Tossed Noodles with Seafood recipe
ingredients
350 g (12 oz) thick egg noodles
60 ml (4 tbsp) vegetable oil
3 slices fresh root ginger, grated
2 garlic cloves, finely chopped
225 g (8 oz) mussels or clams
225 g (8 oz) raw prawns, peeled
225 g (8 oz) squid, cut into rings
115 g (4 oz) oriental fried fish cake, sliced
1 red pepper, seeded and cut into rings
50 g (2 oz) sugar snap peas, topped and tailed
30 ml (2 tbsp) soy sauce
2.5 ml (1/2 tsp) sugar
120 ml (4 fl oz) 1/2 cup stock or water
15 ml (1 tbsp) cornflour
5 - 10 ml (1 - 2 tsp) sesame oil
salt and freshly ground black pepper
2 spring onions, chopped, and 2 red chillies, seeded and chopped, to garnish
60 ml (4 tbsp) vegetable oil
3 slices fresh root ginger, grated
2 garlic cloves, finely chopped
225 g (8 oz) mussels or clams
225 g (8 oz) raw prawns, peeled
225 g (8 oz) squid, cut into rings
115 g (4 oz) oriental fried fish cake, sliced
1 red pepper, seeded and cut into rings
50 g (2 oz) sugar snap peas, topped and tailed
30 ml (2 tbsp) soy sauce
2.5 ml (1/2 tsp) sugar
120 ml (4 fl oz) 1/2 cup stock or water
15 ml (1 tbsp) cornflour
5 - 10 ml (1 - 2 tsp) sesame oil
salt and freshly ground black pepper
2 spring onions, chopped, and 2 red chillies, seeded and chopped, to garnish
method
1. Cook the noodles in a large saucepan of boiling water until just tender. Drain, rinse under cold water and drain well.
2. Heat the oil in a wok or large frying pan. Fry the ginger and garlic for 30 seconds. Add the mussels or clams, prawns and squid and stir-fry for about 4 - 5 minutes until the seafood changes colour. Add the fish cake slices, red pepper rings and sugar snap peas and stir well.
3. In a bowl, mix the soy sauce, sugar, stock or water and cornflour. Stir into the seafood and bring to the boil. Add the noodles and cook until they arc heated through.
4. Add the sesame oil to the wok or pan and season with salt and pepper to taste. Serve at once, garnished with the spring onions and red chillies.
2. Heat the oil in a wok or large frying pan. Fry the ginger and garlic for 30 seconds. Add the mussels or clams, prawns and squid and stir-fry for about 4 - 5 minutes until the seafood changes colour. Add the fish cake slices, red pepper rings and sugar snap peas and stir well.
3. In a bowl, mix the soy sauce, sugar, stock or water and cornflour. Stir into the seafood and bring to the boil. Add the noodles and cook until they arc heated through.
4. Add the sesame oil to the wok or pan and season with salt and pepper to taste. Serve at once, garnished with the spring onions and red chillies.
serving amount
serves 4 - 6
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