Crispy Noodles with Chilli Seafood Sauce

• Fresh / Dried Egg noodles (cooked as per packet instructions)
• 3 de-shelled and deveined tiger prawns
• 5 medium sized de-shelled prawns
• 2 cleaned squids (bite size pieces) 
• 1 heaped tsp corn flour
• 2 kai lan stalks / broccoli (chopped on the diagonal)
• 1 thumb sized piece of ginger (finely sliced)
• 4 spring onions (roughly chopped)

Sauce

• 1 tsp chilli bean paste
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• ½ tsp Sugar
• Dash Sesame oil
• 150ml Chicken stock
• Corn flour paste

PREPARATION

Slice the squid  and prawns in half to allow them to cook quickly and evenly

Score the squid diagonally so that it cooks evenly and rolls in a presentable manner

Mix the sauces and sugar together with the water (leave corn flour paste aside for later)

COOKING

Add enough oil to cover the very bottom of the wok, 2 – 3 tbsp.

Place the precooked & cooled noodles in the hot oil. Once the bottom is crispy and golden brown, turn the noodles over and to crisp each side

Once golden brown, place on a large serving dish

Add the ginger and spring onions to the wok and cook for 1 minute (you may need to turn heat to medium)

Push aside and add 1 tbsp oil to the wok (High heat)

Once smoking, add the seafood and stir fry for 1 minute on high heat, or until cooked through. You don’t need to move the seafood too much, just let it cook through on that high heat. Layer the broccoli over the top to steam while the seafood cooks. 

Keeping the wok on a high heat, pour the sauce into the wok and bring to a vigorous boil. Thicken with cornflour paste.

Finally add the stock and allow to bubble up. 

Pour the seafood sauce over the crispy fried noodles and serve