Nut-Free Seafood Chow Mein

Savor the bold and vibrant flavors of this Nut-Free Seafood Chow Mein, a delicious twist on the classic takeout favorite tailored for those with nut allergies. Packed with tender shrimp, sweet bay scallops, and colorful vegetables like carrots and red bell peppers, this dish offers a delightful combination of textures and tastes. A nut-free blend of soy and oyster sauces brings umami-packed depth, while sesame oil adds an aromatic touch. Perfectly stir-fried with fresh chow mein noodles and crunchy mung bean sprouts, this 30-minute recipe is an ideal option for a quick yet satisfying dinner. Garnished with fresh green onions, it’s a crowd-pleaser that’s both allergy-conscious and gourmet. Enjoy this restaurant-quality seafood noodle dish in the comfort of your home!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 oz fresh chow mein noodles
• 8 oz large shrimp, peeled and deveined
• 8 oz bay scallops
• 2 carrots, julienned
• 1 red bell pepper, julienned
• 4 tbsp soy sauce (ensure nut-free brand)
• 2 tbsp oyster sauce (ensure nut-free brand)
• 1 tsp sesame oil (ensure nut-free brand)
• 3 green onions, sliced
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 cup mung bean sprouts
• 0.5 tsp white pepper
• 0.5 tsp salt
• 3 tbsp water

Directions

Step 1

Prepare the chow mein noodles as per the package instructions; typically, this involves boiling them briefly until tender. Drain and set aside.

Step 2

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and scallops, cooking for about 3-4 minutes until the shrimp turns pink and opaque and the scallops are just cooked through. Remove from the pan and set aside.

Step 3

Add another tablespoon of vegetable oil to the skillet and heat. Stir in the minced garlic and ginger, cooking briefly until fragrant, about 30 seconds.

Step 4

Add the julienned carrots and red bell pepper to the skillet, stir-frying for about 2-3 minutes until just tender yet still crisp.

Step 5

Return the shrimp and scallops to the skillet along with the cooked noodles.

Step 6

In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, water, white pepper, and salt. Pour this sauce over the noodle and seafood mixture, tossing everything well to combine evenly.

Step 7

Add the mung bean sprouts and cook for an additional 1-2 minutes to heat through.

Step 8

Garnish with sliced green onions before serving hot.

Nutrition Facts

Serving size	1573.2 grams (1573.2g)

Amount per serving	% Daily Value*
Calories	1476

Total Fat 40.90g	52%
Saturated Fat 7.00g	35%
Polyunsaturated Fat 16.80g
Cholesterol 611mg	204%
Sodium 8076mg	351%
Total Carbohydrate 163.30g	59%
Dietary Fiber 17.30g	62%
Total Sugars 31.60g
Protein 124.90g	250%

Vitamin D 0IU	0%
Calcium 379mg	29%
Iron 10mg	58%
Potassium 2889mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 32.8%

Carbs: 42.9%