Ingredients
450 gram fresh rice noodles
2 tablespoon oil
350 gram seafood marinara mix (see tip)
1 bunch baby bok choy, trimmed, leaves separated
400 gram chinese cabbage, cut into chunks
1/3 cup oyster sauce
1 tablespoon soy sauce
1 tablespoon sambal oelek (hot chilli sauce), plus extra to serve
2 clove garlic, crushed
1 teaspoon sesame oil
sliced chilli, lemon wedges to serve
Method
1. Cook noodles following packet instructions. Separate with a fork and transfer to a bowl.
2. Heat oil in a wok or large frying pan on high. Cook seafood for 2-3 minutes until just cooked through. Transfer to a plate and keep warm.
3. Heat remaining oil in wok on high. Stir-fry bok choy, cabbage, sauces, garlic and sesame oil for 2-3 minutes until greens have just wilted.
4. Return seafood to wok with noodles. Stir-fry for 1-2 minutes until heated through. Serve with sliced chilli and lemon wedges.
Marinara mix usually contains mussels, fish pieces, prawns and squid rings. – Swap marinara mix for chunks of fish, if preferred.
Note
Woman's Weekly Food
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Recipe By:
Woman's Day (NZ edition)