Rad Na Talay (Noodles in Gravy with Seafood)
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Ingredients
- 200 g raw king prawns, peeled and deveined
- 150 g cleaned squid rings
- 300 g wide flat rice noodles
- 250 g chinese broccoli (kai lan) or tenderstem broccoli
- 3 garlic cloves
- 300 ml fish stock
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp cornflour
Nutrition (per serving)
- Calories
- 389 kcal
- Protein
- 21.7 g
- Carbohydrate
- 68.6 g
- of which sugars
- 2.3 g
- Fat
- 1.7 g
- of which saturates
- 0.4 g
- Fibre
- 3 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice noodles in warm water for 15 minutes, or according to the pack instructions, until pliable, then drain and divide between plates.
- 2
Crush the garlic.
- 3
Heat a little oil in a wok over a high heat and fry the garlic for 30 seconds until fragrant.
- 4
Add the prawns and squid and stir-fry for 3 minutes until the prawns turn pink and the squid is opaque.
- 5
Add the chinese broccoli and the fish stock, and simmer for 3 minutes until the broccoli is tender.
- 6
Mix the cornflour with 2 tablespoons of water, stir into the pan with the oyster sauce and soy sauce, and simmer for 1 minute until the gravy thickens.
- 7
Ladle the seafood and gravy over the noodles and serve immediately.
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