Monday, July 2, 2012
-2 teaspoons peanut oil
-250g firm white fish fillets, cubed
-300g medium green prawns, deveined, peeled, tails intact
-a handful of mussels, taken out of shell
-250g sliced squid
-250g rice noodles
-250g egg noodles
-1 large brown onion, halved, thinly sliced
-3cm piece fresh ginger, peeled, grated
-2 garlic cloves, crushed
-200g shortcut rindless bacon, chopped
-1 large green capsicum, sliced
-1 large carrot, peeled, sliced
-1 celery stalk, trimmed, thinly sliced
-1 cup shredded cabbage
-1 tablespoon mild curry powder
-1 1/2 tablespoons salt-reduced soy sauc
-4 green onions, thinly sliced
Heat half the oil in a wok over high heat. Cook mussels in 2 cups of water (do not discard the water), fish and prawns for 2 to 3 minutes or until just cooked through. Transfer to a plate. Cover to keep warm.
Meanwhile, place rice noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Separate noodles with a fork. Drain. Rinse under cold water.
Heat remaining oil in wok. Add brown onion, ginger and garlic. Stir-fry for 3 to 4 minutes or until softened. Add bacon, capsicum, carrot, celery and cabbage. Stir-fry for 5 minutes or until vegetables are tender. Add curry powder. Stir to coat. Add about 1 cup of the water from the mussels and let it reach boiling point.
Add the rice noodles, egg noodles (the egg noodles will absorb the remaining liquid), soy sauce and half the green onion to wok. Stir-fry for 2 to 3 minutes or until heated through. Return mussels, fish and prawns to wok. Cook for 1 to 2 minutes or until heated through. Add in a tablespoon of corn flour if too liquidy. Top with remaining green onion. Serve.
Keep warm this winter, folks!