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Seafood & black bean Chow Mein


  • Soak the black beans in 1 cup cold water.
  • At the same time, blanch the noodles in boiling water for exactly 1 min. Then drain very well, snip with kitchen scissors and toss with a little sesame oil.
  • Heat a little vegie oil in a large non-stick pan and add the noodles, in one layer. Press down and fry until golden on both sides, adding more oil down the sides as needed.
  • Then heat a little more oil in a wok (or large non-stick pan) and briefly saute the garlic, chillies and ginger. Add the prawns and toss until sealed. Then turn down the heat and add ½ cup stock with 1 tspn sesame oil, the Chinese wine, soy and fish balls. Briefly cook and then add the salmon.
  • Drain the black beans, chop 1 tbsp and add to the wok with the scallops, snowpeas and spring onions. Toss briefly to just seal.
  • To serve, place the noodle cake on a large plate and top with the seafood mixture and the cooking juices.


  • 2 tbsp black beans
  • 200 gm vermicelli
  • sesame oil
  • vegetable oil
  • 2 garlic cloves, crushed
  • 2 small red chillies, seeded & sliced
  • a good knob of ginger, grated
  • 6 prawns, peeled & de-veined
  • 1 cup vegetable stock
  • 2 tbsp Chinese wine (or dry sherry)
  • 2 tbsp soy sauce
  • 6 Asian fish balls, halved
  • 100-150 gm salmon steak, boned, skinned & cubed
  • 6 scallops, cleaned & halved (if large)
  • 8 snowpeas, shredded
  • 3-4 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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