Tossed Noodles with Seafood Recipes

Ingredients :

12oz thick egg noodles

4 tbsp vegetable oil

3 slices fresh root ginger, grated

2 garlic cloves, finely chopped

8 oz mussels or clams

8 oz raw prawns, peeled

8 oz squid, cut into rings

4 oz oriental fried fish cake, sliced

1 red pepper, seeded and cut into rings

2 oz sugar snap peas, topped and tailed

2 tbsp soy sauce

1/2 tsp sugar

1/2 cup stock or water

1 tbsp corn flour

1-2 tsp sesame oil

salt and freshly ground black pepper

2 spring onions, chopped, and 2 red chilies, seeded and chopped, to garnish

Cook the noodles in a large saucepan of boiling water until just tender. Drain, rinse under cold water and drain well. 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 color. Add the fish cake slices, red pepper rings and sugar snap peas and stir well. 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 are heated through. 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 chilies.

Serves 4-6

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