Use whatever seafood is available for this delicious noodle dish -mussels or crab would also be suitable.
90 g (3 oz) squid, cleaned
3 - 4 fresh scallops
90 g (3 oz) raw prawns (shrimp), shelled
1/2 egg white, lightly beaten
1 tbsp cornflour (cornstarch) paste
275 g (9 1/2 oz) egg noodles
5 - 6 tbsp vegetable oil
2 tbsp light soy sauce
60 g (2 oz) mangetout (snow peas)
1/2 tsp salt
1/2 tsp sugar
1 tsp Chinese rice wine
2 spring onions (scallions), finely shredded
a few drops of sesame oil
3 - 4 fresh scallops
90 g (3 oz) raw prawns (shrimp), shelled
1/2 egg white, lightly beaten
1 tbsp cornflour (cornstarch) paste
275 g (9 1/2 oz) egg noodles
5 - 6 tbsp vegetable oil
2 tbsp light soy sauce
60 g (2 oz) mangetout (snow peas)
1/2 tsp salt
1/2 tsp sugar
1 tsp Chinese rice wine
2 spring onions (scallions), finely shredded
a few drops of sesame oil
method
1. Open up the squid and score the inside in a Criss-Cross pattern, then cut into pieces about the size of a postage stamp. Soak the squid in a bowl of boiling water until all the pieces curl up. Rinse in cold water and drain.
2. Cut each scallop into 3-4 slices. Cut the prawns (shrimp) in half lengthways if large. Mix the scallops and prawns (shrimp) with the egg white and cornflour (cornstarch) paste.
3. Cook the noodles in boiling water according to the packet instructions, then drain and rinse under cold water. Drain well, then toss with about 1 tablespoon of oil.
4. Heat 3 tablespoons of oil in a preheated wok. Add the noodles and 1 tablespoon of the soy sauce and stir-fry for 2 - 3 minutes. Remove to a large serving dish.
5. Heat the remaining oil in the wok and add the mangetout (snow peas) and seafood. Stir-fry for about 2 minutes, then add the salt, sugar, wine, remaining soy sauce and about half the spring onions (scallions). Blend well and add a little stock or water if necessary. Pour the seafood mixture on top of the noodles and sprinkle with sesame oil. Garnish with the remaining spring onions (scallions) and serve.
Chinese rice wine, made from glutinous rice, is also known as 'yellow wine' because of its golden amber colour. If it is unavailable, a good dry or medium sherry is an acceptable substitute.
2. Cut each scallop into 3-4 slices. Cut the prawns (shrimp) in half lengthways if large. Mix the scallops and prawns (shrimp) with the egg white and cornflour (cornstarch) paste.
3. Cook the noodles in boiling water according to the packet instructions, then drain and rinse under cold water. Drain well, then toss with about 1 tablespoon of oil.
4. Heat 3 tablespoons of oil in a preheated wok. Add the noodles and 1 tablespoon of the soy sauce and stir-fry for 2 - 3 minutes. Remove to a large serving dish.
5. Heat the remaining oil in the wok and add the mangetout (snow peas) and seafood. Stir-fry for about 2 minutes, then add the salt, sugar, wine, remaining soy sauce and about half the spring onions (scallions). Blend well and add a little stock or water if necessary. Pour the seafood mixture on top of the noodles and sprinkle with sesame oil. Garnish with the remaining spring onions (scallions) and serve.
Chinese rice wine, made from glutinous rice, is also known as 'yellow wine' because of its golden amber colour. If it is unavailable, a good dry or medium sherry is an acceptable substitute.
serving amount
serves 4
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