Taiwanese Seafood Stir-Fried Noodles

Steps

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1. 1
   Mince the ginger and garlic — this is the key flavor base for Taiwanese seafood fried noodles.
   ▶ ≈0:38
2. 2
   Cut the cabbage or bean sprouts (or water spinach) and prepare the scallions, cutting some into sections and some minced.
   ▶ ≈1:16
3. 3
   Prepare the seafood: clean the shrimp, remove the squid's skin and score it decoratively for texture and presentation, and rinse the clams.
   ▶ ≈3:03
4. 4
   Heat a little oil in the pan over medium-low heat and sauté the ginger, garlic, and scallion until fragrant.
   ▶ ≈5:06
5. 5
   Add the shrimp, clams, scallion sections, and chili pepper in sequence, letting the aromas develop.
   ▶ ≈5:27
6. 6
   Stir in the oyster sauce (or soy paste as a substitute) to boost the umami and wok aroma.
   ▶ ≈6:09
7. 7
   Add the sake for a touch of sweetness, toss in the vegetables briefly, then add a little water.
   ▶ ≈6:36
8. 8
   Add the frozen noodles, loosening them apart, then cover the pan so the clams open and the noodles absorb the broth.
   ▶ ≈6:54
9. 9
   Uncover and toss the noodles so they keep soaking up the sauce, cooking until the liquid thickens slightly and the noodles are fully cooked.
   ▶ ≈7:38
10. 10
    Toss in the Thai basil just before removing from heat for extra fragrance, and adjust seasoning with extra salt if needed before serving.
    ▶ ≈8:48