Seafood and noodle stir-fry | Reader's Digest Asia

Name: Seafood and noodle stir-fry | Reader's Digest Asia
Ingredients: juice of 1 lemon or lime; 2 teaspoons honey; 2 tablespoons soy sauce; 200 g (7 oz) scallops, roe removed, quartered; 175 g (6 oz) raw tiger prawns (uncooked large shrimp), peeled and deveined, tails left intact; 10 g (¼ oz) dried wakame seaweed; 350 g (12 oz) wok–ready hokkien (egg) noodles; 1 tablespoon sunflower or sesame oil; 3⅓ cups (300 g) bean sprouts, trimmed; 2 cups (150 g) shredded bok choy; 1½ tablespoons gari (pink pickled ginger)

www.rdasia.com

For a quick and delicious treat, this Asian seafood stir–fry is hard to beat. It requires very little oil and the seaweed and vegetables add lots of flavour and texture. Gari, or pickled ginger,...

View Original

Share this recipe:

Ingredients

juice of 1 lemon or lime
2 teaspoons honey
2 tablespoons soy sauce
200 g (7 oz) scallops, roe removed, quartered
175 g (6 oz) raw tiger prawns (uncooked large shrimp), peeled and deveined, tails left intact
10 g (¼ oz) dried wakame seaweed
350 g (12 oz) wok–ready hokkien (egg) noodles
1 tablespoon sunflower or sesame oil
3⅓ cups (300 g) bean sprouts, trimmed
2 cups (150 g) shredded bok choy
1½ tablespoons gari (pink pickled ginger)