satay_noodles_with_seafood

Satay Noodles with Seafood
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Satay Noodles with Seafood

Course: MainCuisine: MalaysianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

I often ordered this when going to Spice Island Tea House on Atwood St. in Pittsburgh. It was so good I determined to learn how to cook this at home myself. When this restaurant later went out-of-business, I was glad I already more or less replicated this recipe.

Ingredients

  • 1/2 package Trader Joe’s seafood blend (8 oz), defrosted in cool water

  • 1/4 lb thin wheat noodles (although not ideal, I’ve substituted Barilla PLUS thin spaghetti)

  • 3 tbsp olive oil

  • 1 tbsp chopped garlic

  • 1.5 tbsp chopped ginger

  • 2 tbsp finely chopped raw peanuts

  • 1/4 cup chopped onion

  • 1 green onion, chopped, green and white pieces kept separate

  • 1/2 cup sliced carrots

  • 3/4 cup broccoli crowns torn into small pieces

  • 2 tbsp Lee Kum Kee Sa Cha [aka sacha] sauce

  • 1 tbsp Lee Kum Kee oyster sauce

  • 1 tbsp ABC kecap manis sedang (any sweet dark soy sauce can probably be substituted)

Directions

  • Put 2 qts water on to boil.
  • While water is getting warm, heat oil in wok or skillet and add drained seafood. Cook for 3-5 min, then remove pieces, leaving broth behind.
  • When water boils, add salt and noodles and cook for 5-8 min.
  • While noodles are cooking, bring broth in wok back to boil and add garlic, ginger, and peanuts.
  • Cook for a minute, then add onion and white pieces of green onion.
  • In another minute, add carrots, broccoli, 1/4 cup water, and cover for 3 minutes on low heat.
  • Uncover, add sauces, blend, then add back seafood and green pieces of green onion, and stir.
  • Noodles should be done by now. Drain noodles and mix into wok. Add salt to taste, but may not need much because of the sauces. Mix and serve.

Notes

  • The Sa Cha sauce is essential for getting an authentic flavor for this dish.