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Garlic Seafood Stir-Fry with Ginger and Spring Onion Sauce

Category: Main Dishes

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


12-15 medium black tiger prawns (de-veined and butterfly)

228g squid (cleaned)

113g Baby Pak Choi (cut into half lengthways & blanched)

1 jar Wing Yip Ginger and Spring Onion Sauce

113g broad wheat noodles (soak in warm water and drain)

2 tsp minced garlic paste (or use fresh)

1 tsp minced ginger (or use fresh)

4 tbsp peanut or vegetable oil

1/2 tsp Wing Yip Sesame Oil

113gm broad noodles (soak to reconstitute)

Cooking Method

Step 1

Soak noodles in warm water to reconstitute.

Step 2

Heat 2 Tbsp of oil in a wok and fry 1 tsp minced garlic, then the noodles, seasoning noodles with a little light soya sauce. Remove from the heat and keep warm.

Step 3

Heat the remainder of the oil in work and fry minced garlic and ginger.

Step 4

Add the ginger and spring onions sauce and a little water and cook the sauce for approximately 3 minutes.

Step 5

When the sauce is ready add the prawns and squid and cook for approximately 2 minutes. Add the sesame oil at the end of the cooking process.

Step 6

Place noodles and blanched pak choi onto a warm serving dish.

Step 7

When seafood sauce is bubbling pour over noodles and pak choi and serve immediately.

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