Full of fresh, healthy flavours and zinging with the spiciness of the orient, this is a jewel of a midweek family supper dish and is so quick and easy to throw together. And you can make it as much of an extravagance as you want, simply with your choice of seafood. I majored on scallops and prawns – yummy!
What you need…
175g Thai rice noodles
150g sugar snap peas, cut thinly on the diagonal
2 tablespoons rapeseed oil
2 garlic cloves, chopped
2.5cm-piece fresh ginger, grated
2 red chillies, deseeded and finely chopped
150g shiitake mushrooms, sliced
1 leek, trimmed and sliced thinly, lengthways
400g mixed seafood
2 tablespoons sherry
4 tablespoons dark soy sauce
2 tablespoons oyster sauce
Juice of 1 lime
What to do…
Cook the noodles according to the packet instructions – mine took 12 minutes in simmering water. Add the sugar snap peas 1 minute before the end.
Meanwhile, heat the oil in a wok or large frying pan over a high heat until very hot. Add the garlic, ginger and chillies and fry for 2 minutes. Add the mushrooms, leek and beansprouts and fry for a further 5 minutes, stirring the whole time.
Add the seafood to the pan together with the sherry, soy sauce, oyster sauce and lime juice.
When the seafood is cooked through, reduce the heat to low. Drain the noodles and sugar snap peas and add them to the pan, stirring all the ingredients together so that they are evenly mixed.
Serve and enjoy the delight that is this lovely supper dish!
Mary Berry who, in turn, was inspired by Ken Hom
Wok it and see – dead easy!