540g Hakubaku udon noodles
250g raw Prawns(shelled de-veined, tails attatched)
250g Squid hoods (halved, scored diagonally to form diamond shaped pattern, then cut into 2cm strips
250g Firm white fish fillets (skinned, cut into 3cm strips)
250g Sea scollops (with or without roe)
80ml Peanut oil
2 cloves Garlic (crushed)
2 Fresh small red Thai chillies (finely chopped)
20g Fresh ginger (grated)
2 Eggs (lightly beaten)
5 Spring onions (finely sliced, diagonally)
160g Bean sprouts
2tbsp Dark soy sauce
1tbsp of each Light soy sauce & kecap manis
Seafood Stir-fry with Udon Noodles
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh with cold running water.
Drain well, then set aside.
Heat 1tbsp peanut oil in a wok.
Add fish and squid (in batches) and stir-fry until lightly browned.
Place in large bowl, cover to keep warm.
Heat 1tbsp peanut oil in the wok.
Add the prawns, scollops, garlic. chilli and ginger and stir-fry until prawns just change colour.
Place in bowl with the fish and squid, cover to keep warm.
STEP THREE:OMELETTE AND STIR-FRY
Heat remaining oil in the wok.
Add beaten egg, onion and bean sprouts and stir-fry until egg just sets.
Return the seafood, soy sauces, kecap manis and noodles to the wok.
Stir-fry gently to combine and until heated through.
Remove from heat.
Divide stir-fry between 4 serving plates.