When Filipinos cook stir fried noodles the main ingredient would be either pork or chicken and we rarely use seafood specially fish, might be because we are used to eating our seafood as it is and rarely filleted, so we barely see fish fillets in supermarkets and if you want one you have to ask for it or fillet it on your own. But when I worked in Hong Kong I was exposed to noodle dishes that used seafood and fish as their main ingredients and they taste really good so good I there was one instance I ordered them almost every day for a week, I like noodles and I really love seafood and combining them together would be heaven. So this dish will be similar to the Filipino dish called pancit canton but using seafood instead of the traditional chicken or pork.
3 large squid, sliced
2 pcs crab sticks, sliced
1 small fish fillet, sliced
2 cups medium sized shrimps, shelled and deveined
1 stick celery, sliced
1 large carrot, julienned
1/3 head cabbage, sliced
400 g fresh egg noodles
1 large red onion, sliced
6 cloves garlic, minced
1/4 cup soy sauce
1 cup seafood stock
freshly ground black pepper
1. In a wok, add oil then quickly fry shrimps, crab sticks and squid for around 2 minutes, remove from wok then set aside. Pan fry fish fillets next then set aside.
2. Sauté 1/2 of minced garlic, onions and celery then add cabbage and carrots stir fry for 2 minutes, drain vegetables keep it aside while leaving any liquid in the wok.
3. Add remaining garlic, saute for 30 seconds then add seafood stock, soy sauce and bring to a boil.
4. Add the fresh noodles while constantly stir frying, add more stock if noodles is drying out. Do this for 3-5 minutes.
5. Add the cooked vegetables and seafood, mix to distribute evenly.
6. Season with fish sauce and pepper then serve.