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Before you jump to Mixed seafood noodles recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to mixed seafood noodles recipe. You can cook mixed seafood noodles using 14 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Mixed seafood noodles:
- Provide water chestnuts 3, roughly chopped
- You need 1/2-1 tbsp light soy sauce
- Provide ho fun noodles 250g, soaked and drained
- Get 1-1 1/2 tbsp oyster sauce
- You need salt and ground white pepper
- Prepare raw king prawns 6, peeled and de-veined
- You need squid 1 medium (200g), cleaned and cut into strips
- Take scallops 4 medium, out of their shells, cleaned and roes removed
- Use Chinese fried fish balls 4 (optional)
- Use 1 tsp sesame oil
- Prepare 2 tbsp groundnut oil
- Take 200 ml prawn-shell or fish stock
- Get sliced bamboo shoots 2 tbsp, drained
- Use Chinese chilli oil to serve
Steps to make Mixed seafood noodles:
- Heat a wok over a high heat. Add a dash of oil and heat, then add the ho fun noodles and stir fry for a minute to cook them through, seasoning them with a little salt and pepper. Remove from the wok and leave to one side.
- Heat the wok again, adding another dash of oil. Stir fry the prawns, squid and scallops for 30 seconds. Add the fish balls, if using, along with the oyster sauce, soy sauce and stock, and cover, leaving everything to cook over a medium heat for 2-3 minutes, stirring occasionally. Once the squid, prawns and scallops are just cooked through, remove the lid and taste, adjusting the seasoning as necessary.
- Stir in the bamboo shoots and water chestnuts and let them warm through for 1-2 minutes. Add the ho fun noodles and mix together gently, allowing the noodles to absorb the liquid but being careful not to overcook them.
- Finish with a dash of sesame oil sprinkled over to taste. Divide the seafood equally between the plates and serve with a little Chinese chilli oil on the side.
Drain the cooked pasta, reserving about a cupful of the cooking water. Return the pasta to the empty pan and tip in the seafood and tomato mixture. Add a little of the pasta cooking water to loosen, then toss together until everything is well mixed, adding more water as needed. Add the paprika, tomatoes and stock, then bring to the boil. Bring a large saucepan of lightly salted water to the boil.
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