Seafood noodle bowl | Reader's Digest Australia

Name: Seafood noodle bowl | Reader's Digest Australia
Ingredients: 3 cups (750 ml) salt–reduced fish or chicken stock; 4 spring onions (scallions), chopped; 1 tablespoon grated fresh ginger; 1 stem lemongrass, white part only, finely chopped (optional); 2 teaspoons salt–reduced soy sauce; 225 g (8 oz) skinless, boneless firm white fish fillets, such as blue–eye cod, cut into 2 cm (¾ inch) pieces; 125 g (4 oz) scallops, roe removed, thickly sliced; 175 g (6 oz) cooked prawns (shrimp), peeled and deveined; 1⅔ cups (200 g) shredded bok choy; 300 g (10 oz) wok–ready udon (rice) noodles

www.readersdigest.com.au

A simple and tasty Asian seafood noodle dish that takes less than 30 minutes to prepare and cook.

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Ingredients

3 cups (750 ml) salt–reduced fish or chicken stock
4 spring onions (scallions), chopped
1 tablespoon grated fresh ginger
1 stem lemongrass, white part only, finely chopped (optional)
2 teaspoons salt–reduced soy sauce
225 g (8 oz) skinless, boneless firm white fish fillets, such as blue–eye cod, cut into 2 cm (¾ inch) pieces
125 g (4 oz) scallops, roe removed, thickly sliced
175 g (6 oz) cooked prawns (shrimp), peeled and deveined
1⅔ cups (200 g) shredded bok choy
300 g (10 oz) wok–ready udon (rice) noodles