Mixed seafood noodles

Name: Mixed seafood noodles
Yield: 2 servings
Cuisine: British
Ingredients: water chestnuts 3, roughly chopped; 1/2-1 tbsp light soy sauce; ho fun noodles 250g, soaked and drained; 1-1 1/2 tbsp oyster sauce; salt and ground white pepper; raw king prawns 6, peeled and de-veined; squid 1 medium (200g), cleaned and cut into strips; scallops 4 medium, out of their shells, cleaned and roes removed; Chinese fried fish balls 4 (optional); 1 tsp sesame oil; 2 tbsp groundnut oil; 200 ml prawn-shell or fish stock; sliced bamboo shoots 2 tbsp, drained; Chinese chilli oil to serve

Stephen Ocquaye @cook_9203644

Learning to cook from my mother meant i adopted her style and way of cooking. Most of my Chinese style cooking is learnt from my mum who then trained with a top Chinese chef... Her adaptation of Chinese cooking fused with west African style cooking and condiments makes this dish a delight.

Stephen Ocquaye @cook_9203644

Saved

Ingredients

2 servings

water chestnuts 3, roughly chopped
1/2-1 tbsplight soy sauce
ho fun noodles 250g, soaked and drained
1-1 1/2 tbspoyster sauce
salt and ground white pepper
raw king prawns 6, peeled and de-veined
squid 1 medium (200g), cleaned and cut into strips
scallops 4 medium, out of their shells, cleaned and roes removed
Chinese fried fish balls 4 (optional)
1 tspsesame oil
2 tbspgroundnut oil
200 mlprawn-shell or fish stock
sliced bamboo shoots 2 tbsp, drained
Chinese chilli oil to serve

Saved

Steps

1

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.
2

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.
3

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.
4

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.