Stir Fried Seafood with Noodles
Photo: BrokenSphere, CC BY-SA 3.0
This is a quick Hong Kong-style noodle stir fry that goes from chopping board to table in 20 minutes. Fishballs and shrimp give it a savory, bouncy bite, while cabbage and scallion add sweetness and crunch. The bean sprouts go in last so they stay crisp, and a scattering of fried onion finishes each plate with a toasted, sweet edge. It feeds four, and it suits a weeknight when you want something hot and fast.
Instructions
Heat the oil in a non-stick pan over a high flame. Add the crushed garlic and fry for about 10 seconds, until it turns golden brown.
Add the fishballs and shrimp and stir fry until both just begin to change color.
Add the cabbage and scallions and keep stir frying until everything in the pan is hot.
Tip in the noodles and toss until they are hot all the way through.
Add the bean sprouts, light soy sauce, salt, sugar and pepper, and mix well. Keep stir frying, lowering the heat if needed, until everything is hot, and stop before the sprouts wilt too much.
Serve straight away, topped with the fried onion.
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