Asian Seafood Noodles

cook 20 mins
  • 100 g (3 1/2 oz) pork fillet, cut into thin strips
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons vegetable oil
  • 1 red pepper, sliced
  • 4 spring onions, sliced
  • 2 garlic cloves, crushed
  • 1 teaspoon finely chopped fresh root ginger
  • 1 tablespoon curry paste
  • 100 g (3 1/2 oz) raw squid rings
  • 150 g (5 oz) cooked peeled small prawns
  • 300 g (10 oz) pack fresh egg noodles
  • 2 tablespoons soy sauce
  • 50 g (2 oz) bean sprouts
  • Toss the pork strips in the sweet chilli sauce. Cook under a preheated hot grill for 7 minutes, turning once, until cooked through, then keep warm.
  • Heat a wok until smoking, then pour in the oil. Stir-fry the red pepper for 1 minute. Add the spring onions, garlic and ginger and toss around the pan, then stir in the curry paste followed by the squid rings. Stir-fry for 1 minute until the squid is cooked through.
  • Add the prawns, noodles, soy sauce, bean sprouts and pork to the wok, with a splash of boiling water if necessary. Toss around the pan until heated through, then divide into serving bowls and serve immediately.
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