Ingredients
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.
