Seafood Stir-Fry Noodles | Stir-Fry Noodles with Fish and Shrimp

If you love seafood and noodles, this recipe is for you. It is perfect for any time of the day!

Recipe: Seafood Stir-Fry Noodles | Stir-Fry Noodles with Fish and Shrimp

Ingredients:
Serves 2 to 3
337g (11.9 oz) of swordfish
10 large shrimp/king prawns
270g (9.5 oz) of fresh egg noodles
2 medium carrots, 181g (6.4 oz)
5 cloves of garlic
5 garlic chives
210g (7.4 oz) of cabbage
3 tablespoons of dark soy sauce
1 tablespoon of oyster sauce
2 tablespoons of Chinese cooking wine
4 to 5 tablespoons of light olive oil
1 tablespoon of fish sauce
Salt and pepper

Instructions:
1. Slice the cabbage, cut the carrots into thin strips, chop the garlic chives, and mince the garlic cloves. Set aside.
2. Cut the fish into bite size pieces. Transfer to a bowl and season with salt and pepper to taste. Season the shrimp with salt and pepper to taste. Mix well.
3. Bring some water to a boil on high heat and cook the fresh noodles for 1 minute or according to packet instructions. Drain and rinse with cold water. Transfer the noodles to a bowl. Add 2 tablespoons of oil and mix. Adding oil prevents the noodles from sticking. Add 3 tablespoons of dark soy sauce and mix until well combined.
4. On medium-high heat, heat some oil in a non-stick pan. Cook the fish for 7 ½ minutes, flipping over halfway. Set aside. In the same pan, still on medium-high heat, cook the shrimp for 2 minutes on one side and 1 ½ minutes on the other side. Set aside.
5. On medium-high heat, heat some oil. Add the minced garlic and stir for 20 seconds. Add the cabbage and carrot strips. Stir for 1 minute. Add 1 tablespoon of oyster sauce, ½ teaspoon of salt, ½ teaspoon of ground black pepper and cook for a further 2 minutes, stirring occasionally.
6. Add the noodles and mix for 1 minute. Add 2 tablespoons of Chinese cooking wine, 1 tablespoon of fish sauce and mix for 20 seconds. Add the fish and shrimp, mix for 2 ½ minutes until well combined.
7. Finally, add the garlic chives and mix for 1 minute. Turn off heat.
8. Serve immediately. Drizzle with chilli oil. Enjoy.

Notes/Tips:
The stir-fry noodles can stay in the refrigerator for up to 3 days. It can be served cold or warm.
3 spring onions can be used instead of garlic chives.
2 tablespoons of white wine can be used instead of Chinese cooking wine.

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