INGREDIENTS
250g fresh squid
2 tsbp sunflower oil
3 cloves garlic (chopped)
250g fresh peeled and de-veined prawns
100g mussels
250ml fish stock
500g oil noodles (pre-cooked)
2tbs fish sauce
2tbs oyster sauce
1 tsp cornflour
1 chilli (pound into a paste)
150g bean sprouts
Garnish with:
1 lime, sliced
Juice of 1 lime
1 chilli, finely sliced
1 spring onion, stalk
Coriander leaves for garnishing
Recipe continues
METHOD
Clean the squid thoroughly. Cut the squid in half and make a few diagonal strips on the squid meat. Cut the flesh horizontally into pieces about 1inch thick. Heat the oil in a wok until hot and add the chopped garlic, cook for 1 minute. Then add the squid, the prawns and the mussels. Stir well and cook for a minute.Mix the fish sauce, oyster sauce and cornflour together to form a paste, set aside.
Add the stock to the wok and bring to the boil. Then add the noodles and stir-fry. Add the fish and oyster sauce paste and the chilli paste. Cook on a high heat for 5 minutes. Finish off by adding the bean sprouts.
Garnish with the sliced lime, lime juice, sliced chilli, fried onions, spring onions and coriander. Serve immediately.