Seafood and chilli noodles

    30 min

    An easy, spicy noodle stir fry with loads of seafood for a quick and easy meal. Packs of frozen cooked mixed seafood contain a good combination of cooked prawns, mussels, calamari and often crayfish tails or scallops. You can use them straight from the freezer, or use a pack of fresh seafood, if you prefer.


    Ayrshire, Scotland, UK
    9 people made this

    Serves: 4 

    • 400g Chinese egg noodles
    • 2 tablespoons olive oil
    • 450g ready-to-eat or frozen cooked seafood mix
    • 200g frozen soya beans
    • 3 garlic cloves, crushed
    • 3 spring onions, cut into 2cm lengths
    • 1 red chilli pepper, seeded and finely chopped
    • 1 (3cm) piece root ginger, peeled and grated
    • 1 tablespoon soya sauce
    • 100ml vegetable stock

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pan of salted water to the boil and cook the Chinese egg noodles until tender, about 4 minutes. Drain.
    2. Meanwhile, heat the olive oil in a wok over high heat, and stir fry the seafood mix for 1 minute, then stir in the soya beans and stir fry for 1 minute.
    3. Stir in the garlic, spring onions, chilli pepper and ginger, and cook until fragrant, about 1 minute.
    4. Pour in the soya sauce and vegetable stock, cover and simmer until the seafood is hot and the vegetables are tender with a bite at the centre, about 2 minutes. Toss with the drained noodles.


    You could also use a pack of straight-to-wok noodles and throw them in the wok at the beginning of the last step to avoid pre-cooking them in boiling water.

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