fish and mussels or clams, capsicum and continue to stir-fry for a minute.

Step 5

Add boiled flat noodles, crab meat, crab claws, soy sauce, oyster sauce, white pepper powder, MSG, salt to taste and cook on high heat for a couple of minutes, tossing continuously.

Step 6

Mix in lemon juice and serve hot, garnished with spring onion greens.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.