Mi Xao Hai San (Seafood Stir-Fried Egg Noodles)
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Ingredients
- 250 g raw king prawns, peeled and deveined
- 250 g cleaned squid, sliced into rings
- 300 g egg noodles
- 1 carrots, sliced
- 200 g pak choi
- 2 garlic cloves
- 2 tbsp light soy sauce
- 2 spring onions
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 31.3 g
- Carbohydrate
- 58.5 g
- of which sugars
- 3.6 g
- Fat
- 3.7 g
- of which saturates
- 1 g
- Fibre
- 3.6 g
- Salt
- 2.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the egg noodles in boiling water according to the pack, then drain.
- 2
Heat a little oil in a wok over a high heat and stir-fry the garlic for 30 seconds.
- 3
Add the prawns and squid and stir-fry for 2-3 minutes until the prawns are pink and the squid is just cooked through.
- 4
Add the carrot and pak choi and stir-fry for 2 minutes.
- 5
Add the noodles and light soy sauce and toss for 2 minutes to combine, scatter with spring onions and serve.
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