Noodles with seafood and dried scallops
A recipe from the Good Food collection.
Ingredients
4 dried scallops
12 prawns (shrimp)
200 g (6½ oz) squid tubes
400 g (13 oz) thin rice stick noodles
1 tablespoon oil
2 tablespoons shredded ginger
2 spring onions (scallions), thinly sliced
150 g (5 oz) Chinese cabbage (wom bok), finely shredded
1 cup (250 ml/8 fl oz) chicken stock
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine
1 teaspoon roasted sesame oil
Method
Step 1
Put the dried scallops in a heatproof bowl with 1 tablespoon water and put them in a steamer. Cover and steam over simmering water in a wok for 30 minutes, or until they are completely tender. Remove the scallops and shred the meat.
Step 2
Peel the prawns and cut them in half through the back, removing the vein.
Step 3
Open up the squid tubes by cutting down one side, scrub off any soft jelly-like substance, then score the inside of the flesh with a fine crisscross pattern, making sure you do not cut all the way through. Cut the squid into 3 × 5 cm (1¼ × 2 inch) pieces.
Step 4
Soak the noodles in hot water for 10 minutes, then drain.
Step 5
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the ginger and spring onion for 1 minute, then add the prawns and squid and stir-fry until just opaque. Add the scallops and Chinese cabbage and toss together. Pour in the stock, soy sauce and rice wine and boil for 1 minute. Add the noodles and sesame oil, toss together and serve.
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