Stir fried scallops, prawns and snowpeas with longevity noodles

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How to make Stir fried scallops, prawns and snowpeas with longevity noodles

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 1 1/2 tablespoons light soy sauce
  • 1 tablespoon Shaoxing rice wine* or dry sherry
  • 1 teaspoon sesame oil
  • 1/4 cup (60ml) vegetable oil
  • 500g scallops without roe
  • 500g medium green king prawns, peeled (tails intact), deveined
  • 2 teaspoons cornflour
  • 2 tablespoons oyster sauce
  • 250g dried longevity noodles
  • 2cm piece ginger, thinly shredded
  • 1 clove garlic, thinly shredded
  • 400g snowpeas, trimmed
  • 1/4 bunch garlic chives, cut into 4cm lengths

Method

  • Step 1 Place 1 teaspoon soy sauce, 1 teaspoon wine, 1/2 teaspoon sesame oil, 1 tablespoon vegetable oil and all seafood in a bowl and toss to combine. In a second bowl, combine cornflour, oyster sauce, 1/2 cup water and remaining soy sauce, wine and sesame oil.
  • Step 2 Cook noodles in boiling water for 1 minute or until tender. Drain.
  • Step 3 Heat a wok over high heat until hot. Add 2 teaspoons vegetable oil then stir-fry 1/3 seafood for 1-2 minutes or until golden and just cooked. Transfer to a tray. Repeat twice with oil and remaining seafood. Wipe wok clean. Heat remaining 2 teaspoons vegetable oil in wok. Add ginger, garlic and snowpeas. Stir-fry over high heat for 2 minutes. Return seafood and juices to wok with sauce mixture and bring to the boil. Add noodles and chives. Toss. Serve.

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