Special Diet

Seafood Stir-Fry

cook 20 mins
Tags: Gluten free
  • 2 teaspoons clear honey
  • grated rind and juice of 1 lime
  • 2 tablespoons tamari soy sauce
  • 24 raw peeled tiger or jumbo king prawns
  • 50 g (2 oz) squid rings
  • 125 g (4 oz) mussels, shelled
  • 150 g (5 oz) ribbon rice noodles
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 4 spring onions, sliced
  • 1 red pepper, deseeded and sliced
  • 150 g (5 oz) bean sprouts
  • 150 g (5 oz) pak choi, chopped
  • Mix together the honey, lime rind and juice and the tamari. Place the prawns, squid and mussels in a bowl, pour over the marinade and leave for 5 minutes.
  • Meanwhile, cook the noodles according to the pack instructions.
  • Heat the oils in a wok over a high heat, add the drained seafood and stir-fry for 2–3 minutes, until the prawns have turned pink. Remove and set aside.
  • Add the spring onions and red pepper and stir-fry for 2 minutes, then add the bean sprouts and pak choi and stir-fry for a further 1–2 minutes. Return the seafood to the pan with the drained rice noodles and stir-fry for 2–3 minutes. Serve immediately.
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