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Fresh Egg Noodle With Seafood Recipe
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Category : noodles |
Style : stir-fry | Serve : |
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Ingredients |
| 220 g |
Fresh egg noodles |
| 75 g |
Squid, prepared and cleaned |
| 75 g |
Fresh shrimp, peeled, deveined and halved lengthwise |
| 50 g |
Mangetouts |
| 4 pieces |
Fresh scallops, cut into 3 - 4 slices each |
| 3 stalks |
Spring onion, finely shredded |
| 1/2 |
Egg white |
| 6 tbsp |
Vegetable oil |
| 2 tbsp |
Light soy sauce |
| 1 tbsp |
Chinese rice wine |
| 1 tbsp |
Corn flour paste |
| 1/2 tsp |
Salt |
| 1/2 tsp |
Light brown sugar |
| - |
Few drops of sesame oil |
Method :
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Prepare squid by opening up and scoring the
inside in a criss-cross pattern with a sharp knife. Cut the squids into postage-stamp size
and soak them in a bowl of boiling water until the pieces curl up, then rinse in cold water
and drain.
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Mix the scallop, shrimp, egg white and corn
flour paste together.
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Plunge the fresh egg noodles in a pan of boiling
water for 1 minute then rinse in cold water and mix with 1 tbsp of the oil.
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Heat three tablespoons of oil in a wok and
stir-fry the mangetouts, squids and shrimps mixture for approx. 2 minutes, then add the
salt, sugar, rice wine, half the soy sauce and the spring onion. Blend well and add a little
water (preferably some basic stock). Remove from the wok and keep warm.
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Heat the remaining oil in the wok and stir-fry
the noodles for 2 - 3 minutes with the remaining soy sauce.
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In a large serving dish, pour the stir-fried
mixture on top of the noodle and sprinkle with a little sesame oil and serve hot or cold.
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Asian Melting Pot
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