Seafood Chow Mein

• 2 spring onions
• ½ thumb sized piece ginger (cut into matchsticks) 
• 2 cloves garlic (finely sliced)
• 1 small carrot (cut into matchsticks) 
• 2 stalks of Choy Sum (Cut into lengths) 
• 2 Spring Onions (Finely slice tops for garnish, the rest cut into chunks) 
• Handful shimeiji mushrooms
• 6 scallops
• 6 large whole prawns (heads and shells on)
• 6 pieces baby squid (cleaned and scored, cut into bite sized pieces)
• 200g fresh egg noodles

The Sauce

• 1 tbsp oyster sauce
• ½ tbsp light soy sauce
• 1 tbsp dark soy sauce
• ¼ tsp sugar
• 100ml chicken stock, boiled with prawn heads and shells
• ½ tsp sesame oil

Sear the scallops on a high heat for a minute on each side. Once golden brown on both sides, set aside. Sear the mushrooms next, until golden brown. Set aside 

Add the chicken stock to the pan, and add the prawns. After 2 -3 minutes pop the prawns into a bowl of cold water and pour the stock into a bowl. Season the stock with the oyster sauce, light soy, sugar  and dark soy. Peel the prawns. 

Get the wok smoking hot. Add the oil, ginger, spring onion and garlic. Fold through until the ingredients are catching a little. 

Next add the veg. Use the “Tummy and the Head Technique”  to stop the garlic and ginger from burning (moving the wok forwards and backwards, while stirring with a ladle at the same time). Once the leaves start to wilt, set everything aside. 

Add more oil to the wok, and get it up to a high heat. Add the Squid and sear. Set aside. 

Add more oil to the wok and add the noodles in. Flick through before adding the seafood and veg. Add 2 ladles of sauce - allow to boil up for a minute, then use the “Tummy and the Head Technique” to mix it through. Drizzle some sesame oil over, and flick through again to finish off.