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.
9 people made this
Ingredients
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
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Bring a large pan of salted water to the boil and cook the Chinese egg noodles until tender, about 4 minutes. Drain.
- 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.
- Stir in the garlic, spring onions, chilli pepper and ginger, and cook until fragrant, about 1 minute.
- 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.
Shortcut
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.
