More Asian Food Recipes

Rice Noodles with Bean Curd Soup 

Chunky Potatoes with Cilantro Leaves 

Ingredients:

• 3 ounce (85 gram) squid cleaned
• 3 – 4 fresh scallops
• 3 ounce (85 gram) shrimp shelled
• 1/2 egg white lightly beaten
• 2 tsp cornstarch, mixed to a paste with 2 1/2 tsp water
• 9 1/2 ounce (275 grams) dried thin Chinese egg noodles
• 5-6 tbsp vegetable oil
• 2 tbsp light soy sauce
• 2 ounce (55 grams) snow peas
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp Chinese rice wine
• 2 Scallions shredded finely
• a few drops of sesame oil

Method

1. Open up the squid and score the inside in a crisscross pattern then cut into pieces about 1 inch square.  Soak the squid in a bowl of boiling water until all the pieces curl up.  Rinse in cold water and drain.

2. Cut each scallop into 3-4 slices.  Cut the shrimp in half lengthwise if large.  Mix the scallops and shrimp with the egg white and cornstarch paste.

3. Cook the noodles in boiling water according to the packages instructions then drain and rinse under cold water.  Drain well, then toss the about 1 tbsp of oil.

4. Heat the 3 tablespoons of the oil in a preheated wok.  Add the noodles and the 1 tbsp of the soy sauce and stir-fry for 2-3 minutes.  Remove to a large serving dish.

5. Heat the remaining oil in the wok and add the snow peas and seafood.  Stir-fry for about 2 minutes, then add the salt, sugar, rice wine, remaining soy sauce, and about half the scallions.  Blend well and add a little water if necessary.  Pour the seafood mixture on top of the noodles and sprinkle with the sesame oil.  Garnish with the remaining scallions and serve immediately.