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)
Soak noodles in warm water to reconstitute.
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.
Heat the remainder of the oil in work and fry minced garlic and ginger.
Add the ginger and spring onions sauce and a little water and cook the sauce for approximately 3 minutes.
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.
Place noodles and blanched pak choi onto a warm serving dish.
When seafood sauce is bubbling pour over noodles and pak choi and serve immediately.