STIR-FRIED SEAFOOD NOODLES

STIR-FRIED SEAFOOD NOODLES

Serves 4

 If there’s one thing Taiwan will never lack, it’s seafood. Taiwan is a tropical island surrounded by the sea, providing access to some of the most delicious seafood imaginable. Prepared with fresh local seafood, this noodle dish is popular in Taiwanese night markets and restaurants. Traditionally, a type of noodle called alkaline noodle was used. This is similar to that used in homemade noodle salad (page 24), but egg noodles can also be used to make the dish easier and faster to cook at home

300 g (11 oz) prawns, peeled and deveined
400 g (141 /3 oz) squid, cleaned, scored and cut into small pieces (page 82)
200 g (7 oz) cod fillet, cut into 2.5-cm (1-in) cubes
400 g (141 /3 oz) egg noodles
 Cooking oil, as needed
 20 g (2 /3 oz) spring onion, cut into 3-cm (11 /4-in) lengths
 1 tsp finely chopped ginger
80 g (24/5 oz) onion, peeled and thinly sliced
200 g (7 oz) cabbage, cut into thin strips
100 g (31 /2 oz) carrot, peeled and cut into thin strips
Seasoning 
1 Tbsp black vinegar 1 Tbsp rice wine
2 Tbsp light soy sauce
 1 /4 tsp ground white pepper
 1 tsp sugar
1 tsp salt

1. Boil a pot of water and blanch the prawns, squid and fish. Remove and plunge immediately into cold water. Drain and set aside.
2. Boil a fresh pot of water and cook the egg noodles until tender. Drain and toss with some oil to prevent the noodles from sticking together. Set aside.
 3. Heat 2 Tbsp oil in a wok over medium heat. Add the spring onion, ginger and onion and stir-fry until fragrant.
4. Add the cabbage and carrot and stir-fry for 2 minutes.
 5. Add the prawns, squid, fish and noodles, and stir-fry for another 2 minutes.
 6. Add the seasoning and stir-fry for 2 minutes until the sauce has been absorbed.
 7. Dish out. Garnish as desired and serve immediately.