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Mohan Ismail

seafood lo mein
S7E5 Asian · 2016

Featured chef at RockSugar Pan Asian Kitchen

Culinary director for RockSugar Southeast Asian restaurant concept as of 2017-2018. Previously worked at Kalustyan's Cafe, Spice Market, and Tabla in NYC. Current restaurant not identified.

seafood lo mein

20 min Prep
15 min Cook
4 Serves
Ingredients
  • 1 lb fresh lo mein noodles
  • 8 oz large shrimp, peeled and deveined
  • 6 oz squid, cleaned and sliced into rings
  • 4 oz sea scallops, halved horizontally
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp grated fresh ginger
  • 3 cloves garlic, minced
  • 2 cups mixed vegetables (shredded carrot, julienned bell pepper, sliced snap peas, sliced mushrooms)
  • 3 green onions, cut into 2-inch pieces
  • 2 tbsp neutral oil, divided
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 1 tsp chili flakes (optional)
  • Kosher salt and white pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Add lo mein noodles and cook for 2-3 minutes until just al dente. Drain, toss with 1 tsp sesame oil to prevent sticking, and set aside.
  2. Pat shrimp, squid, and scallops completely dry with paper towels. Season all seafood lightly with salt and white pepper. In a small bowl, whisk together soy sauce, oyster sauce, 1 tbsp sesame oil, rice vinegar, ginger, and garlic.
  3. Heat a large wok or 12-inch skillet over high heat until smoking. Add 1 tbsp neutral oil, swirl to coat. Working in batches, sear shrimp 90 seconds per side until just pink, then scallops 60 seconds per side. Transfer to a clean plate. Add remaining 1 tbsp oil and sear squid rings for 45 seconds total. Transfer to plate with other seafood.
  4. Add mixed vegetables to the wok over high heat. Stir-fry for 2-3 minutes until vegetables are tender-crisp and lightly caramelized. Push vegetables to the sides of the wok.
  5. Pour the sauce mixture into the center of the wok and let it come to a gentle simmer for 15 seconds. Add the cornstarch slurry and stir constantly for 30 seconds until the sauce thickens and coats the back of a spoon.
  6. Add cooked noodles and all seafood back to the wok. Toss everything together over high heat for 60-90 seconds until noodles are heated through and well coated with sauce. Add green onions and chili flakes if using, toss once more.
  7. Divide among four bowls and serve immediately. The dish should have glossy, clinging sauce with tender seafood and al dente noodles.
Inspired by Mohan Ismail’s winning seafood lo mein. This is a plausible recreation, not the chef’s original recipe.
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