Tossed Noodles with Seafood Recipe
Serves 4-6
Tossed Noodles with Seafood Ingredients:
350g thick egg noodles
50g sugar snap peas, trimmed
2 spring onions, chopped
2 red chillies, seeded and chopped (to garnish)
salt
ground black pepper
4 tbsp vegetable oil
1-2 tsp sesame oil
3 slices fresh root ginger, grated
2 tbsp soy sauce
2 garlic cloves, finely chopped
1/2 tsp sugar
225g mussels or clams
225g raw prawns or shrimp, peeled
225g squid, cut into rings
115g Asian fried fish cake, sliced
1/2 cup stock or water
1 tbsp cornflour (cornstarch)
1 red bell pepper, seeded and cut into rings
Tossed Noodles with Seafood Cooking Instructions:
1. In a large pan of boiling water, cook the noodles until just tender. Drain and rinse under cold water. Drain well.
2. In a wok or large frying pan, heat the oil then fry the ginger and garlic for 30 seconds. Add the mussels or clams, prawns and squid. Stir-fry for about 4-5 minutes until the color of the seafood changes. Add the fish cake slices, red pepper rings and sugar snap peas. Stir well.
3. Mix the soy sauce, sugar, stock or water and cornflour in a mixing bowl.
4. Stir into the seafood and bring to boil then add the noodles. Cook until they are heated through thoroughly.
5. Add the sesame oil to the wok or frying pan. Season with salt and pepper to taste then serve immediately garnished with the spring onions and red chillies.
