Braise Yourself: Seafood Braised Noodles Recipe

9 months ago

seafood braised noodles

We’re all familiar with the pancit canton—a Filipino noodle dish mixed with ingredients such as chicken, pork, and vegetables. For this recipe, seafoods are thrown into the mix to create another variation of the traditional dish. Brace yourselves for a tasty and healthy noodle dish!

Seafood Braised Noodles
Makes 4 servings


3 Tbsps Canola oil

1 stalk Leeks, sliced

1 Tbsp Sichuan peppercorn

2 Tbsps Garlic, minced

6 pcs Dried shiitake mushrooms, re-hydrated and sliced (save the liquid)

12 pcs Cooked clams, soaked in water

2 pcs Squid, trim and clean

200g Dory fish fillet

3 Tbsps Mushroom oyster sauce

1 cup Chicken stock

1-2 tsps Cornstarch (for slurry)

6 Broccoli leaves (kailan) or bok choy

2 pcs Asparagus, cut into segments

300g Noodles

2 pcs Vegetable dumplings, steamed

  • Sesame oil, to taste
  • Salt and pepper, to taste


  1. Heat up oil in a wok and sauté leeks, Sichuan peppercorns and garlic. Add shiitake mushrooms, clams, squid, and dory fish fillet.
  2. Mix in the mushroom oyster sauce and chicken stock. Add cornstarch. Braise until the seafood is cooked and broth is thickened by the cornstarch slurry. Add the kailan and asparagus and mix in the noodles until cooked.
  3. Place noodles in a bowl, and top with sauce. Arrange the seafood on top and garnish with vegetable dumplings and sesame oil.


Recipe by Chef Gerd Gendrano


Eat some noodles to grant yourself a longer life

Asian Tofu with Stir Fried Vermicelli

Spicy Tuna Pasta

Salsa Marinara

Spaghetti Carbonara

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