Noodles and pasta are the go to meals when you have some proteins lying around and can’t really decide what to make with them. One thing I like about stir fried noodles is it gives you eating in a restaurant kinda vibe at home with a fraction of a cost.
In this recipe, I’m making Stir Fried Seafood Noodles. This soft and fluffy textured noodles tastes amazing and is very easy to make. For the source of protein, I’m using mixed seafood that you can buy a frozen bag from the supermarket. This mixed seafood contains fish, calamari, prawn, and mussels.
If you’re craving pasta, perhaps you may want to check my Ground Beef Pasta recipe.
What type of noodles is best for stir fry?
I prefer ‘fresh’ noodles to make any time of stir fry noodle. Fresh noodles are packed wet and kept in the refrigerator and have shorter expiry date. These noodles are thick in size. You can choose either Hokkien noodles, Singapore noodles, or something similar
TABLE OF CONTENTS
Why I love this recipe
- Fewer ingredients. Easy if you have a bag of mix seafood. Simply add a few veggies and voila!
- Quick and easy. You can make this healthy dish in less than 20 minutes.
- Versatile. You can play around by swapping any veggies you like.
- Kids friendly. Kids usually like noodles as I have seen.
Protein and calories
The protein content of the Singapore noodles in this recipe is significantly higher than other regular instant noodles. Combining that with the protein rich seafood will give you modest amount of protein.
One serve of this stir fried noodles has about 32g of protein and 430 calories.
Ingredients needed
- Singapore noodles. This is the type of wet noodles I’m using. You can swap it with Hokkein noodles as well.
- Seafood. I’m using a mixed seafood of fish, calamari, prawn, and mussels. You can also use the same amount of prawns if you don’t have the mixed one.
- Veggies. To keep it simple, I’m using carrot, capsicum / bell peppers, and cherry tomatoes. It goes well with the bok choy and broccoli as well.
How to make Stir Fried Seafood Noodles
This is an overview of how to make this recipe. Full ingredients & instructions with step-by-step photos are in the recipe card below.
Preparation
- Start by slicing all the veggies into thin slices. You can use a shredder to slice the carrot.
- Defrost the mixed seafood and then cut them into smaller pieces as well.
Cooking
- Heat up a large pan and start by stir frying all the veggies for 1 minute. Then add tomatoes and stir for another 2 minutes.
- Add in the seafood and all the sauces. Give it a quick stir and cover it and cook for about 2 to 4 minutes on low heat.
- Then add the noodles and cover the lid. Wait 2 minutes or until the noodles is soften enough to break and stir. Or you can soak the noodles on boiling water first for a minute and skip this waiting.
- Stir well until everything is mixed evenly. Serve it warm.
Recipe tips
- Depending on the type of noodles you are using, it might be essential to soak on boiling water first. Please refer to the packaging.
- Do not oversoak or overcook the noodles as it makes the noodles soggy.
- You can also use roast chicken instead of seafood and make it a chicken noodles.
- Add a small amount of boiling water if your noodles don’t break easily or feels dry.
Storage instructions
- To store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- To freeze: Let leftovers cool completely, then store them in a shallow container in the freezer for up to 3 months.
- Reheating: Microwave leftovers or reheat in a saucepan over medium heat until warm.
Frequently asked questions
The Singapore noodles I’m using has 18g of protein per serve unprepared according to the packaging. Which is pretty impressive.
Singapore noodles contains eggs. The one I’m using has 12% of eggs in it. This is what makes this noodles high in protein.
Recipe card
Stir Fried Seafood Noodles
Ingredients
- 2 pack Singapore noodles 200g each
- 450 g mixed seafood
- 140 g carrot
- 140 g capsicum
- 200 g cherry tomato
- 1 tbsp olive oil
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
Instructions
- Slice capsicum into small pieces and shred the carrot using a shredder.140 g carrot, 140 g capsicum
- Defrost the seafood and chop some of the large pieces down.450 g mixed seafood
- Heat up a frying pan on medium heat and spread the olive oil. Then add capsicum and carrot. Stir for 1 minute.140 g carrot, 1 tbsp olive oil, 140 g capsicum
- Add tomatoes and stir for 2 minutes.200 g cherry tomato
- Add the seafood. Add all sauces, salt and paper, and some chilli flakes to your taste. Give a quick stir and cover it with a lid for about 4 minutes on low heat.450 g mixed seafood, 2 tbsp oyster sauce, 2 tbsp soy sauce
- Add noodles and mix it well. Cover it again and cook for 2 minutes.2 pack Singapore noodles
- Give it a final stir and your delicious noodles is ready. Serve it warm.
Notes
- Read the packaging instruction if you need to soak the noodles.
- Use the fresh noodles, not dried. If you want to use dried noodles instead, boil them until they become soft.
Nutrition
*Originally published on May 2023 and updated on Jul 2025
SOOOOOOOOO GOOD
I made this for my son. He loved it. Easy to follow.