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Scallop and Prawn Noodle Stir Fry
Use pre-made seafood mix for a speedy and light noodle stir fry. If you don't have sake, you can easily replace with rice or white wine vinegar, or some dry sherry. http://hungryjenny.blogspot.com/2010/10/say-no-to-takeaway-stir-fry-some.html Ingredients
- 100g scallops (cooked/cook-from-frozen)
- 100g king prawns (cooked/cook-from-frozen)
- 120g dried noodles of your choice (2 'blocks'!)
- Large handful of beansprouts
- 2 spring onions, chopped
- 1 bulb pak choi, chopped
- Some veggie oil for frying
- Sauce:
- 2 tbsp sake
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 tsp lemongrass
- Juice of 1 lime
Directions
- Mix the sauce ingredients in a small bowl and set aside.
- Cook the noodles according to the instructions, drain and keep warm.
- Heat the oil in a wok. Fry the scallops and prawns for about 5 minutes.
- Add in the spring onions, beansprouts and pak choi, followed by the sauce.
- Simmer for a few minutes and mix in the noodles. Toss well and serve.
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