Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- <p><strong>1.</strong> 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.</p> <p><strong>2.</strong> Peel the prawns and cut them in half through the back, removing the vein.</p> <p><strong>3.</strong> 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.</p> <p><strong>4.</strong> Soak the noodles in hot water for 10 minutes, then drain.</p> <p><strong>5.</strong> 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.</p>
