Seafood Stir-Fry Noodles



850g hokkien noodles

800g packet seafood mixed

olive oil

5cm piece fresh ginger

1 clove garlic, crushed

2 tbsp sambal oelek

1-1/2 tbsp curry powder

1 big red capsicum, sliced thinly

1 bunch baby bok choy, trimmed, halved

1 can whole baby corn, drained

1-1/2 tbspcornflour

3 green onions, chopped coarsely

1 cup water

3 tbsp soy sauce


1.  Place noodles in large heatproof bowl; cover with boiling water.  Stand 3 minutes; drain.

2.  Meanwhile. slice seafood thinly.  Cut ginger into thin slices; cut slices into strips.

3.  Heat oil in wok or large frying pan; cook chicken, ginger, garlic, sambal oelek and curry powder until fragrant.  Add capsicum, bok choy and corn; stir-fry about 3 minutes.  Add noodles and onion, stir-fry until heated through.

4.  Stir in blended cornflour, water and sauce; stir until mixture boils and thickens.




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